Bromatology I

In Bromatology I students are introduced into the knowledge of the different food groups and their quality control. The practical sessions of the subject try to introduce students into the general techniques to determine the main components of food as well as into the use of more specific techniques applied to some specific food group studied in the theory section.

BLOCK 1.-GENERAL CONCEPTS.
Topic 1. General concepts: Bromatology. Food, Nutrient, Substitute, Adulterated Food
Unit 2. Food classification. Quality. Concept and Quality Criteria. Methods to judge Quality.
Topic 3. Sampling and Analysis of major components in food. Determination of Water, Proteins, Carbohydrates, Lipids. Ashes Centesimal Composition of Foods. Nutrition labeling
Unit 4. Sensory Analysis.
Unit 5. Determination of color.
BLOCK 2.-FOODS OF PLANT ORIGIN.
Unit 6. Hydrocarbon Foods. General concepts.
Unit 7. Cereals and derivatives (flour, bread, pasta).
Unit 8. Analytical Determinations in Cereals and derivatives.
Unit 9.- Potatoes and other tubers
Unit 10. Dried legumes. Analytical determinations.
Unit 11. Vegetables and vegetables. Mushrooms and mushrooms.
Unit 12. Fruits and derivatives.
Unit 13. Sweeteners. Honey. Others
Unit 14. Condiments and Spices.
Unit 15. Stimulating Foods: Coffee and Tea. Cocoa and Chocolate. Derivatives and substitutes.

PRACTICES

Sensory, microscopic and physico-chemical analysis of food.
Visits to food industries

-AENOR (2010). Análisis Sensorial. 2. edición. Ed AENOR.
-ALAIS, C. (1985). Ciencia de la leche: principios de la técnica lechera. Ed. Reverte.
-AOAC (2016).Official Methods of Analysis of AOAC International. 20th Edition. Arlington. Virginia 22209. USA.
-ASTIASARAN, I., MARTINEZ, JA. (2000). Alimentos: Composición y Propiedades. Ed. McGraw-Hill. Interamericana.
-ÁVILA TORRES, JM., BELTRÁN DE MIGUEL, B., CUADRADO VIVES, C., y col. (2007). La alimentación española: características nutricionales de los principales alimentos de nuestra dieta. Ed. Ministerio de Agricultura, Pesca y Alimentación.
-BELITZ, H.D., GROSCH, W. P., SCHIEBERLE (2011). "Química de los Alimentos". Ed. Acribia, S.A. Zaragoza.
-BELLO GUTIERREZ, J. (2000). Ciencia bromatológica. Principios generales de los Alimentos. Ed. Díaz de Santos.
-CÓDIGO ALIMENTARIO ESPAÑOL. Texto Consolidado (revisado 2020). Disponible en: https://insignis-aranzadidigital-es.ezbusc.usc.gal/maf/app/search/navig…
-GIL, A. (2017). Tratado de Nutrición. Tomo II. Composición y Calidad Nutritiva de los Alimentos. Ed. Panamericana.
-IBAÑEZ, F.C. y BARCINA, Y (2000). Análisis Sensorial de Alimentos: métodos y aplicaciones.
-LAWLESS, H.T. (1991). Sensory Science. Theory and Applications in Foods. Ed. marcel Dekker, Inc.
-Legislación alimentaria específica para cada alimento. Disponible en: https://insignis-aranzadidigital-es.ezbusc.usc.gal/maf/app/welcome?coun…
-MATAIX VERDÚ J. (2009). Tabla de composición de alimentos. Ed. Univ. Granada.
-METODOS OFICIALES DE ANALISIS DE LOS ALIMENTOS (1994). AMV Ediciones Mundi-Prensa.
-MINISTERIO DE AGRICULTURA, PESCA Y ALIMENTACIÓN. (1986). Métodos Oficiales de Análisis. Tomos I, II e III. Ed. Mundi Prensa.
-MOREIRAS, O., CARBAJAL, A., CABRERA, L., CUADRADO, C. (2018). Tablas de composición de alimentos: guía de prácticas. Ed. Pirámide, D.L.
-MARTINEZ y ASTIASARÁN. (2000). Alimentos. Composición y Propiedades. Ed. McGraw-Hill Interamericana.
-MEILGAARD, CIVILLE, CARR (1991). Sensory Evaluation Thechniques. Ed. CRC. Press, Inc.

