| Código |
13687
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| Ano |
4
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| Semestre |
A1
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| Créditos ECTS |
6
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| Carga Horária |
PL(30H)/T(30H)
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| Área Científica |
Ciências Farmacêuticas
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Learning outcomes |
The major purpose of this CU is 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 care in handling and preserving food;
- to arouse interest about food research and innovation.
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Syllabus |
Theoretical component:
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
Practical component:
1 Overall analysis of a meal
2. Milk quality control assays
3. Introduction to olive oil sensory analysis workshop
4. Introduction to wine tasting workshop
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Teaching Methodologies and Assessment Criteria |
The assessment will be done through three partial tests, two of them concerning the theoretical component (T1 and T2 - 35% each) and one concerning the practical component (T3 - 30%).
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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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| Language |
Portuguese. Tutorial support is available in English.
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