Food Science

Other teachers

• Jessica Latorre Luque
• Carles Sanchez Serrat

Objectives

The subject Bromatology is part of the Food Sciences subject, included within the Food Sciences and Food Hygiene and Safety module corresponding to the Compulsory Training of the degree in Human Nutrition and Dietetics.

There are no prior requirements, but it is recommended to have taken the subject. Food Chemistry.

The general objectives of this subject are:

• Know the composition, properties and nutritional value of different foods.
• Know the types of alterations and modifications that can occur in foods and the changes they may be subjected to depending on the treatment they receive, handling, packaging and storage.
• Know and know how to apply the characteristic techniques and methods in the physical, chemical and sensory analysis of food.
• Know and be able to apply the tools and reasoning that enable the interpretation of real problems in the composition of foods, such as the analysis of major and minor components, trace elements, additives and contaminating residues.

Learning outcomes

• LO1. Analyze the main components of foods.
• LO2. Identify the modifications that foods undergo as a consequence of the main technological processes.
• LO3. Identify and classify foods and food products and ingredients.
• LO4. Knows the chemical composition, physicochemical properties, nutritional value, bioavailability and organoleptic characteristics of foods and food products and ingredients.
• LO5. Know the production systems and basic processes in the preparation, transformation and conservation of the main foods.
• LO6. Apply the fundamentals of bromatological and sensory analysis of food products.
• LO7. Interprets and handles databases and food composition tables.
• RA8. Provides scientific and technical advice on food products and their development.
• LO9. Collects and interprets data and information on which to base their conclusions, which include scientific reflections.

Competencies

General skills

• Meet the health needs of the population and the challenges of the profession itself through innovative and flexible attitudes.

Specific skills

• Analyze modifications of foodstuffs arising from technological and culinary processes and know about available tools for optimizing their nutritional and organoleptic characteristics.
• Identify, classify and use foodstuffs through knowledge of their chemical composition, physical and chemical properties, organoleptic properties, nutritional value and bioavailability of nutrients.
• Participate in basic research, development, sales, labeling, communication and marketing of food products in a scientific manner, in response to the problems and social needs of consumers and current regulations.

Core skills

• Be a critical thinker before knowledge in all its dimensions. Show intellectual, cultural and scientific curiosity and a commitment to professional rigor and quality.
• Become the protagonist of one's own learning process in order to achieve personal and professional growth and acquire all-round training for living and learning in a context of respect for linguistic, social, cultural, gender and economic diversity.

Content

1. Introduction to bromatology
   • Introduction
   • Foods and food classification
   • Food components
   • Food composition tables
2. Food analysis
   • Physicochemical analysis
   • Microbiological analysis
   • Sensory analysis
3. Plant-based foods and other foods
   • Cereals and derived products
   • Vegetables and derived products
   • Legumes and derived products
   • Fleshy fruits, nuts and derived products
   • Oils and fats
   • Exciting foods and drinks
   • Drinks
   • Other foods
4. Foods of animal origin
   • Meat and derived products
   • Milk and milk products
   • Fish, seafood and derived products
   • Eggs and derived products

Evaluation

According to the Academic Regulations for undergraduate studies at UVic-UCC, there is only one official call for applications that provides for two different evaluation periods:

• Ordinary period, which takes place as part of the training process and during the school period.
• Complementary evaluation period, in which the student can be evaluated again for the tasks, activities or tests that he or she did not pass satisfactorily within the framework of the first period.

Ordinary period

Continuous evaluation of the activities carried out by the student is carried out through evaluation activities that represent 100% of the final grade (NF):

1. Written theory test (exam): 45% of the NF; retrievable activity
2. Internships: 25% of the NF; non-recoverable activity; mandatory attendance
   • Final reports and practice questionnaires: 15% of the NF
3. Group activities: 20% of the NF
   • Activity 1: 10% of the NF; non-recoverable activity
   • Activity 2: 10% of the NF; non-recoverable activity
4. Podcast activity: 10% of NF; non-recoverable activity

The final grade for the subject is the result of the weighting of the grades obtained in each of the parts. The subject is passed if a grade of ≥5 is obtained. (In the event that there are exams, the average grade of these exams must be higher than 5 and that none has a grade lower than 4.5. Likewise, in order to make a weighted average, the retrievable activities must have a minimum grade of 5.)

Complementary evaluation period

Students who do not pass some of the activities considered retakeable may retake them during this period. The evaluation of this second period cannot represent more than 50% of the final grade for the subject. The final grade for this period is calculated by taking the weighted average of the grades obtained in each of the parts, using the last grade obtained in the ordinary and complementary evaluations. The subject is passed if a grade of ≥5 is obtained, provided that the exam grade is equal to or greater than 4.5.

Important

Plagiarism or copying someone else's work is penalized in all universities and, according to the UVic-UCC coexistence rules, constitute serious or very serious faults. Therefore, during the course of this subject, plagiarism or the improper appropriation of texts or ideas from other people (see What is considered plagiarism?) and the improper or undeclared use of artificial intelligence in an activity automatically result in suspension or other disciplinary measures.

To cite texts and materials appropriately, you must consult the academic citation guidelines and guidelines available on the UVic Library website.

Methodology

The subject is structured around:

• Theoretical sessions in the classroom
• Problem-solving seminars and exercises
• Practice sessions in the laboratory

Bibliography

Key references

• Astiasarán, I., Martinez, A. (2000). Alimentos: Composición y propiedades. Ed. McGraw-Hill.
• Eduardo Mendoza Martínez ; María de la Concepción Calvo Carrillo (2010). Bromatología : composición y propiedades de los alimentos. Mc Graw Hill.
• Farran, A., Zamora, R., Cervera, P. (2004). Tablas de composición de alimentos: CESNID (2 ed.). McGraw-Hill-Interamericana.
• Güenter Vollmer ... [et al.] (1999). Elementos de bromatología descriptiva. Acribia.
• Werner Baltes (2006). Química de los alimentos. Acribia.

Further reading

Teachers will provide complementary bibliography and compulsory reading throughout the course via the Virtual Campus.