Food Technology
| Áreas Científicas |
| Classificação |
Área Científica |
| OFICIAL |
Biotecnologia |
Ocorrência: 2018/2019 - 2S
Ciclos de Estudo/Cursos
| Sigla |
Nº de Estudantes |
Plano de Estudos |
Anos Curriculares |
Créditos UCN |
Créditos ECTS |
Horas de Contacto |
Horas Totais |
| BIOT |
47 |
Study Plan |
3 |
- |
3 |
52,5 |
81 |
Docência - Responsabilidades
Língua de trabalho
Portuguese
Objetivos
The objective of this curricular unit is to transmit knowledge about the operations and processes used in the food industry, that allow the control of the reaction in foods, during their transformation and storage. The is expected to acquire notions about the characteristics of food products (quality and nutritional values) and the alteration of their properties; should know and be able to apply different techniques to evaluate food quality and diverse methods of preservation, storage and packaging of food products.
Resultados de aprendizagem e competências
.
Modo de trabalho
Presencial
Programa
1 Introduction to food technology. Basic notions of food safety and quality. Brief notions of food properties and main processing and conservation methods. Concept of food microbiology. 2. Properties and quality of foods. Main components, nutritional value. Physical-chemical, microbiological and sensorial analysis. Notions of conservation and changes of food properties. Effects of chemicals, physical and iological agents and processing and water activity. 3. Unit operations of food Processing and conservation used in food manufacturing: Room-temperature processing: previous food treatment (receiving, sorting, classifying) mixing, size reduction. Separation of food components. Food biotechnology (fermentation, gene modification, nutritional genomics, functional foods, use of enzymes, microencapsulation and controlled release, antimicrobial ingredients, probiotics); Irradiation; food processing by electric field, pressure, light, and ultrasounds. heat processing: heat transfer in food; blanching, pasteurization, heat sterilization, evaporation and distillation, extrusion, dehydration, effects on food properties, enzymes and microbial contents. Processing by heat removal: Chilling and modified atmospheres; Freezing; Freeze drying and freeze concentration; Lyophilization. Post Processing operations: Packing and storage. 4. Food legislation and responsible institutions. Innovation in Food Technology.
Bibliografia Obrigatória
Fellows, P. J.; Food Processing Technology - Principles and Practice , Woodhead Publishing, 2009
Singh, R.P., Heldman, D.R ; Introduction to Food Engineering, Academic Press, 2008
Pometto A, Paliyath G, Levin RE ; Food Biotechnology, CRC Press., 2005
Bibliografia Complementar
Lidon, F., Silvestre, M.M.,; Industrias alimentares: aditivos e tecnologia, Escolar Editora, 2006
Brennan JG; Food Processing Handbook, WILEY-VCH Verlag GmbH & Co, 2006
Métodos de ensino e atividades de aprendizagem
Theoretical class about the syllabus content will be lectured with the aid of powerpoint slides. In the practical courses, exercises that apply the theoretical concepts will be presented for resolution. Also, the students will prepare and present reports about diverse aspects related to food technology, as small seminars. An open discussion of each work wil be stimulated. The evaluation will be made as 80 % from 2 final theoretical tests, and 20 % from a written research work (presentation and discussion).
Tipo de avaliação
Distributed evaluation with final exam
Componentes de Avaliação
| Designation |
Peso (%) |
| Teste |
80,00 |
| Trabalho escrito |
20,00 |
| Total: |
100,00 |
Fórmula de cálculo da classificação final
Calculation formula for final classification: |
|
|
|
|
|
|
Av. em período letivo: |
+40% Test 1+40% Test 2+20% work 1 |
1ª/ 2ª época: |
100% Exame ou |
0,80xExame + 0,20xwork1 |
Época Especial: |
100% Exame |
|
Exame Intercalar: |
100% Exame |
|