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Presentation
Presentation
The Food Science course aims to help students gain the knowledge and skills needed to work in the food sector and to become more competitive in the job market.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Bachelor | Semestral | 5
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Year | Nature | Language
Year | Nature | Language
1 | Mandatory | Português
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Code
Code
ULHT2710-17404
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
Theoretical 1.Introduction to Food Science: Definition of food and food product labelling. 2.Quality control of food products in terms of nutritional, legal, sensory, toxicological, and hygienic aspects. 3.Macronutrients and micronutrients. 4.Processing in the agri-food industry (production of wine, beer, coffee, yogurt, and other foods). 5.Food additives: Definition, classification, and application. 6.Sensory analysis of foods: Taste, odour, aroma, flavour, and colour. Discriminative tests. Tasting room. 7.Analytical methods used in the analysis of food products. 8.Food hygiene, safety, and HACCP. Practice: Acidity and peroxides index in olive oil Calcium and magnesium in milk Total sugars in fresh orange juice Ascorbic acid (E300) in oranje juice Sulfites in Wine Free fat content in a meat product Starch in ham and mortadell Lycopene in tomato pulp
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Objectives
Objectives
Learning Objectives Develop essential knowledge for the practice of chemical and sensory analysis of foods. Perform different analytical methodologies applied to the chemical analysis of food products and their quality control. Develop, implement, and manage a food safety system based on the HACCP methodology. Acquire knowledge that contributes to the qualification of professionals in the food sector, providing learning opportunities that enable them to become more competitive in the field of food safety. Develop communication skills and the ability to work in a team. Acquire and strengthen critical thinking. Gain a global perspective of Food Science, including the handling of equipment related to the chemical and sensory analysis of foods. Acquire the knowledge required to apply concepts and techniques in food laboratories or the food industry. Develop observation, reasoning, and logical thinking in problem-solving and in drawing evidence-based conclusions.
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Teaching methodologies
Teaching methodologies
The teaching methodologies are based on the use of computer resources and slide presentations during the theoretical lectures given by the instructor. In the laboratory classes, students carry out scientific and experimental work in accordance with previously distributed protocols. The final grade for the course unit corresponds to 50% theoretical assessment and 50% practical assessment. Theoretical assessment (50%): average of two tests carried out during the semester or of a final exam (pass mark: 9.5/20 or higher). Practical assessment (50%): Eight group reports (weighting 20%) with discussion of the reports (weighting 25%); Laboratory performance (weighting 10%); Practical exam (weighting 45%) - pass mark: 9.5/20 or higher.
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References
References
Belitz, H.D., Schieberle, Peter, Grosch, Werner-Food Chemistry. 4 th edition, Heidelbe Springer-Verlag Berlin and Heidelberg GMBH & CO. KG, 2008. ISBN 978-3-540-69934-7 Mortimore,Sara,Wallace,Carol-HACCP APractical Approach.3rd edition. Berlin, SpringerScience&BusinessMedia, 2013. ISBN 978-1-4614-5028-3. Lawless, Harry T., Heymann, Hildegarde - Sensory Evaluatio of food. U.S.A. Springer. 2nd edição, 2010. ISBN 978-1-4419-6488-5. Ismail, B. Pam , Nielsen, S. Suzanne-Nielsen´s Food Analysis, U.S.A. Springer. Sixth Edition,2024,ISBN 978-3-031-50642-0
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Assessment
Assessment
Descrição
Data limite
Ponderação interna
Ponderação na nota final da UC
1.ª e 2.ª Frequência (média aritmética)
20 de abril / 1 de junho
100% (avaliação teórica)
50%
Frequência prática
25 de maio
45%
22,5%
Relatórios de grupo
Ao longo do semestre
20%
10%
Discussão dos relatórios
18 de maio
25%
12,5%
Desempenho laboratorial
Ao longo do semestre
10%
5%
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Mobility
Mobility
No
