Food Analysis

Knowledge of Chemistry and Physics at secondary school level is recommended (although not mandatory).

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.

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.

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.

The final grade of the UC results from the evaluation of two Modules: Module 1 (M1) relating to Physicochemical Food Analysis (60%) and Module 2 (M2) relating to Sensory Analysis (40%).

Continuous evaluation:

Module 1 will be evaluated based on the classification obtained in individual written tests that will cover the theoretical and practical contents taught in short practical projects (40%), a report (10%) and answers to questions proposed by the teacher (10%) .

Module 2 will be evaluated based on the classification obtained in an individual written test that will cover the theoretical and practical contents taught (40%).

Approval at the UC in continuous assessment, in addition to complying with the minimum number of attendances of 75% of the classes actually taught, cumulatively requires that:

a) in each Module, a minimum classification of 7.5 values ​​is obtained;

b) the classification of the written tests is not less than 7.5 points (both in Module 1 and in Module 2).

b) the weighted average of the two Modules results in a minimum classification of 9.5.

In summary, the expression for calculating the final grade (FG) of the UC will be translated as:

FG = 60% M1 + 40% M2.

Students who have been assessed by continuous assessment may be exempt from the final exam, in accordance with the Regulation for the Assessment of Student Achievement (RAAE) of the Escola Superior Agrária de Coimbra:

a) total waiver, if approved;

b) partial waiver, to the Module(s) in which they obtained a minimum score of 7.5 values

Final exam assessment

When approval is not obtained by continuous assessment, the student has access to the final exam. The exam will consist of a written assessment test, for each of the modules, classified on a scale from 0 (zero) to 20 (twenty) values, rounded to the nearest tenth. The conditions for assessment in the exam, normal season, recourse and special, are described in the Regulation for the Assessment of Student Achievement (RAAE) of the Escola Superior Agrária de Coimbra.

The calculation expression of the final grade (FG) of the UC will be translated by:

FG = 60% M1 + 40% M2.

NAO