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Presentation
Presentation
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 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 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 WinePL5-Determination of ascorbic acid (E300) in foods
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Objectives
Objectives
The Learning objectives are: Develop the essential knowledge for the practice of chemical and sensory analysis of food. 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 HACCP methodology. Provide knowledge, as a way to qualify professionals in the sector, providing them with a learning that allows them to be competitive in the area of food security. Acquiring communication skills and working in groups. Acquire critical thinking. Acquire a global perspective of the study of food science, handling of the equipment related to the chemical and sensory analysis of food. Acquire the knowledge to apply in the laboratory or food industry. Develop observation, reasoning and logic in problem solving and elaboration of conclusions
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Teaching methodologies and assessment
Teaching methodologies and assessment
The methodologies are based on the use of computer support and using slides in the course of the theoretical presentations of the subject explained by the teacher. Regarding laboratory classes, the students develop experimental scientific work, according to the previously distributed protocols. The final classification of the discipline corresponds to 50% of the evaluation of the theoretical part and 50% of the laboratory part: evaluation of the theoretical part = Final Exam (approval with a note equal to or higher than 10 values) or average of 2 frequencies performed during the semester. Evaluation of the practical part = continuous evaluation, based on laboratory performance (5%)+ conducting scientific Reports (30%) + presentation of a work on topic under the Discipline program (15%)
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References
References
Belitz, H.D., Schieberle, Peter, Grosch, Werner-Food Chemistry. 4 th edition, Heidelberg,
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.
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Office Hours
Office Hours
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Mobility
Mobility
No
