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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
    Food safety principles and public health protection. Importance of laboratory analyses of water and food. Sampling and the analytical process: collection, preservation, transport, and preparation. Factors influencing microbial growth. Indicator microorganisms of hygiene, quality and spoilage: contamination and control. Pathogenic microorganisms in water and food: characterization, transmission and public health impact. Microbiological and physicochemical analytical methods applied to water and food. Determination of nutritional composition: moisture, protein, lipid, carbohydrate, ash, and dietary fiber. Chemical contamination: contaminants, exposure pathways and toxicological risk. Origin, composition, pollution, and treatment of water. Physicochemical and microbiological quality of water intended for human consumption. Quality parameters, legislation, and labeling applicable to water and food.  
  • ObjectivosObjectives
    The UC aims to provide students with theoretical and practical knowledge in microbiological, physicochemical and toxicological analyses of water and food products. By the end of the course, students should be able to understand the scientific principles underlying these analyses, select and apply appropriate analytical methods for quality and safety control, perform laboratory procedures in compliance with standards and good laboratory practices, and critically interpret analytical results. The course also develops the ability to assess risks associated with chemical, microbiological, and toxicological contamination, considering legal and regulatory requirements and their implications for public health. It contributes to SDGs Goals 2, 3 and 6 and promotes skills in research, information management, analytical quality assurance, critical thinking and problem-solving, fostering technical autonomy and analytical reasoning in laboratory contexts related to water and food control.
  • 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