Structure of Subjects
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Subject/Activity |
Nature (Course M or D) |
Course Description: |
Objectives |
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DEBATES ON CURRENT TOPICS |
Mandatory
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Discussion of current and relevant topics in the areas of Food Science and Food and Nutrition mediated by the faculty of PPGAN. |
Provide students with contact with state-of-the-art/technical topics in food science presented by several researchers in the area. |
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PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY |
Optional |
Fundamentals of food chemistry and biochemistry; food microbiology; of food analysis and food preservation. |
Provide students in Food and Nutrition, regardless of their undergraduate training, with mastery of the fundamental principles of Food Science. |
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LECTURE SERIES |
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Presentation of seminars by students to the community and the general public, with the objective of transferring knowledge, disseminating or popularizing science. |
Disseminate the work of PPGAN to the UNIRIO community and to the general public, strengthen the program's ties with the community, give students the opportunity to train oral presentations for different audiences. |
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THESIS QUALIFICATION EXAM DISSERTATION QUALIFICATION EXAM |
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Preparation and defense of the thesis project. The course evaluation will be done by a panel and within a period of time specified by PPGAN rules. |
Enable the evaluation of the proposed project so that it is feasible within the time period of the course and whose results are sufficient for a TCC. Assess the student's mastery of the topic of their TCC and their ability to prepare and present a research project. |
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PREPARATION OF SCIENTIFIC ARTICLE I |
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PhD: Preparation, submission and accept of scientific article according to the PPGAN rules.
Master´s Degree: elaboration and submission of scientific article for publication according to the PPGAN rules. |
To guarantee the student and his/her supervisor the necessary time to organize the results and the writing of a scientific article in order to enable the defense of the thesis/dissertation in the form of an article and with a scientific article already accepted ( PhD)/submitted (master's). |
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PREPARATION OF SCIENTIFIC ARTICLE II
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Preparation and submission of a scientific article for publication in accordance with the PPGAN rules.
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To guarantee the student and his/her advisor the necessary time to organize the results and the writing of a scientific article in order to enable the defense of the TCC in the form of an article and with a scientific article already submitted. |
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THESIS DEFENSE THESIS DISSERTATION: |
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Dissertation/thesis writing and defense. |
To guarantee the student and his/her supervisor the necessary time to write and correct the final version of the TCC and submit it to the evaluation Committee. |
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TEACHING INTERNSHIP I |
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Participation in the planning and execution of undergraduate courses |
Provide students with the opportunity to plan and teach theoretical and practical classes in undergraduate courses, under the supervision of the teacher responsible for the subjects. Strengthen the link between undergraduate and graduate courses. |
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TEACHING INTERNSHIP II prerequisite: teaching internship I |
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TEACHING INTERNSHIP III prerequisite: teaching internship II |
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TEACHING INTERNSHIP IV prerequisite: teaching internship III |
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TEACHING INTERNSHIP V prerequisite: teaching internship IV |
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TEACHING INTERNSHIP VI prerequisite: teaching internship V |
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TEACHING INTERNSHIP VII prerequisite: teaching internship VI |
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TEACHING INTERNSHIP VIII prerequisite: teaching internship VII |
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PREPARATION OF SCIENTIFIC ARTICLE III |
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Preparation, submission and accept of scientific article for publication according to the PPGAN rules. |
To guarantee the student and his/her advisor the necessary time to organize the results and the writing of a scientific article in order to enable the defense of the TCC in the form of an article and with a second accepted scientific article. |
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SENSORY ANALYSIS AND CONSUMER STUDY |
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Principle and requirements for sensory analysis; descriptive, discriminative and affective methods; Dynamic methods of sensory analysis; New methods of sensory characterization; correlation between sensory tests; Consumer studies. |
Provide students with basic and advanced knowledge in sensory analysis and consumer studies, as well as enable them to plan, execute, and analyze data from sensory and consumer studies. |
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APPLICATION OF FUNCTIONAL AND SPECIAL PURPOSES FOODS |
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History, definition, general concepts, legislation and labeling; Specific requirements for the application of functional or health property claims of nutrients and non-nutrients; effect of food processing on compounds with functional claims; Composition and quality of food for special purposes; Carbohydrate, fat, protein and salt substitutes; Foods applied for controlled intake of nutrients and specific population groups |
