Psysical and Chemical Analysis of Food

Basic knowledge of arithmetics, Physics and Chemistry is recommended (but not mandatory).

The classes of a theoretical-practical nature have an exhibition component and a component of laboratory practice that allow the application and demonstrate of the acquired knowledge.
There are two evaluation modalities: evaluation throughout the semester (continuous) and evaluation by final examination. Continuous evaluation presupposes the performance of: two frequencies (with a total weight of 50-75%); and the implementation of practical work (individual classification) and preparation of their reports (group classification) with a weight of (50-25%). The evaluation by final examination includes the performance of an examination with a weight of 100%.

Throughout the semester, students are provided with support to understand the contents taught in theoretical and practical components, and also support in the preparation for written exams.

Food analysis provides important information on a wide range of characteristics, including composition, nutritional value and food structure, allowing to determine changes by undesirable substances and the existence of hazards in raw materials and processed food products. Therefore, food analysis plays a key role in determining and maintaining food quality and safety. 

The main objective of the curricular unit is to make known the most relevant chemical and physical properties of food products in general, as well as the study food analytical techniques commonly used and discuss their application to concrete food products.

This subjet allows the development of instrumental skills related to the analysis of the chemical composition of food, the knowledge of its physical properties and the mastery of analysis techniques.

At a personal level intends to develop autonomous and critical-minded learning skills.

1. Physical analyses of food (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; texture of solid food.

2. Chemical analyses of foods complying with the reference methods contained in the Portuguese Standards: i) care to be observed in the sampling, preservation and preparation of food samples; ii) Determination of the compositional analysis of foods; (iii) determination of the bromatological composition of a food; (iv) estimation of food energetic value; (v) accurate analysis (chromatography, spectrophotometry…)

• - Attendance and Participation - 15.0%
• - Practical Work - 15.0%
• - Frequency - 70.0%

• - Exam - 100.0%

NAO

Rao, M. A., Rizvi, S. S. H. & Datta, A. K. “Engineering Properties of Foods”, Third edition, Food Scinece and Technology, Taylor Francis (2005).

Sahin, S. & Sumnu, S. G. “Physical Properties of Foods” Springer, (2006).

Adrian, J., Potus, J., Poiffait, A. & Dauvillier, P. “Análisis nutricional de los alimentos”. Editorial Acribia S.A., Zaragoza. (2000)

Casp, A. & Abril, J. “Procesos de conservación de alimentos”, Colección Tecnología de Alimentos, Ediciones Mundi-Prensa, Madrid (1998).

Lewis, M. J. “Physical Properties od Foods and Food Processing Systems, Woodhead Publishing (1996).

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

Gutiérrez, J. B. “Ciência bromatológica – Princípios generales de los alimentos” Ediciones Díaz de Santos, Madrid (2000).