Introduction to Food Technology

Not applicable

Oral exposure and practical exercises.
Practical laboratory classes and production in technological manufactory
Practical work groups with presentation in the classroom

Acquire general knowledge in order to develop a holistic view of the area of Food Technology. Develop interpersonal skills, namely the ability to present to peers and the ability to work as a team. Develop self-assessment skills.
The following aspects constitute specific objectives in the form of learning outcomes for each of the competences:
1. Identify the main contents of the different topics of food technology.
2. Perform autonomously and describe the basic principles of a diversity of unitary operations on a pilot or laboratory scale.
3. Clearly explain the basic concepts of a set of food technology topics to your colleagues.
4. Work efficiently in a group to achieve the learning outcomes 1, 2 and 3 while demonstrating the ability to plan, divide tasks and make agreements.
5. Carry out self-assessment following four steps (observation, analysis, evaluation and planning).

1. Food technology: general notions and examples of raw materials, processing, production systems, food preservationb, food safety, packaging, marketing and new product development
2. Unit operations: scalding, sterilization and pasteurization, concentration, drying by hot air and freeze drying
refrigeration and freezing.  Sedimentation, filtration and centrifugation. 
Extraction and distillation. Novel food preservation technologies

NAO

Evangelista, J. (1992) Tecnologia de Alimentos. Rio de Janeiro: Atheneu Editora.
Tull, A. (1998) Food Technology. Oxford: Oxford University Press.
Roux, J. L. (1994) Conserver les aliments : comparaison des méthodes et des technologies. Éditions Tec et Doc /Lavoisier.
Earl, R. L. (1983) Unit Operations in Food Processing. New York: Pergamon Press.
Singh, R.P., Heldman D.R. (1984) Introduction to Food Engineering. New York: Academic Press.
Foust, A.S., Wenzel, L.A., Clump, C.W., Maus, L., Andersen, L.B. (1982) Princípio das Operações Unitárias. Rio de Janeiro: Guanabara Dois.
Casp, A., Abril, J. (1999) Procesos de conservación de alimentos. Madrid: Coedición A. Madrid. Vicente, Ediciones y Ediciones Mundi-Prensa.