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Industrial Chemistry
Chemistry and Microbiology of Waters and Food

Chemistry and Microbiology of Waters and Food

Code	15947
Year	1
Semester	S1
ECTS Credits	6
Workload	PL(30H)/T(30H)
Scientific area	Industrial Chemistry
Entry requirements	Not applicable.
Learning outcomes	It is intended that the student knows: -Properties of water from microbiological and chemical point of view. -The main food groups, the respective chemical compounds and methods of analysis and also the main sources of contamination. At the end of the Curriculum Unit the student should be able to: - Understand the chemical water properties, identify sources of pollution and apply methods of treatment; - Use methods of microbiological analysis for water and food; - Distinguish the major components of the various foods and discuss analytical methods suitable for food analysis; - Refer to international bodies responsible for food industry standards.
Syllabus	Water quality and public health. Chemical contaminants. Microbiological quality of water. Water contamination. Treatment of water. Methods of chemical and microbiological analysis of water. Legislation. Food chemistry. Food and nutrition. Conservation of food. Food microbiology. Recommended standards and methods for different types of determinations. Quality control. LABORATORY EXPERIMENTS: -Drinking waters: Indicating parameters (pH, Conductivity, Oxidability, Total Hardness, Turbidity) -Olive oil analysis: acidity and spectrophotometric test -Microbiological analyses of water; -Microbiological analyses of food.
Main Bibliography	1. Bibliografia principal / Main Bibliography - B. Mendes e J.F. Santos Oliveira, “Qualidade da água para consumo humano”, Lidel, 2004 - APHA (America Public Health Association), 2017. Standard Methods for the Examination of Water and Wastewater (23rd ed.). America Public Health Association: New York, NY, USA. - Food Analysis, S. Suzanne Nielsen (Editor), 4th edition, Springer-Verlag, Berlin, 2010. - Food Chemistry, H.-D. Belitz, W. Grosch, P. Schieberle, 4th ed., Springer-Verlag, Berlin, 2009. - Food Microbiology, M. R. Adams, M. O. Moss, 2nd edition(2000), The Royal Society of Chemistry, Cambridge, UK. 2. Bibliografia complementar / supplementary bibliography - P. O’Neill, “Environmental Chemistry”, 2nd ed., Chapman & Hall, 1993 - Food Safety and Food Quality, R. E. Rester, R. M. Harrison (editors), 2001, The Royal Society of Chemistry, Cambridge, UK.
Teaching Methodologies and Assessment Criteria	Classroom teaching taught in 3 modules. Final Classification (CF) = 1/3 Module 1 + 1/3 Module 2 + 1/3 Module 3 (approval if CF >= 9.50) Being: Module 1 (Food): grade = 80% test + 20% practical component Module 2 (Microbiology): grade = 80% test + 20% practical component Module 3 (Water): grade = 80% test + 20% practical component Each module will have a theoretical component with a test (80% of the grade) and a practical component (20% of the grade). The practical grade in each of the modules must be greater than or equal to 9.50 values for the frequency granting. The exam grade (greater than or equal to 9.50 for approval) will correspond to 80% of the final grade, the remaining 20% being the average of the practical components of each module. All practical activities are mandatory. Only students who performed practical classes in the last school year are exempt from performing practical classes. Dates (provisional) of evaluation: 1st test - October 24th 2nd test - 3rd test -
Language	Portuguese. Tutorial support is available in English.