Introduction to Food Technology II

Mathematics and Physics.

With regard to energy and mass balances, the lecture is always followed by immediate application in calculations.

The various topics are covered in the food technology consulting bibliography directly by the students, in groups, with a theme for the group, and with guidance from the teacher. Students prepare a presentation on the topic assigned to them.

For contact with the world job, study visits to two food industries will take place.

The objectives are subdivided into (1) Food Technology, in particular the acquisition of general knowledge of food technology, in order to develop a holistic view of the course and of mass and energy balances, (2) Interpersonal skills, in particular the ability to present to peers and the ability to work as a team, and (3) Self-evaluation ability.

Listed below are specific objectives in the form of learning outcomes for each of the competencies:

1. Perform energy and mass balances, including calculations of yields, of technological processes;

2. Identifies the main contents of different topics of food technology.

3. Sets out clearly to their peers the basics of a group of topics in food technology.

4. Works effectively in a group to meet the learning outcomes 2 and 3 while demonstrating ability to plan, divide tasks and establish agreements.

5. Perform self-assessment following four steps (observation, analysis, evaluation and planning).

1. Mass and energy balances in mixing operations.

2. Food technology: general notions and examples of raw materials, processing, production systems, preservation, food safety, packaging, marketing, new product development.

3. Organization of group work and steps in the development of groups.

4. Framework for self-evaluation.  

• - teste - 60.0%
• - apresentação e trabalho de grupo - 30.0%
• - auto e hetero-avaliação - 10.0%

NAO

EVANGELISTA, J.; Tecnologia de Alimentos, Atheneu Editora 2005

TULL, Anita – Food Technology, Oxford Univesity Press, 2002.

LOACKER, G. – Self Assessment at Alverno College , Jossey-Bss, 2000.

SINGH, R.P. and HELDMAN D.R. 2013. Introduction to Food Engineering.Academic Press.