| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| G8216 - AMPARO ASUNCION ALEGRIA TORAN |
| Met. Docent |
| Theoretical classes with traditional didactic material, material written of support in class and audio-visual technical equipment. Practical exercises of laboratory to strengthen and to clarify concepts explained in theoretical class with support of written material. Tutorials |
| Met. Avaluació |
| Theoretical examination (theoriques and practiques contents) with questions to develop and questions to reason. It includes questions of the practical sessions. - To approve the subjet it is essential to have made the practices. Criterion of qualification: Approved with 5/10 . |
| Bibliografia |
| ASTIASARÁN I., MARTÍNEZ J.A. Alimentos. Composición y Propiedades. Mcgraw-Hill: Interamericana. Madrid. 2000. BELITZ H.D., GROSCH W. Química de los alimentos. 2ª Ed. Editorial Acribia S.A. Zaragoza 1997. GIL HERNÁNDEZ, A. Tratado de Nutrición. Tomo II. Composición y Calidad Nutritiva de los Alimentos. Acción Médica. Madrid. 2005. ORDÓÑEZ J.A. (Editor). Tecnología de los Alimentos. Vol 2. Alimentos de origen animal. Ed. Síntesis. Madrid. 1998. PRIMO YÚFERA. E. Química de los Alimentos. Síntesis. Madrid.1997 ADRIAN, P., POIFFAIT, D. Análisis nutricional de los alimentos. Ed Acribia.Zaragoaza. 2003. MATISSER, R., SCHNEPEL, F.M., STEINER, G. Análisis de los alimentos. Acribia. Zaragoza.1998 |
| Continguts |
| 1. Food Science. Concept and objectives. Historical antecedents. Related matters. Bibliography. 2. Concept of food and nutrient. Nutritional value of foods. Food groups. 3. Alteration of foods. Classification. Preventive measures. 4. Additives. Concept. Classification. Conditions that regulate their use. 5. Quality of foods. Criteria of quality. Systems of Management of the Quality. Food analysis: Objectives, General methods. 6. Meat and meats products. Classification. Composition and nutritional value. Characteristics of quality. 7. Fish, products of the fishing and derivatives. Classification. Composition and nutritional value. Characteristics of quality. 8. Eggs and derivatives. Composition and nutritional value. Characteristics of quality. Commercial Categorización. 9. Milk and dairy products. Composition of the cow milk. Types. Alterations. Dairy products. Classification. Composition and nutritional value. 10. - Eatable fats. Classification. Fats of origin animal. Fats of vegetal origin. Modified fats. 11. Cereals and derivatives. Classification. Structure and composition of the grain. Flour: composition. Panarios products. Products of baker's shop. Nutritional pastes. Composition and nutritional value. Cereals for the breakfast. Other cereals. 12. Vegetables. 13. Tubercles. 14. Vegetables 15. Fruits. 16. sweeteners 17. Water. 18. Spirits. 19. Nonalcoholic drinks. 20. Stimulating foods. 21. Condimentos and spices |
| Objetius |
| To become familiar and to differentiate the own terminology from the matter to include/understand the concepts well that are explained and to express themselves suitably. - To acquire knowledge on the composition and the nutritional value of the food groups and Its main derivatives. - To know basic aspects related to the food: Quality, analysis, alterations and legislation. |
| URL de Fitxa |