Food Biotechnology

Biochemistry and Mathematics teached in the course.

All content will be initially presented in theoretical classes, and then further explored in theoretical-practical classes, laboratory practices, in an approach as practical as possible. The theoretical-practical classes are dedicated to the exposition and elaboration (practical) of food products and the resolution of practical problems related to the products in question (preparation of mass balances, dilution of solutions, etc.) with individual support to the student, but also taking advantage of interactions among students for co-learning. For this purpose, students will be divided into groups of 3-4 students. Each group will be required to present research papers.

1. Describes the techniques used in food preservation, taking into account the limiting variables of the food’s shelf life.

2. Estimates the shelf life of food products based on various kinetic data.

3. Determines the water activity of foods and predicts the final value of a mixture of food products.

4. Calculates the parameters of heat treatments necessary to ensure the safety of food products in pasteurization, sterilization, and sous vide cooking processes.

5. Defines the content of the label of a food product according to regulations.

6. Clearly and appropriately presents research papers on the topics covered in the curriculum, with a solid scientific foundation.

1. Techniques for food preservation and industrial equipment; heat treatments; cold storage; preservation by reducing water activity; other preservation processes.

2. Shelf life of food products: definition, related legislation, and prediction through shelf life graphs and zero-order and first-order kinetics.

3. Water activity: definition, applications, sorption isotherms, estimation of water activity in a mixture, psychrometric chart.

4. First-order kinetics applied to microbial death, enzyme inactivation, and changes in food and packaging quality.

5. Legislation related to food labeling.

6. Fish: fishing and aquaculture, nutritional value of fish, fish quality, indicators of fish deterioration, criteria for determining fish unsuitable for consumption.

• - teste escrito - 60.0%
• - Trabalhos laboratoriais (3 relatórios com resultados e cálculos + 1 relatório completo) + auto e heteroavaliação) - 40.0%

NAO

CASP, A.; ABRIL, J. – Procesos de conservación de alimentos. Madrid : Coedición A. Madrid Vicente, ediciones e Ediciones Mundi Presa, 1999;

BRENNAN, J. G.; GRANDISON, A. S. – Food Processing Handbook. Weinheim : Wiley, 2012. ISBN 9783527634378.

FELLOWS, P. J. – Food Processing Technology: Principles and Practice, Second Edition Ellis Horwood Series in Food Science and Technology. Abington : Taylor & Francis, 2000. ISBN 9780849308871.

RAHMAN, M . S., – Handbook of Food Preservation. 2nd. Edition. New York, USA: CRC Press, 2007. ISBN 13: 978-1-57444-606-7