Methods in Food Quality Analysis

Code:

Q4030

Acronym:

Q4030

Level:

400

Keywords
Classification	Keyword
OFICIAL	Chemistry

Instance: 2021/2022 - 1S

Active?	Yes
Responsible unit:	Department of Chemistry and Biochemistry
Course/CS Responsible:	Master in Food Science and Technology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:TCA	21	Official Study Plan	1	-	3	28	81

Teaching language

Suitable for English-speaking students

Objectives

The aim of this course is to provide or consolidate instrumental analysis techniques for the quality control of food, as well as to apply some of the theoretical knowledge contextualizing them with more practical aspects of the agri-food industry. Moreover, in addition to some further laboratory skills of the student and to stimulate group work, it is intended that the student develops capacities to present the results, the ability to comment and criticize by filing reports.

Learning outcomes and competences

This course is primarily experimental and focus largely on skills required in the labor market for agro-industries.

 

It is intended that students will be able to put in different types of industrial environment directly or indirectly related to the themes of this course.

Working method

Presencial

Program

Chemical and physical analysis for evaluation of associated food quality parameters. Analytical separation techniques (HPLC, GC) and spectroscopic analyzes.

 

- Determination of fat content and fatty acid composition of peanut and corn and their marketed oils

- Determination of anthocyanins and tannins from grapes and red wine

- Determination of sodium in energetic beverages

- Determination of iodine index in butter, margarine, olive oil and commercial oil

- Determination of total sulfur dioxide in beer by the enzymatic method

- Determination of nitrite in meat products

- Prevention regulations and laboratory safety

Mandatory literature

Belitz H. D. (Hans-Dieter); Food chemistry. ISBN: 3-540-15043-9

Teaching methods and learning activities

Practical works involving different food matrices and analytical techniques established and widely used in the labor market of the agro-food sector were selected. The works will involve natural and made-up foods such as red wine, olive oil, fruit, butter, beer, meat products, etc. Concerning the analytical procedures, the various works involve high efficiency liquid chromatography, gas chromatography, titration, spectrophotometric methods, atomic absorption spectrometry, etc. Taking into account the main needs of the labor market in agro-industries, the acquisition of referenced and acquired skills through this course would translate into a high added value for students.

keywords

Natural sciences > Agrarian Sciences > Agricultural products > Food products

Evaluation Type

Distributed evaluation without final exam

Assessment Components

designation	Weight (%)
Participação presencial	15,00
Trabalho escrito	70,00
Trabalho laboratorial	15,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Elaboração de relatório/dissertação/tese	28,00
Estudo autónomo	28,00
Trabalho laboratorial	28,00
Total:	84,00

Eligibility for exams

Students who miss more than 25% of the expected number of practical laboratory classes (PL) will lose their attendance at this UC.

Calculation formula of final grade

The practical lessons of this curricular unir include conducting six laboratory work of four hours each.

 

Calculation of the evaluation:

Continuous-evaluation (30%): work preparation, laboratory performance, quality of results, critical spirit)

 

-Reports (70%): average scores of the delivered reports (minimum of 5 works carried out)

Classification improvement

Taking into consideration the practical character of this curricular unit, the evaluation will be distributed and there is no possibility of improvement of classification.