TecnoCampus Foundation
eCampus
University Business
eCampus

What are you looking for?

General information

Subject type: Basic

Coordinator: Jordi Sarola Gassiot

Trimester: First term

Credits: 6

Teaching staff: 

Alicia Costa Izurdiaga
Marta Sánchez González 
Eduard Domínguez Room 

Academic year: 2025

Teaching course: 2

Languages ​​of instruction

  • Catalan

Oral face-to-face classes will be taught in Catalan. There are documents in Spanish and English, as well as audiovisual materials in Spanish and English.

Competencies / Learning Outcomes

Specific skills

  • 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.
     

  • RAE12- Will apply the basics of bromatological and sensory analysis of food products, in culinary techniques.
     

Presentation of the subject

This subject aims for students to get to know the different foods in depth, especially with regard to their chemical composition and nutritional value, so that they can select them judiciously when preparing diets. We also want students to know the wide range of foods that the market offers, allowing them to respond to individual tastes or particular cases.

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

Contents

Topic 1. Introduction and classification of foods

Theme 2. Vegetables and vegetables

Topic 3. Fruits and derivatives

Topic 4. Legumes and derivatives

Item 5. Milk and derivatives

Topic 6. Vegetable drinks

Topic 7. Meat and meat products

Topic 8. Fish and fish products

Item 9. Eggs and derivatives

Item 10. Nuts and derivatives

Item 11. Cereals and pseudocereals

Topic 12. Tubers

Item 13. Edible oils, butters, sauces and derivatives.

Topic 14. Sugars, jams, sweeteners and derivatives

Topic 15. Spices and condiments

Topic 16. Non-alcoholic and alcoholic beverages

Topic 17. Fifth-range products

Topic 18. Products for special nutrition

Topic 19. Novel foods

Topic 20. Functional foods

Topic 21. Organic and transgenic

 

Seminar 1: Food groups

Seminar 2: Tasting panel

Seminar 3: Healthy Action

Seminar 4: Development of sensory analysis

Activities and evaluation system

The assessment system for the skills and learning outcomes of this subject includes different assessment activities for Subject 1 - Basic Training:

Evaluation of the face-to-face modality

Code

Evaluation system

Minimum weighting

Maximum weighting

EP1

Final in-person exam for the subject. True or false, multiple choice, matching, short answer or development questions.

20%.

40%.

EP3

Presentation of the written report, partial and/or final, of individual or group work, evaluating the adequacy to the proposed topic, methodology, results, bibliography and conclusions.

15%.

60%.

EP5

Simulation activities, assistance and specific evaluation rubric(s) (Seminars)

10%.

30%.

 

Evaluation of the virtual modality

 

Code

Evaluation system

Minimum weighting

Maximum weighting

EV6

Questionnaires available on the e-campus for self-evaluation and teaching evaluation with quantitative and qualitative questions, where the criteria with which it will be evaluated are explicitly expressed.

10%.

30%.
EV5

Written reports of assignments or practical exercises (individual or in groups) by students that were presented as a task within the E-campus platform

 10%. 30%.

Evaluation activities

  • Practical sessions
  • Group work and oral presentation
  • Virtual self-assessment questionnaires
  • Evaluation questionnaires associated with a reading, audiovisual material or podcast.

 

 

  • 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.
  • Any form of academic fraud will be sanctioned in accordance with the center's assessment regulations. If signs of fraud are detected, including the improper use of generative artificial intelligence tools, the subject's teaching staff may call the student for an individual interview with the aim of verifying their authorship.
  • 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

Astiasarán Iciar, Martínez J. Alfredo. food Composition and properties. 2nd ed. Madrid: McGraw-Hill Interamericana; 2000

Gil Hernández Ángel, Ruiz López María Dolores, editors. Nutrition treatise. Tomo II: Composition and nutritional quality of food. 2nd ed. Madrid: Editorial Médica Panamericana; 2011

Kuklinski Claudia. Nutrition and Bromatology. Barcelona: Ediciones Omega; 2003