Bromatology and Bromatological Analysis

Recommended Prerequisites

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

Teaching Methods

Lectures: The syllabus of the curricular unit is presented with the help of audiovisual media.

The classes will be interactive, with the participation of the students who will be asked questions and the participation and quality of the answers will be valued.

 

Laboratory classes: All determinations made are accompanied by a protocol and will be previously

explained the interest of its determination, the analytical procedure and the calculations. The critical analysis of the results and their discussion are encouraged. Writing reports in technical terms is valued.

Learning Outcomes

a) Establish the principles and concepts of Bromatology and Bromatological Analysis;

b) Contribute to the training of future pharmacists as Public Health professionals, alerting them for the influence of food on the health of populations;

c) Identify and know the main components of food that affect its quality;

d) Acquire basic knowledge about the parameters of interest in food safety;

e) Know the legal aspects related to quality and food safety parameters.

f) Apply the basic principles of food analysis using appropriate analytical methodologies and instrumental techniques available;

g) Provide concepts related to analytical instrumentation and validation of analytical methodologies

applied to food analysis;

h) Identify analytical problems and apply methods to determine quality and safety of foods;

i) Prepare and interpret reports in the field of bromatology.

Work Placement(s)

No

Syllabus

Theoretical Component:

- Concept of Bromatology;

- Bromatology and the Pharmaceutical Act;

- Official Food Control;

- Food legislation;

- Chemical Composition of Food (water, fat, protein, carbohydrates, vitamins and minerals, bioactives)

- Food additives: Additives that improve odor and flavor; Dyes; Preservatives; Antioxidants;

- Food Contaminants: Toxins (Mycotoxins; Plant toxins); Pesticide residues; Heavy metals; Medicine residues (antibiotics)

- Food Packaging;

 

Laboratory Component:

- Collection and preparation of samples;

- Determination of moisture, ash, total fat, protein, fiber and phosphorus content;

- Concepts inherent to the validation of an analytical methodology;

- Evaluation of aspartame contents in beverage bases by high performance liquid chromatography (HPLC) with ultraviolet detector;

- Determination of fluoroquinolone residues in chicken muscle by HPLC with fluorescence detection

Head Lecturer(s)

Ana Teresa Sanches Silva

Assessment Methods

Assessment
Practical-Laboratory Component Report: 6.0%
Exam: 94.0%

Bibliography

- Encyclopedia of Food Sciences and Nutrition, 2nd Ed, Benjamin Caballero, Luiz C. Trugo, Paul M. Finglas, Academic press, Elsevier Science, 2003.

- Food Additives and Human Health, S.M. Nabavi, M.R. Loizzo, S.F. Nabavi, K.P. Devi, A. Sanches Silva, Bentham Science, 1st Ed, 2020

- Food Analysis, S. Suzanne Nielsen, 5th Edition, Springer, 2019

- Food Chemistry, Hans-Dieter Belitz, Werner Grosch, Peter Schieberle, 4th Ed, 2009, Springer.

- Food Drug Administration. Official Methods of Analysis of AOAC International, AOAC International and George W. Latimer, Jr, 22nd Ed, 2023

- Releasing Systems in Active Food Packaging: Preparation and Applications, S. Jafari, A. Sanches Silva, Springer Nature Switzerland AG, 1st Ed, 2022.

 

- Tabela de Composição de Alimentos (TCA). PortFIR. Versão 6.0. Instituto Nacional de Saúde Doutor Ricardo Jorge, 2023. Disponível em: https://portfir-insa.min-saude.pt

 - União Europeia. EUR-Lex. 2023. Disponível em: https://eur-lex.europa.eu/homepage.html