The basic knowledge that students should possess, in general, and that will be very useful to them when taking the course, can be summarized in the following points:
- Structure and properties of organic compounds.
- Structure and properties of inorganic compounds.
- Structure and properties of food components.
- Basic knowledge of biochemistry.
- Material handling and the usual analysis techniques in the chemistry laboratory.
It is recommended that the students have studied the following subjects of 1st and 2nd Grade: General Chemistry, Extension of Chemistry, Biochemistry, Mathematics, Chemical Analysis, Organic Compounds and their Characterization, Structure and properties of the organic compounds.
Not established
Food Analysis and Composition I basically studies the physical-chemical composition, properties and quality criteria and specific analyses of the different food groups. Therefore, the course offers a general vision of the food and the physical-chemical analyses to be carried out within their quality control. Essential knowledge for a future graduate in Food Science and Technology
Some general contents of Bromatology I may overlap with those described for other subjects, which makes a good approach and coordination of them necessary. Thus, the subject Human Nutrition and Dietetics, which is compulsory for 12 credits, teaches about the nutritional value of different food components, which makes the inclusion of these aspects in the Bromatology programme unnecessary and redundant. Similarly, the teaching of the subject Sensory Analysis, which is compulsory for 6 credits, makes it unnecessary to include related subjects in the Bromatology programme. The course Structure and Properties of Food Components is closely related to Bromatology, but its focus is on the study of the groups of compounds that form foods in isolation (carbohydrates, proteins, lipids, ...), without reference to how they are distributed in different food groups.
| Course competences | |
|---|---|
| Code | Description |
| CB02 | Apply their knowledge to their job or vocation in a professional manner and show that they have the competences to construct and justify arguments and solve problems within their subject area. |
| E05 | To know the composition, phyco-chemical properties, nutritional value and sensory properties of foods |
| E06 | To know and be able to handle the techniques and procedures of food analysis |
| E19 | To know the fundamentals of quality and traceability systems and be able to perform their deploy, as well as to evaluate and control the food quality |
| E22 | To perform formation of staff in the food sector |
| G04 | To develop the necessary skills of learning to undertake later studies with a high degree of autonomy. |
| G06 | To dominate the Technologies of the Information and the Communication (TIC) to user's level, which allows to work in virtual spaces, Internet, electronic databases, as well as with common software packages (e.g. Microsoft Office). |
| G07 | To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making. |
| G09 | To develop the motivation for quality, the capacity to adapt to new situations and the creativity. |
| Course learning outcomes | |
|---|---|
| Description | |
| Development of skills to carry out tasks in the analytical laboratory and to handle common technologies of physico-chemical analyses in the food laboratory, as well as the statistical procedures of data processing and sampling. | |
| Knowledge of the official methodology of analysis and quality control applied to food products | |
| Handling of bibliography and specific databases related to the composition, the physico-chemical analysis and the quality control of food products, and acquisition of aptitude to elaborate and realize scientific and technical presentations. | |
| Acquisition of capacity for the interpretation of the results of food analyses, as well as for the detection of anomalies and adulterations, and for the solution of problems that could arise from an efficient quality control. | |
| Knowledge of the official methodology of analysis and quality control applied to food products | |
| To acquire an appropriate knowledge of the chemical composition, physico-chemical properties, nutritional value and functional properties of different food products. | |
| Additional outcomes | |
| Not established. |
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Unit 1: Introduction to food composition and analysis
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Unit 2: Milk and dairy products
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Unit 3: Meat and meat products
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Unit 4: Fish and derivatives
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Unit 5: Molluscs and crustaceans
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Unit 6: Eggs and Egg Products
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Unit 7: Legumes and derivatives
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Unit 8: Edible fats and oils
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Unit 9: Fruits, dry fruit and derivatives
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Unit 10: Vegetables and horticultural products
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Unit 11: Beverages: Water, alcoholic and non-alcoholic beverages
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Unit 12: Sugars, sweeteners and honey
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Unit 13: Stimulating foods
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Unit 14: Spices and condiments
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Class Attendance (theory) [ON-SITE] | Lectures | 1.24 | 31 | Y | N | |||
| Laboratory practice or sessions [ON-SITE] | Practical or hands-on activities | 0.8 | 20 | Y | Y | |||
| Workshops or seminars [ON-SITE] | Problem solving and exercises | 0.16 | 4 | Y | Y | |||
| Group tutoring sessions [ON-SITE] | Group tutoring sessions | 0.08 | 2 | Y | N | |||
| Final test [ON-SITE] | Assessment tests | 0.12 | 3 | Y | Y | |||
| Practicum and practical activities report writing or preparation [OFF-SITE] | Self-study | 0.24 | 6 | Y | Y | |||
| Study and Exam Preparation [OFF-SITE] | Self-study | 3.36 | 84 | Y | N | |||
| Total: | 6 | 150 | ||||||
| Total credits of in-class work: 2.4 | Total class time hours: 60 | |||||||
| Total credits of out of class work: 3.6 | Total hours of out of class work: 90 | |||||||
As: Assessable training activity Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).
| Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
| Final test | 70.00% | 70.00% | The theory will be evaluated by a written exam. |
| Portfolio assessment | 30.00% | 30.00% | The laboratory practice will be evaluated by a written exam. |
| Total: | 100.00% | 100.00% |
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Continuous assessment:The percentages indicated for the theory and practical parts will be taken into account. In order to pass the course a minimum of 4/10 in both parts and an average grade equal or higher than 5/10 applying the percentages will be required.
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Non-continuous evaluation:The percentages indicated for the theory and practical parts will be taken into account. In order to pass the course a minimum of 4/10 in both parts and an average grade equal or higher than 5/10 applying the percentages will be required.
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |