Food Quality I

General characterization

Prerequisites

Background on analytical methodologies.

Bibliography

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

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

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

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

Kemp, S.E., Hollowood, T., Hort, J. (Eds.) (2009) Sensory Evaluation: A practical handbook, Wiley-Blackwell, 196 pp (ISBN 978-1-4051-6210-4)

Willis, A. (Ed.) (2020) Nutrigenetics and Nutrigenomics, Foster Academics, 228 pp (ISBN 1632429373)

Gupta, O.P., Karkute, S.G. (Eds.) (2021) Genome editing in plants, principles and applications, CRC Press, Boca Raton, 272 pp (ISBN 9780367815370)

Teaching method

Lectures with datashow or computer resources.

Evaluation method

- Assessment with 3 elements:

Theoretical-practical assessment: 2 Tests (each one 35% to the final grade). Weighted average of the grades of 2 assessment elements must be equal or higher than 9.5 values (scale of 0 to 20).

Laboratory or project assessment: Monographic work being performed in groups of two or three students with presentation and discussion (30% to the final grade).

Final grade: 0.70 * Theoretical-practical assessment + 0.30 * Laboratory or project assessment. For approval, the student must obtain a final grade not lower than 10 (9.5) (scale of 0 to 20).

- Students without approval on the continuous assessment can proceed to the exam in the Appeal Period, with the final grade being defined by: 0.70 * Exam + 0.30 * Laboratory or project assessment. For approval, the student must obtain a final grade not lower than 10 (9.5) (scale of 0 to 20).

- If the student has already been approved in the UC through Continuous assessment, the corresponding exam in the Appeal Period may be used to improve the grade of the entire theoretical-practical component. The laboratory or project assessment 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: