Class Bromotalogy

  • Presentation


    The Course of Bromatology aims to know all food groups and their physicochemical characteristics and perform analytical determinations in food, applying the techniques and methods of food science and technology. The framing of Bromatology in the investigation of food quality and its components implies the knowledge of its origin, structure and composition, which will allow the evaluation of its nutritional value. Only then can the student understand the significance of verifying their authenticity, the presence of adulterants and the suppression of useful constituents. The study of the different methods of food analysis will be carried out with a clear perspective on the competent intervention of the nutritionist in the public health areas.

  • Code


  • Syllabus


    Description of contents

    [Introduction to Bromatology]
    [Definitions, concepts, historical background. Classification according to the structure-activity / functionality relationship. Labeling and Food Composition]
    [Nutrition and Food- Analytical Quality and Safety Parameters]
    [Concept of food and nutrient. Food classification. Food wheel from Portugal and the bromatologic impact of each food group. Games with the Food Wheel. Physicochemical Analysis Techniques.]
    Traceability, contamination and tampering. Risk Analysis and Critical Point Identification (HACCP). Quality control. Case studies.
    [Composition and Bromatological Analysis of Foods]
    [Study of the characteristic chemical constituents of each food group. Sampling Techniques. Selection of Analytical Methods]
    [Food law.]
    [Role of DGAV and ASAE]
    FAO / WHO. EFSA PE and CE.

  • Objectives


    Graduates of this programme program develop the following learning outcomes by acquire the following knowledge:

    1. Ability to critically evaluate available information on food content and food preparations, according to scientific standards and legal framework .

    2. Recognize food categories, its composition and raw materials, its nutritional value and its functionalities.

    3. Determine the physical-chemical properties of food and its constituents.

    4. Define the basic operations in the food and catering industry to obtain food products complying with quality and safety guidelines as well as regulatory requirements.

  • Teaching methodologies and assessment

    Teaching methodologies and assessment

    Innovative methodologies to support the teaching-learning process used:
    1. Encouraging attendance and participation in theoretical classes for continuous learning through follow-up sheets
    2. Introduction of topical/current themes to provoke interpretation and monitoring of what will be discussed in the media in relation to the UC Program
  • References


    1. Food Chemistry, Ed. Owen R. Fennema, Third Edition, Aspen Publishers, In., Maryland, 1998

    2. Food Science, Norman Potter e Joseph H. Hotchkiss, AN ASPEN PUBLICATION, 1998

    3. Indroduction a la Biochimie et a la Technologie des Aliments, J. Cheftel, H. Cheftel e P. Besançon. ENTERPRISE MODERNE D¿ÉDITION, Vols1 e 2, 1979.

    4. CAMPINO, A.C.C. Nutrição e desenvolvimento. São Paulo, IPE/Universidade de São Paulo, Brasil, 1983.

    5. CAMPINO, A.C.C. Economia da alimentação e da nutrição: noções básicas. São Paulo, IPE/USP, 1985.

    6. Owusu-Apenten Richard; Introduction to food chemistry. ISBN: 0-8493-1724-X

    7. Belitz Hans-Dieter; Food chemistry. ISBN: 3-540-40818-5

    8. Garrow J. S. ed.; Human nutrition and dietetics. ISBN: 0-443-05627-7

    9. Caballero Benjamin 340; Encyclopedia of food sciences and nutrition. ISBN: 0-12-227055-X


    NP-470, 1983; NP-701, 1982; NP-1614, 2002; NP-1845, 1982; NP- 3445, 1990

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