Technologies for Production and Food Processing
Objectives
At the end of this course the student will have acquired knowledge, skills and powers to:
1- At the technological level, develop interpretation and analysis capabilities and acquire skills in the production and agro-industrial processing.
2- At the production level, understand and develop technical itineraries, considering the operational plans of agricultural enterprises.
3- At the processing level, understand the articulation of the different unit operations related to food, continuous and discontinuous, applying fundamental concepts and methodologies in the agro-industrial.
4- Articulate and develop technological procedures for the development of new food products.
General characterization
Code
11864
Credits
9.0
Responsible teacher
Fernando José Cebola Lidon
Hours
Weekly - 6
Total - 84
Teaching language
Português
Prerequisites
Technical / scientific knowledge of unit operations with application in the agro-industrial sector.
Bibliography
- Lidon, F., Silvestre, M. M. (2007). Industrias Alimentares – Aditivos e Tecnologias. Escolar Editora. ISBN: 978-972-592-203-3.
- Lidon, F., Silvestre, M. M. (2008). Conservação de Alimentos – Princípios e Metodologias. Escolar Editora. ISBN: 978-972-592-227-9.
- Da Silva, C. A., Baker, D., Shepherd, A. W., Jenane, C. & Miranda-da-Cruz, S. (Ed). 2009. Agro-industries for Development, CABI Publishers, 278 pg., ISBN: 978-1-84593-576-4
- Saravacos, G. D., Maroulis, Z. B., (2011). Food Process Engineering Operations (Contemporary Food Engineering). CRC Press. ISBN: 13: 978-1420083538.
- Basch, G., Kassam, A., González-Sánchez, E. J. & Streit, B. 2012. Making sustainable agriculture real in CAP 2020. The role of conservation agriculture. The European Conservation Agriculture Federation (ECAF), Brussels, 48 pg., ISBN: 978-84-615-8106-1
Teaching method
Teaching, supported by the use of multimedia projections and methods of e-learning (Moodle program) will include theoretical, theoretical-practical and practice classes.
Evaluation method
Assessment: Elaboration and oral presentation of a research project at the level of production and agro-industrial processing, based on literature and technical support in food industriesApproval requires a minimum score of 9.5 (scale of 20 values).
Subject matter
1º-Food production: The environment and culture; Growth, development and eco-physiological monitoring of crops; Agro-forestry systems Planning farm and precision agriculture.
2º-Industrial raw material: definition and characterization of types; Technical transport, reception and storage; Quality control - consumer protection, product and producer; product life-cycle management; applicable legislation.
3º-Processing and food preservation: size reduction operations, mixing and separation of raw materials; Direct and indirect heating systems in continuous and discontinuous; Refrigeration and freezing; Humidity control using lyophilization, atomization, hot surface contact, evaporation, smoking and osmotic dehydration; electromagnetic radiation, extraction, pumping, distillation, crystallization, extrusion, packaging and storage, pneumatic transport; controlled and modified atmospheres; Emerging technologies - processing by high pressure; Surface treatments and edible coatings, micro and nano-encapsulation and controlled release; conservation by employing enzymes and other peptide inhibitors of microbial growth; conservation ozone employment. Classification, identification, characteristics and processing of main food agro-industries
4º-Development of new products. Functional foods. Food ingredients, nutraceuticals and food additives. Benefits and risks. Legislation applied to the development of new food products. Product certification. Case studies.