Teaching Methodologies
This course unit adopts a traditional and applied pedagogical model, centered on knowledge transmission and practical observation. Theoretical lectures provide the scientific and technical foundations of processing technologies, allowing for a rigorous understanding of critical principles and parameters. The presentation of thematic videos reinforces visual learning, illustrating industrial applications and effects on food. Whenever possible, technological workshops allow for direct observation of equipment and processes, consolidating learning through practical experience. This articulation between theory, visual demonstration, and experimental practice promotes integrated learning, aligned with a pedagogical model that values scientific foundation, critical analysis, and concrete experience, ensuring that the student understands and applies the concepts consistently.
Learning Results
The main learning objectives of this course should enable the student to:
1- Explain the operating principles of food processing technologies using microwaves, ultrasound, ohmic heating, ultraviolet light, pulsed light, irradiation, high pressure, tangential filtration, and extrusion.
2- Describe the effects of these technologies on the quality, safety, and microbiological, chemical, and sensory stability of food.
3- Identify the critical operating parameters of each process and their influence on treatment efficiency.
4- Compare different processing technologies, recognizing advantages, limitations, and areas of application.
5- Apply fundamental concepts to select the most appropriate technology for different food matrices and preservation objectives.
6- Evaluate the impact of treatments on the nutritional and structural properties of food products.
7- Relate each technology to applicable regulations and food safety requirements.
Program
Food preservation processes are based on different principles: preservation of fresh foods; minimally processed foods; using chemicals and microorganisms; through the control of water, structure and atmosphere; using heat and energy; improved food preservation through indirect approaches. The trends in new technologies applied to food include non-thermal processing (e.g., high-pressure processing and pulsed electric fields), nanotechnology and advanced encapsulation, among others, along with digital technologies.
The course content addresses technologies that, although developed sometime ago, do not yet have widespread application. Among them, the following can be highlighted: microwave processing; ultrasound processing; ultraviolet light processing; high-intensity pulsed light processing; extrusion processing; irradiation; ohmic heating; high-pressure preservation (HPP); tangential filtration processes; use of packaging as a food preservation technique and bioactive food packaging.
Curricular Unit Teachers
Ivo Manuel Mira Abreu RodriguesInternship(s)
NAO
Bibliography
Brennan, J. G., & Grandison, A. S. (2012). Food Processing Handbook (2nd ed.). Wiley-VCH. ISBN 9783527634378.
Fellows, P. J. (2022). Food Processing Technology: Principles and Practice (5.ª ed.). Woodhead/Elsevier. ISBN:9780128231296
Goyal, M. R., Mishra, S. K., & Birwal, P. (Eds.). (2022). Food Processing and Preservation Technology: Advances, Methods, and Applications. New York: Apple Academic Press. ISBN 978-1774639467
Kapoor, S., Kaur, G., Dar, B.N., & Sharma, S. (Eds.). (2023). Emerging Techniques for Food Processing and Preservation (1st ed.). CRC Press. https://doi.org/10.1201/9781003217138
Rahman, M. S. (Ed.) (2020). Handbook of Food Preservation (3.ª ed.). CRC Press. ISBN 9781498740487.
Sharma, M., Goyal, M.R., & Birwal, P. (Eds.). (2021). Handbook of Research on Food Processing and Preservation Technologies: Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance (1st ed.). Apple Academic Press. https://doi.org/10.1201/9781003184720