|Course code: 501003||Subject title: COLOR IN FOOD|
|Credits: 3||Type of subject: Optative||Year: 4||Period: 2º S|
|HERNANDEZ SALUEÑA, BEGOÑA||SAENZ GAMASA, CARLOS (Resp)|
Food color. Food colorimetry. Color measurement. Color instrumentation. Food appearance
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.
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,
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
|Formative Activities||Attendance||Self Study|
|A4: Elaboration of reports||30|
|A5: Bibliography reading||10|
|A6: Self study||30|
|A8: Tutorial assistance||2|
|BC2||A4, A7, A8|
|BC4||A4, A7, A8|
|BC5||A4, A5, A6, A7, A8|
|SC20||A4, A5, A6, A7, A8|
|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|
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.
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
Colour in food. D. B. MacDougall. Woodhead Publishing Limited. 2002
Food Color and Appearance. Second Ed. Jonh B. Hutchings. An Aspen Publication 1999