Class Chemical analysis and food certification

The course unit in Chemical Analysis and Food Certification aims to provide students with the knowledge and competences necessary to qualify professionals in the food sector, offering them a learning experience that enables them to become competitive in the labour market.

Not applicable

Theoretical Introduction to Food Chemistry and nutritional value. Sensory properties of foods. Food constituents: amino acids and proteins, carbohydrates, lipids, vitamins and fibres - classification, chemical reactions, sensory properties, chemical and enzymatic reactions, biological function, nutritional properties, stability and degradation. Food Additives: Colourings, Sweeteners and Antioxidants. Foods and Analytical Methods: Fish and Meat Products; Milk and Dairy Products; Oils and Fats; Cereals; Fruits and Vegetables. Food Certification: Quality Concepts; Food Safety; Legislation; Certification and Accreditation. Practical Cholesterol in Eggs. Chlorides in Fish. Nitrite in Meat Products. Natural Pigments in Vegetables. Sensory Properties of Foods: Stimuli (acidic, bitter); Sensory Tests (triangle, paired comparison and descriptive), combined with statistical methods. Olive Oil and Cheese Tasting.

In this course unit, the teaching and learning methodology is based on both theoretical and laboratory classes. In the theoretical sessions, computer-based materials will be predominantly used for the presentation of content, in accordance with the recommended bibliography. In the laboratory sessions, students will carry out experimental techniques applied to food analysis. Students will also deliver group seminars addressing relevant topics within the food sector. This methodology is designed to promote an active role for lecturers as facilitators of both individual and group learning processes, also involving professionals from the field, who will present in loco the activities developed within the food industry.  

Belitz H.D., Grosch W., Schieberie P., (2009). Food Chemistry. Springer, 4th Edition, Springer. DeMan J.M., Finley J.W., Hurst J.W., Chang Y.L., "(2018). Principles of Food Chemistry, 4yh Edition; Springer Golan E., Kuchler F., Mitchell L., Greene C., Jessup A. (2001), "Economics of Food Labeling", Journal of Consumer Policy, 24 (2), 117-84. Albersmeier F. S. (2010). System Dynamics in Food Quality Certifications: Development of an Audit Integrity System. International Journal of Food System Dynamics , 1 (1), 69-81. Costa Silva R.L. (2005)  Certificação de géneros alimentícios em Portugal. Universidade do Porto - Faculdade de Ciências da nutrição e Alimentação. pp. 154. Ismail, B. Pam , Nielsen, S. Suzanne-Nielsen´s Food Analysis (2024). U.S.A. Springer. Sixth Edition,2024,ISBN 978-3-031-50642-0.