TecnoCampus Foundation
eCampus
University Business
eCampus

What are you looking for?

General information

Subject type: Basic

Coordinator: Jordi Sarola Gassiot

Trimester: Third term

Credits: 6

Teaching staff: 

Blanca Esteve Esparrica
Marta Morillo Garriga 

Teaching languages

  • Catalan

Oral presentations in the classroom will be in Catalan.

Skills

Specific skills

  • RAE1- It will identify the chemical, biochemical and biological fundamentals of application in human and dietary nutrition.
     

  • RAE7- You will acquire teamwork skills as a unit, in which dietetics and nutrition professionals are structured in a uni or multidisciplinary and interdisciplinary way, showing communication skills to work collaboratively and obtain shared results.
     

  • RAE10- You will classify foods knowing their chemical composition, physicochemical properties, nutritional value, bioavailability, organoleptic characteristics and the modifications they undergo as a result of technological and culinary processes.
     

  • RAE11- You will identify the production systems and the basic processes in the preparation, transformation and conservation of the main foods in the food industry.
     

  • RAE21- You will participate in consumer protection in the framework of food safety in the theoretical and practical academic field.
     

  • RAE35- You will use the basic ICT tools in the field of Food, Nutrition and Dietetics.
     

General competencies

  • RAG3- Will have the ability to apply the limits of the profession differentiating the need for an interdisciplinary approach or referral to another professional
     

  • RAG4- You will be able to evaluate inequalities due to sex and gender, to design solutions
     

  • RAG1- You will be able to determine the essential elements of the Dietitian-Nutritionist profession, including ethical, legal and social justice principles, with respect for people and acquiring skills to work in a team.
     

  • RAG6- Will use oral and written communication effectively, with people, health professionals or industry and media, critically evaluating and using sources of information related to nutrition, food, lifestyles and health aspects .
     

  • RAG5- You will be able to examine with a global perspective the world and its challenges, from the commitment to fundamental rights, social justice, democracy and the environment to act personally and collectively for planetary well-being and sustainable development .
     

  • RAG8- It will classify food and food products by determining their properties, nutritional value, bioavailability of nutrients, organoleptic characteristics and the modifications they undergo as a result of technological and culinary processes.
     

  • RAG9- You will recognize the basic processes in the preparation, transformation and conservation of food of animal and plant origin.
     

  • RAG10- Will interpret food composition tables and databases.
     

Description

The subject bromatology 1 belongs to module 1 of Basic Training of the Degree in Human Nutrition and Dietetics.  

Bromatology is an applied and multidisciplinary science that deals with food at the level of nutritional composition, physicochemical structure, quality, hygiene or nutritional value.  

Food is made up of different types of substances, such as proteins, lipids, carbohydrates, minerals, vitamins, etc. Knowledge of its composition and behavior at a physicochemical level is necessary to understand the changes that a food can undergo. 

Knowing bromatology helps to understand the transformations of food in the culinary and technological processes, to then see the applications in the world of food. 

Contents

Topic 1. Introduction to food science. 

Topic 2. Water. 

  • Properties and functions. 

  • Molecular structure. 

  • Type of water in the food structure. 

  • Humidity and water activity. 

  • useful life 

  • Food stability according to its water activity. 

Topic 3. Carbohydrates. 

  • General characteristics and chemical nature. 

  • classification 

  • Properties of carbohydrates. 

  • Food sources of carbohydrates. 

Topic 4. Lipids. 

  • General characteristics and chemical nature. 

  • classification 

  • Properties of lipids. 

  • Food sources of lipids. 

Topic 5. Proteins. 

  • The amino acids. 

  • The peptide bond. 

  • classification 

  • The protein structure. 

  • Denaturation. 

  • properties 

  • Food sources. 

Topic 6. Vitamins. 

  • General characteristics and chemical nature. 

  • classification 

  • properties 

  • Food sources. 

Item 7. Minerals. 

  • General characteristics and chemical nature. 

  • classification 

  • properties 

  • Food sources. 

Topic 8. Non-nutritive components contained in food. organolepsis 

Unit 9. Food composition tables.  

  • Elaboration of the tables. 

  • Use, table ICT tools. 

  • Interpretation of values. 

Seminars 1, 2, 3 and 4.

Evaluation system

The evaluation system will be carried out according to the guidelines of the Academic Regulations for Undergraduate Teaching at Pompeu Fabra University. The results obtained for the student body will be expressed in numerical grades, in accordance with the scale provided for in Royal Decree 1125/2003, of September 5, for which the European system of credits and the system of qualifications in university degrees of an official nature and valid throughout the national territory:  

0,0 - 4,9: Suspension (SS) 

5,0 - 6,9: Approved (AP) 

7,0 - 8,9: Notable (NT) 

9,0 - 10: Excellent (SB) 

According to the Academic Regulations for degrees, there will only be one official call that will cover two different evaluation periods: 

1. Ordinary period, which takes place in an integrated way in the training process and during the teaching period. 

2. Extraordinary period, in which the student can be assessed again for tasks, activities or tests that have not been passed satisfactorily within the framework of the first period. 

ordinary period 

Evaluation of the face-to-face modality: 

Code 

Evaluation system 

Weighting 

Learning outcomes 

EP1 

Final exam 

Present in several = 50% 

RAG1, RAG3, RAG4, RAG5, RAG8, RAG9, RAE1 

 

EP2 

Group oral presentations 

Present in several = 15% 

 

RAG6, RAE7, RAE10, RAE11 

EP3 

Individual final work 

Present in several = 15% 

RAG10, RAG21 

 

 

Evaluation of the virtual modality: 

Code 

Evaluation system 

Weighting 

Learning outcomes 

EV1 

Examination through the E-Campus 

Present in several = 15% 

RAG4, RAE1, RAE10, RAE11 

EV3 

Adequate use of the virtual campus and ICT applied to the subject 

5% 

RA35 

 

Extraordinary assessment period 

Requirements to pass the continuous assessment (AC):  

- Mandatory minimum achievement in the subject and seminars of 80%, absences due to illness or injury are included.  

- If the continuous assessment is not passed due to non-compliance with any of the necessary requirements described above, the student will fail the subject.  

Recovery: Within the same course, there is the possibility of recovering skills not achieved during the subject. In accordance with current regulations, in the evaluation activity of the exam, you can only choose to retake the subject, if it has been suspended. In the case of those who did not present, it will not be possible to opt for recovery. 

Assignments: All assignments must be submitted through the Virtual Classroom on the date indicated. No late work will be accepted. The seminars will be mandatory. The average grade obtained in the continuous assessment will be averaged with the final exam grade. To pass the final exam it will be necessary. Total or partial copying in any of the learning activities will mean a "Not Presented" in the subject, without the option to take the make-up test and without prejudice to the opening of a file for this reason. Therefore, plagiarism or copying someone else's work will be penalized according to the Regulations on the rights and duties of students of Pompeu Fabra University. The University will be informed and a serious offense will be placed on the file.  

To facilitate the appropriate citation of texts and materials it is necessary to consult the orientations and guidelines for academic citation available at the website of the Library. 

REFERENCES

Basic

Del Ángel, A. et al. Basic principles of bromatology for nutrition students. Palibrio; 2013.  

Kuklinsky C. Nutrition and Bromatology. Barcelona: Omega; 2003 

Mendoza E., Calvo, C. Bromatology. Composition and properties of food. McGrawHill; 2010.  

Complementary

Vollmer G. et al. Elements of descriptive bromatology. Acribia; 1999