Teaching Methodologies
The theoretical teaching is based on oral presentations supported by multimedia presentations. Discussion of the fundamentals of the experimental work to be carried out (at the beginning of the experimental classes) and of the results obtained and their interpretation (at the end of the classes). In the theoretical-practical component, a space for discussion on the topics under study and their application in other contexts will be provided, with students encouraged to conduct a prior reading of the recommended bibliography. The theoretical-practical component includes a laboratory component per module and exercises for solving.
Learning Results
Food analysis provides important information on a wide range of characteristics, including composition, nutritional value and food structure, allowing to determine changes by undesirable substances and the existence of hazards in raw materials and processed food products. Therefore, food analysis plays a key role in determining and maintaining food quality and safety.
The major goal of the curricular unit is to make known the most relevant chemical and physical properties of food products in general, as well as the study of food analytical techniques commonly used, and discuss their application to concrete food products.
This subject allows the development of instrumental skills related to the analysis of the chemical composition of food, the knowledge of its physical properties, and the mastery of analysis techniques.
At a personal level intends to develop autonomous and critical-minded learning skills.
Program
Module 1. Physical analyses of food (definition of theoretical concepts, study of equipment and experimental procedures): i) Mass, volume and density; (ii) geometric properties: size and shape; iii) Rheological properties: elastic properties and viscous behavior; texture of solid foods.
Module 2. Chemical analyses of foods complying with the reference methods contained in the Portuguese Standards: i) care to be observed in the sampling, preservation and preparation of food samples; (ii) Determination of compositional analysis of foods, in particular moisture, protein, carbohydrate, fat (saturated and unsaturated), dietary fibre, ashes, chloride, potassium and calcium salts, nitrates, nitrites and sulphites; (iii) determination of the bromatological composition of a food; (iv) estimation of the energy value of a food.
Curricular Unit Teachers
Fernanda Maria Lopes FerreiraInternship(s)
NAO
Bibliography
Bibliografia de base
Rao, M. A., Rizvi, S. S. H. & Datta, A. K. “Engineering Properties of Foods”, 4th edition, Food Science and Technology, Taylor Francis (2014). ISBN 978-1-4665-5643-0
Sahin, S. & Sumnu, S. G. “Physical Properties of Foods” Springer, (2006). ISBN 978-0-387-30780-0
Adrian, J., Potus, J., Poiffait, A. & Dauvillier, P. “Análisis nutricional de los alimentos”. Editorial Acribia S.A., Zaragoza (2000). ISBN: 978- 8420009193
Lewis, M. J. “Physical Properties of Foods and Food Processing Systems”, Woodhead Publishing (1996). ISBN: 978-0895733993
Ludger O., Figura, L. O. & Teixeira, A. A. “Food Physics: Physical Properties – Measurement and Applications”, Springer, Berlin (2021). ISBN 978-3031273971
Gutiérrez, J. B. “Ciência bromatológica – Princípios generales de los alimentos” Ediciones Díaz de Santos, Madrid (2000) ISBN- 978-8479784478