Food Quality I
Code
10756
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Ciências e Tecnologia da Biomassa
Credits
6.0
Teacher in charge
Ana Lúcia Monteiro Durão Leitão, Benilde Simões Mendes
Weekly hours
5
Total hours
70
Teaching language
Português
Objectives
Acquisition of knowledge, ability and proficiency: (1) Parameters of definition and evaluatiom of the food quality of products of vegetal origin, fresh, preserved and tansformed; (2) Nutritional quality of those products; (3) Parameters of evaluation of the food quality concerning the processes od production, transformation, distribution and storage; (4) Food safety; (5) Toxic compounds or non desirable compounds of the vegetal food, with a natural source or introduced by the transformation/preservation processses
Prerequisites
Background on analytical methodologies.
Subject matter
1. Food groups of vegetal origin, fruits and vegetables, leguminosas, grains and derived products. Fresh, preserved and transformed products. 2. Definition of quality. Food quality parameters. Tools for the evaluation of food quality on fresh, preserved and transformed products. 3. Physical-chemical parameters of food. 4. Organolepthic properties of food. 5. Food safety: Genomics in food quality assesment, Proteomics in food quality assesment, genetically modified food. 6. Analysis of individual components: harmful compounds for food quality and food contaminants.
Practical component: Characterisation of the food quality of some food of vegetable origin and its derived products.
Bibliography
Nielsen, S. S. (2003) Food Analysis (Food Science Texts Series), Nielsen, S. S. (Ed.), Springer (Pubs.), 3rd edition, 536 pp (ISBN 0306474956)
Borwankar, R., Shoemaker, C.F., (1993) Rheology of Foods, Elsevier Science Ltd (Ed.), 168 pp (ISBN: 1851668772)
Belitz, H.-D., Grosch, W., Schieberle, P., Burghagen, M.M. (2004) Food Chemistry, Third Edition , Springer (Ed.), 1071 pp (ISBN 3540408185)
Food and Agriculture Organization of the United Nations (1996) Legislation Covering Food Control & Quality Certification: - (FAO legislative study) Bernan Assoc. (Ed.), 125 pp (ISBN 925103494X)
R. Paul Singh and Dennis, R. Heldman (2008) Introduction to Food Engineering (Food Science and Technology), Academic Press (Ed.), 4th Edition, 864 pp (978-0123709004)
Teaching method
Theoretical sessions with datashow. Practical laboratorial sessions.
Evaluation method
- Continuous assessment with 3 elements of evaluation:
Evaluation of theoretical component: 2 Tests (each one 35% to the final grade). Weighted average of the 2 elements of evaluation must be equal or higher than 9.5 values (scale of 20).
Evaluation of the practical component: Presentation and discussion of one group work (20% to the final grade); 1 Test (10% to the final grade).
Final rating: (0.70*Theoretical component) + (0.30*Practical component). Approval with a minimum score of 9.5 (scale of 20).
- Students without approval on the continuous assessment examination can proceed to the final exam, with the classification being defined by: 0.70 *Exam + 0.30*Classification of the practical component. Approval with a minimum score of 9.5 (scale of 20).
- Improvement of the classification requires a registration in the schedule examination period. The classification of the practical component cannot be improved and follows in the next year.