Provide students with current knowledge on aspects related to functional foods and foods for special purposes, promoting discussions on the subject, aspects of legislation and impact of processing on the composition of bioactive foods, as well as the effect of their consumption on human health . |
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TECHNOLOGICAL AND NUTRITIONAL ASPECTS OF THE PROCESSING OF CEREALS, ROOTS, TUBERCLES AND LEGUMINOUS |
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Main components and phytochemicals present in grains. Grain and wheat meal quality. Cereal technology. Technological processes for obtaining bakery products (breads, cakes and cookies), pasta and extruded products. Use of oats and soy in human nutrition. |
Provide students with in-depth theoretical and practical knowledge about the market for products based on cereals, roots, tubers and legumes, as well as the chemical composition and content of bioactive, the physical properties and effects of processing on the components present in these materials -cousins. |
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NUTRITIONAL SCIENCES |
The food-man relationship in the historical, social, anthropological and biological perspective. Nutritional balance. Correlation between nutritional components in the human physiological state. Definition, occurrence and origin of bioactive substances. Classification and importance of bioactive compounds. Metabolism and prevention of pathologies by bioactive compounds |
Provide students with in-depth theoretical and practical knowledge about bioactive compounds, as well as the chemical structure and food sources, physicochemical properties and effects of bioactive compounds on different pathologies. |
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HEALTH-HYGIENIC CONTROL OF FOOD |
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Health control in the food chain. Microorganisms indicative of hygienic-sanitary conditions of foods and their fundamental characteristics. Control of foodborne diseases. General principles of hygiene. Normative applicability in food control. Good Practices in Food Services and Risk Analysis in Food Safety. |
Provide students with knowledge about the importance of microorganisms in food; hygiene legislation and sanitary surveillance in the area of food; provide updating and deepening in various aspects of hygienic-sanitary control of food. |
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ADVANCED STUDIES IN FOOD CHEMISTRY AND BIOCHEMISTRY |
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Nutrient chemistry. Physical, chemical and biochemical properties of food. Biochemical transformations during food processing and storage. |
Provide students with in-depth theoretical knowledge about the chemical composition, properties and nutritional value of foods, as well as the biochemical transformations that occur in foods. |
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ENZYMOLOGY IN FOOD |
Production, purification, immobilization and application of enzymes in the food industry; important enzyme systems in foods. Enzymatic acquisition of bioactive compounds and ingredients in food |
Enable students to understand the effect of enzymatic activity on food production and conservation processes, to apply enzymes in processes in the food industry and to propose the production/application of new enzymes and/or new enzymatic processes in food production. |
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ADVANCED STUDIES IN SPECTROMETRY AND CHROMATOGRAPHY |
History, introduction, principles, sample preparation, instrumentation, interpretation and data analysis, application in the analysis of different matrices (food, biological fluids, etc.): i) spectrophotometry, electromagnetic radiation properties, transmittance and absorbance measurements, Lambert's law -Beer, extraction processes, concentration, dilution, derivatization; ii) liquid chromatography, paper chromatography, thin layer chromatography, separation modalities, extraction, concentration and dilution processes; iii) gas chromatography, techniques for the isolation of volatile compounds, techniques for the derivatization of non-volatile compounds; iv) mass spectrometry, ionization techniques for chemical compounds, techniques for monitoring ionic fragments, spectral libraries. |
Provide students with knowledge about the principles that govern the analytical techniques of spectrophotometry, liquid chromatography, gas chromatography and mass spectrometry. Students should know the instruments and devices used, be able to select the best method to be applied for the evaluation of specific samples, learn to treat these samples so that the constituent substances can be separated, purified, identified and quantified by the proper interpretation and analysis of the data obtained. |
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FUNDAMENTALS OF SCIENTIFIC RESEARCH AND INNOVATION
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Fundamentals of scientific methodology. Scientific communication. Research methods and techniques (qualitative and quantitative). Communication between advisees / advisers. Norms for the elaboration of academic works. The research project. The experiment. The organization and writing of scientific text. Bibliographic management. Plagiarism. Notions of innovation in research. |
Provide students with knowledge about research methods and techniques, preparation of written material related to the daily life of the student researcher and concepts of innovation. |
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FUNGI AND MYCOTOXINS IN AGROFOOD CHAINS |
History of mycotoxicology. Isolation, identification and quantification of the main mycotoxin-producing fungi; Chemical characteristics and biological activity of the main mycotoxins; Ecology of mycotoxin-producing fungi; Environmental factors influencing mycotoxin synthesis; Control and prevention of mycotoxin contamination; Analysis methods of the main mycotoxins; Handling of contaminated agricultural products; The importance of the topic in the socioeconomic context; Mycotoxins and international trade in agricultural products and food; Implication of mycotoxins in animal and human health; Detoxification and elimination of mycotoxins; National and international legislation on the limit of mycotoxins in food. |
Provide students with knowledge of the extent of contamination by fungi and their mycotoxins and the main agri-food chains affected, aiming at the crystallization of concepts and promoting the due importance of this topic in food safety.
