Bromatology
Bromatologia
Curse code:9554120
Zilda Braga Morais
Learning outcomes of the curricular unit:
The aim of Food Science course is to provide students with general knowledge about the methods used to analyze the chemical composition of foods.
After being approved the course, the student should be able to:
- Relate and run the analytical methods used to determine the components included in the actual mandatory nutrition declaration.
- Select the most appropriate type of analysis for the determination of inorganic elements, depending on the element and its concentration in the sample.
- Select the most appropriate method for the analysis of organic chemical families and individual organic compounds, depending on the food sample characteristics and the compound to be analyzed. Calculate sugars and fatty acids from the chromatograms.
- State the principles of analytical methods used in the chemical quality control of typical Portuguese products, eg olive oil, wine, cheese and water, and run the most frequent.
Syllabus:
Lectures:
- Regulation (EU) 1169/2011 on the Provision of Food Information to Consumers. Methods described in Official standards.
- Methods of determining moisture. Water and food conservation
- Ash, definition. Weende's traditional principle and procedure.
- Traditional methods of element analysis, Volhard method. Instrumental methods, Atomic Emission and Absorption.
- Total nitrogen, the Kjeldhal assay. Individual analysis of proteins and amino acids, chromatographic conditions.
- Fiber, the AOAC method for total fiber, soluble and insoluble fiber.
- Total usable carbohydrates, the Clegg method.
- Total fat, extractable fat. AOAC method 996.06 for total lipids, saturated fatty acids in foods.
- Liquid olive products, Regulation EU 61/2011. Composition in fatty acids. Oxidation. Natural and synthetic antioxidants, requirements.
- Thermal, mineral and spring waters in Portugal, distribution and hydrochemical composition.
- Wines, composition of the must, determination of the alcoholic content.
Lab practical classes:
Determination of moisture content (NP 516-1983).
Determination of ash content (NP 518-1986).
Determination of total nitrogen by Kjeldahl method (Buchi equipment).
Determination of total digestible carbohydrates by Clegg’s anthrone method.
Determination of the extractable fat by soxhlet extraction.
Evaluation of fats conservation - Part I: Determination of the acidity (NP 903-1987). Part II: Determination of peroxide value (NP 904-1987).
Determination of total tocopherols by Emmerie-Engel’s reaction.
Determination of electrical conductivity commercial bottled waters.
Determination of ethanol content in alcoholic beverages, by Gay-Lussac’s method.
Suggested Bibliography:
- Nielsen SS (2010) Food Analysis (Food Science Text Series), Editora Springer. ISBN 1441914625
- Parlamento Europeu e do Conselho (2011) Regulamento (UE) nº 1169/2011, de 25 de Outubro, relativo à prestação de informação aos consumidores sobre os géneros alimentícios. Disponível em http://eurlex.europa.eu/legal-content/PT/TXT/?uri=celex:32011R1169
- Belitz HD, Grosch W, Schieberle P (2009) Food Chemistry, Ed. Springer Verlag. ISBN 978-3-540-69933-0
- Oliveira LM, Castanheira IP, Dantas MA, Porto AA & Calhau MA (2010) Tabela da Composição de Alimentos. Edições INSA – Monografias. ISBN 978-972-8643-19-5
- AOAC (2005) Official Methods of Analysis 18th ed., AOAC International, Gaithersburg. ISBN 9780935584752