Introduction to Food Technology I

Not applicable

Lectures followed by practical classes on dairy and fruit and vegetables processing technologies and their respective quality control analyses.

General aim:

– motivate the students to food technology, through the pratique application of the knowledge to dairy products an fruit and vegetable processing products

Specific aims:

1. Distinguishes milks from different animal species and different heat treatments applied to milk;

2. Describes the different operations in the fresh cheese, natural yogurt and butter production;

3. Measure and express, in different systems, soluble solids content, salt content and acidity of food products from fruit and vegetables using the techniques and equipment appropriately;

4. Describes the different operations in the jams production, candied products and fruit juices and nectars.

1. Dairy technology: milk, cheese, butter and yogurt production

2. Fruit and vegetable technology: jams production, canning fruit and vegetables, drying, nectars and fruit juices production.

Continuous assessment

The approval in continuous assessment, in addition to compliance with the minimum attendance of 75% of the classes taught, requires the evaluation of the two modules according to:

Module 1- Dairy Products: 50% of the overall grade of which 70% written test and 30% group work.

Module 2- Fruit and Vegetable Products: 50% of the overall mark, of which 100% written test.

It is a condition for success in continuous assessment to have a final classification equal to or greater than 9.5 values.

Assessment by examination:

All students who attended the curricular unit and did not succeed by continuous assessment or are in the specific situations provided by law may perform the assessment by final examination.

The final exam covers the entire course content. The exam will consist of a written test with a weight of 100%. It is a condition for success in the final exam to have a final classification equal to or greater than 9.5 values.

NAO