Class Food Science

The UC of food Science intends that students acquire knowledge and skills, as a way to qualify professionals in the food sector, providing them with a learning that allows them to become competitive in the labor marke

Not applicable

Theoretical   1. Introduction to Food science: Definition of food and labelling of food products 2. Quality control of food products with regard to nutritional, legal, sensory, toxicological and hygienic value 3. Macroutrients and Micronutrients Processing in agro-allimental industries (wine production, beer, coffee, yogurt and other foods) 4. Food Additives: Definition, classification and application 5. Sensory Analysis of food: The flavor, odor, aroma, flavour and color. Descriminative Tests. Sensory analysis laboratory 6. Analytical methods used in the analysis of food products; 7. Hygiene and food safety an HACCP   Practice:   PL1-Determination of acidity and peroxides index in olive oil; PL2-Calcium and magnesium titration in milk with EDTA PL3-Determination of total sugars in an orange juice PL4-Sulfites in Wine PL5-Determination of ascorbic acid (E300) in foods

The methodologies are based on the use of computer assistance and the use of slides during the theoretical presentations of the material explained by the lecturer. Regarding laboratory classes, students carry out experimental scientific work in accordance with the protocols previously distributed. The final grade for the subject corresponds to 50% of the theoretical assessment and 50% of the practical assessment: Theoretical assessment (50%): average of 2 assessments carried out during the semester or the overall assessment (passing with a grade of 10 or higher). Practical assessment (50%): 5 group reports (weighting 10%) with report discussions (weighting 15%); Laboratory performance (weighting 5%); Written group work (weighting 8%) with oral presentation and discussion (weighting 12%) (passing with a grade of 10 or higher).

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.