Universidad de Jaén

THEORY PROGRAM

1. INTRODUCTION TO THE CHEMICAL ANALYSIS OF FOOD. Historical evolution. Functions of Analytical Chemistry in the Food Industry. Methodology of Analytical Chemistry. Bibliographical sources. Legislation and food standardization.
2. QUALITY IN FOOD ANALYSIS. Quality concept Quality relationship and analytical laboratory. Quality in the results. Quality evaluation.
3. TAKE AND TREATMENT OF FOOD SAMPLES. Introduction. Sampling. Sample treatment.
4. CHROMATOGRAPHIC TECHNIQUES FOR FOOD ANALYSIS. Introduction. Flat Chromatography. Gas chromatography. Liquid Chromatography in Column Analytical Applications.
5. TECHNIQUES OF ATOMIC ABSORPTION SPECTROSCOPY FOR FOOD ANALYSIS. Atomic Absorption Spectroscopy by Flame Atomization and Electrothermal. Special Techniques: Hydride generation and cold mercury vapor. Analytical applications.
6. APPLICATION OF MASS SPECTROMETRY TO FOOD ANALYSIS. Introduction. Basic components of a Mass Spectrometer. Analytical applications.
7. DETERMINATION OF MINERAL ELEMENTS AND VITAMINS IN FOOD. Introduction. Classification of mineral elements. Methods for the determination of mineral elements. Classification of vitamins. Methods for the determination of vitamins.
8. DETERMINATION OF PROTEINS, SUGARS AND LIPIDS. Introduction. Functional property of proteins. Methods for the determination of proteins. Classification of sugars. Methods for the determination of sugars. Lipids Methods for the determination of lipids.
9. DETERMINATION OF POLLUTANTS IN FOOD. Introduction. Classification of contaminants in food. Methods for the determination of pollutants.
10. FOOD ANALYSIS. Introduction. Milk and derivatives. Cereals and derivatives. Fruits and vegetables. Meat and fish. Drinks.
11. SENSORIAL ANALYSIS. Introduction. Sensory properties Color. Odor. Flavor. Taste. Texture.

PRACTICE PROGRAM

1. Determination of ash content in cereals and derivatives.
2. Basic operations of sample treatment (I). Determination of fat content in milk.

3, Basic operations of sample treatment (II). Determination of the alcoholic strength of a wine.

1. Determination of the degree and acidity index in edible oils and milk.
2. Determination of ascorbic acid in fruit juices.
3. Determination of iron in wines by molecular absorption spectroscopy.
4. Determination of copper in wines by atomic absorption spectroscopy.
5. Determination of fatty acids in vegetable oils by gas chromatography.
6. Determination of residues of post-harvest fungicides in citrus by liquid chromatography (HPLC) and extraction by the method "QuEChERS".
7. Seminar of bibliographic search through internet and scientific databases.
8. Visit to an agro-food company.

Theoretical academic sessions

During the face-to-face hours of theory the student will be informed about the contents of the subject. For this, previously the program corresponding to each subject will be given so that the student can follow the development of the subject. During the exhibition the video cannon and overhead projector will be used, where tables and figures corresponding to the theoretical contents of the lesson will be shown. At the end of each topic, a brief summary will be made of what was studied in it, and where possible, new objectives will be proposed that will allow connecting with the previous contents already studied and the following ones, in this way the student will be able to interrelate all the contents of the subject. During the theory classes the student's participation will be promoted, trying to make the climate more relaxed and asking questions by the teacher so that the student can reason the answer in class or take him to consult bibliography outside the classroom hours. In addition, the student will be given a series of questions about the theoretical part that the student will have to solve.

Practical academic sessions

The student will receive the scripts of the different practices so that the students can carry out the different experiments in the laboratory. At the end of each practice the students will discuss with the teacher the results obtained in order to check if the student has understood the procedure of carrying out the practice and the final calculations. In addition, practices will be carried out outside the classroom through the visit of an industry related to the thematic blocks that are treated in the subject. The student will prepare a practice booklet which will include a summary of the foundation, procedure, material used and the calculations made.

Specialized/collective tutoring

The last days of class will be a specialized tutoring in order that the student exposes all their doubts about the theory and practices of the subject for the resolution by the teacher or other colleagues. In addition, there will be an exhibition of works prepared by the students.

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

The final grade of the subject will be computed in a weighted way attending to the following sections:

* Written exam: constituted by theory questions. With this activity the Competences will be valued: CB2, CB3, CB4, CB5, CBB2, CEQ1, CEQ3.

* Attendance and participation in classes and tutorials. With this activity the Competences will be valued: CB2, CB3, CB4, CB5, CBB2, CEQ1, CEQ3.

* Personal work of the student: realization of activities in class or through the Virtual Teaching Platform of the University of Jaén. With this activity the Competences will be valued: CB2, CB3, CB4, CB5, CBB2, CEQ1, CEQ3.

* Laboratory work: follow-up on the completion of practices and preparation of a practical notebook. The attitude and aptitude of the student will be evaluated during the practices. With this activity the Competences will be valued: CB2, CB3, CB4, CB5, CBB2, CEQ1, CEQ3.

With these activities, learning outcomes 9 and 10 will be evaluated.