Curricular Unit:			Code:
Bromatology and Bromatological Analysis			843BABR
Year:	Level:	Course:	Credits:
3	Master	Pharmaceutical Sciences	5 ects
Learning Period:		Language of Instruction:	Total Hours:
Winter Semester		Portuguese/English	65
Learning Outcomes of the Curricular Unit:
The main objective of Bromatology is the study of food chemical composition. It is intended that the student, as a future pharmaceutical, acquire knowledge and skills to allow solving problems essentially related with quality control and food safety, in a therapeutic perspective and health promotion in in the field ofhealth sciences.
Syllabus:
THEORETICAL COMPONENT 1. Introduction to bromatology. 2. Global composition of foods 2.1. Desirable constituents: 2.1.1. Water 2.1.2. Carbohydrates 2.1.3. Lipids 2.1.4. Proteins and food enzymes 2.1.5. Vitamins and minerals 2.2. Undesirable constituents: 2.2.1. Antinutrients 2.2.2. Contaminants 3. Food additives 4. Food quality control. 4.1. Packaging and packaging materials and preservation methods 4.2. Food labeling 4.2.1. Mandatory claims 4.2.2. Additional claims 4.3. Food marketing within the scope of food control LABORATORY COMPONENT 1st series of practical works: Global analysis of a meal (moisture content; ash content; fat content; total nitrogen content; sugars content). 2nd series of practical works: 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: Theoretical component (80%): two summative tests, 2H (50% each); Laboratory component (20%): one practical written test, 2H (80%) + execution of the experimental protocols (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.
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. Vinha, A.F., Sousa, C., Oliveira, M.B.P.P. Food waste and by-products recovery: nutraceutical and health potential of carotenoids as natural pigments. 1st Ed., Lambert Academic Publishing, Mauritius. 2020. ISBN: 978-620-2-67242-9 2. Maia, M., Sousa, C., Vinha, A.F. Propriedades biológicas das sementes do mamão (Carica papaya L.). 1st Ed., Novas Edições Acadêmicas, Berlim. 2019. ISBN: 978-613-9-74746-7 3. Sousa, C., Vinha, A.F., Nunes, A. Desperdícios da vinicultura: potenciais aplicações e sustentabilidade. 1st Ed., Novas Edições Acadêmicas, Berlim. 2017. ISBN: 978-613-9-74746-7 4. Picó, Y. Chemical Analysis of Food: Techniques and Applications. 1st Ed., Academic Press, Elsevier, USA. 2012. ISBN: 978-0-12-384862-8 5. Srinivasan, D., Kirk, L., Parkin, O.R. Fennema's food chemistry. 5th Ed., Apple Academic Press Inc. Canada. 2012. ISBN: 1482208121 6. Souto, Renata; Pimenta, Adriana e Catarino, Rita. (2018). Manual Prático de Análise Química, Lusodidacta. ISBN 978-989-8075-85-7.