Food Analysis

Year
3
Academic year
2019-2020
Code
01551276
Subject Area
CHEMICAL AND PHYSICAL SCIENCES
Language of Instruction
Portuguese
Mode of Delivery
Face-to-face
Duration
SEMESTRIAL
ECTS Credits
6.0
Type
Compulsory
Level
1st Cycle Studies

Recommended Prerequisites

The recommended knowledge fall under knowledge, technical skills achieved in course units, Organic Chemistry, Analytical Chemistry, Instrumental Methods of Analysis, Biochemistry and Toxicology to successfully achieve the objectives of this course unit.

Teaching Methods

Lectures with strong dialog component using essentially the visual media. Case studies in the literature recommended by professors.

Oral presentation of written work on practical cases and critical discussion in which all students are involved. Students are taught to study, research, cooperating, write and present ideas

The laboratory component consolidates the knowledge acquired by performing laboratory work necessary to food quality control. Engage students in the food industry problems.

Learning Outcomes

a) Provide solid knowledge and skills on the principles and concepts of Food Chemistry, specifically regarding the identification and determination of the main components of food and nutritional properties.

b) Provide training on the characterization of the major changes that occur during food production, processing and storage. Clarify the importance of food quality and food safety for the public health maintenance.

c) Afford knowledge on the control of food quality at national and EU regulations.

d) The students should to be able to project a complete analytical procedure, from sample preparation, selection of an analytical methodology for a specific food component, as well as, should have awareness how to interpret the results obtained correctly, in order to take decisions and actions based on these data.

e) Encourage their critical analysis.

f) Encourage active participation of the students in theoretical and laboratorial classes.

Work Placement(s)

No

Syllabus

Food chemistry. Food security. Legislation.Food /nutrient and anti-nutritional substances . Food composition tables. Human health risks food  related.

Chemical Composition of Foods. Sampling and sample preparation.

Water. Functions and sources. Water balance. Water activity and food stability. Methods for determination.

Minerals. Functions. Interference. Losses.Toxic minerals. Determination of ash and minerals.

Proteins. Essential and limiting aminoacids. Biological functions/biological value. Physical/chemical properties. Changes. Determination methods.

Lipid nutritional value and nutritional needs. Processes for modifying lipids. Changes in lipids: Factors; Methods of determination.

Carbohydrates. Definition, properties and sources. Dietary fiber on human health: soluble / insoluble fiber. Chemical changes with processing. Browning reactions. Water-soluble and fat-soluble vitamins. Functions, metabolic/ physiological role. Sources. Stability. Special foods.

Head Lecturer(s)

Luís Miguel Santos Loura

Assessment Methods

Assessment
Exam: 100.0%

Bibliography

Livros:

Vollmer Gunter, Josst Gunter, Schenker Dieter, Sturm Wolfgang, Vreden Norbert, 2003, Elementos de Bromatologia Descriptiva Editorial ACRIBIQ S.A. Zaragoza, Espanha.

Belitz H.-D., Grosch W., Schieberle P. Food Chemistry 2004 3ª ed Springer-Verlag.

Fennema Owen R. Química dos Alimentos, 3ª ed. Editorial Acribia, S.A., Zaragoza, Espanha, 2ª Ed., 2010

Adrian, J., Potus, J., Poiffat, A., Dauvillier, P. (2000) Análisis nutricional de los alimentos. Tradução espanhola. Editorial Acribia, S.A. (Ed.), Saragoça, Espanha. 292 pp.

Belitz, H. D., Grosh, W. (1999) Food Chemistry. Springer-Verlag (Ed.), New York.

Fellows, P. (2002) Food Processing Technology: Principles and Practice. Woodhead Publishing in Food Science and Technology (Ed.).

Coultate, T.P. (1989) Food: the chemistry of its components. 2nd ed., Royal Society of Chemistry (Ed.), Cambridge, Reino Unido. 325 pp.

http://www.who.int/foodsafety/chem/en/