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Course description
  DESCRIPTIVE BROMATOLOGY

Competencies and objectives

 

Course context for academic year 2021-22

The course provides students with basic knowledge of the main chemical characteristics of foods from a nutritional point of view. The practical approach developed includes the use of different information resources about food composition along with an active analysis and critical interpretation of the existing data.

This course is taught along with two other subjects (Culinary Science and Technology and Food Technology) which integrate the Food Science Module. It prepares students to other courses included in the Nutritional Sciences, Dietetics and Health Module and Nutrition Education Module.

 

 

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

Specific Competences (CE)

  • E33 : Reconocer los objetivos y particularidades de la producción industrial de alimentos.
  • E34 : Understand the main effects of the application of heat and humidity on the nutritional and organoleptic properties of foodstuffs, give scientific and technical advice on food products and the development of the same. Evaluate compliance with said assessment.
  • E35 : Use science to explain certain phenomena that occur in the kitchen.
  • E36 : Understand the different sources (bibliographical, Internet, etc.) of information related to food science and technology.

 

Specific transversal competences of the degree course :>>Foreign language proficiency

  • CT1 : Read and understand texts in a foreign language.

 

Specific transversal competences of the degree course :>>IT and information competences

  • CT2 : Show computer and information system skills and abilities.

 

General Competences of the Degree Course (CG):>>Food sciences module

  • 11 : Identify and classify foodstuffs, food products and food ingredients.
  • 12 : Understand their chemical composition, physicochemical properties, nutritional value, bioavailability, organoleptic characteristics and the modifications they undergo as a result of technological and culinary processes.
  • 13 : Understand the basic production processes and systems for elaborating, transforming and preserving the main foodstuffs.
  • 14 : Understand and apply the basic principles of nutritional and sensorial analysis of foodstuffs.
  • 15 : Interpret and handle food composition databases and tables.
  • 17 : Understand the culinary techniques used to optimise the organoleptic and nutritional qualities of food, compared to traditional gastronomy.

 

 

 

Learning outcomes (Training objectives)

No data

 

 

Specific objectives stated by the academic staff for academic year 2021-22

In this course, you will learn about:

 

-Sombe basics principles of Food Chemistry.

-The main information resources of Food Composition.

-The main nutritional characteristics of different food groups. 

 

After successfully completing this course, you will be able to:

 

-Critically asses the existing food composition data.

-Carry out simple chemical food analysis.

 

 

Develop critical 

 

 

General

Code: 27513
Lecturer responsible:
MAESTRE PEREZ, SALVADOR ENRIQUE
Credits ECTS: 6,00
Theoretical credits: 1,20
Practical credits: 1,20
Distance-base hours: 3,60

Departments involved

  • Dept: CHEMICAL ANALYSIS, NUTRITION AND FOOD SCIENCE
    Area: NUTRITION AND FOOD SCIENCE
    Theoretical credits: 1,2
    Practical credits: 1,2
    This Dept. is responsible for the course.
    This Dept. is responsible for the final mark record.

Study programmes where this course is taught