Teaching Methodologies
Theoretical classes using audiovisual media and interactive discussions between students and teacher, using practical classes to strengthen the curricular unit content compreension.
Continuous assessment:
Theoretical – 2 tests (70%) + presentation of one paper (10%); Students must obtain evaluation equal to or greater than 8 in the theoretical frequencies, and the mean of the two frequencies must be equal to or higher than 10.
Practical – 1 test (20%).
Studentes must have evaluation equal or higher than 10 values in either practical and theoretical components.
The students can have approval by exam.
The final grade will be obtained by the weighted average of the 2 components: Theorical 80%; practical 20%.
The hours of discipline will be assisted by some weekly office hours for students, and when necessary be given additional classes for answering any questions
Learning Results
UC aims to provide adequate knowledge of constituents in food.
Know / identify the undesirable constituents (additives, preservatives, contaminants, pesticides, toxins and drug residues) sometimes present in food.
Enable / train students in preparing samples as well as applying food analysis techniques.
Knowledge in the areas of Organic Chemistry and General Chemistry are essential for the approach and understanding of this theme, so students will be provided with the necessary elements belonging to these domains.
Thus, they must be able to recognize the structure of organic molecules present in food, as well as to make elementary calculations regarding concentrations in food samples. The UC has 2 distinct parts: a first part devoted to general knowledge and a second part, which involves teaching specific knowledge related to food constituents.
Program
PART A – GENERAL KNOWLEDGE
1. RUDIMENTS AND CONCENTRATION OF SOLUTIONS
2. THE CHEMICAL CONNECTION IN CARBON COMPOUNDS
3. NOMENCLATURE OF ORGANIC COMPOUNDS
PART B – SPECIFIC KNOWLEDGE: Constituents of food
1. WATER
2. Vitamins and Mineral Salts
3. Carbohydrates
4. Proteins
5. Lipids
6. Food additives and contaminants
7. Conducting, presenting papers on the various topics covered in class
Practical Matrix (P):
Carrying out some works among the following:
1. Application of concepts related to rudiments and concentrations
2. Determination of the formaldehyde index in fruit juices
3. Determination of vinegar acidity
4. Determination of the concentration of phosphoric acid in a refrigerant
Internship(s)
NAO
Bibliography
– Belitz H.-D., Grosh W., Schieberle P.. Food Chemistry. 4th Edition, Springer-Verlag 2009.
– Vaclavik V.A., Christian, E.W.. Essentials of Food Science. 3th Edition, Springer 2008.
– McSwane D., Rue N., Linton R.. Essentials of Food Safety & Sanitation. 3th Edition, Prentice Hall 2003.