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Specialized Modules in Food Chemistry

Objectives

The program content address the main foundations of Food Chemistry, looking forward to transfer to the student solid and complementary expertise in this area. The selected topics are presented throughout the UC and aim to gain knowledge in the various fields of Food Chemistry. At the end of this course the student will have acquired knowledge and skills to enable him to understand the theoretical foundations of the methodologies and assimilated techniques, be able to interpret / analyze the experimental data obtained by applying the discussed techniques and principles and critically analyze the scientific literature of the area and compare / integrate results.

General characterization

Code

12127

Credits

6.0

Responsible teacher

Marco Diogo Richter Gomes da Silva

Hours

Weekly - Available soon

Total - 112

Teaching language

Inglês

Prerequisites

None

Bibliography

Scientific papers and reference works in the scientific area of the thesis subject and related ones

Teaching method

tutorial

Evaluation method

yes

Subject matter

This course aims to provide a broad knowledge of theoretical and practical concepts in Food Chemistry, exposing students to cutting-edge topics, methodologies and techniques used in that scientific field. The learning process takes place in tutorial system.
At the end of this course, students will:
- Understand the theoretical foundations of presented methodologies and techniques
- Understand and analyze the experimental data obtained by applying the discussed techniques
- Critically analyze the scientific literature in the area by comparing and integrating the obtained results.