Bromatology

Code:

CN31003

Acronym:

BROMA

Keywords
Classification	Keyword
OFICIAL	Physical Sciences

Instance: 2009/2010 - 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	86	Plano oficial	3	-	6,5	70	175,5

Teaching language

Portuguese

Objectives

The primary objective of this discipline is to give students the essential skills, both theoretical and experimental, for the practice of the chemical analysis of foods.
Initially, it will address the analytical techniques most used in food analysis, with greater emphasis on the volumetric, spectrophotometric and chromatography techniques. In a second phase, will be presented the methodologies used in the analysis of the various food constituents, particularly the major components (proteins, including peptides and amino acids, fat and carbohydrates), micronutrients (vitamins, organic acids, dyes from natural sources, etc.) and some additives and contaminants of greatest importance. Finally, it will address the analytical methodologies used in the overall assessment of some foodstuffs more representative.

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

Teaching methods and learning activities

Theoretical Lessons:
Presentations in PowerPoint. Seeking to join in the information and materials taught curiosities on the subject and its interconnection with the everyday.

Laboratory Lessons:
Implementation of analytical determinations relevant to the knowledge of quality and authenticity of various food products.
Looking out that there is good coordination between the subjects taught in lectures and laboratory work done in class.

Evaluation Type

Evaluation with final exam

Eligibility for exams

Only have access to the written final exam, students with positive evaluation in the classroom practices. The assessment of practical classes is done by a laboratory examination, being exempt from that examination students whose continuous assessment (in accordance with the Regulation of Academic FCNAUP) has been considered positive.