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: 

Maria Marhuenda Muñoz
Blanca Esteve Esparrica 
Eduard Domínguez Room 

Academic year: 2025

Teaching course: 1

Languages ​​of instruction

  • Catalan

Oral face-to-face classes will generally be taught in Catalan. In addition, documents and material in Spanish and English will be used.

Competencies / Learning Outcomes

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.
     

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

Presentation of the subject

The subject of Bromatology 1 belongs to Subject 1, Basic Training, a subject of basic typology. 

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

Foods are made up of different types of substances, such as proteins, lipids, carbohydrates, minerals, vitamins, etc. Knowledge of their composition and physicochemical behavior 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.

The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or towards teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer prejudice from others. 

Contents

Topic 1. Introduction to bromatology.

Topic 2. Carbohydrates.

Topic 3. Lipids.

Topic 4. Proteins.

Topic 5. Water.

Topic 6. Vitamins, minerals and trace elements.

Topic 7. Fiber.

Topic 8. Food composition tables and product labeling.

Topic 9. Non-nutritious compounds.

 

Seminar 1. 

Seminar 2. 

Seminar 3. 

Seminar 4. 

Activities and evaluation system

The system for evaluating the skills and learning outcomes of this subject includes different assessment activities for Subject 1, Basic Training.

Continuous assessment (face-to-face and virtual) and a face-to-face exam are combined.

Evaluation of the face-to-face modality:

 Code 

Evaluation system

  Minimum weighting 

 Maximum weighting 

 Learning outcomes 

EP1

Final face-to-face exam

 20%.

40%.

RAE 10
EP2 Group oral presentations 15%. 60%. RAE 10

EP3

 Presentation of written reports of the seminars 

 15%.

60%.

RAE 10

 

Evaluation of the virtual modality:

 Code 

Evaluation system

  Minimum weighting 

 Maximum weighting 

 Learning outcomes 

EV3

 Participation in activities and/or debates raised in the e-Campus 

 10%.

25%.

RAE 10

A system of quantitative (from 0 to 10) and qualitative (suspended, approved, notable, excellent, honorary registration) is used according to RD 1125/2003.

In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or higher than 5 points out of a total of 10 points.

According to UPF regulations, students who have the option to make up the subject are those who have obtained a grade of "fail". If the subject is not passed, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.

The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use. 

Bibliography

Basic

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

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

Mendoza Eduardo., Calvo, Concepción. Bromatology. Composition and properties of food. McGrawHill; 2010.  

Complementary

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