Official methods of food analysis

Acquire scientific knowledge of food analysis that enable students to complete the General Control and Food Quality.

It is made by the official method of identification with the specific components of the food in the following topics:
1.-Generalities
2.-Sampling.
3.-Classification and validation of analytical methods
4.-Water analysis
5.-Analysis of proteins
6.-Lipid analysis
7.-Carbohydrate analyisis
8.-Mineral analysis
9.-Vitamins analysis
10.-Special components

The expository classes will be completed with interactive classes. In them, the students will complete the knowledge acquired in the lectures, work will be proposed, and issues and problems related to the subject on which they have worked previously will be solved.

Practices
Program of interactive laboratory classes.
Practice 1. Determination of dry matter in cereal derivatives.
Practice 2. Analysis of water-soluble vitamin in non-alcoholic beverages.
Practice 3. Determination of mineral element in a dairy product.
Practice 4. Determination of hydroxymethylfurfural in a honey.

- Kuklinski, C. Nutrición y Bromatología. (2003) Ediciones Omega S. A. Barcelona.
- Métodos oficiales de análisis de alimentos. 1994. Ed. A.M.V., Mundi-Prensa, D.L. Madrid.
- Suzanne Nielsen, S. Análisis de los Alimentos. (2009) Editorial Acribia, S.A. Zaragoza.
- PANREAC. 1999. Métodos analíticos en alimentaria. Panreac Química S.A. Barcelona.
(Descargar: http://www.panreac.es/es/pomponent/simplelists/manuales-y tecnicas)
- Official Methods of Analysis of AOAC International (computer file). 20th ed, Gaithersburg: AOAC International, cop. 2016.
http://www.aoac.org/oma revision/toc.htm
- Legislación alimentaria en ARANZADI:
http://www.bugalicia.org/interface.asp?idRecurso=135

Basic and General
CG2 - Know and be able to manage aspects of traceability throughout the food chain, for the detection and control of risks and identification of critical points, from the receipt of raw materials to the moment of consumption.
CG4 - Know the methods and technologies of production and packaging that allow to obtain safer, healthier and more ecological foods, as well as to know their repercussion in the global quality of the food.
CG7 - Develop skills and abilities in the analysis and statistical treatment of physical, chemical, microbiological and sensorial data of food.
CG8 - Know the food legislation, its application and interpretation.
CG9 - Manage specialized sources of information on nutrition and food, their technology and their safety.
CB7 - That students know how to apply the knowledge acquired and their ability to solve problems in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their area of ​​study
CB8 - That students are able to integrate knowledge and face the complexity of making judgments based on information that, being incomplete or limited, includes reflections on social and ethical responsibilities linked to the application of their knowledge and judgments
CB9 - That students know how to communicate their conclusions and the knowledge and ultimate reasons that sustain them to specialized and non-specialized audiences in a clear and unambiguous way
CB10 - That students have the learning skills that allow them to continue studying in a way that will be largely self-directed or autonomous.

Transversal
CT3 - Ability to work as a team.
CT5 - Ability to use information and communication technologies.
CT6 - Ability to search, analyze and manage information from different sources.
CT7 - Ability to solve problems.
CT12 - Ability to use information in a foreign language.
CT14 - Ability to apply knowledge to practice.
CT15 - Concern for quality.

Specific
COP29 - Know and know how to apply the official methods of analysis of the different food groups.

Theory and workshops: assisted working classes with blackboard work and presentations with individual computer and projection. The determination of each parameter will cover: sampling, principle or foundation, material and apparatus, reagents, procedures, calculations and results expression and opinion on the quality of food.
Practices: practical laboratory analysis to assess the quality of food using the official methods employing materials used in the laboratory.


This subject is taught in Spanish

The overall assessment of the course is by continuous assessment and will be evaluated as follows:
- Regular attendance and active participation in lectures and seminars: 30% (Max 3 points)
- Conducting individual works: 35% (Max 3.5 points)
- Work of the practices: 35% (Max 3.5 points)

For students with exemptions, the assessment will consist of two parts: a theoretical part and a practical part.
The theoretical exam will account for 50% (maximum 5 points) of the final grade. The grade obtained on this exam must exceed 45% of the maximum grade (2.25) to assess the practical part.
The practical part will account for 50% (maximum 5 points) of the final grade. The minimum passing score is 2.5 points out of 5.


In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades will apply

SUBJECT 3 ECTS = 75 HOURS TOTAL
The total number of hours of work of the student in a subject organized in ECTS credits is equal to 25 x nº ECTS. The presence and the hours of work of the student will be distributed as follows:
- Lectures: 1.5 hours of work per hour of lecture (10 hours face-to-face / 15 hours of autonomous work).
-Seminar: 2 hours for each session of seminars (4 hours face-to-face /8 hours of autonomous work).
-Practices: 1.5 hours for each face-to-face session (8 hours face-to-face / 12 hours of autonomous work).
-Classes in small groups: 2 hours for each face-to-face session of seminars (2 hours face-to-face / 4 hours of autonomous work).

- Total attendance hours: 24.
- Total hours of study and personal work: 51.

Attendance at all activities of the subject and use of them.
Dedication throughout the course.
Use of tutorships.
Use of basic and additional bibliography.