Teaching Methodologies
Teaching and Learning Methodologies (TLM)
TLM 1. Expository methodology, focused on presenting and clarifying the theoretical content essential for the development of the project, including legal framework, principles of industrial design and sizing, operational flows, and economic-financial analysis techniques.
TLM 2. Active methodology, centred on individual and group assignments, promoting autonomy, decision-making, and the practical application of concepts to the design of a food industrial plant.
TLM 3. Project-based learning, in which students develop a complete industrial project with phased supervision (conceptual design, sizing, economic study, and final presentation) and teacher feedback.
TLM 4. Self-directed study, involving autonomous research of technical, regulatory, and market information, drawing on sources such as equipment suppliers, industrial licensing authorities, and organisations in the food sector.
Learning Results
Learning Objectives (LO)
LO1. Integrate knowledge acquired in the various curricular units of the study program into the design of a project to produce a food product, incorporating principles of sustainability, environmental impact, and food safety.
LO2. Design a food industrial plant project, integrating space sizing, equipment selection and justification, utility requirements, human resources, operational flowcharts, waste management, and the applicable legal framework.
LO3. Prepare and critically justify an economic-financial feasibility study, supported by market analysis and marketing framework, investment and operating cost estimates, revenue projections, and economic performance indicators.
LO4. Work effectively in a team, demonstrating the ability to plan, distribute tasks, make decisions, and meet deadlines.
LO5. Develop oral and written communication skills.
Program
1. Identification and analysis of the different phases of an industrial project: needs assessment, site study, plant layout, detailed design, and installation.
2. Legal and regulatory framework of industrial activity.
3. Facility location: economic, technical, and legal parameters.
4. Plant sketch/layout: definition of the production process; selection of unit operations and equipment; raw material and product flows; functional areas; personnel flows; waste and effluent management.
5. Detailed plant design: material and energy flow diagrams (mass and energy balances), Gantt chart, equipment technical sheets, area planning, building layout, and human resource sizing.
6. Hygienic design and other construction details.
7. Optimization and strategy, market study and basic marketing framework, preparation of the technical specifications document.
8. Economic-financial feasibility study: estimation of investment and operating costs, revenue projections, and key economic performance indicators.
Curricular Unit Teachers
Sara Isabel Azevedo ProençaInternship(s)
NAO
Bibliography
Brealey, R. A., Myers, S. C., Allen, F., & Edmans, A. (2022). Principles of Corporate Finance (14th ed.). McGraw-Hill.
Lopes, M. D. S. (2018). Análise de Projetos de Investimento (4.ª ed.). U. Porto Editorial.
Maroulis Z. B, Saravacos G. D. (2008). Food plant economics. CRC Press, Boca Raton.
Kotler, P., & Keller, K. L. (2024). Marketing Management (17th ed.). Pearson.
Perry R. H, Green D. (1984). Perry’s Chemical Engineers Handbook, 6ª Ed.
Singh R. P, Heldman D. R. (1984). Introduction to Food Engineering. Academic Press, USA.
Vanaclocha AA. 2004. Diseño de industrias agroalimentarias. Ediciones Mundi-Prensa. Madrid.
Apontamentos e recurso a endereços de internet a indicar pelos docentes da UC.
Lecture notes and online resources to be provided by the course instructors.