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.

As a result of learning, it is intended that students have knowledge of the operations and processes most used in the different food processing industries from the point of view of their conception and operation. Students should know the properties and characteristics of foods, as well as the various quality control and safety analysis techniques, which are commonly used in the food industry and under current legislation. They should also know the processes of food manufacturing and transformation, namely the technological processes associated with the preservation and conservation of food.

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 biological 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.

Theoretical class about the syllabus content will be lectured with 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 theoretical tests, and 20% from a practical evaluation (report presentation and discussion).

Teaching methodologies:
- Theoretical Component: Expository methodologie in the weekly timetable for the Course with resource of written introduction documents (eg. PowerPoint of the syllabus, complementary documents for study and suggestions for sources for consultation), previously available on Moodle.
- Theoretical and practical component: demonstrative and interrogative method using forums for debate/clarification of doubts previously programmed during class time with the aim of consolidating the knowledge already acquired through the active participation of students in reflecting on issues posed by the teacher and discussion of case studies.