Base Knowledge
…
Teaching Methodologies
Lecture followed by practice of dairy technologies and horticultural technology and analyzes for quality control.
Learning Results
Overall objective: student motivation for food technology and quick perception of what this area of knowledge and application.
Specific Objectives:
o1. Distinguishes milk from different animal species and the type of heat treatment applied to milk;
o2. Describes the different stages in the manufacture of cheese, yogurt and butter;
o3. Measures and expresses in various forms, concentrations of soluble solids, salt and acidity of food products derived from fruit and vegetables using techniques and equipments appropriately;
o4. Describes the different stages in the manufacture of sweets, fruit confits and nectars.
Program
c1. Dairy technology: production of milk, cheese, butter and yogurt.
c2. Horticultural Technology: candy production, fruit confits, drying, nectars.
Curricular Unit Teachers
Ivo Manuel Mira Abreu RodriguesGrading Methods
- - Exame escrito - 100.0%
- - Módulo de Hortofrutícolas : o3, o4, 100% teste escrito - 50.0%
- - Módulo de lacticínios: o1, o2, 70% teste escrito e 30% trabalho de grupo. - 50.0%
Internship(s)
NAO
Bibliography
ALFA LAVAL AB. Dairy Handbook, Dairy and Food Engineering, Lund. Sweeden. (s.d.).
ROUX, J. L.; Conserver les Aliments, Lavoisier Tec Doc. (1994)
PEREIRA, C. D., BOTELHO, G., RODRIGUES, I., FRANCO, J., ESTEVES, V., Manual de Conservação e Transformação de Produtos de Origem Vegetal, Ministério da Agricultura do Desenvolvimento Rural e das Pescas, República de Angola. (2011).
ALBAGNAC G., VAROQUAUX P., MONTIGAUD J.C. Tecnologies de transformation des fruits, Edition Tec & Doc, Paris, 2002.
BRITES, A.; SILVA A. O., PEREIRA, C. D., GOMES, D., NORONHA, J., VIEGAS, J., COSTA, L., CONCEIÇÃO. M. A., ALVES, R., CARVALHEIRO, S., DIAS, S., PATRÍCIO, V.Manual de Conservação e Transformação de Produtos de Origem Animal, Ministério da Agricultura do Desenvolvimento Rural e das Pescas, República de Angola. (2011).