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Syllabus 2013-14 - 70621008 - Physical, Chemical and Sensory Analysis (Análisis físico-químico y sensorial)
- Level 1: Tutorial support sessions, materials and exams in this language
- Level 2: Tutorial support sessions, materials, exams and seminars in this language
- Level 3: Tutorial support sessions, materials, exams, seminars and regular lectures in this language
| DEGREE: | Máster en olivar, aceite de oliva y salud |
| FACULTY: | Centro de Estudios de Postgrado |
| ACADEMIC YEAR: | 2013-14 |
| COURSE: | Physical, Chemical and Sensory Analysis |
| NAME: Physical, Chemical and Sensory Analysis | |||||
| CODE: 70621008 | ACADEMIC YEAR: 2013-14 | ||||
| LANGUAGE: English | LEVEL: 1 | ||||
| ECTS CREDITS: 5.0 | YEAR: 1 | SEMESTER: SC | |||
Topic 1: Components of olive oil: applications of their
analysis
General.
Composition
of olive oil: fatty acids, triglycerides and minor
components.
Unsaponifiable.
Additives.
Changes
in olive oil composition due to its treatment.
Identity
characteristics of olive oil: Legislations of International Olive
Council (IOC), European Union, Codex Alimentarius and Spanish
Health and Hygiene Regulations.
Commercial
categories of olive oil. P
urity and
quality criteria.
Quality of olive
oil.
Factors
affecting the quality of olive oil.
Topic
2: Acidity, peroxide value, UV absorption and iodine value
Acidity:
concept, origin, forms of expression, method of determination,
acidity as a quality criterion.
Oxidation
process: oxidation stages and products.
Determination
of oxidation state: peroxide value, K
270, K
232 and deltaK.
Determination
of the resistance to the oxidation or stability.
Unsaturation.
Iodine
value: definition, method of determination, iodine valueas a
criterion of purity. C
lassification
of oils according to the unsaturation.
Topic
3: Analysis of major and minor components of olive
oil.
Fractionation of unsaponifiable
Saponification
and composition of the unsaponifiable matter.
Determination
of unsaponifiable matter.
Fractionation of
unsaponifiable.
Determination
of triglycerides.
Determination
of fatty acids.
Determination of
sterols.
Determination
of erythrodiol and uvaol.
Determination
of aliphatic alcohols. Determination of s
tigmastadienes
hydrocarbons.
Determination
of waxes and alkyl esters.
Application
sto the detection of adulterants.
Topic 4: Sensory evaluation of virgin olive oil
Specific
vocabulary for virgin olive oil.
General
methodology for the organoleptic assessment of virgin olive
oil.
Test conditions.
General
recommendations for tasters.
Selection,
training and monitoring of qualified tasters of virgin olive
oil.
- Lectures: primarily expository method, which is relied on the use of the whiteboard and video projector. At all times an active student participation will be promoted in class.
- Lab practices: students will be educated about the importance of implementing good laboratory practices and, in particular, to bring together all the work and experiments carried out in the laboratory on a personal laboratory notebook. This will greatly enhance their performance and achievement. During the course of the practices, the particular difficulties of the students will be solved and the concepts and ideas relating to the practice in question will be stressed. A more personal relationship with the student will be sought in the laboratory.
- Seminars: taking into account the heterogeneity of the Master students, several seminars will be conducted to support the lectures. The teacher will present a topic for a limited time and then the students will work on the resolution of outlined issues and / or exercises.
- Resolution of questionnaires: throughout the course, the teacher will propose several exercises to the students, which will consist of short questions of application of the theory. The students will resolve them at home. These exercises will be given to students, collected in a proper time limit, corrected by the teacher, returned to the students and discussed in the seminars.
- Teacher's conference: an expert in olive oil, coming from the Consejo Superior de Investigaciones Científicas (CSIC) will hold a conference about detection of adulterations in olive oils.
Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support
At the end of
the course, students will
have to make a written exam
on
the material taught
in
the lectures and another one
on the lab practices (
physical-chemical analysis)
.
Conducting
laboratory
practices
(
physical-
chemical
and
sensory ones
) is mandatory
to pass the course.
Final mark
Theory exam: 45%
Lab exam: 20%
Lab notebook: 10%
Behaviour in lab: 5%
Questionnaires: 10%
Attendance to class: 10%
In theory and lab exams students must obtain a minimum mark of 4.0 to pass the course .