Psysical and Chemical Analysis of Food

N/A

Lectures of theoretical-practical nature have an explanatory component and a component of laboratory practices that focuses the application and demonstration of the real value 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 written tests (with a total weight of 70% and a minimum rating of 7.5 values in each test). The execution of practical work (individual classification) and preparation of report(s) (group classification) (with 15%). Ocasional written questions will be evaluated (15%). The evaluation by final examination includes the performance of an written examination (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 evaluation components.

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 goal of this curricular unit is focused on the most relevant chemical and physical properties of food products in general, as well as the study food analytical techniques commonly used and suitable legislation and discuss their application to concrete food products.
This subject 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-mind 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, namely moisture, protein, carbohydrate, fat (saturated and unsaturated), ashes, chloride, potassium and calcium salts, nitrates, nitrites and sulfites; (iii) determination of the bromatological composition of a food; (iv) estimation of food energetic value.

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

• - Exam - 100.0%

NAO

• Rao, M. A., Rizvi, S. S. H. & Datta, A. K. “Engineering Properties of Foods”, Third edition, Food Science 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 of 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).
Normas Portuguesas e Legislação aplicável