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 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%)    

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.