Base Knowledge
Not applicable
Teaching Methodologies
Theoretical/practical (TP) classes following the defined program and in accordance with the objectives of the UC, using expository/interrogative classes with consultation of technical/scientific articles and videos. Practical classes designed to deepen, discuss and exercise the matters exposed in TP classes. The development of webinars by renowned professionals in the food processing area is planned.
Learning Results
– Provision of technical support and advice, in order to act as a link between scientific research , innovation in the design/production of new products and social marketing related to food;
– Preparation of Technical-Scientific product information; – Collaboration in the development of nutritional labeling of products;
– Structuring nutrition-related information to support the production of the product on the market;
– Acting as a link between the company and health professionals;
– Establishment of interactive marketing relationships with the consumer;
– Carrying out quality control of processed, produced, imported or packaged;
– Coordination of food inspection teams, evaluation and control of HACCP systems, issuing opinions on issues related to food safety, examination of codes of good hygiene practices
Program
1. Introduction to the study of food technology
2. Conditioning factors of food stability
3. Concept of natural foods and industrialized food products
4. Unit operations and processes
5. Cold food preservation
6. Preservation of food by heat treatment
7. Preservation of food by humidity control
8. Food additives
9. oils and fats
10. Packaging materials
11. Process steps of the various food groups. Effect on sensory, microbiological and nutritional quality
Curricular Unit Teachers
Internship(s)
NAO
Bibliography
Principal References
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.
Secundary References
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.