Physical and Chemical Food Analyses

As aulas de natureza teórico-prática têm uma componente expositiva e uma componente de
prática laboratorial que permitem aplicar e demonstrar os conhecimentos adquiridos.
Há duas modalidades de avaliação: avaliação ao longo do semestre (contínua) e avaliação por
exame final.
A avaliação contínua pressupõe a realização de: duas frequências (com um peso total de 50-
75%); e a execução de trabalhos práticos (classificação individual) e elaboração dos
respectivos relatórios (classificação em grupo) com um peso de (50-25%).
A avaliação por exame final inclui a realização de um exame com um peso de 100%.
Ao longo do semestre é disponibilizado aos alunos apoio na compreensão dos conteúdos
leccionados tanto na componente teórica como prática, e também apoio na preparação para
frequências e exames.

Lectures of theoretical and practical nature have an expository component and a component of practice to apply and demonstrate the knowledge acquired.
There are two types of evaluation: assessment throughout the semester (continuous) and evaluation by final exam.
Throughout the semester, students are offered support in understanding the contents both theoretical and practical, as well as support in tests and exams.

The continuous evaluation presupposes the realization of: two tests (with a total weight of 50-75%); and the execution of practical assignments (individual classification) and respective reports (group classification) with a weight of (50-25%).

Assessment only with final exam

Assessment Components
The final exam evaluation includes an examination with a weight of 100%.

Food analysis provides important information on a wide range of
characteristics, including composition, nutritional value and structure, making it possible to
undesirable substances and the existence of hazards in the raw materials and
finished products. Thus, food analysis plays a key role
in the determination and maintenance of food quality and safety.
The main objective of the curricular unit is to make known the chemical and physical properties
of food products in general, as well as to study
and to discuss their application to particular food products. Allows
instrumental skills related to the analysis of the chemical composition of the
knowledge of their physical properties and the mastery of analytical techniques.
On a personal level, it is possible to develop autonomous and critical spirit.

1. Physical food analysis (definition of theoretical concepts, study of equipment and
experimental procedures: i) mass, volume and density; ii) Geometric properties:
size and shape; i) Rheological properties: elastic properties and viscous behavior;
solid food texture.
2. Chemical analyzes of foods complying with the reference methods set out in the
Portuguese: (i) care to be taken in sampling, preservation and preparation of samples
of food; (ii) Determination of the compositional analysis of foodstuffs,
moisture, protein, carbohydrate, fat (saturated and unsaturated),
fiber, ash, chlorides, potassium and calcium salts, nitrates, nitrites and sulphites; (iii)
Determination of the bromatological composition of a food; iv) Estimated energy value
of a food.

• - Módulo 2 - teste - 40.0%
• - Módulo 1 - teste - 48.0%
• - Módulo 1 - relatório - 12.0%

NAO