| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| G2052 - REYES BARBERA SAEZ |
| Met. Docent |
| Theoretical classes with audio-visual technical equipment. Practical exercises of laboratory to strengthen and to clarify concepts explained in theoretical class with support of written material Tutorial |
| Met. Avaluació |
| Theory and practices: Partial examination eliminatory with mark 5 or superior for june. June examination total contents of theory and practices. Practices: Attendance, student´s behaviour, final memory |
| Bibliografia |
| ADRIAN, POTTUS, POIFFAIT, DAUVILLIER. Análisis nutricional de los alimentos. Acribia. 2003 ASTIASARAN I., MARTINEZ A. Alimentos.Composición y propiedades. McGraw-Hill. 2000 BELITZ, H.D. y GROSCH, W.: "Química de los Alimentos". 2ª ed. Acribia 1997. HERSCHDOERFER, S.M. Quality Control in the Food Industry. 2ªEd. Academic Press. 1986. Volumen 1, 2, 3 y 4. NIELSEN, S.S. Food Análisis. 2ªed. Aspen. Gaithersburg. 1998 NOLLET, L.M. Hanbook of Food Análisis. Vol. 1 y 2. Marcel Dekker. New York. 1996 ORDOÑEZ, J.A. Tecnología de los Alimentos. Vol.1y 2 .Síntesis. 1998 PRIMO YUFERA, E.: "Química de los Alimentos". Síntesis. 1997). SENLLE, A.; STOLL, G.A. Calidad Total y Normalización. Gestión 2000 S.A. 1994. |
| Continguts |
| -Composition, properties and nutritional value of the different food groups: Meat and meats products.Seafoods and related products. Eggs. Milk and milk products. Fats and oils. Cereals. Legumes. Vegetables. Fruits and derivatives. Sweeteners. Water. Alcohol and nonalcohol beverages. -Analysis of foods: Objective,and types of analysis. Determination of the water content. Carbohydrates. Lipids. Proteins. Mineral Elements. Vitamins. -Control of quality of foods: Food Quality. Hazard Analysis Critical Control Points. Systems of Management of the Quality. |
| Objetius |
| - To know the general methods analysis of foods and their application the different groups from foods and derived products. -To become familiar with the systems of management of the quality and the problematic one of its implantation in the agro-alimentary industry. -To acquire knowledge on the elaboration, composition and nutritional value of the food groups and its main derivatives. |
| URL de Fitxa |