Resumen
This course explores bioactive compounds found in plant-based foods and by-products, focusing on their antioxidant, thermal, and functional properties. Special attention is given to coffee by-products, herbs, algae, essential oils, and structured lipids, with an emphasis on chemical characteristics, mechanisms of action, processing effects, and industrial applications.
Descripción
Lectures :
The antioxidant and thermal properties of coffee and its by-products. Bioactive components and applications.
Using herbs and algae in food. Essential oils and applications
Designing structured lipids: Enzymatic approaches and nutritional perspectives.
Lab module plan: one lab session
It includes Lab Practice
Ponentes:
-Agnieszka Górska and Rita Brzezińska - Department of Chemistry
Institute of Food Sciences -University of Life Science
-Miguel Ángel Rincón Cervera Instituto de Nutrición y Tecnología de los Alimentos - Universidad de Chile
Datos de la actividad
Fecha:
Miércoles 25 y Jueves 26 de junio
Dirigido a:
Estudiantes del programa de doctorado de Química Avanzada y programas afines (Biotecnología y Bioprocesos Industriales y Ciencias Aplicadas al medioambienteNº de horas:
4Lugar:
Miércoles Aula 7 Aulario II y jueves Edificio de Quimica - Laboratorio de Química Orgánica