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| SBIM0434-1 | Phytochemical introduction to the analysis of foodstuffs
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| Duration : | 10h Th |
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| Number of credits : |
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| Lecturer : | Michel Frederich, Monique Tits |
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Language(s) of instruction :
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| French language |
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Course contents :
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| 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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Learning outcomes of the course :
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| 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 and co-requisites/ Recommended optional programme components :
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| Organic chemistry
Analytical chemistry
Plant biology and biochemistry |
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Mode of delivery (face-to-face ; distance-learning) :
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| 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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Recommended or required readings :
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| Pharmacognosie (First part) (in French) by L.Angenot, M.Tits and M.Frederich - Editions de l'ULg N° 440 -Price: 20.25 Euros --(2011) |
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Assessment methods and criteria :
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| Written examination about definite matter |
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Contacts :
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| 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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