Bromatology and Hydrology
Bromatologia e Hidrologia
Curse code:9494438
Madalena Bettencourt da Câmara
Learning outcomes of the curricular unit:
The purpose of this unit is to provide knowledge on food composition analysis, food technology and food spoilage/deterioration prevention, including water intended for human consumption, and to enable contact with the reality of research and food quality assessment. This UC provides technical skills regarding: (1) the use of food composition databases; (2) the choice of appropriate methods for the assessment of the composition and quality of food and water intended for human consumption; (3) the implementation of the most common chemical methods used in determining major food constituents and quality/indicator parameters and the discussion of the results obtained.
Syllabus:
- Introduction. General terms and concepts. Food composition databases and its importance.
- Food analysis - composition, structure, physicochemical properties, sensorial attributes. Aspects to consider in choosing the analytical method. Sampling, transport, traceability and storage of samples and food preparation techniques. Aspects to consider in the validation of analytical methods for food analysis.
- Methods for determining water and the main nutrients, fat, protein, carbohydrates, fiber, minerals and vitamins in food. Analytical methods for contaminants and food authenticity evaluation. Foods with nutrition and/or health claims and novel foods.
- Physico-chemical, compositional and technological characterization of the main food groups and prevention of its deterioration. General aspects. Milk and dairy products, eggs and egg products, meat and fish, fats and edible oils, cereals and derivatives, horticultural products, alcoholic and non-alcoholic beverages, including water intended for human consumption characterization.
Suggested Bibliography:
- Nielsen SS (2010), Food Analysis (Food Science Text Series), Editora Springer. ISBN 1441914625
- Brennan JG (2006), Food Processing Handbook. Ed. Wiley-VCH. ISBN 978-3527307197
- Belitz HD, Grosch W, Schieberle P (2009), Food Chemistry, Ed. Springer Verlag. ISBN 978-3-540-69933-0
- European commission (2017) Guidance document on analytical quality control and method validation procedures for pesticides residues analysis in food and feed, SANTE/11813/2017 21 – 22 November 2017 rev.0. Available online
- World Health Organization (2017) Guidelines for drinking-water quality, 4th edition, incorporating the 1st addendum. Geneve, WHO. ISBN 978-92-4-154995-0. Available online