Fundamentals of Food Engineering


Acquisition of knowledge and skills in mass balances in food transformation processes, basic unit processes in food engineering, gases and vapors, energy transfer and energy balances in food and kinetics of chemical reactions in the food area.

General characterization





Responsible teacher

Nuno Carlos Lapa dos Santos Nunes


Weekly - 2

Total - 34

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

The theoretical-practical classes are taught in classrooms based on oral communication of the teaching program and resolution of problems. The teaching activity is supported by a webpage on the 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 theoretical-practical tests (TTP1 and TTP2);

The final classification (CF) in the course is calculated as follows:
CF = 0.50 * TTP1 + 0.50 * TTP2

Approval in the course: if CF ≥ 9.50 values;

Failure: if CF < 9.50 values.

+ Appeal Exam:

Only for students who:
a) Obtained a CF < 9.50 values;
b) Intend to improve the final classification obtained through the tests;

In the case of students who take the appeal exam to obtain approval:
CF = Classification obtained in the appeal exam

In the case of students who take the appeal exam to improve their final classification:

CF = Max [CFtests; Final exam]

Subject matter

1. Mass balances in food production and transformation processes.

2. Gases and vapours 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: