Fruit and Vegetable Products Pilot Plant Workshops

The knowledge of the contents of Introduction to Food Technology, Food Microbiology, Food Chemistry, and Food Processing Plants and Equipment is recommended.

The classes are eminently practical and will take place in the laboratory and in the technological pilot plants of the ESAC. The practical activities will be preceded by an expository session that will take place in the classroom and aims to substantiate the technologies applied.

Know the problems inherent to vegetable-origin food production and processing. Know the theoretical fundamentals related to the processing of vegetable-origin foods, in particular horticultural products, wines and derived products. Know the process and the types of equipment used in the manufacture and preservation of vegetable origin products, draw the production diagram, know the aspects related to the quality of the raw material and the processed products and applicable legislation. Know and perform laboratory and sensory analysis and critically interpret analysis reports, being able to make recommendations on these results. Apply theoretical and practical knowledge in workshop classes, making use of the technological workshops of the ESAC.

Module on Wines Technology and Derivatives (Module 1):

Importance of grape ripeness control, analytical and sensory control of musts and wines.

Grape harvesting and the importance of the main technological operations performed in wineries.

Theoretical fundamentals about the wine production and derivatives processes from grape to the wine ready for consumption.

Follow-up and execution of integrated tasks in the wine production stages.

Wine spirits production: recognition of the care to be taken during all stages of the process.

Liqueurs Production.

Analysis of applicable legislation on wine production, brandy and liqueur production.

Practical work:

Follow-up of the alcoholic fermentation evaluation of musts.

Addition of oenological products to must and wine.

Analytical control of must and wine.

Production of wine spirits. Follow-up of the production process.

Production of liquor.

Analysis and critical interpretation of analytical results of wine products.

Module on fruit and vegetable processing technology (Module 2)

General causes of the alteration of food products.

Preservation of fruit and vegetable products by high content of solids (sugar and salt).

Preservation of fruit and vegetable products by pasteurization and sterilization.

Preservation of fruit and vegetables by colling.

Olive oil extraction technology.

Table olives technology.

Minimally processed products (IV Gamma).

Practical Work:

Fruit jam production.

Canned vegetable production (sterilized).

Canned fruit in syrup (pasteurized).

Fruit beverages (pasteurized).

Continuous assessment

The approval in the curricular unit (CU) in continuous assessment, besides the compliance with the minimum attendance of 75% of the classes actually attended, requires that the weighted average of the assessment instruments results in a minimum classification of 9.5 points (0-20).

The final grade in the continuous assessment of the CU results from the weighted average of the assessment of the two modules:

Module 1 - individual written test to evaluate the theoretical and practical knowledge (100% module grade);

Module 2 - individual written test to evaluate theoretical and practical knowledge (100% module grade).

The expression for calculating the final mark (FM) of the CU will be translated as

FM = 50 % grade in the Module 1 + 50 % grade in the Module 2.

Final Examination:

when approval is not obtained by continuous assessment, the student has access to a final examination. The examination will consist of:

Module 1 - written test - 50% of the CU grade, and

Module 2 - written test - 50% of the CU grade

graded on a scale of 0 (zero) to 20 (twenty) points, rounded to the nearest tenth.

The conditions for assessment in examination, normal season, appeal and special season, are described in the Regulations for Assessment of Student Achievement (RASA) of the School of Agriculture of Coimbra.

NAO