Català Castellano
DEGREE CURRICULUM
BROMATOLOGY
Coordination:
PIQUE FERRE, M. TERESA
Academic year 2022-23
DEGREE CURRICULUM: BROMATOLOGY 2022-23

Subject's general information
Subject nameBROMATOLOGY
Code100638
Semester1st Q(SEMESTER) CONTINUED EVALUATION
Typology
DegreeCourseCharacterModality
Bachelor's Degree in Human Nutrition and Dietetics2COMPULSORYAttendance-based
Double bachelor's degree: Degree in Human Nutrition and Diethetics and Degree in Physiotherapy2COMPULSORYAttendance-based
Course number of credits (ECTS)9
Type of activity, credits, and groups
Activity typePRALABPRAULATEORIA
Number of credits1.82.74.5
Number of groups432
CoordinationPIQUE FERRE, M. TERESA
DepartmentFOOD TECHNOLOGY
Important information on data processingConsult this link for more information.
Language Català
Teaching staffE-mail addressesCredits taught by teacherOffice and hour of attention
MACIA PUIG, MARIA ALBAalba.macia@udl.cat9
PIQUE FERRE, M. TERESAmariateresa.pique@udl.cat15,3
Subject's extra information

 

Bromatology is the science dedicated to the study of food, its components and its characteristics. In this course the student acquires knowledge about the characteristics of the different food groups, the raw materials and the products made in the food industry. These foods are studied from different perspectives: composition, structure, properties, nutritional value, toxicological aspects, conservation, transformation, etc., so that the student can use this knowledge as tools with which to apply the criteria and recommendations of the Nutrition and Dietetics.

 

Learning objectives

Competence: Identify and classify food

 

1. Differentiate the concepts of Food, Bromatology, Food Technology, Nutrition and Dietetics.

2. Classify foods according to different criteria.

3. Understand food legislation.

 

Competence: Knowing its composition

 

4. Recognize the composition, properties and nutritional value of different foods.

5. Describe the physical-chemical properties, the organoleptic characteristics, the nutritional value and the quality of the food.

6. Describe the changes that food undergoes as a result of technological and culinary processes.

7. Describe food production and recovery of food waste.

8. Carry out the physical-chemical and organoleptic analysis of food.

9. Express and communicate the importance of food components in the field of health.

 

Competency: Interpret databases and composition tables

 

10. Distinguish between databases and food composition tables.

11. Carry out the computer search in food composition databases.

12. Compare and assess search results in databases and composition tables.

13. Determine the nutritional value of a food using bases and composition tables.

14. Prepare reports on the composition and nutritional value of a food.

Competences

Specific Competences:

 

CE8 Identify and classify food, food products and food ingredients.

CE9 Know its chemical composition, its physical-chemical properties, its nutritional value, its bioavailability, its organoleptic characteristics and the changes it undergoes as a result of technological and culinary processes.

CE12 Interpret and manage databases and food composition tables.

 

General Competencies:

 

CG3. Recognize one's own limitations and the need to maintain and update professional competence, giving special importance to autonomous and continuous learning of new knowledge, products and techniques in nutrition and food, as well as motivation for quality.

CG4. Communicate effectively, both orally and in writing, with people, health or industry professionals and the media, knowing how to use information and communication technologies, especially those related to nutrition and life habits.

CG5. Know, critically assess and know how to use and apply information sources related to nutrition, food, lifestyles and health aspects.

 

Basic Competences:

 

CB2 That students know how to apply their knowledge to their work or vocation in a professional way and possess the skills that are usually demonstrated through the elaboration and defense of arguments and the resolution of problems within their area of ​​study.

CB3 That students have the ability to gather and interpret relevant data (normally within their area of ​​study) to make judgments that include a reflection on relevant issues of a social, scientific or ethical nature.

CB4 That students can transmit information, ideas, problems and solutions to both specialized and non-specialized audiences.

CB5 That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy.

 

Transversal Competences of the UdL:

 

CT1 Have correct oral and written expression.

CT3 Master ICT.

CT5. Acquire essential notions of scientific thought.

 

 

 

 

Subject contents

 

UNIT 1. Introduction

Concept of food, bromatology, nutrition and dietetics. Evolution in the history of bromatological science.

