Curricular Unit:Code:
Bromatology and Bromatological Analysis1019BABR
Year:Level:Course:Credits:
3UndergraduateClinical Analyses and Public Health5 ects
Learning Period:Language of Instruction:Total Hours:
Spring SemesterPortuguese/English65
Learning Outcomes of the Curricular Unit:
The main objective of Bromatology is the study of food composition. It is intended that the student, as a future profissional, may acquire knowledge and skills to allow solving problems essentially in quality control and food safety, in a therapeutic perspective and related with health promotion in the area of health sciences.
Syllabus:
THEORETICAL COMPONENT
Introduction to Bromatology. Rational, balanced and healthy alimentation. Global food composition (desirable constituents - water, protein, carbohydrates, lipids, minerals, vitamins, food additives, natural dyes and compounds responsible for the aroma / flavor; undesired constituents). Food Classification. Food quality control. Packaging, labeling, food preservation methods and marketing.
LABORATORY COMPONENT
Global analysis of a meal (moisture content; ash content; fat content by Soxhlet extraction; total nitrogen content by the Kjeldahl method).
Analytical control of different food products: Analytical tests control in milk. Analytical tests in quality control of olive oil. Analytical tests of quality control in wine.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
The Bromatology and Bromatological Analysis aims to increase the general knowledge of a student who attends a degree in the field of Health Sciences, which allow to develop broader skills in their professional careers. The theoretical and practical component taught in this course brings theoretical concepts and practical analytical techniques used transversely in different areas of knowledge. This course allows to making known macro and micro nutrients present in each food; Chemical and nutritional changes that may occur during food processing and preservation methods; Analytical procedures used in assessing the quality of foods; Frauds; Labelling; Food additives. This theoretical knowledge acquired by the student will enable him to continue the practical studies. The program of this course attempts to provide a basic theoretical training, always based in a perspective of future practical application.
Teaching Methodologies (Including Evaluation):
Theoretical classes are given in slides (provided by teacher), following the order of the pre-defined curriculum, and supported with references with high scientific credibility. Practical classes will be in laboratory, supported by a book of protocols (elaborated by the teacher) and their implementation covers several analytical techniques, usually apply in food quality control.
Evaluation (distance learning regime):
Theoretical component (60%): one written test (60% ); Laboratory component (40%):two practical written test (20% + 20%).
The student is only considered "Approved" when the final score of both components (theoretical and practical) is equal to or greater than 9.5 values.This assessment was made specifically for this academic year, in view of the global pandemic situation.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
At the end of this course, the students should know the basic nutrients present in food; recognize their importance in the health promotion; acquire technical and fundamental knowledge for the assessment of food quality and quality control in foods (frauds; deterioration; nutritional value, and label interpretation). The student will have knowledge about processed foods and specific foods that will allow distinguishing each foodstuff, in a broader perspective. Both components (theoretical and practice) are interlinked and they complement each other: the lectures will be taught based in the theoretical foundations of the course contents and they will be consolidating by laboratory classes chosen for this purpose. In addition, it will be used a set of study materials purposely created to answer different questions, as well as supporting sessions and evaluation activities that may offer a high degree of fit between the methodologies used and the main objectives of this course. At the end of the course, all students should be able to apply the acquired knowledge to new situations, whether in the workplace or further study.
Reading:
1. Picó, Y.; Chemical Analysis of Food: Techniques and Applications; Academic Press, Elsevier; San Diego, USA. 2012. ISBN 978-0-12-384862-8
2. Salinas, R.D. Alimentos e Nutrição: Introdução à bromatologia. 3ª Edição. Artmed Ed. São Paulo, Brasil. 2002. ISBN 85-7307-991-6
3. Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema's food chemistry. 4rd Edition. 2008. ISBN 0-849392-72-1.
4. Koblitz, M.G.B. Bioquímica de Alimentos. Teoria e aplicações práticas. 1ª Edição. LAB Ed., Rio de Janeiro, Brasil. 2008. ISBN 978-85-277-1384-9
5. Koblitz, M.G.B. Matérias-primas Alimentícias. Composição e Controlo de Qualidade. 1ª Edição. Guanabara Koogan Eds. Rio de Janeiro, Brasil. 2011 ISBN 9788527718158.