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IPLUSO 19127

Analysis of Water and Food

Biomedical Laboratory Sciences
  • ApresentaçãoPresentation
    This unit aims to address the concepts related to the study of the most relevant parameters in the chemical and microbiological analysis of water and foods. Students will acquire the technical knowledge necessary to develop laboratory work to evaluate and control the chemical and microbial quality of water and food. They will also be able to assess and interpret the results against the current law and understand the importance of the analysis of water and food in the scope of Public Health.
  • ProgramaProgramme
    Water laboratory analysis and food- impact on public health. Sampling. Analytical methods based on the physico-chemical composition in different food matrices.. General procedures: moisture, nitrogenous compounds, carbohydrates, fat, ash, and dietary fiber. Physical properties of foods. Microbial ecology of foods. food preservation, food infections, and food poisoning. Food Safety. Water Quality and legislation - origin, general composition, pollution, and treatment. Water Quality Assessment of pools, bathing areas, and hemodialysis water. Determination of physical, chemical, and microbiological parameters in natural mineral water, spring water, and bottled human consumption.  
  • ObjectivosObjectives
    This CU aims at learning and practice of laboratory analytical techniques for assessing the overall constituents of the food and foodstuffs and the limits for contaminants in drinking water, and their regulatory compliance and consumer information on labelling. It is also included a chapter on sensory analysis. Acquire skills in instrumental techniques for chemical, physical and microbiological current laboratory analysis of food and water. Skills to be acquired by the student: Master concepts related to the study of the most important parameters in the physical-chemical and microbiological analysis of water and food. Evaluate and interpret the results according to the law and/or regulations in force and to understand the implications of the results for public health. Be equipped with the technical knowledge necessary for the development of laboratory work on assessment and control quality of food and water for various consumption types including biomedical sciences (e.g. dialysis).
  • BibliografiaBibliography
    Adams, M. R., Moss, M. O., e Royal Society of Chemistry (Great Britain). (2000). Food microbiology (2nd ed.). Cambridge: Royal Society of Chemistry. Almeida, T. C. A., Hough, G., Damásio, M. H., e Da Silva, M. A. A. P. (1999). Avanços em análise sensorial. São Paulo. Editora Varela; - Livro Branco sobre a Segurança dos Alimentos. (2000) Comissão das Comunidades Europeias Medina, D. A., e Laine, A. M. (2011). Food quality: control, analysis and consumer concerns. Hauppauge, N.Y.: Nova Science Publishers. Mendes, B., e Santos, J. F. (2004). Qualidade da água para consumo humano. Editor Lidel Silva, D. J., e A.C., Q. (2002). Análise de alimentos: métodos químicos e biológicos (3ª ed.). Editora Viçosa Norma Portuguesa NP-701, 1982; Norma Portuguesa NP-470, 1983. Norma Portuguesa NP-1845, 1982. Norma Portuguesa, NP-3030, 1985. Norma Portuguesa, NP-2104, 1988.  
  • MetodologiaMethodology
    In practical classes, the student has prior access to the experimental protocols to be carried out in each class session, which allows for prior reading and preparation. These protocols are accompanied by a set of questions, to ensure individual preparation and, subsequently, the discussion of procedures and results.
  • LínguaLanguage
    Português
  • TipoType
    Semestral
  • ECTS
    5
  • NaturezaNature
    Mandatory
  • EstágioInternship
    Não