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Syllabus 2018-19 - 10313002 - Analysis of Olive Oil and other Components of the Mediterranean Diet (Análisis del aceite de oliva y otros componentes de la dieta mediterránea)

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  • 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: Grado en Químicas
FACULTY: FACULTY OF EXPERIMENTAL SCIENCES

ACADEMIC YEAR: 2018-19
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Analysis of Olive Oil and other Components of the Mediterranean Diet
CODE: 10313002 ACADEMIC YEAR: 2018-19
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 6.0 YEAR: 3, 4 SEMESTER: PC
 
2. LECTURER BASIC INFORMATION
NAME: FERNÁNDEZ DE CORDOVA, MARÍA LUISA
DEPARTMENT: U127 - QUIMÍCA FÍSICA Y ANALÍTICA
FIELD OF STUDY: 750 - QUÍMICA ANALÍTICA
OFFICE NO.: B3 - 135 E-MAIL: mferna@ujaen.es P: 953212166
WEBSITE: -
LANGUAGE: English LEVEL: 1
 
3. CONTENT DESCRIPTION

SECTION I. BASIC FOOD ANALYSIS

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

Item 2. Methods of food analysis: Moisture, Total Solids, Ashes, Proteins, Carbohydrates, Lipidsand Fiber

SECTION II. ANALYSIS OF OLIVE OILS

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

Item 4. Assessment of acidity, oxidation extent and degree of unsaturation of olive oils. Organoleptic assessment of virgin olive oils.

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

SECTION III. ANALYSIS OF OTHER FOODS OF THE MEDITERRANEAN DIET

Item 6. Quality parameters for fruits, vegetables, fish and cereals.

LABORATORY PRACTICES

1. Analysis of olive oils. Determination of the commercial category for different samples of olive/olive-pomace oil and assessment of their purity. Students will be determine the following parameters: acidity, peroxide value, K 232, K 270, fatty acid content, volatile matter and humidity, iodine value and saponification value.

2.  Food analysis. (a) Determination of the sodium chloride content in butter or margarine; (b) Determination of starch in banana: maturity index; (c) Reducing sugars test; reducing sugar content in jelly.

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

- 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

5. ASSESSMENT METHODOLOGY

Theoretical exam (written): 60 %

Homework tests (Questionnaires): 10%

Teamwork (presentation in class): 10 %

Laboratory practices: 20 %

6. BOOKLIST
MAIN BOOKLIST:
  • Food Analysis [Recurso electrónico]. Edition: -. Author: Nielsen, S. Suzanne. Publisher: Boston, MA : Springer Science+Business Media, LLC, 2010.  (Library)
  • Methods on physico-chemical analysis of fruits . Edition: -. Author: Mazumdar, B. C. (Bijay Chandra). Publisher: Delhi : Daya Publ. House, 2003  (Library)
  • Virgin olive oil : production, composition, uses and benefits for man. Edition: -. Author: -. Publisher: Hauppauge, NY : Nova Science Publishers, Inc., 2014  (Library)
  • Olive oil: chemistry and technology. Edition: -. Author: -. Publisher: Champaign: AOCS, cop. 2006  (Library)
ADDITIONAL BOOKLIST:
  • Olive oil: minor constitutents and health. Edition: -. Author: -. Publisher: Boca Raton : CRC Press, c2009..
    • Notes: Bloque II
     (Library)