IDENTIFYING DATA 2021_22
Subject (*) FOODS Code 13675249
Study programme
Nutrition and Metabolism (2012)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Optional AN
Language
Castellà
Department Biochemistry and Biotechnology
Coordinator
AROLA ARNAL, ANNA
 E-mail anna.arola@urv.cat
rosam.lamuela@urv.cat
mcarmen.lopez@urv.cat
Lecturers
AROLA ARNAL, ANNA
LAMUELA RAVENTÓS, ROSA M.
LÓPEZ SABATER, M. CARMEN
Web http://www.ub.edu/grad3/plae/AccesInformePD?curs=2021&codiGiga=569417&idioma=CAT&recurs=publicacio
General description and relevant information Additional knowledge imparted by the UB. Different types of foods, novel foods (transgenic foods and functional foods) and food security. For more information contact with the course coordinator.

Competences
Type A Code Competences Specific
  Common
  Professional
  Research
Type B Code Competences Transversal
  Common
Type C Code Competences Nuclear

Learning aims
Objectives Competences

Contents
Topic Sub-topic
Topic 1. Introduction.
Food Concept. Components of food.
Classifications.
Topic 2. Meat and meat products. Chemical composition. Nutritive value.
Topic 3. Fish, seafood and derived products. Classification, composition and nutritive value.
Topic 4. Eggs and its derivatives.
Composition and nutritive value.
Topic 5. Milk and dairy products.
Composition and nutritive value.
Topic 6. Oils and edible fats. Chemical composition, properties and nutritive value.
Topic 7. Cereals and its derivatives.
 Different types of cereals. Composition and nutritive value. Bread and pasta. Composition and nutritive value.
Topic 8. Legumes, tubers and derivative products.
 Composition and nutritive value.
Topic 9. Vegetables. Composition and nutritive value.
Topic 10. Fruits.
Composition and nutritive value.
Nuts. Composition and nutritive value.
Fruit derivatives. Composition and nutritive value.
Topic 11. Natural sweeteners and sub-products.
Topic 12. Alcoholic beverages. Composition and nutritive value.
Topic 13. Non-alcoholic beverages. Natural, mineral and table water. Refreshing drinks.
Topic 14. Stimulating foods and derivative products.
Topic 15. Condiments and spices.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours Hours outside the classroom (**) Total hours
Introductory activities
0 0 0
 
 
Personal attention
0 0 0
 
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities Activities to make contact and collect information from students. Course presentation.
Personal attention Time that each teacher has reserved to address and resolve doubts and questions from the students.

Personalized attention
 
Personal attention
Description
Coordination: Maria Carmen Lopez Sabater (mclopez@ub.edu UB)

Department: Department of Nutrition, Food Sciences and Gastronomy

Assessment
  Description Weight
 
Other comments and second exam session



Sources of information

Basic

Complementary

Recommendations
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.