Duration
10h Th
Number of credits
| Master in biomedicine (120 ECTS) | 2 crédits |
Lecturer
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
Items online
slides
slides