Course
Physical, Chemical and Microbiological
Characterization of Food Products

Skills Developed

• Contribution to knowledge of food composition through physico-chemical analysis
• Technological characterization of food through rheological or colorimetric analysis
• Microbiological characterization of foods
  
• Improvement of the student technical skills through new technologies and procedures of chemical, and physical characterization of food
• Acquisition of a critical mind towards analytical methods, procedures and their results

General Content

Lectures, practicals, visits

Biochemical and nutritional analysis (fats, proteins, carbohydrates, dry matter, minerals, vitamins …)

• Physical analysis (rheology of solid, liquid, colorimetry of food …)
• Interpretation of experimental data
• Microbiological analysis of foods
• Visit of a food analysis laboratory

Practical cases of analytical characterization will be carried out on the food-products that it will be duplicated in Project in Food Sciences – Formulations.

Evaluation

Written reports (practicals), individual written exam

Contact