FOOD ANALYSIS - IE

FOOD ANALYSIS
ACADEMIC YEAR:
DEGREE COURSE YEAR: BACHELOR IN BIOLOGY
1º SEMESTER 2º SEMESTER
CATEGORY: BASIC COMPULSORY OPTIONAL
NO. OF CREDITS (ECTS): 3
LANGUAGE: ENGLISH
TUTORIALS: TO BE ARRANGED WITH THE STUDENTS AT THE BEGINNING OF THE COURSE
FORMAT: ON SITE
PREREQUISITES: CHEMISTRY IN BIOLOGICAL PROCESSES, BIOCHEMISTRY, QUALITY
MANAGEMENT OF BIOLOGICAL PRODUCTS
1- SUBJECT DESCRIPTION
Food analysis is the science that covers the development, use and study of the analytical
procedures required for the evaluation of food composition and characteristics. The results of
these analyses are critical to ensure the quality and safety of the food supply. All food products
require analysis as part of a quality management program during the development process,
through production, and after the product is in the market. In addition, analysis is done of
problem samples and competitor products.
This subject will review the basic principles of the most common procedures employed for food
analysis. The course will cover compositional analysis of food nutrients. In addition conferences
with experts in the field and laboratory practices will be done.
One of the multiple fields where biologists may exert their professional career is the food
industry area, performing tasks such as quality control analysis, risk analysis, research and
development, marketing, etc. Through the study of this subject the students will have a general
idea of the main analytical techniques applied in food quality control as well as being able to
identify the specific analysis required for each type of food. This knowledge is essential in order
to qualify future biologists to work on the food industry.
2- OBJECTIVES AND SKILLS
• Integrate the knowledge learnt in other subjects such as biochemistry and relate it with
the food analysis.
• Understand the importance of food analysis for the consumer and the food industry.
• Understand how to analyze the principal components on a food system, starting from an
adequate sampling procedure.
• Learn how to select the most appropriate method of analysis depending on the food and
on the component to be analyzed.
• Development of laboratory skills to the analytical techniques best use.
• Development of reading, searching and selecting criteria in order to get information
useful for the study and the deepening of the subject.
Edited by the IE Publications Department.
Original version, . Last updated, .
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3- CONTENT
MODULE I: COMPOSITIONAL ANALYSIS OF FOOD (THEORY)
LESSON 1: Introduction to food analysis and sample preparation. (Session 1)
Contents:
- Introduction. Steps in food analysis. Choice and validity of method. Official Methods.
Sampling procedures. Preparation of samples.
Competencies:
- Understand the importance of food analysis for the food industry and the human wellbeing.
- Comprehend the importance of sample preparation in obtaining reliable and accurate
analysis results
LESSON 2: Moisture analysis (Session 2-3)
Contents:
- Importance of moisture assay. Forms of water in food. Sample collection. Oven drying
methods. Distillation procedures. Chemical methods. Physical methods. Water activity
Competencies:
- Understand the importance of moisture analysis for the food industry and learn the
basic methodological principles for its evaluation
LESSON 3: Fat analysis (Session 4-7)
Contents:
- Introduction. Solvent extraction methods. Nonsolvent wet extraction methods. Instrumental
methods
Competencies:
- Understand the importance of fats analysis for the food industry and learn the basic
methodological principles for their evaluation
LESSON 4: Protein analysis (Session 9-10)
Contents:
- Introduction. Kjeldahl method. Dumas method. Infrared Spectroscopy. Biuret method.
Lowry method. Dye-Binding methods. Bicinchoninic acid method. Ultraviolet Absorption
method.
Competencies:
- Understand the importance of proteins analysis for the food industry and learn the basic
methodological principles for their evaluation
LESSON 5: Carbohydrate analysis ((Session 11-12)
Contents:
- Introduction. Mono and oligosaccharides analysis. Polysaccharides analysis. Dietary fiber
analysis. Physical methods
Competencies:
- Understand the importance of carbohydrates analysis for the food industry and learn the
basic methodological principles for their evaluation
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LECTURES BY EXPERTS IN THE FIELD (THEORY)
Lecture 1: Advanced analytical techniques for food analysis (session 8)
Lecture 2: Instrumental and sensory analysis of food aroma compounds: relationship with
food quality. (session 13)
LABORATORY PRACTICE
Fish Muscle proteins: extraction and quantification (Sessions 5-6). The use of lab coat is
mandatory.
