Biochemistry and Food Proccessing
Objectives
Acquisition of knowledge about the key technologies used to manufacture food products. Development of basic skills to articulate scientific knowledge with the food processing industry.
Acquisition of knowledge about the processes associated with major food industries; Development of basic skills for analyzing flowcharts processing.
Development of skills and competencies for the assessment of new technological opportunities in food processing, integrating knowledge gained in this and other courses.
General characterization
Code
10800
Credits
6.0
Responsible teacher
Ana Luísa Almaça da Cruz Fernando, Maria Paula Amaro de Castilho Duarte
Hours
Weekly - 3
Total - 56
Teaching language
Português
Prerequisites
Basic knowledge of food chemistry/biochemistry and quality; engineering fundamentals, principles of food preservation and packaging.
Bibliography
Fellows, P. (2009) Food Processing Technology: Principles and Practice, 3rd Edition, Woodhead Publishing in Food Science and Technology (Ed.), CRC Press (Publs,), 913 pp
Teaching method
Theoretical classes with datashow. Pratical-theoretical classrooms of aplications and case studies.
Evaluation method
Evaluation of theoretical: 2 individual mini-tests (MT), MT_1 (35% of the final grade); MT_2 (35% of the final grade);
Evaluation of the laboratory component: presentation and discussion of one group work with a weight of 30% of the final grade.
Final rating: 0.35 * Mini-test1 +0.23 Mini-test2 +0.3 * work
Approval with a minimum score of 9.5 (scale of 20).
students who do not pass their continuous assessment examination may go to the final exam. Classification in this case equals: 0.7 * exam note * +0.3*work
Approval with a minimum score of 9.5 (scale of 20).
Subject matter
Identification of the main technologies used to manufacture food products.
Identification of processes associated with major food industries; flowcharts of processing.
Evaluation of new technological opportunities in food processing. Development of new products. Quality Tools.
Olive oil and vegetable oils, margarines; dairy; Canned vegetables and juices, nectars and other products derived from fruits; meat and fish products and derivates; alcoholic beverages (wine, beer); Bakery and cereal products.