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Syllabus 2018-19 - 75012003 - Physical, Chemical and Sensory Analysis (Análisis físico-químico y sensorial)

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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: Máster Univ. en Olivar y aceite de oliva (75012003)
FACULTY: Centre for Postgraduate Studies of the University of Jaen

DEGREE: Doble Máster en Olivar y aceite de oliva y MFPES (Profesorado) (78112003)
FACULTY: Centre for Postgraduate Studies of the University of Jaen

ACADEMIC YEAR: 2018-19
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Physical, Chemical and Sensory Analysis
CODE: 75012003 (*) ACADEMIC YEAR: 2018-19
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 5.0 YEAR: 1 SEMESTER: SC
 
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
 
NAME: ORTEGA BARRALES, MARÍA PILAR
DEPARTMENT: U127 - QUIMÍCA FÍSICA Y ANALÍTICA
FIELD OF STUDY: 750 - QUÍMICA ANALÍTICA
OFFICE NO.: B3 - 122 E-MAIL: portega@ujaen.es P: 953-212757
WEBSITE: -
LANGUAGE: English LEVEL: 1
 
3. CONTENT DESCRIPTION

Item 1: Components of olive oil: General analysis applications. Composition of olive oil: fatty acids, triglycerides and minor components. Unsaponifiable. Additives. Changes in the composition of olive oil because of its treatment. Identity characteristics of olive oil: Standard International Olive Council (IOC) Statement of the European Union, Codex Alimentarius and Legislation Technical and Spanish health regulations. Commercial categories of olive oil. Criteria of purity and quality. Quality olive oil. Factors affecting the quality of the olive oil. Item 2: Acidity, peroxide, iodine and UV absorption Acidity: concept, origin, forms of expression, determination method, acidity as a quality criterion. Oxidation process: stages and oxidation products. Determining the oxidation state: peroxide, K 270, K 232 and DELTAK. Determining the oxidation resistance or stability. Unsaturation. Iodine: definition, determination method, iodine as criteria of purity. Oil classification according to the unsaturation. Item 3: Analysis of majority and minority components of olive oil. Unsaponifiables Page 4 of 6 saponified and unsaponifiable composition. Determination of unsaponifiable matter. Unsaponifiables. Item 4: Sensory evaluation of virgin olive oil Specific vocabulary for virgin olive oil. General methodology

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

  • Lectures: expository method primarily supported by the use of the blackboard and a video projector. The active participation of students in class will be promoted at all times.
  • Lab practices: the objective is to become aware about the importance of applying good laboratory practices and gather together all the results of the experiments conducted in the laboratory in a personal laboratory notebook. This will greatly enhance the students' performance and achievement. During the development of practices, the teacher will attempt to resolve the particular difficulties of students and insist on concepts and ideas relating to the practice in question. 
  • Seminars: taking into account the heterogeneity of the degrees of origin of students, seminars will be held to support the lectures. A particular unit will be presented for a limited time and then students will work on resolving issues and / or exercises.
  • Resolution of questionnaires: several exercises will be propose to the students throughout the course. These exercises will consist of short questions for applying the theory and they will be resolved outside of class. They will be given to the students, gathered in an appropriate period of time, corrected, returned to the students along with solutions and discussed in the seminars.
  • Conferences: a lecture by an expert in olive oils will be organized.

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

At the end of the course, a written exam on the material taught in the lectures and a written test on the practices of laboratory will be held. Conducting laboratory practices is compulsory to pass the course. The mark in the theoretical and practical exams must be at least 4.0 to pass the course. Students will be able to perform a recovery of the theoretical and practical exams.

6. BOOKLIST
MAIN BOOKLIST:
  • Química y tecnología del aceite de oliva. Edition: -. Author: -. Publisher: Madrid: AMV: Mundi-Prensa, D.L. 1998  (Library)
  • Olive oil: chemistry and technology. Edition: -. Author: -. Publisher: Champaign: AOCS, cop. 2006  (Library)
  • El aceite de oliva virgen: tesoro de Andalucía. Edition: -. Author: -. Publisher: Málaga : Servicio de Publicaciones de la Fundación Unicaja, imp. 2009  (Library)
ADDITIONAL BOOKLIST:
  • Handbook of olive oil : phenolic compounds, production and health benefits. Edition: -. Author: -. Publisher: New York: Nova Science Publishers, 2017  (Library)
  • Virgin olive oil : production, composition, uses and benefits for man. Edition: -. Author: -. Publisher: Hauppauge, NY : Nova Science Publishers, Inc., 2014  (Library)