| 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 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.
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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; determination of protein concentration in cookies
-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 |
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 (Water): grade = 80% test + 20% practical component
Module 2 (Food): grade = 80% test + 20% practical component
Module 3 (Microbiology): 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.
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Language |
Portuguese. Tutorial support is available in English.
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