Faculties and centres
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.
Specific Competences (CE)
Specific transversal competences of the degree course :>>Foreign language proficiency
Specific transversal competences of the degree course :>>IT and information competences
General Competences of the Degree Course (CG):>>Food sciences module
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.