Código |
17238
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Ano |
1
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Semestre |
S1
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Créditos ECTS |
6
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Carga Horária |
PL(30H)/T(30H)
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Área Científica |
Bioquímica
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Learning outcomes |
It is intended that the student should know: - Water properties from a chemical and microbiological perspective. - The main groups of foods, their chemical compounds, methods of analysis, and the main sources of contamination.
At the end of the Course Unit, the student should be able to: - Understand the chemical properties of water, identify sources of pollution, and apply treatment methods. - Use microbiological analysis methods for water and food. - Distinguish the main components of different foods and discuss the analytical methods appropriate for food analysis. - Identify international organizations responsible for standards applicable to the food sector. - Explain the principles of techniques used in physical-chemical and microbiological analyses of water and food.
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Syllabus |
Water: Water quality and public health; Chemical contaminants; Microbiological quality of water; Water contamination; Water treatment; Methods of chemical and microbiological analysis of water; Legislation. Food Chemistry: Food and nutrition; Methods of analysis of proteins, lipids, and carbohydrates in food. Food Microbiology: Standards and recommended methods for different types of determinations; Quality control.
Practical Work: - Drinking water: indicator parameters (pH, Conductivity, Oxidizability, Total hardness, Turbidity) - Olive oil analyses: acidity and spectrophotometric test; - Determination of protein concentration in biscuits; - Microbiological analyses of water; - Microbiological analyses of food;
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Teaching Methodologies and Assessment Criteria |
Face-to-face teaching delivered in 3 modules. Final Grade (FG) = 1/3 Module 1 + 1/3 Module 2 + 1/3 Module 3 (Pass if FG = 9.50) Each module will have: - A theoretical component (T) with a test (80% of the grade) - A practical component (P) (20% of the grade) Breakdown by module: - Module 1 (Water): grade = 80% theoretical test + 20% practical* - Module 2 (Food): grade = 80% theoretical test + 20% practical** - Module 3 (Microbiology): grade = 80% theoretical test + 20% practical** * Practical: 10% presentation of practical work carried out and 10% to its discussion. ** Practical: test based on the practical work carried out.
- The practical grade in each module must be = 9.50 to obtain attendance. - The exam grade (= 9.50 to pass) will correspond to 80% of the final grade, with the remaining 20% being the average of the practical components of each module. - Completion of all practical activities is mandatory.
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Main Bibliography |
1. Main Bibliography - Qualidade da água para consumo humano, B. Mendes e J.F. Santos Oliveira, Lidel, 2004 - Standard Methods for the Examination of Water and Wastewater , APHA (America Public Health Association), 23rd ed. America Public Health Association: New York, NY, USA. 2017. - Food Analysis, S. Suzanne Nielsen (Editor), 4th edition, Springer-Verlag, Berlin, 2010. - Chemistry and Biochemistry of Food, Jose Pérez-Castiñeira, 2nd ed., De Gruyter, Berlin, 2024. -The microbiology of safe food, Forsythe S. J., 2nd ed., Chichester: Wiley-Blackwell, 2010.
2. Supplementary bibliography - papers from Web of Science.
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Language |
Portuguese. Tutorial support is available in English.
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