Universidad Pública de Navarra - Nafarroako Univertsitate Publikoa
Public University of Navarre
| Course code: 502003 | 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 ] | ||||
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. Color and food perception.
Descriptors
Food color. Food colorimetry. Color measurement. Color instrumentation. Food appearance.
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.
Specific proficiencies
SC6: To know the composition of the chief types of food, how they are processed and preserved, and quality parameters. To know the techniques with which to evaluate, control and manage food quality. To be familiar with biotechnical applications in the agrifood industry.
SC12: To apply techniques to evaluate the useful life of food products.
SC24: To acquire practical knowledge on assessment and decision making in the overall process of creating new products for the market and coming up with solutions for problems which may arise in agrifood companies during development processes. To be familiar with the techniques with which to assess, control and manage food quality.
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
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 |
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 |
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
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