Presentation of assignments and Final exam (Sessions 14 and 15)
4- METHODOLOGY AND ECTS WEIGHTING
The methodology of the subject will be sustained in four pillars:
4.1. Lectures: they will expose the principal concepts to be acquired by the student in order
to have a general view of the subject. To achieve that, power point presentations will be the
main tool. All the presentations will be given to the student once the lesson is finished. The
classes will be interactive with the students, always trying to create a fruitful discussion
4.2. Seminars by experts: scientific experts from the field will explain advanced concepts
related with the subject. The aim of these seminars is to give the students a more detailed
and complex view of the subject. All the concepts acquired during the seminars will be also
evaluated in the final exam.
4.3. Laboratory practices: to give a real view of at least one of the techniques learnt during
the lectures. After the practice the students will have to deliver a report with the results
obtained
4.4. Personal assignment: the student will have to elaborate a personal assignment
covering one of the aspects of the subject not covered during the lessons. Each assignment
will be distributed between the classmates so they can have similar access to the
information. These assignments will be also included in the final exam.
*** Computers are not required and are not allowed in the classroom
On site activity Hours Personal work Hours ECTS credits
Class lectures 13.5 Study 35.0 1.94
Seminars by experts 3.0 Assignment preparation 15.0 0.72
Laboratory practices 3.0 Laboratory notebook 2.5 0.22
Personal Assignment 1.5 0.06
Exam 1.5 0.06
TOTAL 22.5 52.5 3.0
5- EVALUATION SYSTEM
5.1. GENERAL OBSERVATIONS
The participation in the different activities is compulsory for the final evaluation of the
subject. Attendance will be compulsory in the % stipulated by the University.
The academic performance of the students and their final mark in the subject will be
evaluated according to the criteria summarized in the following lines.
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5.2. EVALUATION AND WEIGHTING CRITERIA
Final Written Examination: 40%: A final exam covering all the aspects discussed during
the different sessions will be done at the end of the subject. This exam will consist in short
questions related with the theory lessons, lectures, personal assignments and laboratory
practice done thorough the course. It is necessary to answer correctly more than 40% of the
questions in order to pass the subject.
Personal assignment: 40%: Each student will have to elaborate a personal assignment
regarding an aspect of the subject. From the 40%, a 10% will correspond to the assignment
oral presentation. Assignments topics and submission date will be fixed on the first day of
class so each student may choose the topic to his best. A delay in the assignment
submission will have a penalty of a 10% for each day of delay being the maximum 72 hours.
Laboratory practices: 10%: The attitude and involvement of each student during the
laboratory practices will be regarded. Also a laboratory notebook will be asked from each
student with the main results of the practice. Laboratory notebooks will be taken the day of
the exam.
Attitude: 10%. Attendance and active participation of the students as well as the interest of
the student will be evaluated positively for the final punctuation.
Grading notation: A quantitative estimate of the grades for each student will be reported
on a 1 to 10 scale being the 10 the maximum grade attainable.
Notes:
• Students not attending at the 70% of the classes will lose their rights for the
evaluation of the subject, obtaining a 0 score on the first and extraordinary calls for
examination. Only justified absences will be considered.
• Laboratory sessions are mandatory. If the student does not assist due to a justified
cause, he/she will have to do an extra activity related with the lost part according to
the teacher criteria.
• Students not passing the subject on the first call for examination must take an
extraordinary exam covering the entire subject. Similarly to the ordinary exam, the
extraordinary exam will consist in short questions related with the theory lessons,
lectures, personal assignments and laboratory practice done thorough the course.
The extraordinary exam will be the only evaluation criteria (100% of the grade) and
the maximum grade obtained will be 8 over 10.
• A bad attitude during the sessions will be considered negatively by the teacher and
may reduce the final mark in a considerably manner.
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