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Course description
  FOOD CHEMISTRY

Competencies and objectives

 

Course context for academic year 2019-20

 La asignatura de Química de los Alimentos se enmarca en el primer semestre del 4º curso del Grado en Química. Su carácter es teórico-práctico, quedando dividida en dos módulos. El primer módulo engloba el conocimiento de los alimentos, aportando información sobre su composición, propiedades físico-químicas y técnicas para su análisis. El segundo módulo, proporciona una visión general de los factores que inciden en los parámetros de calidad, tanto organolépticos como nutricionales, de los alimentos. Este segundo módulo se completa con el estudio de los distintos procesos de conservación y almacenaje de los alimentos y de las nuevas tecnologías de envasado que permiten ampliar la vida útil de los productos.

 

 

Course content (verified by ANECA in official undergraduate and Master’s degrees)

Generic Degree Course Competences

  • CG1 : Develop the capacity for analysis, synthesis and critical reasoning.
  • CG4 : Show capacity for team work.
  • CG5 : Commitment to ethics, the values of equality and social responsibility as a citizen and professional.
  • CG8 : Acquire a permanent concern for quality and the environment and risk prevention in the workplace.
  • CG9 : Show an ability to transmit information, ideas, problems and solutions to both specialised and non-specialised audiences.

 

Specific Competences:>>Theoretical

  • CE12 : Relate the fundamentals of analytical techniques (electrochemical, optical etc.) and their applications.
  • CE16 : Apply the methodology to chemical processes, including quality management.
  • CE17 : Understand mathematical and statistical methods to validate models from experimental data and optimise chemical processes.
  • CE18 : Relate macroscopic properties with those of individual atoms and molecules, including macromolecules (natural and synthetic), polymers, colloids and other materials.
  • CE19 : Identify the structure and reactivity of the main classes of biomolecules and the chemistry of the main biological processes.
  • CE5 : Apply the principles and procedures used in chemical analysis to determine, identify and characterise chemical compounds.
  • CE7 : Understand the kinetics of chemical change and its applications, including catalysis and reaction mechanisms.
  • CE8 : Study chemical elements and their compounds, their distribution in nature, acquisition, structure, reactivity and applications.

 

Specific Competences:>> Ability

  • CE24 : Show knowledge and understanding of the essential facts, concepts, principles and theories associated with the different areas of Chemistry
  • CE26 : Recognise and analyse new problems and plan strategies to solve them
  • CE27 : Interpret, evaluate and synthesise Chemical data and information.
  • CE28 : Recognise and implement good scientific measurement and experimentation practices.
  • CE29 : Process and compute data associated with chemical information.
  • CE30 : Handle chemical reagents, instruments and devices safely.
  • CE31 : Carry out standard laboratory procedures for analytical and synthetic tasks related to organic and inorganic systems.
  • CE32 : Use standard chemical instruments for identification, quantification, separation and structural determination.
  • CE37 : Evaluate the risks involved in using chemical substances and laboratory procedures, as well as managing any waste generated correctly.

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2019-20

No data

 

 

General

Code: 26049
Lecturer responsible:
CERDAN SALA, MARIA DEL MAR
Credits ECTS: 6,00
Theoretical credits: 1,20
Practical credits: 1,20
Distance-base hours: 3,60

Departments involved

  • Dept: AGROCHEMISTRY AND BIOCHEMISTRY
    Area: SOIL SCIENCE AND AGRICULTURAL CHEMISTRY
    Theoretical credits: 0,6
    Practical credits: 0,6
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.
  • Dept: CHEMICAL ANALYSIS, NUTRITION AND FOOD SCIENCE
    Area: NUTRITION AND FOOD SCIENCE
    Theoretical credits: 0,6
    Practical credits: 0,6

Study programmes where this course is taught