This course is designed for third-year undergraduate students enrolled in the Food Biotechnology program in the Department of Biotechnology, Faculty of Natural and Life Sciences, at Ferhat Abbas University Sétif 1. It introduces the major biochemical constituents of foods and emphasizes their technological, functional, and nutritional properties, as well as the biochemical changes they undergo during food processing and storage. The course is organized into six main chapters. Each chapter includes lectures, tutorials, and assessment activities aimed at reinforcing students' understanding and developing their analytical skills. The course is complemented by laboratory practical sessions that provide hands-on experience with biochemical analyses and food characterization protocols. Students' performance is evaluated through continuous assessment, including laboratory reports and tutorial activities, together with a final examination.
Biochimie alimentaire
Semestre(S5)