Processing and Preservation of Products of Animal Origin

The expository classes will be complemented by classes using the active and demonstrative method, with the execution of practical laboratory work in food processing pilot plants.

To provide students with the ability to understand the fundamental principles of food preservation;
To provide the capacity to apply the basic principles of food preservation to pfood products of animal and vegetable origin;
To provide the capacity to link the theoretical principles of food preservation with their practical applications;
To stimulate critical analysis and the capacity of self-learning.

1. Principles of food preservation;
2. Food safety;
2.1 Hazards related to food products;
2.2. Good manufacturing codes of practice;
2.3. Principles and implementation of HACCP programms
3. Application of food processing techniques to food products of animal origin.
3.1. Meat and meat products. Characteristics and preservation & processing technologies.
3.2. Milk and milk products. Characteristics and preservation & processing technologies.
3.3. Eggs and egg products. Characteristics and preservation & processing technologies.
3.4. Processing and preservation of fish and products from aquaculture;
3.4. Byproducts of animal origin.
4. New developments in the production of foods of animal origin. Biotechnical applications and future perspectives.

NAO