Food Quality I

General characterization

Prerequisites

Background on analytical methodologies.

Bibliography

De Man, J.M., Finley, J., Hurst, W.J., Lee, C. (2018) Principles of Food Chemistry (Food Science Texts Series), De Man, J.M., Finley, J., Hurst, W.J., Lee, C. (Eds), Springer International Publishing, 607 pp (ISBN 978-3-319-63605-4)

Singh, R.P., Heldman, D.R. (2013) Introduction to Food Engineering (Food Science and Technology), Singh, R.P., Heldman, D.R. (Eds) Academic Press, 892 pp (ISBN 978-0123985309)

Borwankar, R., Shoemaker, C.F. (1993) Rheology of Foods, Borwankar, R., Shoemaker, C.F. (Eds.), Elsevier Science, 168 pp (ISBN 1851668772)

Nielsen, S. (2017) Food Analysis (Food Science Texts Series), Nielsen, S. (Ed.), Springer International Publishing, 649 pp (ISBN 978-3-319-45774-1)

Teaching method

 Lectures with datashow or computer resources.

Evaluation method

- Assessment with 3 elements:

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).

Non-Theoretical-Practical Evaluation: Monographic work being performed in groups of two or three elements and discussion (20% to the final grade).

Final rating: 0.80 * Theoretical-Practical Evaluation + 0.20 * Non-Theoretical-Practical 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 * Non-Theoretical-Practical Evaluation. Approval 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 Non-Theoretical-Practical Evaluation cannot be improved and follows in the next year.

Subject matter

In the Theoretical-Practical component quality is defined in the food scope and food groups of vegetal origin are presented. Tools for the evaluation of food quality are described. The quality of foods of vegetal origin is analysed considering physical-chemical parameters and organoleptic properties. Finally, new technologies in food quality (genomics, proteomics and genetic engineering) are presented in order to improve the quality of foods of vegetal origin. In the non-Theoretical-Practical component aim the development of a monographic work on a relevant topic in the food area.

Programs

Programs where the course is taught: