Food Quality I
Objectives
Acquisition of knowledge, skills, and competences: (1) parameters of definition and evaluation of the food quality of products of plant origin, fresh, preserved and transformed; (2) nutritional quality; (3) sensorial evaluation; (4) food safety; (5) improving the quality of foods of plant origin. Genomic editing as a strategic for sustainable development.
General characterization
Code
10756
Credits
6.0
Responsible teacher
Ana Lúcia Monteiro Durão Leitão
Hours
Weekly - 4
Total - 56
Teaching language
Português
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 35% to the final grade). Weighted average of the 2 elements of evaluation must be equal or higher than 9.5 values (scale of 20).
Project Evaluation: Monographic work being performed in groups of two or three elements, presentation, and discussion (30% to the final grade).
Final rating: 0.70 * Theoretical-Practical Evaluation + 0.30 * Project 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: 0.70 * Exam + 0.30 * Project 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 Project Evaluation cannot be improved and follows in the next year.
Subject matter
In these lectures, quality is defined in the food scope and food groups of plant origin are presented. Tools for the evaluation of food quality are described. The quality of foods of plant origin is analysed considering physical-chemical parameters and organoleptic properties. Finally, new technologies in food quality (genomics, nutri-omics, and genetic engineering) are presented in order to improve the quality of foods of plant origin. The practical component consists of a monographic work on a relevant topic in the food area.
Programs
Programs where the course is taught: