Learning Results
Know the problems inherent to vegetable-origin food production and processing.
Recognize the theoretical fundamentals related to the processing of vegetable-origin foods, in particular horticultural products, wines and derived products.
Know the process and the types of equipment used in the manufacture and preservation of vegetable origin products, draw the production diagram, know the aspects related to the quality of the raw material and the processed products and applicable legislation. Know and perform laboratory and sensory analysis and critically interpret analysis reports, being able to make recommendations on these results.
Apply theoretical and practical knowledge in workshop classes, making use of the technological pilot facilities available in ESAC.
Program
1.Fruit and vegetable processing technology
1.1 Gener causes of the alteration of food products.
1.2 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.
1.3 Fruit jams production technology, fruit preserves in syrup and fruit-based drinks.
1.4 Olive oil extraction technology and table olives technology.
1.5 Minimally processed products (IV Gamma).
1.6. Quality evaluation of fruit and vegetable products (jams, preserves and beverages) and applicable regulations.
2.Wines Technology and Derivatives.
2.1. Importance of grape ripeness control, analytical and sensory control of musts and wines.
2.2. Grape harvesting and the importance of the main technological operations performed in wineries.
2.3. Theoretical fundamentals about the wine production and derivatives processes.
2.4. Follow-up and execution of integrated tasks in the wine production stages.
2.5. Wine spirits production: recognition of the care to be taken during all stages of the process.
2.6 Evaluating the quality of wine products and derivatives (laboratory and sensory analyses).
2.6 Quality evaluation of wine products and derivatives (laboratory and sensory analyses).
2.7 Wine and Spirit Analysis Reports.
2.8 Legislation applicable to the production of wine and spirits.
Internship(s)
NAO
Bibliography
Dias Pereira, C., Botelho, G., Rodrigues, I., Franco, J., Esteves, V. (2011) Manual de Conservação e Transformação de Produtos de Origem Vegetal. Edição digital. República de Angola: Ministério da Agricultura do Desenvolvimento Rural e das Pescas. 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 Sinha, N. K., (2011). Handbook of Vegetables & Vegetable Processing, 1st Ed., Blackwell Publishing Ltd., Iowa, USA. ISBN13: 978-0813815411 Arthey, D., Ashurst (1996) Fruit Processing. London: Blackie Academic & Professional. Arthey, D., Dennis, C. (1991) Procesado de hortalizas. Zaragoza: Ed. Acribia.Fernandez, A.G. (1991) Elaboration de aceitunas de mesa. Sevilla: Organizacion de las Naciones Unidas para la Agricultura y la Alimentacion. Kiritsakis, A.K. (1992) El Aceite de Oliva. Madrid: Madrid Ediciones. Larousse, J. (1991) La Conserve Appertisée. Paris: Tec&Doc Lavoisier. Lopes, A. (1987) The Complete Course in Canning and Related Processes, Vol III, 12th ed. Baltimore: The Canning Trade Inc. Moras, P., Chapon, J.F. (1984) Entreposage et Conservation des Fruits et Légumes. Paris: CTIFL. Caldeira, I. (2004) O aroma de aguardentes vínicas envelhecidas em madeira. Importância da tecnologia de tanoaria. Tese de Doutoramento em Engenharia Agro-Industrial. Lisboa: Universidade Técnica de Lisboa. 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. Coimbra: Âncora Editora. Ribéreau-Gayon, P., Dubourdieu, D. Donèche, B., Lonvaud, A. (2006) Handbook of Enology: The microbiology of wine and vinifications. Vol 1, 2 nd Ed. Chichester: John Wiley & Sons Ltd. Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D. (2006) Handbook of Enology: The chemistry of wine stabilization and treatments. Vol 2, 2nd Ed. Chichester: John Wiley & Sons Ltd. Navarre, C. (1988) L’OEnologie. Paris: Lavoisier Tec&Doc.