Technological Workshops I

Food chemistry; Food microbiology; General food processing;  Unit operations in food processing

The curricular unit is dividid in 2 modules (dairy technology and Meat technology. Theoretical concepts are applied in pratical classes in laboratory and pilot plant. When possible, students will visit industrial units or will assist to seminars given by industry experts.

The curricular unit envisages presenting a global image of the Food industries processing materials of animal origin, with particular focus on dairy and meat products. By using the pilot plants available, it is possible to apply the theoretical concepts in the production of food products of animal origin. The competences to be acquired can be resumed as: it demonstrates to know the activities related to the processing steps associated to the production of food products of animal origin; It demonstrates to know the theoretical basis of food processing technologies; it is able to construct and analyse production flow charts.

The curricular unit tis divided in two modules: dairy technology and meat technology.

Module 1-Dairy technology

1.1. Global and national view of milk production and manufacture of milk and dairy products;

1.2. Milk as a raw material for the dairy industry; biosynthesis and secretion; physico-chemical composition of milk; nutritional aspects related to milk and milk products: classification of milk; legislation;

1.3. Thermal processing of milk

1.4. Processing steps applied to the fat fraction of milk

1.5. Yoghurt and fermented milks

1.6. Modifications of milk composition: evaporated and condensed milks

1.7. Cheese production

1.8. Laboratory practice on dairy products

1.9. Pratical classes in dairy pilot plant

 Module 2-Meat technology

2.1. Meat technology general concepts

2.2. Meat products (raw/smoked products; fermented products; cooked products; meat emulsions)

2.3. Meat by-products

• - (Teste módulo 1*0,35+Trabalhos práticos módulo 1*0,15+Teste módulo 2*0,25+Trabalhos práticos módulo 2*0,25) - 100.0%

NAO

Anon. Dairy Handbook. Dairy and Food Engineering. Alfa Laval AB: Lund. Sweeden, s.d..

 Nollet L.M.L., Toldrá F. Handbook of Muscle Food Analysis. CRC Press. Boca Raton, 2009.

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

 Tamime, A.Y., Robinson, R.K. Yogur: Ciência y Tecnologia. Ed.Acribia: Zaragoza, 1991.

 Varnan, A., Sutherland, J.P. Carne y Productos Cárnicos. Editorial Acribia: Zaragoza. España, 1995.

 Walstra P., Geurts T.J., Noomen A., Jellema A., van Boekel M.A. Ciencia de la leche y tecnologia de los productos lácteos. Ed. Acribia: Zaragoza, 2001.

 Walstra, P., Jenness, R. Dairy Chemistry and Physics. John Willey: New York, 1984.