Introduction to Food Technology I

Not applicable

Lectures followed by practical classes on dairy and fruit and vegetables processing technologies and their respective quality control analyses.

General aim:

– motivate the students to food technology, through the pratique application of the knowledge to dairy products an fruit and vegetable processing products

Specific aims:

1. Distinguishes milks from different animal species and different heat treatments applied to milk;

2. Describes the different operations in the fresh cheese, natural yogurt and butter production;

3. Measure and express, in different systems, soluble solids content, salt content and acidity of food products from fruit and vegetables using the techniques and equipment appropriately;

4. Describes the different operations in the jams production, candied products and fruit juices and nectars.

1. Dairy technology: milk, cheese, butter and yogurt production

2. Fruit and vegetable technology: jams production, canning fruit and vegetables, drying, nectars and fruit juices production.

• - Exame escrito - 100.0%

• - Módulo de lacticínios: o1, o2, 70% teste escrito e 30% trabalho de grupo. - 50.0%
• - Módulo de Hortofrutícolas : o3, o4, 100% teste escrito - 50.0%

NAO

PEREIRA, C. D., BOTELHO, G., RODRIGUES, I., FRANCO, J., ESTEVES, V., Manual de Conservação e Transformação de Produtos de Origem Vegetal, Ministério da Agricultura do Desenvolvimento Rural e das Pescas, República de Angola. (2011).

BRITES, A.; SILVA A. O., PEREIRA, C. D., GOMES, D., NORONHA, J., VIEGAS, J., COSTA, L., CONCEIÇÃO. M. A., ALVES, R., CARVALHEIRO, S., DIAS, S., PATRÍCIO, V.Manual de Conservação e Transformação de Produtos de Origem Animal, Ministério da Agricultura do Desenvolvimento Rural e das Pescas, República de Angola. (2011).

ALBAGNAC G., VAROQUAUX P., MONTIGAUD J.C. Tecnologies de transformation des fruits, Edition Tec & Doc, Paris. (2002).

ALFA LAVAL AB. Dairy Handbook, Dairy and Food Engineering, Lund. Sweeden. (s.d.).