Project

This course intends to integrate the learning and knowledge taught throughout the BSc.

Activities will be developed by groups of not more than 5 students. In the first phase it is discussed the product to be developed and its specifications. Than, groups of students are allocated to a tutor with expertise in the area which will help the group in the planning of the product and of the production unit. Finally the group will use the pilot plant to apply the defined process and evaluate processing conditions. Safety aspects, GMP and HACCP are also considered and submitted to the appreciation of a specialist.

This curricular unit contributes to the integration of all the C.U. of the study cycle and envisages specifically to deepen and to develop the role of the food technologist in the processes of food production and comercialization.
The student will: (1) compare methodologies for the conception of food processing systems using appropriate techniques and vocabulary; (2) analyse and solve problems related to the installation of food processing units and systems; (3) analyse costs for particular processing options (4) analyse and formulate solutions for safety and environmental management of particular transforming activities; (5) present a proposal for the production of a particular food product.

General information: the basic concepts for the development of food facilities and products are presented initially. In sequence it is defined a strategy for the development of a particular food product by each working group, taking in attention market studies simulation, process optimization and the legal framework.
Project development: task developed by groups of students centered in the development of a plan for the facilities and processes for the production of a particular food product. Each group will also use the pilot plant to put in practice the operations related to the production of the target product.

• - Defesa oral - 50.0%
• - Componente escrita - 50.0%

• - Avaliação do desempenho individual ao longo do semestre - 40.0%
• - Apresentação e defesa do relatório do projeto - 60.0%

NAO

Aguado J. Ed. et al. Ingeniería de la Industria Alimentaria. Vols: I, II, III. Editorial Sintesis, 1999.

Heinz. principles and Practices for the Safe Processing of Foods. Shapton D.A., Shapton N. Eds. Butterworth Heinmam, 1991.

Prandl O. Tecnologia y Higiene de la Carne. Ed. Acribia: Zaragoza,1994.

Storm D.R. Winery Utilities. Chapman & hall. New York, 1997.

Arthey D and Ashurst. Fruit Processing. Marcel Dekker, London, 1996.

Moss K. Heating and Water Services Design in Buildings. 2nd. Ed. Spon Press. London, 2003

Mattsson B, Sonesson U. Environmentally Friendly Food Processing. CRC Press. Boca Raton, 2003.

Singh RP and Heldman DR. Introduction to Food Engineering. Academic Press. USA, 1984.

Moskowitz H.R., Porretta S. Silcher M. Concept Research in Food Product Design and Development. Blacwell. Oxford, 2003.

Arthey, D. e Dennis, C. Procesado de hortalizas. Ed. Acribia: Zaragoza,1991