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| SBIM0434-1 | Phytochemical introduction to the analysis of foodstuffs
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| Duration : | 10h Th |
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| Credits/ECTS : |
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| Holder(s) : | Michel Frederich, Monique Tits |
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| Language : | French language |
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| Course contents : | Several phytochemical classes of primary and secondary metabolites are present in food and they explain organoleptical properties ( bitterness, sapidity, taste,colour, odour..) as well as physiological properties (antioxidant, hypocholesterolemic, stimulant., oestrogenic, antimicrobial..) or toxic effects ( carcinogenic, cardiotoxic...). The stability of food is also dependent on the presence of the chemical content. |
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| Course objective : | Provide informations about several primary ( biopolymers and omega-3 and -6 triglycerides ) and secondary metabolites (shikimates: phenylpropanoids, coumarins, lignans, flavonoids and tannins, terpenoids and steroids, alkaloids...)present in food in order to analyse and increase the value of food |
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| Prerequisites : | Organic chemistry
Analytical chemistry
Plant biology and biochemistry |
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| Organization : | Half-year 9
To agree on dates with teachers
Place: collection's room in the 3d level of Tower 4 of CHU Building B36 |
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| Written notes : | Pharmacognosie (First part) (in French) by L.Angenot, M.Tits and M.Frederich - Editions de l'ULg N° 440 -Price: 20.25 Euros --(2010) |
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| Assessment : | Written examination about definite matter |
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| Contacts : | Pr Michel FREDERICH
e-mail: M.Frederich@ulg.ac.be
Pr Monique TITS e-mail: M.Tits@ulg.ac.be
avenue de l'hôpital, & B-4000 Liège 1
Secrétariat: Tél: O43664331; Fax 043664332 |
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