Bromatology and Bromatological Analysis

Recommended Prerequisites

Instrumental Methods of Analysis; Analytical Chemistry; General Chemistry; Inorganic Chemistry; Organic Chemistry; Biochemistry; Toxicology. 

Teaching Methods

Lectures: lectures with a strong component of dialogue and application in practical cases, essentially using the visual media ("data show"). Study personnel and / or tutorial: read the recommended bibliography and provided by professors.

Laboratory classes: the students undertaking the implementation of analytical techniques in order to evaluate the different constituents of various foods. Afterwards, the discussion and interpretation of results are made.

Learning Outcomes

To provide solid knowledge about principles and concepts of the c.u.

To know the substances with or without nutritive value, with organic or inorganic characteristics, natural or synthetic, that may influence the alimentary behaviour of man, as well as organoleptic characteristics, the sapid characteristics. Large attention may be given to additives, contaminants and substances formed during the biogenesis and cooking

Alert the students to the role that food plays in the health of different populations and the associated risks

To provide laboratorial classes which advanced analytical methodologies for one apprenticeship more rational and efficient

To supply basic and fundamental concepts about validation of analytical methodologies to use

To incentive for a correct interpretation of the obtained results

To provide requirements for the suitable performance of the quality control of foodstuffs

To provide appropriate tools for the implementation and interpretation of chemical analysis.

Work Placement(s)

No

Syllabus

 Lectures

-Concept of Bromatology

-Bromatology and the Pharmaceutical Act

-Food legislation

-Food Additives intended for human consumption: Flavouring agents and flavour enhancers (flavour intensifiers, sweeteners); colorants; Anti-microbial agents; Antioxidants. Benefits and risks.

-Food Additives for animal feed

-Antimicrobial residues

-Food Contaminants: Mycotoxins; Pesticide residues; Dioxins and furans; Polychlorinated biphenyls.               -Aromatic heterocyclic amines.

-Biogenic Amines;

-Food packages

Laboratory classes

-Collection and Preparation Sample.

-Technical Guidelines for the assessment of the chemical composition of food or meals;

-Determination of ash, moisture, fat content, protein content, fiber.

-Evaluation of chlorides and phosphorus.

-Validation of analytical methodology: concepts.

-Practical application with high performance liquid chromatography (HPLC-UV): caffeine in cola and energetic drinks.  

Head Lecturer(s)

Celeste Matos Lino

Assessment Methods

Assessment
Exam: 100.0%

Bibliography

Diogo JSG et al. Food Chem Toxicol 62 548 2013

Duarte S, Lino C, Pena A Mycotoxins and their implications in food safety Ed. Future Science Lda, London, 2014

Food Drug Administration Food Additives Analytical Manual AOACInternational, Vol. I- II, 5ª Ed., 1993

Juan C et al. Intern J Food Microbiology 127 284 2008

Duarte SC et al. Food Addit Contam 26 1411 2009

Lino CM; Silveira MIN Rev Port Farm 48 143 1998

Lino CM et al. Rev Port Farm LI 57  2001

Lino CM; Pena A Validação de metodologias analíticas

Lino CM et al. Food Addit Contam 25 1291 2008

Lino CM, Pena A Food Chem 121 503 2010

Pena A et al. Anal Bioanal Chem 397 2615 2010

Aldana JR et al. Food Control 45 51  2014

Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives, OJEU, L354/16

Tabela de Composição de Alimentos. Ed. Centro de Segurança Alimentar e Nutrição, INSA Ricardo Jorge, Lisboa, 2006

Wong DMS Quimica de los alimentos-mecanismos y teoria Ed. Acribia, 1989, Zara