 

UNIT 2. Food

Food classification. Food components. Nutritional value and caloric value of food. Alteration of food. Food quality.

 

UNIT 3. Basic foods of plant origin

Cereals and derivatives. Vegetables and derivatives. Legumes. Fruits, nuts and derivatives.

 

UNIT 4. Basic foods of animal origin

Milk and milk products. Eggs and derivatives. Meat and meat products. Fish, seafood and derivatives.

 

UNIT 5. Complementary foods

Edible fats and oils. Natural sweeteners and derivatives. Water and non-alcoholic beverages. Alcoholic drinks. Stimulant food products. Condiments and spices.

 

UNIT 6. Special foods and dietary supplements

Infant food. Foods for weight control. Dietary supplements

 

UNIT 7. New foods

Transgenic foods. Functional foods.

 

UNIT 8. Food modifications

Properties of bromatological interest. Technological modifications and alterations of proteins, carbohydrates and lipids. Stability of vitamins.

Methodology

Master classes

They will be carried out with all the students in the classroom. Their purpose is to give an overview of the educational content related to the specific knowledge of the subject, highlighting those aspects that are related to the acquisition of skills related to food science.

Directed works

Carrying out a compulsory task, in groups of 3-4 students:

- Search for information on food components and their scientific interest in the field of health.

Seminars

The seminars are compulsory and must be carried out in the group that corresponds to each student. Activities will be carried out that provide practical knowledge on some of the topics developed in the master classes.

Seminar 1. Observation of packaging and interpretation of the labeling of food products

Seminar 2. Use of food additives

Seminar 3. Recovery of by-products and food waste

Seminar 4. Current status in the marketing of dietetic foods

Seminar 5. Regulatory status of functional foods, organic foods and transgenic foods

Seminar 6. Applications of the physicochemical properties of proteins, carbohydrates and lipids

Seminar 7. Stability of vitamins

Seminar 8. Bioavailability of bioactive components of food

Computer classroom activities

In the Computer Classroom Seminar, the following will be carried out:

- Search in food databases

- Interpretation and management of databases and food composition tables

Laboratory practices

The laboratory and pilot plant practices are compulsory and will be carried out in groups of 15 students who will be subdivided into groups of 3 students. Practice sessions will be held for a week. Active participation in practice sessions is considered essential for learning the subject. Activities related to the preparation of food in a pilot plant, carrying out quality controls of raw materials and processed products will be carried out, so that work will be carried out:

- Physicochemical analysis of food

- Formation of food gels and emulsions

- Oxidation and browning

- Organoleptic analysis of food

- Determination of the nutritional value of a food

- Preparation of reports

Tutorials

Seminar-Tutoring. It will be carried out in groups of 15-20 students and will take place after the laboratory practices. Its purpose will be to clarify doubts about the elaboration of laboratory practice reports and the performance of the work.

Evaluation

In the overall assessment of the subject, both the theoretical content and the practical content will have a weight of 50% of the final grade for the subject. To pass the course it will be necessary to pass the theoretical and practical content separately. The evaluation of learning will be continued taking into account the following aspects:

- There will be 3 partial exams with questions about the theoretical part. This type of evaluation will correspond to 50% of the final grade. Expression, clarity and correctness in writing will also be valued. Each of the partial exams is approved with a grade equal to or greater than 5, if this grade is not achieved, it will be necessary to make up the failed partial exams. In the make-up exam, the maximum score that can be achieved is approved (5.0).

- The evaluation of laboratory practices corresponds to 20% of the final grade. Active attendance at the practice sessions (10%) and the preparation of the individual practice report (10%) will be valued.

- Active participation in the seminars and completion of scheduled activities will account for 20% of the final grade for the course.

- Carrying out the work and oral presentation will represent 10% of the final grade.

 

The practical section (laboratory practices, seminars and work) is compulsory and if it is not carried out and the corresponding reports are not submitted, the subject will NOT be approved.

 

OBSERVATIONS: If for health reasons, or other unforeseen circumstances, face-to-face sessions cannot be held, they will be held virtually synchronously and the evaluation system could be modified.

Bibliography

Books

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