| Code |
15947
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| Year |
1
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| Semester |
S1
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| ECTS Credits |
6
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| Workload |
PL(30H)/T(30H)
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| Scientific area |
Industrial Chemistry
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Entry requirements |
Not applicable.
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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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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
- Artigos da Web of Science
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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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Language |
Portuguese. Tutorial support is available in English.
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