Bromatology

It is recommended basic knowledges in general and organic chemistry.

The theoretical classes aim at the detailed presentation of the syllabus, using an expositive-active methodology. The contents are exposed calling for constant student intervention. In practical classes, laboratory work will be carried out to apply the knowledge acquired in the theoretical component.

Students can be assisted during weekly office hours. Whenever required, additional sessions will be lectured to clarify any eventual questions.

The UC of Bromatology is related to all of the different aspects that involve food and food products analysis, following previously lectured concepts in Food Chemistry. The analysis of food and food products is extremely important for Nutrition Sciences, as the promotion of health through food implies:

– Knowing its chemical composition and the tools used to study it;

– Recognizing the nutritional and/or chemical properties of foods;

– Recognizing the chemical properties of food and the changes resulting from processing and storage;

– Interpreting analytical results under applicable legislation, regarding labelling, quality control and food safety.

These are determining factors to promote health through food, important to the Nutritionist’s practice, regardless of the area of activity.

Thus, it is intended to provide solid knowledge about the principles and concepts of Bromatology and bromatological analysis, namely theoretical fundamentals of analytical techniques used in food composition analysis.

It is also intended, through laboratory classes, to stimulate students’ interest regarding the basic theoretical concepts related to analytical instrumentation; to provide the fundamental concepts about the validation of analytical methodologies used in laboratory classes, and to encourage the correct interpretation of the results obtained.

Theoretical matrix (30 hours):

Presentation of the curricular unit, evaluation methodology and bibliography; Distribution of the themes for the work, group formation and presentation of the most important aspects to focus on development work

1 INTRODUCTION TO FOOD ANALYSIS

1.1. Qualitative and quantitative analysis

1.2. Classical methods versus instrumental methods

2. SAMPLING

2.1. Sampling plan

2.2. Sampling Techniques

2.3. Sampling Procedures

2.4. Sampling records

2.5. Preservation of samples

3 METHODS OF SAMPLES PREPARATION

3.1. Reduction of sample

3.2. Separation processes

3.3. Methods of extraction, cleaning and pre-concentration of samples

4. CLASSICAL METHODS OF ANALYSIS

4.1. Volumetric acid-base

4.2. Volumetric oxidation-reduction

4.3. Volumetric precipitation

4.4. Volumetric complexing

5. OPTICAL INSTRUMENTAL METHODS

5.1. Ultraviolet-visible spectroscopy

5.2. Fluorescence spectroscopy

6. INSTRUMENTAL METHODS OF SEPARATION

6.1. Electrophoresis

6.2. Chromatography

7. METHODS OF CALIBRATION and VALIDATION

8. Introduction to the preparation of food samples

8.1. Analysis of papers related to food analysis

8.2. Presentation and discussion of their work

Practice matrix (P):

 In practical classes will apply some of the analytical techniques taught in the analysis of different food, water and / or food additives.

NAO

Recommended references

· SKOOG, D. A.; HOLLER, F.J. CROUCH, S. R. Principles of instrumental analysis. 6 edition. Australia: Thomson, cop. 2007.

· ROUESSAC, F., ROUESSAC, A. Chemical analysis: modern instrumentation methods and techniques. 2 edition, Chichester, England: Wiley, 2007.

Other references

· ROBINSON, J.W., FRAME, E. M. S., FRAME II, G. M. Undergraduate instrumental analysis. 7 edition, Boca Raton, Florida: Taylor & Francis Group, llc, 2014.