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Syllabus 2020-21 - 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: 2020-21
COURSE: Analysis of Olive Oil and other Components of the Mediterranean Diet
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Analysis of Olive Oil and other Components of the Mediterranean Diet
CODE: 10313002 ACADEMIC YEAR: 2020-21
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 6.0 YEAR: 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: -
ORCID: https://orcid.org/0000-0002-4500-4246
LANGUAGE: English LEVEL: 1
NAME: RUIZ MEDINA, ANTONIO
DEPARTMENT: U127 - QUIMÍCA FÍSICA Y ANALÍTICA
FIELD OF STUDY: 750 - QUÍMICA ANALÍTICA
OFFICE NO.: B3 - 124 E-MAIL: anruiz@ujaen.es P: 953-212759
WEBSITE: http://www4.ujaen.es/~anruiz/
ORCID: https://orcid.org/0000-0002-1632-9092
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. By choosing the topics that will be offered to the students, it is intended that they become aware of the importance of being informed regarding food and its impact on the environment.

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): 55 %

Homework tests (Questionnaires): 10%

Teamwork (presentation in class): 10 %

Laboratory practices: 25 %

6. BOOKLIST
MAIN BOOKLIST:
  • Food Analysis [Recurso electrónico]. Edition: -. Author: Nielsen, S. Suzanne. Publisher: Boston, MA : Springer Science+Business Media, LLC, 2010.  (Library)
  • Olive oil : chemistry and technology editor, Dimitrios Boskou.. Edition: 2nd ed.. Author: Boskou, Dimitrios.. Publisher: AOCS Press  (Library)
ADDITIONAL BOOKLIST:
  • Olive oil: minor constitutents and health edited by Dimitrios Boskou. Edition: -. Author: Boskou, Dimitrios, ed. lit.. Publisher: CRC Press  (Library)
7. VIRTUAL / CLASSROOM TEACHING SCENARIO

Methodology and activities

Educational activities

Format (in-person class / online class)

Teaching methodology

Description

32 theory sessions on the contents of the Program

Non-face-to-face

32 master class sessions, lasting 1 hour each, conducted by videoconference in synchronous mode.

5-6 Seminar sessions

Face-to-face (100%), if the capacity of the assigned classroom allows it

5-6 Seminar sessions, lasting 1 hour each. 

4-5 sessions of exposition of works

Face-to-face (100%), if the capacity of the assigned classroom allows it

4-5 sessions,  lasting 1 hour each. 

4 practical sessions in the laboratories of the Department

Blended sessions (50%) depending on the laboratory capacity limitation

Development of 2 practical sessions, lasting 4 hours each, in the laboratory, applying rotation in small groups of 50%. 

Tutorials

Non-face-to-face

All tutorials will be conducted online (synchronous and asynchronous)

Recording by any means of face-to-face or synchronous face-to-face activities is expressly prohibited for students.

  Evaluation system

Assessment test

Format (in-person/online, synchronous or asynchronous)

Description

Percentage

Continuous assessment

Face-to-face

Delivery of questionnaires resolved

15%

Continuous assessment

Face-to-face

Exhibition of works

10%

Continuous assessment

Face-to-face

Laboratory practices

25%

Final exam

Face-to-face

Written test of theoretical-practical nature

50%

The evaluation system will be maintained for both ordinary and extraordinary calls. It will be necessary to obtain a minimum score of 4 (out of 10) in the written exam and lab practices to access the weighted grade.

Resources

For interaction with the group of students the teaching platform will be used as well as the Google Suite resources . The VPN will be used to connect to the UJA licensed software. Electronic bibliographic resources w ill be used.

8. VIRTUAL TEACHING SCENARIO

Methodology and activities

Educational activities

Format (in-person class / online class)

Teaching methodology

Description

32 theory sessions on the contents of the Program

Non-face-to-face

32 master class sessions, each lasting 1 hour, conducted by videoconference in synchronous mode.

5-6 Seminar sessions

Non-face-to-face

5-6 Seminar sessions, each lasting 1 hour, conducted by videoconference in synchronous mode.

