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. Mass balance problem-solving sessions accompany both modules.

General aim:

To introduce students to food technology through the practical application of knowledge to dairy and fruit and vegetable processing.

Specific aims:

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

2. Describes the different operations in the fresh cheese, plain yoghurt and butter production;

3. Measures and expresses, in different systems, soluble solids content, salt content and acidity of food products from fruit and vegetables using the techniques and equipment appropriately, and applies these values in mass balance calculations;

4. Describes the different operations in the production of jams, canned fruit and vegetables, dried products, candied products and fruit nectars.

5. Applies food hygiene and safety rules when handling food in the pilot plant.

1. Dairy technology: drinking milk processing and heat treatment, cheese, butter and yoghurt production.

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

Module 1 - Dairy Products: 50% of the overall grade of which 70% written test and 30% group work on the manufacturing process of a dairy product.

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 out of 20. A minimum mark of 7.5 out of 20 in each module is also required.

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 out of 20.

NAO