Bromatology and Bromatological Analysis

Code:

MI232216

Acronym:

BROM

Keywords
Classification	Keyword
OFICIAL	Health Sciences

Instance: 2024/2025 - 2S

Active?	Yes
Web Page:	https://moodle.up.pt/course/view.php?id=102¬ifyeditingon=1
Responsible unit:	Bromatology and Hidrology Laboratory
Course/CS Responsible:	MSc in Pharmaceutical Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MICF	231	MICF - Transition Study Plan 2023/24 - 2024/25 - 2025/26	2	-	6	52	162

Teaching language

Suitable for English-speaking students

Objectives

1 - The concept of Bromatology and Bromatological analyses. Connection with food regulation and standardization of analytical methods.
2 - Knowledge about foodstuffs composition concerning major and minor components, including desirable and undesirable compounds.
3 - Preparation of samples, execution and interpretation of bromatological analyzes to obtain information on the composition of foods and their biochemical transformation during production, maturation and storage, as well as ensuring the authenticity of foods. 
4 - Most significant questions of the modern world related to feeding and food safety. 

Learning outcomes and competences

Know the distribution of macro and micronutrients in different food groups, their functions in the human body and needs in different age groups. Acquire skills in the execution, interpretation and validation of bromatological analyses, included in the pharmaceutical act. Know the legal support regarding the quality, authenticity and safety of food products. Know how to interpret communications from journalistic and/or scientific sources related to the risk associated with undesirable food choices, potential food contamination and the impact of food choices on the results of analyzes of serum biochemical parameters. Recognize the major global food challenges in terms of global production, the response to climate change and the nutritional demands of today's dietary patterns. Gain confidence regarding the role of the pharmacist in health education and pharmaceutical assistance. Emphasis on patient counseling on the importance of breastfeeding and replacement formulas, or on the risk-benefit relationship of food additives, the dangers of exposure to food contaminants even at low dosis. Learn new approaches to understand the complex interaction between genes, nutrients and microbiota. Nutrigenomics.

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

Knowledge of chemistry, biochemistry, physiology, genetics.

Program

Theoric classes

1. Introduction to Bromatology and Bromatological Analysis: Meaning and scope of bromatology. Link between bromatological analyzes and food regulations, in Portugal, Europe and the world. Standardization of analytical methods. Relevance in the scope of pharmaceutical sciences, from the founding of the School of Pharmacy to the present. Bromatology and Bromatological Analysis in the pharmaceutical act. “One Health” approach

2. Food composition. Distribution of macro and micronutrients, their functions in the human body and needs in different age groups. Water. Proteins, essential amino acids and bioactive peptides. Carbohydrates, monosaccharides, oligosaccharides and polysaccharides. Fiber. Lipids. Vitamins. Minerals.

3. Composition of human milk and relevance of breastfeeding. Different types of infant feeding formulas: infant formulas, follow-on formulas, hypoallergenic formulas, lactose-free formulas, anti-regurgitation, etc.

4. Food constituents with physiological activity: alcohol, caffeine, biogenic amines

5. Impact of digestion on nutrient bioaccessibility and absorption. Interactions between nutrients. Nutrient-drug interactions.

6. Food quality and safety. The great global food challenges: food insecurity; impact of climate change and the nutritional requirements of current dietary patterns.

7. Food additives. Benefit/risk relationship.

8. Food safety: Environmental contaminants, pesticide residues, plastics, mycotoxins. Undesirable compounds resulting from food processing and cooking. Food allergens. Antinutrients. Legal support regarding quality, authenticity and food safety.

9. “Omics” technologies (genomics, epigenomics, transcriptomics, proteomics and metabolomics) new approaches that help to understand the complex interaction between genes, nutrients and microbiota. Nutrigenomics. Personalized nutrition

Laboratorial classes

1. General methods of food analysis
Global analysis of a Dairy product. Determination of total caloric value.
2. Statistical analyses of analytical data
3. Determination of caloric value of foods and comparison with labeling.
4. Calculation of Daily Caloric Intake
5. Quality evaluation for specific foods:
Honey quality: Sugars refractive index and HMF by HPLC.
Evaluation of olive oil quality: acidity, peroxide index, absorbance and authenticity.

Mandatory literature

Michael J Gibney, Susan A Lanham-New, Aedin Cassidy, Hester H Vorster; Introduction to Human Nutrition, John Wiley & Sons Ltd, 2009. ISBN: 78-1-4051-6807-6
Owusu-Apenten Richard; Introduction to food chemistry. ISBN: 0-8493-1724-X
Belitz Hans-Dieter; Food chemistry. ISBN: 3-540-40818-5
Caballero Benjamin 340; Encyclopedia of food sciences and nutrition. ISBN: 0-12-227055-X

Teaching methods and learning activities

Classes will be teached in mode of blended elearning using presential theoretical lectures with 50 min duration and laboratorial sessions 110 min. As support to classes a copy of the material illustrated in the class is available on Moodle plataform.
A good connection between the themes taught in the theoretical classes and the work covered in the laboratory classes is intended. Associating the subject-matters taught to information and curiosities on the theme and how these are linked to day to day life.
The centesimal compositional analysis of meals and evaluation of the nutritional equilibrium in the laboratory classes has motivated the interest of the students in the subject since they find a practical application in the work they are undertaking. The students are encouraged to go to the laboratory after class hours to carry out analyses on the foods they usually eat and that for some reason think that it does not conform to the label or to collaborate in research work.

keywords

Health sciences
Natural sciences > Agrarian Sciences
Physical sciences > Chemistry
General programmes > Basic programmes
Social Sciences, Commerce and Law > Basic programmes

Evaluation Type

Distributed evaluation without final exam

Assessment Components

designation	Weight (%)
Teste	70,00
Trabalho laboratorial	30,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Estudo autónomo	48,00
Frequência das aulas	26,00
Trabalho laboratorial	26,00
Total:	100,00

Eligibility for exams

Student attendance in laboratory classes is mandatory. Those students whose attendance is lower than 25% of the classes programmed are considered as without attendance.
Attendance in theoretical classes is not compulsory.

Calculation formula of final grade

Final evaluation: 70% (14 values) for the final theoretical part and 30% (6 values) for the laboratory part.
Only students with more than 50% in each theoretical exam are approved in the theoretical examination. No oral exam is foreseen. The laboratory exam is to perform individually one of the techniques done in laboratory classes and fill the report with calculations and explanation of fundamentals (5 values). Group work concerning the resolution of practical questions related with statistical analyses of data from lab classes, labelling and calculation of daily caloric needs is also evaluated (1 value).

 

Examinations or Special Assignments

Theoretical evaluation has two evaluations on Moodle (70%). The 1st evaluation will be held in November and the 2nd evaluation on the day scheduled for consideration of the regular season. It is required to have at least 50% in each text.
 The whole evaluation in the final exam of the regular period is only for special cases, such as working students.
The appeal period includes questions about all theoretical classes.
The laboratorial evaluation is obtained through the execution of one or more laboratorial work (25%) + group work to aswer questions (5%).

Special assessment (TE, DA, ...)

The exams for the special regime students are carried out in accordance with that established in the FFUP evaluations rules.

Classification improvement

The student has the right to request the repeat of the final theory exam test, to improve the mark in the normal or resource period immediately subsequent to that where classification was obtained.
The repeat of the tests to improve the mark can be undertaken only once per subject.
The final subject classification will be the higher of those obtained in the two tests carried out.
The final classification will be that resulting from weighting the final exam mark with that which the student obtained when evaluated in the laboratory work.