Food Analysis
Objectives
Acquisition of knowledge, ability, and expertise: (a) Analytical techniques for agro-food products; (b) Carrying out laboratorial analysis to foodstuff.
General characterization
Code
10750
Credits
6.0
Responsible teacher
Ana Luísa Almaça da Cruz Fernando, Ana Lúcia Monteiro Durão Leitão
Hours
Weekly - 4
Total - 56
Teaching language
Português
Prerequisites
Basic background on analytical chemistry.
Bibliography
Nielsen, S. S., (2010) Food Analysis. 4th Edition, Springer.
Harris, D. C., (2002) Quantitative Chemical Analysis. 6th Edition, Freeman & Company.
Belitz, H. D., Grosch, W., Schieberle, P. (2009) Food Chemistry. 4th Edition, Springer.
Teaching method
Lectures sessions with datashow. Laboratory sessions.
Evaluation method
- Continuous Assessment with three Assessment Elements:
Theoretical-Practical Assessment: two Tests (each one 40% to the final grade). Weighted average of the two elements of evaluation must be equal or higher than 9.5 (scale of 0 to 20).
Laboratory or Project Assessment: one Test (20% to the final grade). Test is used to assess knowledge in laboratory sessions. The presence in the laboratory classes (Module I and II classes) is mandatory to have access to the test.
Attendance is obtained with the presence in 2/3 of laboratory sessions. It is not allowed the use of graphing scientific calculator.
Final grade: (0.80*Theoretical-Practical Assessment) + (0.20*Laboratory or Project Assessment). Approval is obtained with a minimum score of 9.5 (scale of 0 to 20).
- Students without approval on the continuous assessment can proceed to the exam, with the classification being defined: (0.80*Exam) + (0.20*Laboratory or Project Assessment). Approval is obtained with a minimum score of 9.5 (scale of 0 to 20).
- Improve the grade of the theoretical-practical assessment component requires a registration in the schedule examination period. The grade of the laboratory or project assessment 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.
Laboratory sessions: 1. Laboratory analysis; 2. Problem solving: Worked examples and Exercises.
Programs
Programs where the course is taught: