Food Quality II


Acquisition of knowledge, ability and expertise (1) Nutritional quality of foodstuffs of animal source, crude, preserved or transformed; (2) Normes and parameters for the evaluation of quality during the process of production, transformation, distribution and storage; (3) Toxic or not desirable components, natural or introduced by the transformation e preservation process.

General characterization





Responsible teacher

Ana Luísa Almaça da Cruz Fernando, Maria Margarida Boavida Pontes Gonçalves


Weekly - 5

Total - 70

Teaching language



Basic background on analytical techniques.


Cesarettin Alasalvar, Tony Taylor (Eds.) (2002) Seafoods - Technology, Quality and Nutraceutical Applications, Springer, 1st Ed. (ISBN-10: 3-5404-2476-8)

A. M. Pearson, T. R. Dutson (1995) Quality Attributes and Their Measurement in Meat, Poultry and Fish Products (Advances in Meat Research) Springer, 1st Ed. (ISBN-10: 0-8342-1305-2)

Susan E. Ebeler, Gary R. Takeoka, Peter Winterhalter (2006) Authentication of Food and Wine (Acs Symposium) Oxford University Press, USA (ISBN-10: 0-8412-3965-7)

Nielsen, S. S. (2003) Food Analysis (Food Science Texts Series) Springer (Ed.), 3rd Ed., 536 pp (ISBN 0306474956) 

Belitz, H. D., Grosch, W., Schieberle, P. (2009) Food Chemistry, 4th Ed., Springer (Publs), 1071 pp. (ISBN 354069935X)

Teaching method

Theoretical sessions with datashow. Practical laboratorial sessions.

Evaluation method

Continuous assessment with 3 elements of evaluation: 2 mini-tests (30% each) and 1 practical grade corresponding to 40% of the final grade (20% each pratical report + 20% reports presentation and discussion). Final grade:  weighted average of the 3 elements of evaluation. Approval with a minimum score of 9.5 (scale of 20).

Assessment through Final Examination (for obtaining approval or improving classification) comprises 2 elements of evaluation: examination of appeal (60%) and practical grade(40%). Final grade: weighted average of the 5 elements of evaluation. Approval with a minimum score of 9.5 (scale of 20).

Subject matter

Foodstuffs of animal source (milk and milk derivatives, eggs, meat, fish, seafood and seafood derivatives). Definition of quality of foodstuffs and nutritional value. Organoletipc properties of foodstuffs: taste and flavour. Physical-chemical parameters of foodstuffs: texture, water content, pH, conductivity, etc.. Chemical parameters of foodstuffs quality: individual components and contaminants. Gravimetric, spectrophotometric and volumetric techniques used to the determination of the parameters of quality.  Pannel of experts and alternative methods. Analysis to individual components. undesirable compounds for the foodstuff quality and food contaminants. Specific characteristics of different groups of fresh, conserved and transformed foodstuffs.

Practical component: Characterization of the food quality of some foodstuffs of animal origin and its derivatives. Methodologies: gravimetry, volumetry, spectrophotometry and chromatography.


Programs where the course is taught: