Base Knowledge
…
Teaching Methodologies
Lecture followed by practice of dairy technologies and horticultural technology and analyzes for quality control.
Learning Results
Overall objective: student motivation for food technology and quick perception of what this area of knowledge and application.
Specific Objectives:
o1. Distinguishes milk from different animal species and the type of heat treatment applied to milk;
o2. Describes the different stages in the manufacture of cheese, yogurt and butter;
o3. Measures and expresses in various forms, concentrations of soluble solids, salt and acidity of food products derived from fruit and vegetables using techniques and equipments appropriately;
o4. Describes the different stages in the manufacture of sweets, fruit confits and nectars.
Program
c1. Dairy technology: production of milk, cheese, butter and yogurt.
c2. Horticultural Technology: candy production, fruit confits, drying, nectars.
Grading Methods
- - Módulo de lacticínios: o1, o2, 70% teste escrito e 30% trabalho de grupo. - 50.0%
- - Módulo de Hortofrutícolas : o3, o4, 100% teste escrito - 50.0%
- - Exame escrito - 100.0%
Internship(s)
NAO
Bibliography
ROUX, J. L.; Conserver les Aliments, Lavoisier Tec Doc. (1994)
BRITES, A.; SILVA A. O., PEREIRA, C. D., GOMES, D., NORONHA, J., VIEGAS, J., COSTA, L., CONCEIÇÃO. M. A., ALVES, R., CARVALHEIRO, S., DIAS, S., PATRÍCIO, V.Manual de Conservação e Transformação de Produtos de Origem Animal, Ministério da Agricultura do Desenvolvimento Rural e das Pescas, República de Angola. (2011).
ALFA LAVAL AB. Dairy Handbook, Dairy and Food Engineering, Lund. Sweeden. (s.d.).
PEREIRA, C. D., BOTELHO, G., RODRIGUES, I., FRANCO, J., ESTEVES, V., Manual de Conservação e Transformação de Produtos de Origem Vegetal, Ministério da Agricultura do Desenvolvimento Rural e das Pescas, República de Angola. (2011).
ALBAGNAC G., VAROQUAUX P., MONTIGAUD J.C. Tecnologies de transformation des fruits, Edition Tec & Doc, Paris, 2002.