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.

NAO

Sahin, S., Sumnu, S.G. (2006) Physical Properties of Foods. Berlin: Springer.

Ludger, O., Figura, L. O. , Teixeira, A.A. (2007) Food Physics: Physical Properties – Measurement and Applications. Berlin: Springer.

James, C.S. (1995) Analytical Chemistry of Foods. London: Ed. Blackie Academic & Professional.

Hutchings, J.B. (1994) Food Colour and Appearance. London: Blackie Academic.

Coultate, T.P. (1986) Alimentos. Quimica de sus componentes. Zaragoza: Editorial Acribia S.A.

Osborne, D.R. (1978) Análisis de los nutrientes de los alimentos. Zaragoza: Editorial Acribia S.A.

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Nielsen, S.S. (2010) Food Analysis Laboratory Manual. 2nd ed. New York: Springer..

Lyon, D.R. e outros (Eds) (1992) Guidelines for Sensory Analysis in Food Product Development and Quality Control. London: Chapman & Hall.

Mortin, M., Gail, V.C., Thomas, C. (1994) Sensory Evaluation Techniques. Boca Raton: CRC PRESS.

MacFie, H., Thomson, D.M.H. (Eds.) (1994) Measurements of food preferences. London: Blackie Academic.

Anzaldúa-Morales, A., (1994) La evaluación sensorial de los alimentos en la teoria y la prática. Zaragoza: Editorial Acribia S.A.

Richard, R., Moulton, J.L. (1992) Les Arômes Alimentaires. Paris: TEC-DOC Lavoisier.

Reynolds, A.G. (Ed.) (2010) Managing wine quality. Vol. 2: Oenology and wine quality. 1ª Ed. Oxford: Woodhead Publishing.

Blouin, J., Peynaud, É. (2000) Descobrir o gosto do vinho. Lisboa: Litexa editora.

Curvelo-Garcia, A.S. (1988) Controlo de qualidade dos vinhos. Lisboa: Instituto da Vinha e do Vinho.

Botelho, G., Clímaco, M. C. (2011) The human nose as a detector: importance to wine aroma study. In: Weiss, L.E., Atwood, J.M. (Ed) The Biology of Odors: Sources, Olfaction and Response. Chapter 3, pp. 97-130, Nova Science Publishers.