Bromatology
Bromatologia
Curse code:9554120
Maria Madalena Morais Bettencourt da Câmara Correia
Learning outcomes of the curricular unit:
The aim of this unit is to provide general knowledge of food composition (major and minority constituents, nutritional and non-nutritional) and technology, including water intended for human consumption, and technical skills in the implementation of the most common chemical methods used to determine the main food constituents.
At the end of this course, students should be able to know and understand: general terms and concepts; the aspects to consider when analyzing food and choosing analytical methods; knowing how to plan and execute the most common methods used in determining the main food constituents and interpreting the results obtained; understand and be able to characterize the composition and technology of some foods.
Syllabus:
Lectures:
- Introduction
- Food analysis
- Methods for determining water and the main nutrients, fat, protein, carbohydrates and fiber in food
- Food composition
- Physico-chemical, compositional and technological characterization of some food including water intended for human consumption
Suggested Bibliography:
- Nielsen SS (2010) Food Analysis. Editora Springer. ISBN 1441914625
- Belitz HD, Grosch W, Schieberle P (2009) Food Chemistry, Ed. Springer Verlag. ISBN 978-3-540-69933-0
- Rahman MS (ed.) (2007) Handbook of Food Preservation. 2nd Edition, CCR Press. ISBN 978-1574446067
- Brennan JG (2006) Food Processing Handbook. Ed. Wiley-VCH. ISBN 978-3527307197.
Additional Info
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Institution/School:
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