2025
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 in-person classes, of a theoretical-practical nature, covering wine legislation and the analytical quality control of wines, based on modern analytical techniques, with the application of knowledge to real situations, interpretation, and discussion of the topics.
Assessment
The assessment includes:
- two written tests covering all taught material (minimum score of 10 points in each test);
- final exam (minimum score of 10 points).
In the case of assessment by tests, the final grade results from the arithmetic mean of the grades of the two tests completed by the student.
Students with a grade of 10 points or higher will be approved.
- two written tests covering all taught material (minimum score of 10 points in each test);
- final exam (minimum score of 10 points).
In the case of assessment by tests, the final grade results from the arithmetic mean of the grades of the two tests completed by the student.
Students with a grade of 10 points or higher will be approved.
Teaching Staff
Certificações
