Food Analysis

General characterization

Prerequisites

Basic background on analytical chemistry.

Bibliography

Nielsen, S. S., (2010) Food Analysis, Springer; 4th Edition, Springer, 602 pp., ISBN: 978-1-4419-1478-1

Harris, D. C., (2002) Quantitative Chemical Analysis, 6th Edition, Freeman & Company, New York, 899 pp.; ISBN: 0306474956

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

Fellows, P. (2009) Food Processing Technology: Principles and Practice, 3rd Edition, Woodhead Publishing in Food Science and Technology (Ed.), CRC Press, 913 pp., ISBN 978-1439808214

Coultate, T.P. (2009) Food: the chemistry of its components, 5th Edition, Royal Society of Chemistry, Cambridge, 500 pp., ISBN 978 0854041114

Teaching method

Lectures sessions with datashow. Laboratorial sessions.

Evaluation method

- Continuous assessment with 3 elements of evaluation:

Theoretical-Practical Evaluation: 2 Tests (each one 40% to the final grade).Weighted average of the 2 elements of evaluation must be equal or higher than 9.5 values (scale of 20).

Laboratorial Evaluation: 1 Mini-Test (20% to the final grade). Mini-test is used to assess knowledge in Modules and practical classes. The presence in the classes of Modules is mandatory to have access to the mini-test.

Frequency is obtained with the presence in 2/3 of practical classes. It is not allowed the use of graphing scientific calculator.

Final rating: (0.80*Theoretical-Practical evaluation) + (0.20*Laboratorial evaluation). Approval is obtained with a minimum score of 9.5 (scale of 20).

- Students without approval on the continuous assessment examination can proceed to the final exam, with the classification being defined by: 0.80*Exam + 0.20*Classification of the Laboratorial evaluation. Approval is obtained with a minimum score of 9.5 (scale of 20).

- Improvement of the classification requires a registration in the schedule examination period. The classification of the practical component cannot be improved and follows in the next year.

Subject matter

Lectures: 1. General composition of an agro-food product. 2. Errors in food analysis. Preparation of samples for analysis. 3. Gravimetric methods. 4. Volumetric methods. 5. Potenciometric methods. 6. Spectrophotometric methods.

Practical component: 1. Analytical determinations: moisture, total protein and ashes in food; 2. Problem solving: Worked examples and Exercises.

Programs

Programs where the course is taught: