Study Programmes 2016-2017
SBIM0434-1  
Phytochemical introduction to the analysis of foodstuffs
Duration :
10h Th
Number of credits :
Master in biomedicine (120 ECTS)2
Lecturer :
Michel Frederich
Language(s) of instruction :
French language
Organisation and examination :
Teaching in the first semester, review in January
Units courses prerequisite and corequisite :
Prerequisite or corequisite units are presented within each program
Learning unit 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.
Learning outcomes of the learning unit :
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
Prerequisite knowledge and skills :
Organic chemistry

Analytical chemistry

Plant biology and biochemistry
Planned learning activities and teaching methods :
Mode of delivery (face-to-face ; distance-learning) :
Half-year 9
To agree on dates with teachers
Place: collection's room in the 3d level of Tower 4 of CHU Building B36
Recommended or required readings :
Pharmacognosie (First part) (in French) by L.Angenot, M.Tits and M.Frederich - Editions de l'ULg N° 440 -
Assessment methods and criteria :
Written examination about definite matter
Work placement(s) :
Organizational remarks :
Contacts :
Pr Michel FREDERICH e-mail: M.Frederich@ulg.ac.be