Lisbon, October 1997

The Department of Chemical Engineering at Instituto Superior Técnico, Lisbon (Portugal) as a member of FIDEL - Food Internet-based Distance European Learning group decided to develop a course on Topics In Food Chemistry.

The covered topics are: Chemical Reactions of Oil, Fat and Fat Based Products; Enzymatic Analysis and Processing of Foods; and Flavours, Their Encapsulation and Release . More than a comprehensive compendium of standard methods, the information in these Web pages (or this CD-ROM) was meant to be a learning/teaching tool on the referred subjects, for which the academic staff enrolled in this project has expertise.

The level of the presentation of those issues is that of a post-graduation course. Only people with at least 3-yr of academic or professional instruction in Chemistry, Biochemistry, or Chemical or Biochemical Engineering can be accepted as a FIDEL-student for this Lisbon-Course, upon application.

For those with a Chemistry or Chemical Engineering background the previous study of the fundamentals of enzyme catalysis is recommended. However, the reader is welcome to put any questions regarding the focused subjects to the co-ordinator and-or scientific advisor/teacher. Your questions will help us to create a Frequently Asked Questions (FAQ) file and to improve this pedagogic/scientific tool.

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