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.

The analysis of food provided, important on a wide variety of food features, including composition, nutritional value and structure, allows to determine changes by undesirable substances ​​and the existence of hazards in raw materials and finished products. Therefore, food analysis plays a key role in determining and maintaining food quality and safety. The main objective of the course is to make known the properties, areas and relevant materials of food products in general, as well as to study commonly used analytical techniques and discuss their application to concrete food products. It allows the development of instrumental skills related to the analysis of the chemical composition of foods, knowledge of their physical properties and  improvement of food analysis methods.

On a personal level, it allows the development of autonomous and critical learning resources.

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.

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 tests.

2.5. Factors and conditions to be taken into account in sensory tests. The 5 senses.

2.6. Importance of the report in sensory analysis.

2.7. Brief introduction to the five senses and their importance in sensory analysis.

2.8. Conducting sensory evaluation of different reference substances, foods and beverages, namely olive oil, alcoholic beverages, 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