2023
Bromatology and Nutrition
Name: Bromatology and Nutrition
Code: CMS12243L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Biochemistry
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Sustainable Development Goals
Learning Goals
The aim of this course unity is to provide the students with Knowledge on the chemical composition of
nutrients and their nutritional value and ability to elaborate a diet that fills the needs of specific population
groups. Students will be able to understand and evaluate the possible changes on foods that could take
place during all the procedure and storage, and execute the main analytical methods and techniques used
for their control. Studies will be able to sourcing, selecting, evaluate and interpreting data in order to solve
problems in the field of the Chemistry of Food and Science of Nutrition.
This curricular course should develop instrumental, interpersonal and systemic competences, including
competences for research, selected and interpreting scientific contents and these implications, which
allow the students to speak and write on coherent and logical way about these ideas and scientific
knowledge in Biochemistry.
nutrients and their nutritional value and ability to elaborate a diet that fills the needs of specific population
groups. Students will be able to understand and evaluate the possible changes on foods that could take
place during all the procedure and storage, and execute the main analytical methods and techniques used
for their control. Studies will be able to sourcing, selecting, evaluate and interpreting data in order to solve
problems in the field of the Chemistry of Food and Science of Nutrition.
This curricular course should develop instrumental, interpersonal and systemic competences, including
competences for research, selected and interpreting scientific contents and these implications, which
allow the students to speak and write on coherent and logical way about these ideas and scientific
knowledge in Biochemistry.
Contents
Diet and human Nutrition. Food Story. Principles of Nutrition. The nutritional needs of the human body.
Macro and micronutrients. The nutrition on the various steps of life and on hospital patient. Functional, diet
and light foods. Special foods for people with genetic anomalies and another change of metabolism.
Characterization of the different groups of nutrients. Physical and chemical methods to preserve foods.
Chemical and Biochemical analysis of foods. Food safety. HACCP system and Food Quality Control.
Macro and micronutrients. The nutrition on the various steps of life and on hospital patient. Functional, diet
and light foods. Special foods for people with genetic anomalies and another change of metabolism.
Characterization of the different groups of nutrients. Physical and chemical methods to preserve foods.
Chemical and Biochemical analysis of foods. Food safety. HACCP system and Food Quality Control.
Teaching Methods
The teaching-learning process will be based in the individual work of the student supported by theoretical
and practical classes and by bibliography research. Lectures will be supported by audiovisual techniques
and recommended bibliography. Practical lectures, mainly laboratorial classes, will be planning and
executed by experimental work and articulated with theoretical concepts.
The evaluation process will be based on the individual work and on the progress in the theoretical and
practical components of this curricular unit. Practical component will be evaluated continuously by the
student assiduity, previous preparation and planning of experimental work and laboratorial work team
performance. The final classification (NF) will be calculated on base of laboratory practical classification
(NL), and the classification of the write component (NT): NF=0.4*NL+0.6*NT.
and practical classes and by bibliography research. Lectures will be supported by audiovisual techniques
and recommended bibliography. Practical lectures, mainly laboratorial classes, will be planning and
executed by experimental work and articulated with theoretical concepts.
The evaluation process will be based on the individual work and on the progress in the theoretical and
practical components of this curricular unit. Practical component will be evaluated continuously by the
student assiduity, previous preparation and planning of experimental work and laboratorial work team
performance. The final classification (NF) will be calculated on base of laboratory practical classification
(NL), and the classification of the write component (NT): NF=0.4*NL+0.6*NT.
Teaching Staff
