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IPLUSO 19540

Food Analysis Methods

Bioanalysis and Control
  • ApresentaçãoPresentation
    This unit aims to address the concepts related to the study of the most relevant parameters in the chemical and microbiological analysis of foods. Students will acquire the technical knowledge necessary to develop laboratory work to evaluate and control the chemical and microbial quality of food. They will also be able to assess and interpret the results against the current law and understand the importance of the analysis of food in the scope of Public Health.
  • ProgramaProgramme
    Water laboratory analysis and food- impact on public health. Sampling. Physical-chemical analytical determinations methods according to the chemical composition. Milk and milk products; Meat, Fish, Eggs; Fruit and Vegetables; Vegetables; Tubers, Cereals and derivatives; Oil and fat; Wine, and other beverages. General procedures: moisture, nitrogenous compounds, carbohydrates, fat, ash, crude fibre and dietary fibre. Physical properties of foods. sensory analysis in quality control. Microbial ecology of foods. food preservation, food infections, food poisoning. Food Safety - HACCP.
  • ObjectivosObjectives
    This CU aims at learning and practice of laboratory analytical techniques for assessing the overall constituents of the food and foodstuffs and their regulatory compliance and consumer information on labelling. Acquire skills in instrumental techniques for chemical, physical and microbiological current laboratory analysis of food. 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 food. Evaluate and interpret the results according to the law and/or regulations in force and understand the implications of the results for public health.
  • 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, in order to ensure individual preparation and, subsequently, the discussion of procedures and results.
  • LínguaLanguage
    Português
  • TipoType
    Semestral
  • ECTS
    6
  • NaturezaNature
    Mandatory
  • EstágioInternship
    Não