Teaching Methodologies
Theoretical / practical classes (TP) following the defined program and according to the objectives of the UC, using classes of expository / interrogative character with consultation of technical / scientific articles and videos. The practical classes aimed at deepening, discussing and exercising the subjects exposed in the TP classes. Some study visits and the presentation of case studies by professionals of recognized merit in the area of food processing are foreseen.
The evaluation is preferably continuous and values:
A) A written evaluation test on the subject taught in classes TP – 60%
B) Practical work – 40% (posterweek participation and food processing reports)
Students who earn a grade of 9.5 or higher in all assessments are considered approved by continuous assessment.
Learning Results
A. Provide students with knowledge in the main processes and equipment used in the agri-food industry
B. Acquisition of knowledge about the chemical composition and nutritional value of food and its mechanisms of change; food processing technologies, including emerging technologies, and their effect on the chemical composition, structure, nutritional and sensory value of food;
C. Control the conditions of the process that aim at the modifications of the organoleptic characteristics or increase the useful life of the food, seeking to minimize the organoleptic and nutritional changes.
D. Understand the processes of conservation / production of various foods through: application or removal of heat; water removal; processing at ambient temperature and post-processing operations
E. Knowing the processing steps of the various food groups
Program
1.Introduction to the study of food technology
2.Factors that affect the stability of food
3.Concept of natural food and processed food
4.Unit operations and processes
5.Cold preservation of food
6.Food preservation by heat treatment
7.Food preservation by control of humidity
8.Food additives
9.Oils and fats
10.Packaging material
11.Stages of processing various food groups. Effects on sensory, microbiological and nutritional quality
Internship(s)
NAO
Bibliography
FELLOWS.P.J. (2006). Tecnologia de processamento de alimentos. Principios e Prática. Artmed. São Paulo.
GAVA, A. (1998). Principios de Tecnologia dos Alimentos. Nobel. São Paulo.
ORDÓNEZ,J. (2005). Tecnologia dos Alimentos- Vol.2. Alimentos de Origem Animal.Artmed. São Paulo.
LIDON,F.& SILVESTRE, M. (2008).Conservação de alimentos. Principios e Metodologias. Escola Editora. Lisboa
LACASSE,D. (1998). Introdução á Microbiologia Alimentar. Instituto Piaget. Portugal.
Legislação em vigor.
Barbosa-Cánovas, G.V., Tapia, M.S., Cano, M.P. (2005). Novel Food Processing Technologies. Marcel Dekker/CRC Press.
Belitz, H.D., Grosh, W., Shieberle, P. (2004). Food Chemistry. Springer-Verlag, New York.