Fruit and Vegetable Products Pilot Plant Workshops

Knowledge of the contents in Food Analysis, Food Microbiology, Food Chemistry, and Food Processing Facilities and Equipment is recommended.

The lessons are predominantly practical and will take place in laboratories, the Technological pilot Plant for Fruits and Vegetables, the vineyard, and the pedagogical winery at ESAC. Practical activities will be preceded by a lecture session held in the classroom, aimed at presenting and explaining the applied technologies. At the end of the theoretical sessions, classroom problem solving and case studies are used to promote critical thinking, interaction, and active learning among students.

O1 – Recognize the issues inherent in the production and transformation of plant-based foods.

O2 – Recognize the theoretical foundations related to the processing of plant-based foods, particularly fruits and vegetables, wines, and derived products.

O3 – Distinguish the processes and equipment used in the manufacturing and preservation of plant-based products.

O4 – Identify aspects related to quality control of raw materials and finished products, as well as the applicable legislation.

O5 – Perform laboratory and sensory analyses of raw materials and finished products.

O6 – Critically explain analysis reports, being able to make technical recommendations based on the results.

O7 – Develop production diagrams.

O8 – Apply the theoretical and practical knowledge acquired in the production and transformation of plant-based foods.

Module on Wines Technology and Derivatives (Module 1):

Importance of grape ripeness control, analytical and sensory control of musts and wines.

Grape harvesting and the importance of the main technological operations performed in wineries.

Theoretical fundamentals about the wine production and derivatives processes from grape to the final product.

Follow-up and execution of integrated tasks in the wine production stages.

Wine spirits production: recognition of the care to be taken during all stages of the process.

Production of vitivinicultural-based liqueurs.

Analysis of applicable legislation on wine production, brandy and liqueur production.

Practical work:

Follow-up of the alcoholic fermentation evaluation of musts.

Addition of oenological products to must and wine.

Analytical control of must and wine.

Production of wine spirits. Follow-up of the production process.

Production of liquor.

Analysis and critical interpretation of analytical results of wine products.

Module on fruit and vegetable processing technology (Module 2)

General causes of the alteration of food products.

Preservation of fruit and vegetable products by high content of solids (sugar and salt).

Preservation of fruit and vegetable products by pasteurization and sterilization.

Preservation of fruit and vegetables by colling.

Olive oil extraction technology.

Table olives technology.

Minimally processed products (IV Gamma).

Practical Work:

Fruit jam production.

Canned vegetable production (sterilized).

Canned fruit in syrup (pasteurized).

Fruit beverages (pasteurized).

NAO

Belchior, A.P. et al. 2015. Aguardentes vinícolas – tecnologias de produção e envelhecimento. Controlo de qualidade. Publindústria Ed.

Botelho G., Galego, L. (2015). Manual de Boas Práticas de Fabrico de Aguardente de Medronho. Ed. Instituto Politécnico de Coimbra, Escola Superior Agrária de Coimbra, CERNAS. Coimbra.

Cardoso, A.D., (2005). Tecnologia de Vinhos Espumantes. Ministério da Agricultura Pescas e Florestas. Direção Regional de Agricultura da Beira Litoral. Estação Vitivinícola da Bairrada.

Cardoso, A.D., (2007). O Vinho da Uva à Garrafa. Âncora Editora.

Dias Pereira C., Botelho G., Rodrigues I., Franco J., Esteves V., (2011). Manual de Conservação e Transformação de Produtos de Origem Vegetal. Edição digital: Ministério da Agricultura do Desenvolvimento Rural e das Pescas. República de Angola.

Guedes P., 2021. FIZZIOLOGIA – Elaboração de vinhos espumantes segundo o método clássico. Quântica Ed

Sinha, N. K., (2011). Handbook of Vegetables & Vegetable Processing, 1st Ed.,  Blackwell Publishing Ltd., Iowa, USA. ISBN-13: 978-0813815411

Sinha, N. K.,  Sidhu, J. S., Barta, J.,  Wu, J.S. B.,  Cano, M.P. (2012). Handbook of Fruits and Fruit Processing, 2nd Ed., John Wiley & Sons, Ltd. Iowa, USA.  ISBN:9780813808949, DOI:10.1002/9781118352533