Carbohydrates

Identify, draw and name oses and osides according to different representations and nomenclatures.
Explain and describe the reactivity of carbohydrates in food matrices and processes.
Select appropriate analytical methods.
List and discuss the physical and functional properties of carbohydrates in foods.
Select appropriate carbohydrates according to specifications (caloric value, sweetening power, preservation, etc.) and justify the choice.

Organic chemistry: organic functions, chemical structure, polarity
Analytical chemistry: knowledge of physical chemistry and spectral analysis
Structural biochemistry in semester 5 (PB5BIOST).

Carbohydrate biochemistry and properties (M. Dols: 17 lectures, 4 TD in ½ class)

Structural properties of oses (linear and cyclic structural formulae, tautomeric equilibrium)
General classification of carbohydrates (oses, ose derivatives, osidic linkage, osides and systematic nomenclature)
Chemical reactivity of carbohydrates (reactivity of carbonyl, hydroxyls)
Analytical methods for carbohydrates
Physical properties (solubility, amorphous and crystalline forms)
Functional properties (nutritional function, organoleptic function, depression of water activity, bulking agent, texturizer and problems of carbohydrate substitution in foods)

Carbohydrates and the food industry

Molecules used for their high sweetening power
Bulking agents, dietary fibers, prebiotics
Food texturizers

Biochemistry and food technology

Harper Biochemistry, Muray/ Granner/ Mayes/ Rodwell, Edition de Boeck.
Structural biochemistry. 1. Les glucides. P. Louisot S.I.M.E.P. éditions 1973
Le sucre, les sucres , les édulcorants et les glucides de charge dans les IAA. JL Multon, Tec et Doc, Lavoisier, 1992.
L'amidon et ses dérivés. Industrial applications. E Leveque, B. Haye, A Belarbi. Elsevier 2000
Additifs et auxiliaires de fabrication dans les industries agroalimentaires, F. Lepâtre, C. Babusiaux, J. L. Multon Tec et Doc Lavoisier 2002