Fundamentals of Food Engineering


Acquisition of expertise on mass and energy balances in steady and transient state, in processes of food engineering.

General characterization





Responsible teacher

Ana Luísa Almaça da Cruz Fernando, Nuno Carlos Lapa dos Santos Nunes


Weekly - 3

Total - 42

Teaching language



Not required


Main book

Romeo Toledo (1999) Fundamentals of food process engineering. 3rd edition, Food Science Text Series, Springer, 579 pp. (ISBN 0-387-29019-2)

Secondary book

Pauline Doran (1999) Bioprocess engineering principles. Academic Press, 439 pp. (ISBN 0-12-220856-0)

Teaching material available in the course website at Moodle@FCT


Teaching method

Theorico-practical classes in classrooms with oral communication of the teaching programme and resolution of problems. Teaching activity supprted by a webpage in Moodle@FCT platform where all the teaching materials are available (slides of classes; solved problems; additional problems; tests).

Evaluation method

3 tests theoretico-practical (TTP1, TTP2 e TTP3);
The final classification (CF) in the subject is calculated in the following way:

CF = 0,30 * TTP1 + 0,35 * TTP2 + 0,35 * TTP3;

Succeeded if CF ≥ 9,50 (in 20);
Not succeeded if CF < 9,50 valores;
Final examination:
For students that:
a) Obtained CF < 9,50 (in 20);
b) Want to improve the final score obtained through the tests;
In the case of the students that do the final examination to get approval in the subject:

CF = Score obtained in the final examination

In the case of the students that do the final examination to improve the score obtained through the tests:
CF = Máx [CFtests; CFfinal examination]

Subject matter

1. Mass balances in food production and transformations processes

2. Gases and vapous in food production

3. Energy balances in food conservation

4. Heat transfer in food

5. Reaction kinetics in food production


Programs where the course is taught: