Teaching Methodologies
TLM1. Present and demonstrate principles and equipment in Lectures (T); discuss safety/quality implications (LO1, LO5).
TLM2. Solve problems in Lecture-Practice (TP): calculate shelf life (zero/first order), estimate D, z, F0, build/interpret plots; validate with real data (LO2-LO4).
TLM3. Carry out laboratory practice: calibrate instruments, record measurements, document procedures, comply with safety norms and assess risks (LO1-LO4).
TLM4. Critically analyze regulations/standards and datasheets; compare process alternatives; justify decisions (LO2, LO5).
TLM5. Provide Tutorial Support (OT) to clarify doubts, correct common errors, and consolidate calculation/reporting skills (LO2-LO4).
Learning Results
Learning Outcomes (LO):
LO1. Explain fundamentals and technologies for preservation (thermal, cooling, aW reduction, hurdle methods).
LO2. Calculate and interpret shelf life using zero- and first-order models.
LO3. Determine aW, read sorption isotherms, and apply results to stability/processing decisions.
LO4. Model inactivation (microorganisms/enzymes) and quality change; compute D, z, F0.
LO5. Select process equipment/conditions and justify choices by safety, quality, and legislation.
Competencies (C):
C1. Apply kinetic models to stability/shelf–life problems (LO2-LO4).
C2. Plan preservation processes by product, risk, and legal requirements (LO1, LO5).
C3. Interpret data (aw, isotherms, D/z curves) and communicate technically (LO2-LO4).
C4. Operate in the laboratory safely with rigorous record–keeping (LO1-LO4).
C5. Teamwork, self/peer assessment, and research ethics (LO3-LO5).
Program
SC1. Preservation methodologies and equipment
1.1 Thermal treatments (pasteurization, sterilization).
1.2 Cooling preservation (refrigeration, freezing).
1.3 Water-activity reduction (drying; addition of solutes).
1.4 Other processes (high pressure; hurdle methods).
SC2. Shelf life of food products
2.1 Definition and legal framework.
2.2 Prediction: shelf-life plots.
2.3 Kinetic models: zero- and first-order.
SC3. Water activity (aW)
3.1 Concepts and applications.
3.2 Sorption isotherms.
3.3 Estimation of aw in mixtures.
3.4 Psychrometric chart.
SC4. First-order kinetics applied
4.1 Microbial death (parameters D, z).
4.2 Enzyme inactivation.
4.3 Quality changes in foods and packaging.
Curricular Unit Teachers
Rui Manuel Machado da CostaInternship(s)
NAO
Bibliography
Singh, R. P., Heldman, D. R., & Erdogdu, F. (2024). Introduction to Food Engineering (6.ª ed.). Elsevier. ISBN:9780128231296
Fellows, P. J. (2022). Food Processing Technology: Principles and Practice (5.ª ed.). Woodhead/Elsevier. ISBN:9780128231296
Barbosa–Cánovas, G. V., Fontana Jr., A. J., Schmidt, S. J., & Labuza, T. P. (2020). Water Activity in Foods (2.ª ed.). Wiley. ISBN: 978-1-118-76831-0
Rahman, M. S. (Ed.) (2020). Handbook of Food Preservation (3.ª ed.). CRC Press. ISBN 9781498740487.
Brennan, J. G., & Grandison, A. S. (2012). Food Processing Handbook (2nd ed.). Wiley–VCH. ISBN 9783527634378.
Casp, A., & Abril, J. (2003). Procesos de conservación de alimentos. Madrid: Mundi–Prensa.
Bibliografia complementar / Complementary bibliography
Cruz, R.M.S. (2025). Storage and Shelf-Life Assessment of Food Products. Foods, 14, 2795. https://doi.org/10.3390/ foods14162795
EFSA. (2020). Guidance on date marking and related food information: Part 1 (date marking). EFSA Journal, 18(12), e06306. https://doi.org/10.2903/j.efsa.2020.6306
EFSA. (2021). Guidance on date marking and related food information: Part 2 (food information). EFSA Journal, 19(4), e06510. https://doi.org/10.2903/j.efsa.2021.6510
Soni, A., et al. (2022). Variability in thermal resistance (D–values) of food–borne pathogens. Foods, 11(24), 4117. https://doi.org/10.3390/foods11244117