4-5 sessions of exposition of works

Non-face-to-face

4-5 sessions of 1 h carried out, conducted by videoconference in synchronous mode, in which the students by groups will expose a work to the rest.

4 practical sessions in the virtual laboratory

Non-face-to-face

Development of 4 practical sessions, of 4 hours each, carried out by videoconference in synchronous mode. It will work with videos, simulations and experimental data will be given to the students for each of the practices so that they can carry out the corresponding calculations.

Tutorials

Non-face-to-face

All tutorials will be conducted online (synchronous and asynchronous)

Recording by any means of face-to-face or synchronous face-to-face activities is expressly prohibited for students.

  Evaluation system

Assessment test

Format (in-person/online, synchronous or asynchronous)

Description

Percentage

Continuous assessment

 

Non-face-to-face

 

 

Delivery of questionnaires resolved

15%

Exhibition of works

15%

Laboratory practices

20%

2 written tests of theoretical-practical nature

50 %

The two written tests will be carried out using the teaching platform or a Google Suite resource in synchronous mode. The first of them will take place towards the middle of the class period, in an hour dedicated to AADs and the second on the official date established for the examination of the subject. The evaluation system will be maintained for both ordinary and extraordinary calls. In the extraordinary call, the two written tests may be recovered.

Resources

For interaction with the group of students the teaching platform will be used as well as the Google Suite resources. The VPN will be used to connect to the UJA licensed software. Electronic bibliog raphic resources will be used.

DATA PROTECTION CLAUSE (on line exams)

Institution in charge of data processing: Universidad de Jaén, Campus Las Lagunillas, s/n, 23071 Jaén

Data Protection Delegate: dpo@ujaen.es

Purpose: In accordance with the Universities Law and other national and regional regulations in force, carrying out exams and assessment tests corresponding to the courses students are registered in. In order to avoid frauds while sitting the exam, the exam will be answered using a videoconference system, being able the academic staff of the University of Jaén to compare and contrast the image of the person who is answering the exam with the student's photographic files. Likewise, in order to provide the exam with evidential content for revisions or claims, in accordance with current regulation frameworks, the exam will be recorded and stored.

Legitimacy: compliance with legal obligations (Universities Law) and other national and regional regulations currently in force.

Addressees: service providers who are the owners of the platforms where the exams are carried out and with whom the University of Jaén has signed the corresponding data access contracts.

Storage periods: those established in current in force regulations. In the specific case of exam videoconference recordings, not before the examination records and transcripts are closed or the exam can still be reviewed or challenged.

Rights: you can exercise your right of access, amendment, cancellation, opposition, suppression, limitation and portability by sending a letter to the postal or electronic address indicated above. In the event that you consider that your rights have been violated, you may submit a complaint to the Andalusian Council for Transparency and Data Protection www.ctpdandalucia.es

CLASS RECORDING CLAUSE PERSONAL DATA PROTECTION

Person in charge: Universidad de Jaén, Paraje Las Lagunillas, s/n; Tel.953 212121; www.ujaen.es

Data protection delegate (DPO): TELEFÓNICA, S.A.U. ; Email: dpo@ujaen.es

Procedure aim: To manage proper recordings of teaching sessions with the aim of facilitating learning process under a multimodal and/or online teaching

Period for record storage: Images will be kept during legal term according to regulations in force

Legitimacy: Data will be managed according to legal regulations (Organic Law 6/2001, December 21, on Universities) and given consent provided by selecting corresponding box in legal admission documents

Data recipients (transfers or assignments): Any person allowed to get access to every teaching modality

Rights: You may exercise your rights of access, rectification, cancellation, portability, limitation of processing, deletion or, where appropriate, opposition. To exercise these rights, you must submit a written request to the Information, Registration and Electronic Administration Service of the University of Jaen at the address above, or by e-mail to the address above. You must specify which of these rights you are requesting to be satisfied and, at the same time, you must attach a photocopy of your ID card or equivalent identification document. In case you act through a representative, legal or voluntary, you must also provide a document that proves this representation and identification. Likewise, if you consider that your right to personal data protection has been violated, you may file a complaint with the Andalusian Data Protection and Transparency Council www.ctpdandalucia.es