Faculdade de Ciências e Tecnologia

Food Quality I



Academic unit

Faculdade de Ciências e Tecnologia


Departamento de Ciências e Tecnologia da Biomassa



Teacher in charge

Ana Lúcia Monteiro Durão Leitão, Benilde Simões Mendes

Weekly hours


Total hours


Teaching language



Background on analytical methodologies.

Subject matter

1. Food groups of vegetal origin, fruits and vegetables, leguminosas, grains and derived products. Fresh, preserved and transformed products. 2. Definition of quality. Food quality parameters. Tools for the evaluation of food quality on fresh, preserved and transformed products. 3. Physical-chemical parameters of food. 4. Organolepthic properties of food. 5. Food safety: Genomics in food quality assesment, Proteomics in food quality assesment, genetically modified food. 6. Analysis of individual components: harmful compounds for food quality and food contaminants.

Practical component: Characterisation of the food quality of some food of vegetable origin and its derived products.


Nielsen, S. S. (2003) Food Analysis (Food Science Texts Series), Nielsen, S. S. (Ed.), Springer (Pubs.), 3rd edition, 536 pp (ISBN 0306474956)

Borwankar, R., Shoemaker, C.F., (1993) Rheology of Foods, Elsevier Science Ltd (Ed.), 168 pp (ISBN: 1851668772)

Belitz, H.-D., Grosch, W., Schieberle, P., Burghagen, M.M. (2004)  Food Chemistry, Third Edition , Springer (Ed.), 1071 pp (ISBN 3540408185)

Food and Agriculture Organization of the United Nations (1996) Legislation Covering Food Control & Quality Certification: - (FAO legislative study)  Bernan Assoc. (Ed.), 125 pp (ISBN 925103494X)

R. Paul Singh and Dennis, R. Heldman (2008) Introduction to Food Engineering (Food Science and Technology), Academic Press (Ed.), 4th Edition, 864 pp (978-0123709004)

Teaching method

Theoretical sessions with datashow. Practical laboratorial sessions.

Evaluation method

- Continuous assessment with 3 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: Presentation and discussion of one group work (20% to the final grade); 1 Test (10% 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.