Fundamentals of Food Engineering

Objectives

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

General characterization

Code

10753

Credits

3.0

Responsible teacher

Nuno Carlos Lapa dos Santos Nunes

Hours

Weekly - 2

Total - 34

Teaching language

Português

Prerequisites

Not required

Bibliography

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).

If there are ERASMUS students enrolled who do not speak Portuguese, the classes will be taught in English.

Evaluation method

Tests:

2 tests theoretical-practical (TTP1 and TTP2);

The final score (CF) in the course is calculated as follows:

CF = 0,50 * TTP1 + 0,50 * TTP2

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 case of the students that do the final examination to get approval in the subject:

CF = Score obtained in the final examination

In case of the students that do the final examination to improve the score obtained through the tests:

CF = Max [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

Programs where the course is taught:

Food Technology and Safety