IDENTIFYING DATA 2019_20
Subject (*) WINE AS A FOOD Code 19224213
Study programme
Bachelor's Degree in Oenology (2014)
Cycle 1st
Descriptors Credits Type Year Period
3 Optional 1Q
Language
Català
Department Biochemistry and Biotechnology
Coordinator
ESCOTE MIRÓ, XAVIER
E-mail xavier.escote@urv.cat
Lecturers
ESCOTE MIRÓ, XAVIER
Web
Relevant information Composició del vi des del punt de vista alimentari. Compostos fenòlics. Etanol

Competences
Type A Code Competences Specific
 A10 Integrate historical, geographic, social and health aspects into the ambit of oenology and wine production
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A10 Coneix el valor del vi com un aliment i els problemes associats amb un consum excessiu.
Disposa dels criteris científics per revaloritzar els residus que contenen compostos fenòlics
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
1. Composition of the wine from the food point of view. Macro and microcomponents. Energy balance Moderate and excessive doses.
2. French paradox. Epidemiological studies.
3. Because wine produces pleasure. Metabolism of alcohol
4. Alcohol toxicity
5. Absorption and metabolism of phenolic compounds
6. Phenolic compounds as antioxidants
7. Phenolic compounds as signaling molecules and controllers of metabolism.
8. Phenolic compounds and chronic diseases
9. Controversial wine components. Sulfites, amines
10. Databases and sources of information. Interpretation of results.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
Hours outside the classroom
(**) Total hours
Introductory activities
1 1 2
Lecture
A10
20 20 40
Seminars
A10
9 22.5 31.5
Personal attention
1 0 1
 
Mixed tests
A10
1 1 2
Practical tests
A10
0.2 10 10.2
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities Approach of the subject
Lecture Development of theoretical contents
Seminars Learning the use of databases
Personal attention Resolution of doubts and advice for the accomplishment of the work

Personalized attention
Description
Departament de Bioquímica i Biotecnologia. Despatx 108 Tel: 977556597 mariajosepa.salvadó@urv.cat

Assessment
Methodologies Competences Description Weight        
Mixed tests
A10
Review of theoretical contents 50%
Practical tests
A10
Work in depth of a subject 50%
Others  
 
Other comments and second call

A minimum of 5 out of 10 must be obtained in each test to make an average.
The evaluation of the second call will be the same as the first call.
During the evaluation tests, mobile phones, tablets and other devices that are not expressly authorized for the test must be turned off and out of sight.
The demonstrable fraudulent realization of some evaluation activity of a subject both in material and virtual and electronic support entails the student's suspense note of this assessment activity.
Regardless of this, given the seriousness of the events, the center may propose the initiation of a disciplinary file, which will be opened by resolution of the rector.


Sources of information

Basic Woller, Richard, Vino y nutrición: composición, metabolismo, salud y consumo, Rubes Editorial, 2004
Gracia-Sancho, Jordi; Salvadó, M. Josepa, Gastrointestinal tissue: oxidative stress and dietary antioxidants, Amsterdam : Academic Press, 2017

Complementary

Renato Vasconcelos Botelho, Gabriela Datsch Bennemann, Yohandra Reyes Torres and Alessandro Jefferson Sato. Potential for Use of the Residues of the Wine Industry in Human Nutrition and as Agricultural Input. Intech 2018.

Iva Fernandes, Rosa Pérez-Gregorio, Susana Soares, Nuno Mateus * and Victor de Freitas. Wine Flavonoids in Health and Disease Prevention. Molecules 2017, 22, 292

Hua Zhang and Rong Tsao. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects. Current Opinion in Food Science 2016, 8:33–42

Recommendations


(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.