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INTRODUCTION TO PROTEOMICS AND METABOLOMICS OF FOODS |
Proteomics: definition, history, concepts, instrumentation and methods, applications in food analysis. Metabolomics: definition, history, concepts, instrumentation and methods, and applications. Other omic sciences. |
To enable students to understand the omics sciences and their application in food science. |
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FOOD PROCESSING METHODS |
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Fruit processing: obtaining juices. Extraction and evaluation of wheat meal quality. Cereal processing: bakery. Fruit processing: obtaining jellies. Dehydration processes: convective drying, spray drying and osmotic dehydration. Milk and dairy technology: Yogurt processing type Sunday. Soy products technology. Oats: Chemical composition, nutritional value and processing. |
Provide students in Food and Nutrition with mastery of the fundamental principles of processing fruits, cereals, roots and tubers, milk and dairy products and legumes and their impacts on nutrition.
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NUTRACEUTICS IN CELL BIOLOGY |
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General organization of cells and viruses. Cell study methods and cell chemical composition. Cell proliferation and differentiation. Programmed cell death. Main classes of functional foods and their applications in cell biology. |
Provide students with basic and advanced knowledge in obtaining/extraction and applicability of nutraceuticals, as well as enabling them to seek solutions for the placement of nutraceuticals and their effects on the human body. |
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BIOTECHNOLOGICAL PROCESSING |
Biotechnological processes. Application of microorganisms in biotechnology; enzyme kinetics; cell death kinetics and microbial growth kinetics. Production of primary and secondary metabolites. Methodology for recovery, purification and immobilization of metabolites. Biosafety Principles, Biosafety Law. Obtaining transgenic plants, Types of transgenic foods. |
Provide students with general notions about obtaining bioproducts from biotechnological processes. |
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PHYSIOLOGICAL CHEMISTRY OF NUTRITIONAL COMPLEMENTS AND SUPPLEMENTS
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Physiological chemistry of macro and micronutrients; carbohydrates: chemistry, digestion, metabolism and metabolic pathways of utilization; lipids: chemistry, digestion, metabolism and metabolic pathways of use; proteins: chemistry, digestion, metabolism and metabolic pathways of use; hormones related to anabolism and catabolism; metabolic and hormonal integration; complementation and supplementation of macro and micronutrients in different metabolic demands |
Provide students with knowledge about chemistry, digestive processes and the principles governing macronutrient metabolism. Students should understand how hormones are able to integrate human metabolism, to differentiate supplements from nutritional supplements and to understand the benefits and possible harm associated with the complementation and supplementation of macro and micronutrients in different metabolic demands. |
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INITIATION TO SCIENTIFIC ORIENTATION |
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Monitoring scientific, technological or extensionist guidance, under the supervision of the advisor |
Provide the student with experience in mentoring undergraduate students. |
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SPECIAL TOPICS I |
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Current affairs in research, teaching, extension, innovation and related topics in the area of food and nutrition. |
Subject used to offer eventual curricular components. |
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SPECIAL TOPICS IA |
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SPECIAL TOPICS IB |
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SPECIAL TOPICS ID |
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SPECIAL TOPICS II |
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SPECIAL TOPICS IIA |
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SPECIAL TOPICS IIB |
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SPECIAL TOPICS IIC |
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SPECIAL TOPICS 45h I |
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SPECIAL TOPICS 45h II |
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SPECIAL TOPICS 45h III |
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SPECIAL TOPICS 45h IV |
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THESIS PREPARATION DISSERTATION PREPARATION |
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Preparation of thesis/dissertation. Bonding subject with the PPGAN. |
Maintenance of bonding with PPGAN. |
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NATIONAL EXCHANGE |
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INTERNATIONAL EXCHANGE |
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Bonding subject with PPGAN during student exchange. |
Bonding subjects with PPGAN during student exchange |
