Water and Food Analysis

The theoretical classes are aimed at the detailed presentation of the program contents. Use an expository-active methodology, appealing the direct intervention of the students, favouring openly an abundant iconography instead of the detriment of a theoretical-descriptive teaching A theoretical-practical aspect of the teaching of Immunology will be approached focusing on the analysis of cases involving quantification, phenotypic and functional characterization of the different cells of the immune system and methods of dosage of cytokines and its analysis and discussion.

The student must acquire knowledge of: • The existing legislation on the control of water quality, in particular those intended for human consumption; knowledge of the different parameters and analytical methods used for the evaluation of quality; knowledge of pathologies associated with water consumption which do not comply with the standards. • Importance of food and nutrients on health; potential risks inherent to their consumption (infection, toxic-infection and intoxication); food quality control – analytical techniques applied. The student must acquire skills of: • Select the laboratory parameters to be assessed in a sample of water and food in order to ensure their quality for consumption, taking into account the legislation. The student must acquire competences for: • Perform the different methodologies applied in the analysis of a water and food sample; interpret the analytical values obtained by determining the risk to the consumer.

• Water: characteristics, biological indispensability, natural reserves, hydrological cycle; • Water pollution, evolution of this concept, pollutants and their effects; • Water treatment – IWT and WWTP; • Quality of water for human consumption – legislation, importance of organoleptic parameters, physic-chemical, undesirable and toxic substances – laboratory determination; • Microbiology of waters: factors affecting the presence of microorganisms, their variety and associated pathologies; • Quality indicators – laboratory determination; • Foods and nutrients: their classification, importance and pathologies associated with alimentary excesses and deficits; • Food quality – HACCP system; • Food Microbiology: microorganisms as agents of deterioration, production and contamination (infection, toxicinfection and intoxication); • Factors affecting the food colonization; • Analytical parameters in food quality control – laboratory determination.

NAO