Faculdade de Ciências e Tecnologia

Food Analysis

Code

10750

Academic unit

Faculdade de Ciências e Tecnologia

Department

Departamento de Ciências e Tecnologia da Biomassa

Credits

6.0

Teacher in charge

Ana Lúcia Monteiro Durão Leitão, Benilde Simões Mendes

Weekly hours

5

Total hours

70

Teaching language

Português

Objectives

Acquisition pd knowledge, ability and expertise:  (a) Analytical techniques for agro-food products; (b) Carrying out laboratorial analysis to foodstuff.

Prerequisites

Basic background on analytical chemistry.

Subject matter

Lectures: 1. General composition of an agro-food product. Weende diagram. 2. Errors in food analysis. Preparation of samples for analysis. 3. Gravimetric methods. 4. Volumetric methods. 5. Potenciometric methods. 6. Spectrophotometric methods.

Practical component: 1. Solving problems;  2. Analytical determinations: moisture, pH, acidity, total protein, ashes, total fat to several food.

Bibliography

Belitz, H. D., Grosch, W., Schieberle, P. (2009) Food Chemistry, 4th Edition,  Springer (Publs), 1071 pp. (ISBN 354069935X) 

Fellows, P. (2009) Food Processing Technology: Principles and Practice, 3rd Edition, Woodhead Publishing in Food Science and Technology (Ed.), CRC Press (Publs,), 913 pp (ISBN 978-1439808214 ) 

Coultate, T.P. (2009) Food: the chemistry of its components, 5th Edition, Royal Society of Chemistry (Publs.), Cambridge, UK, 500 pp (ISBN 978 0854041114)

Teaching method

Lectures sessions with datashow. Laboratorial sessions.

Evaluation method

- Continuous assessment with 4 elements of evaluation:

Evaluation of theoretical component: 2 Tests (each one 35% to the final grade).Weighted average of the 2 elements of evaluation must be equal or higher than 9.5 values (scale of 20).

Evaluation of the practical component: 2 Mini-Tests (each one 15% to the final grade)

Final rating: (0.70*Theoretical component) + (0.30*Practical component). Approval with a minimum score of 9.5 (scale of 20).

- Students without approval on the continuous assessment examination can proceed to the final exam, with the classification being defined by: 0.70 *Exam + 0.30*Classification of the practical component. Approval with a minimum score of 9.5 (scale of 20).

- Improvement of the classification requires a registration in the schedule examination period. The classification of the practical component cannot be improved and follows in the next year.

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