2023
Analytical Quality Control
Name: Analytical Quality Control
Code: FIT13066L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Sustainable Development Goals
Learning Goals
This UC intends to enable students the necessary tools for the analytical control of wines by learning different techniques.
The objectives of learning are to acquire knowledge about:
1) the different methodologies of sample preparation for analysis
2) the different analytical techniques available for analysis of wines;
3) the interpretation of the results of analyzes carried out on wines;
And the acquisition of competences that include the ability to choose a methodology depending on the analyte to be evaluated and the ability to interpret analytical results and act accordingly.
At the end of this UC, students should be able to establish quality control protocols, understand their need and be able to interpret analysis results.
The objectives of learning are to acquire knowledge about:
1) the different methodologies of sample preparation for analysis
2) the different analytical techniques available for analysis of wines;
3) the interpretation of the results of analyzes carried out on wines;
And the acquisition of competences that include the ability to choose a methodology depending on the analyte to be evaluated and the ability to interpret analytical results and act accordingly.
At the end of this UC, students should be able to establish quality control protocols, understand their need and be able to interpret analysis results.
Contents
1 - Definitions and principles of quality control. Quality control in the different stages of wine analysis.
2 - The enology laboratory.
3 - Spectrophotometric methods of analysis. UV-VIS and ICPMS
4 - Chromatographic methods of analysis. Gas Chromatography and Liquid chromatography.
2 - The enology laboratory.
3 - Spectrophotometric methods of analysis. UV-VIS and ICPMS
4 - Chromatographic methods of analysis. Gas Chromatography and Liquid chromatography.
Teaching Methods
Teaching based on theoretical expositions and practical applications, and discussion of concrete situations.
Teaching will also include practical laboratory classes where students will have the possibility to consolidate the knowledge acquired and to handle advanced analytical techniques for wine analysis.
Teaching will also include practical laboratory classes where students will have the possibility to consolidate the knowledge acquired and to handle advanced analytical techniques for wine analysis.
Assessment
The evaluation includes:
1- component A (CA) (written tests) with the possibility of:
a) two frequencies (minimum grade 9.5 values in each of the frequencies);
b) final exam (minimum grade 9.5 values).
This component corresponds to 70% of the final grade;
2- Component B (CB) (oral test)
Oral presentation and discussion of a scientific article selected by the student, which addresses one of the analytical techniques under study at the UC, for the analysis of wines.
This component corresponds to 30% of the final grade.
In summary, the final grade (CF) results from CF= (CA x 0.70) + (CB x 0.30).
Students will be aproved with a final grade equal ou higher than 9.5 values.
1- component A (CA) (written tests) with the possibility of:
a) two frequencies (minimum grade 9.5 values in each of the frequencies);
b) final exam (minimum grade 9.5 values).
This component corresponds to 70% of the final grade;
2- Component B (CB) (oral test)
Oral presentation and discussion of a scientific article selected by the student, which addresses one of the analytical techniques under study at the UC, for the analysis of wines.
This component corresponds to 30% of the final grade.
In summary, the final grade (CF) results from CF= (CA x 0.70) + (CB x 0.30).
Students will be aproved with a final grade equal ou higher than 9.5 values.
Teaching Staff
