Autenticação

Utilizador:

Senha:

Iniciar sessão

Esqueceu-se da senha?

Food Industries

Code:

MEBQ016

Sigla:

IA

Áreas Científicas
Classificação	Área Científica
OFICIAL	Biotecnologia

Ocorrência: 2019/2020 - 1S

Ativa?	Yes
Curso/CE Responsável:	Master in Biological and Chemical Engineering

Ciclos de Estudo/Cursos

Sigla	Nº de Estudantes	Plano de Estudos	Anos Curriculares	Créditos UCN	Créditos ECTS	Horas de Contacto	Horas Totais
MEBQ	0	Study Plan	2	-	3	30	81

Língua de trabalho

Portuguese - Suitable for English-speaking students

Objetivos

By the end of the semester the students are expected to know and understand the concepts and fundamental principles of operations of latest techniques used in the food industry, which allow the monitorization of reactions in foods during processing or processing and storage. The student must also recognize the importance of applying the most suitable technology taking into account the quality and nutritional value of a food.

Resultados de aprendizagem e competências

Not applicable.

Modo de trabalho

Presencial

Programa

1. Manufacture of food products and relation with consumers - current market.


2. Properties of foods and theoretical bases for food processing.


3. Preparation of raw materials. Sorting, classifying, mixing and size reduction.


4. Fresh storage/packaging. Temperature control and atmospheric composition.


5. Food processing by heat delivery/removal.


6. Application of new technologies for food processing and preservation: nanotechnology. Alternative thermal processes. Innovation in the cold technology. Refrigeration vacuum. Ultrasound-assisted cooling. High pressure cooling. Methodologies for bio-preservation of food. Combined food processing (Hurdle Technology). Fermentation and Enzyme Technology.


7. Food and agriculture industries: bakery, alcoholic and non-alcoholic beverages, cereals, dairy products, meat and meat products, fish, oils and fats, fruits and vegetables.

Bibliografia Obrigatória

Hui, Y.H.; Handbook of Food Science, Technology and Engineering, CRC Taylor and Francis, Vol. 3, 2006
Thornes, N.; Food Technology, 2001
Mallett, C.P.; Frozen Food Technology, Springer, 1993

Bibliografia Complementar

Morris, N.; Food Technology, Heinemann-Raintree, 2011

Métodos de ensino e atividades de aprendizagem

This curricular unit is organized with a dynamic teaching methodology that uses theoretical/practical classes. The concepts mentioned in the syllabus are taught with the aid of PowerPoint slides. Practical exercises will be solved, under the supervision of the teacher. In addition, students will perform a mini-project related to a specific food industry, characterizing the processes and proposing new ones, based on new technologies, if possible.

Continuous evaluation: two tests (2 x 40%) + mini-project on food industry (20%). The evaluation may also be performed by exam (80%) + mini-project on food industry (20%). The evaluation may also be composed entirely of a final exam (100%).

Tipo de avaliação

Distributed evaluation with final exam

Componentes de Avaliação

Designation	Peso (%)
Teste	80,00
Trabalho escrito	20,00
Total:	100,00

Componentes de Ocupação

Designation	Tempo (Horas)
Estudo autónomo	41,00
Frequência das aulas	30,00
Trabalho escrito	10,00
Total:	81,00

Obtenção de frequência

Not applicable.

Fórmula de cálculo da classificação final