Bromatology

Code:

CN31003

Acronym:

BROMA

Keywords
Classification	Keyword
OFICIAL	Physical Sciences

Instance: 2007/2008 - 1S

Active?	Yes
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	83	Plano de Transição	3	-	6,5	70	175,5
		Plano oficial	3	-	6,5	70	175,5

Teaching language

Portuguese

Program

I. Food Analysis. General Concepts
General objectives of the quality control of foodstuffs.

II. Analytical techniques most used in the analysis of food products
Volumetric techniques (acid-base, precipitation and oxidation-reduction). Review of basic concepts and examples of application.
Gravimetric, densimetric, and refractometric techniques. Basic concepts and examples of application
Spectrophotometric methods
Fundamentals. Types of radiation and types of transition. Law of Lambert-Beer. Examples of methods based on UV-VIS spectrophotometry. Utility of the methods based on IV spectrophotometry.
Chromatographic methods
Introduction and basic concepts.
Thin-layer chromatography. Basic principles. Examples of application
High Precision Liquid Chromatography (HPCL). General concepts. Equipment. Development of methods. Examples of application
Gas Chromatography (GC). General concepts. Equipment. Development of methods. Examples of application

III. Chemical Analysis of foodstuffs
Sampling and conservation of samples.
Most common procedures of extraction/purification: Liquid / liquid and solid / liquid extraction. Solid-phase extraction. Other processes of extraction/purification.
General Methods of Analysis: analytical methods used in determining ash, humidity, total protein, total fat, total sugar and crude fiber.
Macronutrients analysis: Chromatographic and no chromatographic methods used in determination of proteins and amino acids (free and total), sugars and fat constituents.
Micronutrients (vitamins, organic acids, volatile substances, dyes from natural sources, etc.) and food contaminants (food additives, natural toxins, pollutants and allergens) analysis: Scheme of the main types of analytical approach with demonstrative examples.

IV. Analytical methodologies used to assess the overall quality of some foods more representative
i) Milk and derivatives (cheese, butter and yogurt).
ii) Meat, eggs and fish
iii) Vegetable Oils
iv) Cereal products
v) Alcoholic beverages

Evaluation Type

Distributed evaluation with final exam