Public University of Navarre



Academic year: 2017/2018
Bachelor's degree in Agricultural, Food and Rural Environment Engineering at the Universidad Pública de Navarra
Course code: 501003 Subject title: COLOR IN FOOD
Credits: 3 Type of subject: Optative Year: 4 Period: 2º S
Department:
Lecturers:
HERNANDEZ SALUEÑA, BEGOÑA (Resp)   [Mentoring ] SAENZ GAMASA, CARLOS   [Mentoring ]

Partes de este texto:

 

Module/Subject matter

OPTATIVE

Up

Contents

Fundamentals of optical properties and color science in food. Instrumentation used for objective color measurement. Evaluation and interpretation of color measurements. Color and appearance. Influence of color in other sensorial parameters. Causes of food color. Practical applications.

 

 

Up

Descriptors

Food color. Food colorimetry. Color measurement. Color instrumentation. Food appearance

Up

General proficiencies

BC2: Students know how to apply their knowledge to their work or vocation in a professional manner and possess skills which are usually demonstrated by developing and defending arguments and resolving problems in their area of study.

BC4: Students are able to transmit information, ideas, problems and solutions to both specialist and non-specialist audiences.

BC5: Students have developed those learning skills required in order to undertake further studies with a considerable degree of self-reliance.

Up

Specific proficiencies

SC20: Ability to recognize, understand, and utilize the principles of engineering and food technology: food engineering and basic operations, food technology, food industry processes, modelling and optimization. Quality management and food safety, food analysis,
traceability

 

Up

Learning outcomes

R1: To know the fundamentals of optical properties and color science in food.

R2: To identify the adequate instrumentation necessary for objective color measurement.

R3: To evaluate and interpret color measurements.

R4: To understand the relationship between color and appearance.

R5: To understand the influence of color in other sensorial parameters.

R6: To know the causes of food color in different kinds of products.

R7: To know the main applications of food colorimetry

Up

Methodology

Formative Activities Attendance Self Study
A4: Elaboration of reports   30
A5: Bibliography reading   10
A6: Self study   30
A7: Test   3
A8: Tutorial assistance   2
Total   75

Up

Languages

English

Up

Evaluation

Learning Outcomes Evaluation Weight (%) Recoverable
R1, R2, R3, R4, R5, R6, R7 Comprehension tests 10 NO
R1, R2, R3, R4, R5, R6, R7 Lesson tests 20 NO
R1, R2, R3, R4, R5, R6, R7 Project oriented quizzes 10 NO
R1, R2, R3, R4, R5, R6, R7 Student¿s course project 60 YES

Up

Agenda

1. Light and its interaction with food materials.

2. Vision and color perception

3. Color measurement and instrumentation

4. Appearance scales

5. The colors we eat. Food color pigments and mechanisms

6. New trends

Up

Bibliography

Access the bibliography that your professor has requested from the Library.


Colour in food. D. B. MacDougall. Woodhead Publishing Limited. 2002

Food Color and Appearance. Second Ed. Jonh B. Hutchings. An Aspen Publication 1999

Up