Food Analysis


Acquisition of knowledge, ability and expertise:  (a) Analytical techniques for agro-food products; (b) Carrying out laboratorial analysis to foodstuff.

General characterization





Responsible teacher

Ana Lúcia Monteiro Durão Leitão


Weekly - 4

Total - 56

Teaching language



Basic background on analytical chemistry.


Nielsen, S. S., (2010) Food Analysis. Springer.

Harris, D. C., (2002) Quantitative Chemical Analysis. Freeman & Company.

Belitz, H. D., Grosch, W., Schieberle, P. (2009) Food Chemistry. Springer.

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 Test (20% to the final grade). 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 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; 3. Preparation of samples for analysis; 4. Gravimetric methods; 5. Volumetric methods; 6. Potentiometric methods; 7. Spectrophotometric methods.

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


Programs where the course is taught: