Public University of Navarre



Academic year: 2018/2019 | Previous academic years:  2017/2018 
Bachelor's degree in Innovation on Food Processes and Products
Course code: 502003 Subject title: COLOR IN FOOD
Credits: 3 Type of subject: Optative Year: 4 Period: 2º S
Department: Ciencias
Lecturers
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

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.

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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
SC6 A4, A5, A6, A7, A8
SC12 A4, A5, A6, A7, A8
SC24 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. Color and food perception.

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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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