ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Nutrition and Bromatology
Center Faculty of Sciences
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable
In Bromatology II, students complete the study of the different food groups which began in Bromatology I and, therefore, acquire wide knowledge of the different food groups and of the analytical methods most widely used in their quality control. With the practices suggested we try to offer a view of some of the techniques studied in the theoretical part making reference at first to the official methods of determination.
Unit 1.- Protein foods.
Unit 2.- Meat. Meat products.
Unit 3.- Analytical determinations in Meat and Meat Products
Unit 4.- Fish and Fish Products. Seafood (crustaceans and mollusks) and Seafood Products.
Unit 5.- Analytical Determinations in Fishery Products and Aquaculture.
Unit 6.- Eggs. Egg products..
Unit 7.- Milk. Drinking milks. Dairy products.
Unit 8.- Analytical Determinations in milk and milk products.
Unit 9.- Lipid foods.
Unit 10. Oils. Vegetal fats. Animal fats..
Unit 11.- Analytical Determinations in Fat Foods.
Unit 12.- Drinking waters. Analytical Determinations.
Unit 13.- Non-alcoholic soft drinks. Analytical determinations.
Unit 14. Alcoholic Drinks. Analytical Determinations.
PRACTICAL
Physico-chemical analysis of food.
Visits to food industries
-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…
-Legislación alimentaria específica para cada alimento. Disponible en: https://insignis-aranzadidigital-es.ezbusc.usc.gal/maf/app/welcome?coun…
-GIL, A. (2017). Tratado de Nutrición. Tomo II. Composición y Calidad Nutritiva de los Alimentos. Ed. Panamericana.
-GREENFIELD, HI. (2006). Datos de composición de alimentos : obtención, gestión y utilización. Ed. Organización de las Naciones Unidas para la Agricultura y la Alimentación.
-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.
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.
Transverse
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)
Specific�fs
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 course is in Spanish language
María Lourdes Vázquez Oderiz
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- lourdes.vazquez [at] usc.es
- Category
- Professor: University Professor
Carolina Graciela Nebot Garcia
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Nutrition and Bromatology
- carolina.nebot [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
| Tuesday | |||
|---|---|---|---|
| 12:00-13:00 | Grupo /CLE_01 | Galician, Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Wednesday | |||
| 12:00-13:00 | Grupo /CLE_01 | Spanish, Galician | 0P CLASSROOM 5 GROUND FLOOR |
| Thursday | |||
| 12:00-13:00 | Grupo /CLE_01 | Galician, Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Friday | |||
| 12:00-13:00 | Grupo /CLE_01 | Galician, Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| 05.26.2025 10:00-14:00 | Grupo /CLE_01 | 1P CLASSROOM 2 FIRST FLOOR |
| 05.26.2025 10:00-14:00 | Grupo /CLE_01 | 1P CLASSROOM 3 FIRST FLOOR |
| 06.27.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 06.27.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |