| Code |
13687
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| Year |
4
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| Semester |
A1
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| ECTS Credits |
6
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| Workload |
PL(15H)/T(30H)/TP(15H)
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| Scientific area |
Ciências Farmacêuticas
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Entry requirements |
none
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Learning outcomes |
This CU aims that the student, as a future pharmacist, acquire knowledge and skills in the food area that allow him/her to compete with other health professionals in the fields of Food and Nutrition. The main purposes of this CU are:
- to know the composition of food (chemical, nutritional and energetic values);
- to know the hygienic and toxicological significance of changes and contamination (how and why they occur, how to avoid them);
- to know the most appropriate food processing technologies for particular groups;
- to know how to select and perform analytical methods for the determination the chemical, nutritional and energetic composition of foods;
- to know how to conduct pharmaceutical and nutritional advice to the community about healthy dietary habits, consumption of food supplements and nutraceuticals, and care in handling and preserving food;
- to arouse interest about food research and innovation.
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Syllabus |
Theoretical and theoretical-pratical parts:
1. Bromatology and the Pharmaceutical Act
2. Classification of food
3. Overall food composition
3.1. Desirable constituents
3.2. Undesirable constituents
4. Food chemical composition determination methods
5. Determination of energetic, nutritional and food values
6. Analytical methodologies currently used in food safety and food quality control
7. Milk and its protein derivatives
8. Meat, fish and eggs
9. Oils and edible fats
10. Cereals, pulses and sweetened products
11. Fruits and vegetables
12. Beverages
13. Food research and innovation
Laboratory part:
1 Overall analysis of a meal
2. Milk and olive oil quality control assays
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Main Bibliography |
Adams, M.R., Moss, M. O. (2000). Food Microbiology (2nd edition). The Royal Society of Chemistry, Cambridge (UK).
Belitz, H.D, Grosch, W. (2010). Food Chemistry (4rd edition). Springer-Verlag, Berlin (Germany).
Fennema, O.R. (2017). Food Chemistry (5th edition). Apple Academic Press Inc., Oakville (Canada).
Ferreira, F.A.G. (1994). Nutrição Humana (2nd edition). Fundação Calouste Gulbenkian, Lisbon (Portugal).
Nielsen, S. (2010). Food Analysis (4rd edition). Springer-Verlag, Berlin (Germany).
Internet sites: PubMed, Scopus, …
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Teaching Methodologies and Assessment Criteria |
Teaching methodologies include: exposition of theoretical contents, systematization of contents in debates, laboratory and research activities, and analysis and synthesis of scientific literature.
The assessment will be done through 3 partial tests (80% of the final grade), 2 of them concerning the theoretical component (T1 and T2) and one concerning the practical and theoretical-practical components (T3), and a debate (20% of the grade) on a current and controversial topic (D). Each member of the group will represent a stakeholder (the chairperson, a scientist, a food industry representative, a supervisory body member, a consumer ...) and will have to support his/her point of view, applying the knowledge and skills acquired during the theoretical, theoretical-practical and laboratory classes, based on scientific literature and/or financial, technological and environmental criteria.
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Language |
Portuguese. Tutorial support is available in English.
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