Technological Workshops II

The unit is divided into two modules, one in the area of wine production (Module 1) and another in the area of fruit and vegetables processing (Module 2). A student must fulfill 75% of attendance in classes.
Classes are eminently practical and will take place in the laboratory and in the technological facilities (pilot scale) of ESAC. Practical activities will be preceded by a exposition session to be held in the classroom and aims to support the technologies applied. Techinal visits to industrial units are also expected.

The Curricular Unit (CU) aims to provide a comprehensive view of the structure of industries focused on vegetable products processing. Being taught in the fifth semester of the course, and making use of the pilot units of ESAC, the CU will enable the application of theoretical knowledge in practice implemented in the workplace.
At the end of CU, the student should have acquired the following skills:
1 – Demonstrates awareness of the issues inherent in the production and processing of plant foods;
2 – Demonstrates the theoretical knowledge regarding processing of plant foods;
3 – Prepares/builds and analyzes diagrams of production;
4 – Apply the principles of conservation of food products of plant origin.

Module 1. Wine Technology
1.1. Raw material, execution of harvesting, setting up a winery. Analytical and sensory control of grapes, musts and wines;
1.2. Alcoholic and malolactic fermentation in wine production. Performing practical work in the field, laboratory and cellar;
1.3. Operations, products and oenological equipment involved in the production of wine. Analysis of wine productiondiagrams .Interpretation of analysis reports of wines and comparison with the legislationvalues.
Module 2. Fruit and Vegetables Technology
2.1 Application of the general principles of conservation and transformation of fruit and vegetable (F&V) products;
2.2-Preliminary Operations: harvest, transport, reception, sorting and preparation;
2.3- Classical technologies and new technologies of F&V processing;
2.4- F&V processing lines;
2.5-Implementation of practical workshop on pilot must complete the actual manufacture of a F&V product (canning foods, fruit juices, jams, etc).

• - Módulo de Tecnologia de Produtos Hortofrutícolas - 70% teste escrito + 30% relatórios trabalhos práticos - 50.0%
• - Módulo de Tecnologia de Vinhos - 70% teste escrito + 30% relatórios trabalhos práticos - 50.0%

• - Exame escrito sobre tecnologia de produtos hortofrutícolas - 50.0%
• - Exame escrito sobre tecnologia de vinhos - 50.0%

NAO