Public University of Navarre



Academic year: 2019/2020 | Previous academic years:  2018/2019  |  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: Ciencias
Lecturers
HERNANDEZ SALUEÑA, BEGOÑA SAENZ GAMASA, CARLOS (Resp)

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Module/Subject matter

OPTATIVE

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Descriptors

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

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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.

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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

 

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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

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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

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Relationship between formative activities and proficiencies

Proficiencies Formative Activities
BC2 A4, A7, A8
BC4 A4, A7, A8
BC5 A4, A5, A6, A7, A8
SC20 A4, A5, A6, A7, A8

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Languages

English

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Evaluation

Learning Outcomes Evaluation Weight (%) Recoverable
R1, R2, R3, R4, R5, R6, R7 Lesson tests 40 NO
R1, R2, R3, R4, R5, R6, R7 Course project 60 YES

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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.

 

 

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Agenda

0. Introduction and instructions

1. Light and lightning

2. Reflection, absorption and transmission of light

3. Human vision and color perception

4. Color measurement and instrumentation

5. Visual color assessment

6. The colors we eat

7. New trends

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Bibliography

Acceda a la bibliografía que su profesor ha solicitado a la Biblioteca.


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

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

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