Food Raw Materials
At the end of this course the student will have acquired knowledge, skills and powers to understand the importance of food raw materials and the need to have the necessary knowledge of principles and practices of food hygiene in order to assess any possible risks and take the necessary steps to correct the deficiencies. The student will be able to assess the quality of food raw materials, as well as the more common foodstuffs, according to standards and legislation, in order to the production to human and animal consumption and ensuring food safety and quality. It is also intended that the student acquires bases to be able to coordinate the development of production processes for safe food in the professional field. The sudent will know the great diversity of food raw materials, their different ways of obtaining, their industrialization processes and quality control.
Maria Fernanda Guedes Pessoa
Weekly - 6
Total - 56
Basic expertise of biology, chemistry and biochemistry.
Ayala-Zavala, J.F., V. Vega-Vega, C. Rosas-Domínguez, H. Palafox-Carlos, J.A. Villa-Rodriguez, Md. W. Siddiqui, J.E. Dávila-Aviña e G.A. González-Aguilar (2011). Agro-industrial potential of exotic fruit byproducts as a source of food aditives.Food Research International, 44:1866-1874.
Bhandari, B. (2012). Food Materials Science and Engineering. Wiley-Blackwell.
Campbell-Platt, G. (Ed.) (2009). Food Science and Technology. Wiley-Blackwell.
Hossain, S. M. e M. A-A-M. Chowdhury. (2012). Development of Raw Materials Specification in Food Industry: an overall idea to ensure food safety and its quality in food manufacturing company. LAP LAMBERT Academic Publishing, p 120.
Lidon, F. e M.M. Silvestre (2007). Indústrias Alimentares – Aditivos e Tecnologia. Escolar Editora, p 359.
Lectures in classroom with data-show and / or e-learning (use of Moodle). TP - analysis and interpretation of case studies and problem solving. P classes accounted for guided visits to companies. Continuous Av. Based on T and TP. Final standings (CF) = 60% T + 40% TP. The approval with minimum score of 9.5 (scale of 20 values) in each component (T and TP). For those who will take a pass in continuous assessment: CF = 0.6 * + notaexame 0,4TP. Approval with a minimum grade of 9.5 (range 20 values).
Projects / work - exercises in practical classes, research on the issues to be addressed and further preparation of reports of work performed. There will be access to all the literature on the issues and required to perform the work requested materials. Complements to training with personal attention (tutorial classes), to answer questions and guide the student in learning.
Continuous assessment in two parts: theoretical and theoretical-practical
Theoretical: 2 individual Mini-tests - each with 30% of the final grade)
Theoretical-practical: Realization and presentation of a research project, based on literature and technical support in the food sector industries - 40% final grade.
Mandatory to 80% of the lectures invited to the theoretical-practical component.
Final Rating: (0.30 * Mini-Test1) + (0.30 * Mini-Test2) + (0.40 * Research work). Approval requires a minimum score of 9.5 (scale of 20 values) in each component (theoretical-practical and theoretical)
Students without approval on continuous assessment may sit the examination. Rating equal to 0.6 * rating exam + 0.4 * rating of the theoretical and practical component. Approval with a minimum grade of 9.5.
1. Raw materials: concept, parameters and quality control, inspection and health inspection. 2. Vegetable raw materials: Collection and treatment of seeds; planting, crops, fertilizers, growth hormones; hormones maturation; diseases, pests, weeds, crop. 3. Raw starch, beet and oilseeds: nature and origins. 4. Vegetables: quality control; industrialization; seasonality; processing. 5. Fruits: anatomical structure, physical and chemical characteristics; ripening quality; industrialization. 6. Raw materials stimulants: coffee and cocoa. 7. Animal raw materials: classification; meat and meat products; inspection; ante-mortemand post-mortem; dairy products, eggs and egg products. 8. Fish: Classification and species; fish as raw material; marketing; supervision. 9. Waste and byproducts. 10. Hazard Analysis and Risk.
Programs where the course is taught: