At the end of the curricular unit, it is expected that the students acquire theoretical and experimental knowledge to allow the interpretation and food chemistry analysis and to identify factors involved or that interfere in this analysis. It is expected that the students:
a) have laboratory experience to execute analysis and quality control of products to human consumption;
b) know the composition and chemical analysis of essential food products;
c) acquire the ability to interpret and communicate the nutritional value of food based on chemical composition to specialist but also to regular consumer;
d) known the most serious issues related to food safety with regard to the presence of additives and contaminants.

General characterization





Responsible teacher

Prof.ª Doutora Ana Faria


Weekly - Available soon

Total - Available soon

Teaching language





• Belitz Hans-Dieter; Food chemistry. ISBN: 3-540-40818-5
• D Schrenk, Chemical Contaminants and Residues in Food, ISBN 9780857090584
• NIELSEN S.S. Food Analysis. 2017, 5th edition ISBN: 978-3-319-45774-1
• NIELSEN S.S. Food Analysis Laboratory Manual. 2019, 3rd edition ISBN: 978-3-319-44125-2

Teaching method

The course is organized in lectures and practical classes. In view of the exceptional situation determined by the need to adapt the pedagogical response to the contingency plans, in the face of the pandemic crisis of COVID-19, the theoretical classes (2 per week with 50 min each) will be taught remotely, ensuring the measures of security requirements imposed by the FCM|NMS contingency plan.
Practical classes (2h once a week) will, from the beginning, take the presential format, in classes with a maximum of 6 students (by complying with physical distance measures). If it is not possible to ensure the practical classroom sessions, these will be provided to students through distance learning. In the event of this eventuality, timely information on the support to be adopted will be provided.

Evaluation method

The evaluation has a practical component and a final exam, both graded from 0 to 20. The assessment of the practical classes is continuous, corresponds to 30% of the final grade, and takes into account the following criteria: performance and attendance of students; ability to perform and interpret laboratory work; quality of the practical reports; attitude and knowledge demonstrated by the students. The final exam is 70% of the final grade, and it covers all the theoretical and practical topics. The presence in the examination is conditional to attendance to at least 2/3 of the practical classes and a practical grade of at least 9.5.

Subject matter

1. Food products analysis – general concepts
2. Sampling techniques and analysis
3. Analytical techniques in food products analysis – volumetry, spectrophotometrics and chromatography
4. Extraction and purification analysis
5. Analysis methodologies: humidity, ash, total protein and fat, total sugars and fibre. Methods for vitamins and minerals determination.
6. Calculus and discussion of theoretical and chemical composition
7. Analytical strategy for the quantitative determination of additives and contaminants [residues, pesticides, growth promoters and food contact materials] in food and other minority components
8. Analytic methodologies for global evaluation of food (dairy products, eggs, meat, fish, cereal based products and alcoholic beverages)


Programs where the course is taught: