Curricular Unit:Code:
Bromatology and Bromatological Analysis1080BABR
Year:Level:Course:Credits:
3UndergraduateNutrition Sciences5 ects
Learning Period:Language of Instruction:Total Hours:
Winter SemesterPortuguese/English65
Learning Outcomes of the Curricular Unit:
O1. Knowledge of the composition / chemical analysis of food.
O2. Evaluate methods of preserving food products taking into account the chemical / nutritional composition.
O3. Knowledge of the food product as a multidisciplinary whole, in the chemical, microbiological and toxicological aspects.
O4. Know the chemical reactions between the elements of each ingredient or mixture of ingredients when subjected to certain processes.
O5. Laboratory knowledge of analytical methods and quality control tests in food products.
O6. Identify the problems during a bromatological analysis: analytical procedure, calculations and results.
O7. Choosing a reliable and economical technique for analyzing a certain nutrient or component considering the nature of the food product.
O8. Relate the results of food chemical analysis to legislation, labeling and distribution.
Syllabus:
THEORETICAL COMPONENT
CP1. Introduction to Bromatology.
CP2. Global food composition.
CP2.1. Desirable constituents: Water; Carbohydrates; Lipids; Proteins and food enzymes; Vitamins and minerals.
CP2.2. Undesirable constituents: Antinutrients; Contaminants.
CP3. Food additives.
CP4. Food quality control.
CP5. Packaging and packaging materials and preservation methods
CP6. Food labeling
CP7. Legislation and food marketing within the scope of food control
LABORATORY COMPONENT
CP8. Analysis of a complete meal (moisture; ash; total fat; total nitrogen; total sugars).
CP9. Analytical control tests of different food products: Analytical milk control tests. Analytical control tests on olive oil. Analytical wine control tests.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
CP1 aims to reach O1
CP2 (CP2.1 and CP2.2) aims to reach O1, O2, O3
CP3 aims to reach O3, O4
CP4 aims to reach O2, O3, O4
CP5 aims to reach O1, O2, O3, O4
CP6 aims to reach O1, O2, O3, O8
CP7 aims to reach O1, O2, O3, O4, O8
CP8 aims to reach O1, O5, O6, O7, O8
CP9 aims to reach O5, O6, O7, O8
Teaching Methodologies (Including Evaluation):
M1. Theoretical classes are taught in person and / or remotely, using Power Point. Via Data Show.
M2. Association with the subjects and curiosities on each theme with the practical component, allowing to promote the critical spirit of the students.
M3. Execution of analytical determinations (through experimental protocols provided) relevant to the student's knowledge.
M4. Use of the e-learning platform to store theoretical and practical teaching material and additional bibliography, and made available to the student.
Evaluation
Theoretical component (80%) (4ECTS): Two summative tests, 2 H (50% each of the final grade).
Laboratory component (20%) (1ECTS): A summative assessment test, 2 h (90% of the final grade) + execution of the experimental protocols and acquired knowledge (10%).
The student is "Approved" when the final grade 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:
M1. Theoretical classes are taught in person and / or remotely, using Power Point. Via Data Show. M2. Association with the subjects and curiosities on each theme with the practical component, allowing promoting the critical spirit of the students: Purpose O1, O2, O3, O4, O8. M3. Execution of analytical determinations (through experimental protocols provided) relevant to the student's knowledge: Purpose O3, O5, O6, O7, O8. M4. Use of the e-learning platform to store theoretical and practical teaching material and additional bibliography, and made available to the student: Purpose O3,O8.
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
Lecturer (* Responsible):
Ana Cristina Vinha (acvinha@ufp.edu.pt)