General Food Processing

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Teaching methodologies: Lectures, participatory lectures, pilot plant workshops, group work

1.   Knows the basis of food preservation techniques
2.   Knows the techniques, technological processes and equipment used in food preservation using low temperatures
3.   Knows the techniques, technological processes and equipment used in food preservation techniques based in water content reduction
4.   Knows the basis, process and equipments used on freeze-drying
5.   Knows the techniques, technological processes and equipment used on thermal processing of foodstuffs
6.   Evaluates and designs thermal processes (pasteurization and sterilization) using both the General Method and Mathematical Methods
7.   Knows the technological processes used in food preservation by non-thermal processes (“new technologies”)

Syllabus:
1-   Introduction to food preservation – food changes ant food preservation techniques
2-   Preservation of foodstuffs using low-temperatures (cold production, refrigeration and freezing)
3-   Preservation techniques based in water content reduction (dehydration/drying)
4-   Freeze-Drying preservation of foodstuffs.
5-   Thermal processing preservation technologies (blanching, pasteurization and sterilization/canning)
6-   Design and evaluation of thermal processes using the General Method and Mathematical methods.
7-   New (non-thermal) preservation techniques (high-pressure, electrical pulses, irradiation, etc.)

• - Testes escritos - 60.0%
• - Avaliação de trabalhos de grupo e apresentação/discussão dos mesmos - 40.0%

• - Exame escrito - 100.0%

NAO