Base Knowledge
Knowledge of Chemistry and Physics at secondary school level is recommended (although not mandatory).
Teaching Methodologies
The theoretical-practical classes have an expository component and a laboratory practice component that allow you to apply and demonstrate the acquired knowledge.
Throughout the semester, support is provided to students in understanding the contents taught in both the theoretical and practical components, as well as support in preparing for the established assessment parameters.
The presence of students in classes is required, as stated in the RAAE (Regulation for Assessment of Student Achievement) in force.
Learning Results
1.1. Physical and chemical analysis of food.
O1 – Identify the most relevant physical and chemical properties of food products in general.
O2 – Apply analytical techniques commonly used for the characterization of foods and beverages.
O3 – Distinguish classical instrumental methods of analysis.
O4 – Distinguish advanced instrumental analysis methods.
O5 – Analyze the results of applying analytical techniques to food products.
1.2. Sensory analysis.
O6 – Identify terminology used in sensory analysis of food and beverages.
O7 – Differentiate the main areas of a sensory analysis laboratory.
O8 – Recognize different methods and sensory tests.
O9 – Build questionnaire proposals and explain the importance of the report in sensory analysis.
O10 – Recognize the application of the five human senses in the analysis of food and beverages.
O11 – Perform practical sensory evaluation exercises of different reference substances, foods and beverages.
Program
Module 1:
1.1. Physical analysis of food.
1.1.1. Mass, volume and density.
1.1.2. Geometric properties: size and shape.
1.1.3. Rheological properties: elastic properties; solid food texture.
1.2. Chemical analysis of foods (methods contained in Portuguese Standards).
1.2.1. Sampling, preservation and preparation of food samples.
1.2.2. Determination of the compositional analysis of foods.
1.2.3. Estimation of the energy value of a food.
1.3. Instrumental methods of analysis.
1.3.1. Classic instrumental methods of analysis: volumetry, gravimetry, refractometry and polarimetry.
1.3.2. Advanced instrumental methods of analysis: colorimetry, UV/VIS spectrophotometry, texturometry and chromatography.
Module 2. Sensory analysis.
2.1. Definition of sensory analysis.
2.2. Specific terminology.
2.3. The laboratory in sensory analysis.
2.4. Types of tasters and sensory methods and tests.
2.5. Factors and conditions to take into account in sensory tests.
2.6. Importance of the questionnaire and report in sensory analysis.
2.7. Brief introduction to the five senses and their importance in sensory analysis.
2.8. Carrying out sensory evaluation of different reference substances, foods and beverages, namely olive oil, alcoholic beverages and dairy products, among others.
Curricular Unit Teachers
Olga Manuela Simão FilipeInternship(s)
NAO
Bibliography
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Curvelo-Garcia, A.S. (1988) Controlo de qualidade dos vinhos. Lisboa: Instituto da Vinha e do Vinho.
Botelho, G., Clímaco, M. C. (2011) The human nose as a detector: importance to wine aroma study. In: Weiss, L.E., Atwood, J.M. (Ed) The Biology of Odors: Sources, Olfaction and Response. Chapter 3, pp. 97-130, Nova Science Publishers.