Basic
CB1. That Students have demonstrated knowledge and understanding in a field of study that part of the basis of general secondary education, and is typically at a level which, although it is supported by advanced textbooks, includes some aspects that will knowledge of the forefront of their field of study.
CB2. Students can apply their knowledge to their work or vocation in a professional manner and have competences typically demonstrated through devising and sustaining arguments and solving problems within their field of study.
CB3. That students have the ability to gather and interpret relevant data (usually within their field of study) to inform judgments that include reflection on relevant social, scientific or ethical.
CB4. That students can communicate information, ideas, problems and solutions to both specialist and public unskilled.
CB5. That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy.
General
CG2. Develop the profession with respect for other health professionals, acquiring skills for teamwork.
CG3. Recognizing the need to maintain and update professional skills, paying particular importance to learning autonomously and continuously, new knowledge, products and techniques in nutrition and food, as well as the motivation for quality.
CG5. It communicates effectively, both orally and in writing with people, health professionals or industry and the media, knowing how to use the information and communications technology especially those related to nutrition and habits life.
CG6. Understand, critically evaluate and know how to use and apply sources of information related to nutrition, food, lifestyles and health aspects.
CG8. Identify and classify food and food products. Can analyze and determine their composition, properties, nutritional value, the bioavailability of nutrients, organoleptic characteristics and modifications suffered as a result of technological processes and culinary.
CG10. Prepare, interpret and manage database tables and food composition.
Transvers
CT1: Capacity of analysis and synthesis.
CT3: Capacity for teamwork (included in CG2)
CT5: Ability to use information technology and communication (included in CG5)
CT6: Ability to manage information (including in CG6)
CT9: Ability to transmit knowledge (including in CG5)
CT11: Capacity for independent learning (including in CG3)
Specifics
CE10. Identify and classify foods, food products and food ingredients.
CE11. Knowing your culinary chemical composition, its physical and chemical properties, nutritional value, bioavailability, organoleptic characteristics and modifications suffered as a result of technological and culinary processes.
CE13. Understand and apply the fundamentals of food science and sensory analysis of food products.
CE14. Interpret and manage databases and food composition tables

ME1: Theoretical Lectures. In them, the teacher will develop the theoretical program content reflected in this guide, using the didactic and audiovisual resources it deems appropriate, and encouraging student participation.
ME2: Seminars. Group exhibition of works (ME6).
ME3 Practices. Practical classes in the computer room.
ME4: group tutorials. Resolving issues with the theoretical.
ME9: Testing and review
All student work (study, work, readings) will be guided by the academic staff in the tutoring sessions in groups (ME4) or individual (ME8).
As a basic resource teaching support the Virtual Campus of the USC (Moodle) is used

The student's evaluation will include a continuous evaluation (which will mean 25% of the final grade) and a written and / or oral test (which will have a value of 75% of the final grade). In order to pass the subject, it is required to achieve a minimum test score of 50%. Since the test consists of a theory part and another practice part (exercises), it is necessary to obtain a minimum of 4.5 in each of them to be able to do the weighted average. The test allows evaluating the competences: CG8, GC10, CT1, CE10, CE11, CE13 and CE14.
The completion of the practices is compulsory to pass the subject.
Of the 25% of weight in the grade, corresponding to the continuous evaluation, 15% will be obtained from the preparation and presentation of works related to the subject (theoretical and / or practical), which allow evaluating the following competences: CB1, CB2, CB3, CB4, CB5, CG2, CG3, CG5, CG6, CT3, CT5, CT6, CT9 and CT11.
The remaining 10% will be obtained by carrying out exercises and the active participation of the student in the classroom and practices, evaluating the following skills: CB3, CB5, CG8, CT1, CT6, CE13.
In cases of fraudulent performance of exercises or tests, the one established in the “Regulations for evaluating student academic performance and reviewing grades” will apply.

The total number of hours of student work in an organized matter ECTS equals 25 x ECTS no. Presentiality and hours of student work will be distributed as follows:

-Lectures: 1.5 hours per each hour of lecture (32 contact hours / 48 h of self-employment).
-Seminars: 2 hours per each seminar session (5 contact hours / 10 h of self-employment).
-Practical: 1.5 hours per each session (12 contact hours / 18 h of self-employment).
-Group tutorials: 2 hours per each seminar session (2h classroom / 4 hours of autonomous work).
-Individual work: 5 hours autonomous work.
-Group work: 4 hours Independent work.
-Exams and review: 4 hours per each session (2 contact hours / 8 hours of autonomous work).
-Total hours: 53
-Total hours of study and personal work: 97.

-Participate actively, constructively and respectfully in classes, seminars and practices.
-Prepare and complement the content that will be working on the matter with the recommended basic and additional bibliography.
- Develop habits of autonomous search of scientific information.
-Leveraging the resources available to the student, the university library.
-Properly use the tutorials to know in detail the recommendations of the teacher and clarify any questions that arise in the learning process.
-Check regularly the virtual classroom of matter and use the same.

This subject is taught in Spanish and Galician, official languages.