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Food Processing and Conservation Technologies

Code:

QAA10

Sigla:

TPCA

Áreas Científicas
Classificação	Área Científica
CNAEF	Food industries

Ocorrência: 2021/2022 - 2S

Ativa?	Yes
Unidade Responsável:	Departamento de Sistemas e Informática
Curso/CE Responsável:	Professional Technical Higher Education Courses in Environment and Safety Management

Ciclos de Estudo/Cursos

Sigla	Nº de Estudantes	Plano de Estudos	Anos Curriculares	Créditos UCN	Créditos ECTS	Horas de Contacto	Horas Totais
QAA	19	Plano_estudos_2018_19	1	-	6	60	162

Língua de trabalho

Portuguese

Objetivos

To know about the food processing, conservation technologies and equipment used in the different food sectors to guarantee the quality and safety of the food product in the production process.

Resultados de aprendizagem e competências

Students at the end of the CU obtain the following skills:

- Ability to integrate teams and production processes in the food industry.

- Ability to monitor parameters that can influence the quality of the final product.

Modo de trabalho

Presencial

Pré-requisitos (conhecimentos prévios) e co-requisitos (conhecimentos simultâneos)

Not applicable

Programa

1. Processing technologies of the main food industry. Manufacturing diagrams (flowcharts), unit operations and equipment used.

1.1. Meat technology. Slaughterhouses and slaughterhouses. Meat preservation. Manufacture of processed meat products. Quality control applied to processes.

1.2. Fish canning industry. Manufacturing process. Quality control applied to the process.

1.3. Dairy Technologies. Thermal processing of milk (pasteurization, sterilization, and ultra-pasteurization). Lipid phase treatment: skimming and homogenization. Cream processing, butter production. Manufacture of processed milk products (yoghurt, cheese, powdered milk). Quality control applied to processes.

1.4. Technologies of Oils and Fats. Extraction of virgin olive oil (pressing, centrifuging). Extracting oils from seeds and refining oils. Processes for modifying oils and fats; margarines. Quality control applied to processes.

1.5. Wine Technology. Production process of wine and distilled derivatives.

1.6. Cereal Technology. Grinding, fractionation, granulometry; malting and baking.

1.7. Juice and beverage production technologies. Quality control applied to the process.

 

2. Food preservation technologies

2.1. by application of heat

2.1.1. Pasteurization and sterilization

2.1.2. Dehydration/drying

2.2. By removing heat Cooling cycle. Storage and transport of refrigerated and frozen products: conditioned atmosphere, refrigeration chambers and processes. Effect of freezing on quality.

2.2.1. refrigeration

2.2.2. Freezing

2.2.3. Bleaching

2.2.4. lyophilization

3. Packing and Packaging

3.1. Packaging in food preservation. Requirements for food contact materials. Laminates, glues and sealants. New packaging concepts: smart and edible packaging.

3.2. Packaging. Capsules and stoppers; fillers, setters, cappers. Aseptic filling systems. Packaging quality control.

3.3. Food labelling, legislation (NP/EU) and regulations (CODIPOR, DOT GREEN).

 Practical component:

Carrying out study visits to food industry facilities in the different sectors (point 1.) and practical analysis of the industries visited.

 Laboratory practices: 1) fermentation processes, 2) separation processes, 3) heat and cold conservation techniques.

Bibliografia Obrigatória

Lidon, F., Silvestre, M.M.; Indústrias Alimentares: Aditivos e Tecnologia, Escolar Editora, 2007. ISBN: 978-972-592-203-3
Lidon, F., Silvestre, M.M.; Conservação de Alimentos: Princípios e Metodologias, Escolar Editora, 2008. ISBN: 978-972-592-227-3
Monteiro, V. ; Técnicas Higiene, Segurança, Conservação e Congelação de Alimentos, Lidel Edições Técnicas, 2008. ISBN: 978-972-757-505-3

Métodos de ensino e atividades de aprendizagem

The teaching methodology uses the expository method of the syllabus, with the support of the online Teams and Zoom tool to complement the classes, by referring examples, practical cases studies and the resolution of exercises to the student better understand the concepts and apply it in practice.

 The FPPC CU has a laboratory component carried out through online video simulation of work, with data available for students to make reports. It is intended with this practical component, to illustrate the theoretical concepts transmitted and to develop in students:

(1) the ability to experiment and apply the scientific method.

(2) “know-how” skills associated with the acquisition of technical laboratory knowledge.

(3) exploration of scientific data and monitoring platforms.

(4) data analysis.

(5) teamwork; and

(6) development of critical thinking and interpretation of experimental results.

 All the material for the classes and textbooks is provided on the Moodle platform. The way in which the teaching methodology of the FPPC CU is developed to allow the students to achieve great success in the curricular unit (asynchronous methodology).

Tipo de avaliação

Distributed evaluation with final exam

Componentes de Avaliação

Designation	Peso (%)
Teste	60,00
Trabalho escrito	20,00
Trabalho laboratorial	20,00
Total:	100,00

Componentes de Ocupação

Designation	Tempo (Horas)
Estudo autónomo	102,00
Frequência das aulas	40,00
Trabalho escrito	10,00
Trabalho laboratorial	10,00
Total:	162,00

Obtenção de frequência

Food Processing and Preservation Technologies (FPPT) assessment is carried out by 2 tests in the TP component and by reports of practical laboratory work.

Fórmula de cálculo da classificação final

The final grade (NF) is obtained through the calculation formula:

 NF = 0.60 * Test score + 0.20 * work score + 0.20 * reports

 
In the TP component:

- 1st test: 50%

- 2nd test: 50%

Provas e trabalhos especiais

It does not have.

Trabalho de estágio/projeto

Not applicable

Avaliação especial (TE, DA, ...)

According to the IPS RAA.

Melhoria de classificação

According to the IPS RAA.