Universidad de Jaén

SECTION I. BASIC FOOD ANALYSIS

Item 1. Food composition. Organic food. Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG). Functional foods. Food labeling. Legislation on food quality and safety.

Item 2. Methods for food analysis. Sampling. Determination of Moisture, Total Solids, Ash, Proteins, Carbohydrates and Lipids.

SECTION II. OLIVE OIL ANALYSIS

Item 3. Composition of olive oil. Olive oil categories. Regulations on olive oils: measurement of quality and purity.

Item 4. Acidity. Peroxide value. UV absorption. Organoleptic assessment of virgin olive oil.

Item 5. Analysis of major components: fatty acids and triglycerides. Analysis of minor components: sterols, erythrodiol and uvaol, aliphatic alcohols, stigmastadienes, waxes and alkyl esters. Determination of 2-glyceryl monopalmitate.

SECTION III. ANALYSIS OF OTHER FOODS OF THE MEDITERRANEAN DIET

Item 6. Fruits and vegetables: quality parameters. Fish: quality parameters, alterations and frequent adulterations. Cereals: quality parameters.

- 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. Taken into account the maturity of the students , one of the goals is  that students acquire certain d egree of independence in the accomplishment of the practices, properly managing the available time and making decisions when analyzing the samples submitted .

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: these will be conducted to support 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.

- Teamwork: a number of issues will be offered to the students for working as a team. These works will complement the material presented in class. They will be prepared by the work team and exposed in class.

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

Theory exam:  the teacher will a ssess the knowledge that students have acquired on the different analytical determinations that are usually conducted on the olive oil and other foods of the Mediterranean diet for quality and purity control . 

Assessed competence: CE16
 
Questionnaires:  the teacher will assess whether the student has acquired and developed the ability to think critically and solve problems related to the analysis of food and , especially , with possible adulterations in olive oils .

Assesed competence: CE16  
 
Lab practices: the teacher will assess the behavior of the student in the laboratory , the results obtained in each analysis, the discussion of the results and the laboratory notebook  The practices will consist of analytical determinations explained in class and, therefore, the knowledge of the student about them will be also assessed . 

Assessed competences: CE16; P2 
 
Preparation and presentation of works: the teacher will assess the correct use of chemical language , organization of ideas and clarity of expression in the development of the work and during its exposure in class. The teacher also will assess  the behavior of the students in the subsequent discussion .

Assessed competences: B4; B11