Agroindustrial Technologies I
Objectives
At the end of this curricular unit the student will have acquired the knowledge, skills and competences that will allow him to: 1-Know the properties of food raw materials, to develop skills in interpretation and analysis and acquire skills for, at a technological level, integrate teams linked to agro-industrial production. 2-Understand the articulation of different agro-industrial production systems, mastering fundamental concepts and methodologies. 3-Apply concepts and techniques, with the use of calculation methodologies, to interpret and execute in an alternative unitary operations linked to agro-industrial production. 4-Collaborate in the characterization and development of technological procedures for optimization of industrial continuous and discontinuous systems.
General characterization
Code
13195
Credits
9.0
Responsible teacher
Fernando José Cebola Lidon
Hours
Weekly - Available soon
Total - 84
Teaching language
Português
Prerequisites
Basic knowledge of biology, biochemistry and chemistry
Bibliography
- Kozai, T. et al. (2015) Plant Factory: An Indoor Vertical Farming System for Efficient Quality Food Production. 1st Edition, Academic Press. - Lengnick, L. (2015). Resilient Agriculture: Cultivating Food Systems for a Changing Climate. 1st Edition Edition, New Society Publishers - Lidon, F., Silvestre, M. M. (2008). Conservação de Alimentos – Princípios e Metodologias. Escolar Editora. ISBN: 978-972-592-227-9. - Lidon, F., Silvestre, M. M. (2007). Industrias Alimentares –Aditivos e Tecnologias.Escolar Editora. ISBN: 978- 972-592-203-3. - Andersen, A. B (2000). Science in Agriculture: Advanced Methods for Sustainable Farming. Second Edition, Acres USA Publishers
Teaching method
The teaching, supported by the use of multimedia projections and e-learning methods (using the Moodle program), will include theoretical, theoretical-practical and practical classes based on the teaching of concepts and its application.
Evaluation method
Continuous assessment in the 2 components: theoretical (2 individual mini-tests - each with 30% in the final classification) and theoretical-practical: (oral presentation and presentation of a project for framing agro-industrial technologies linked to food production, based on bibliography - 40% final classification). Final classification: (0.30 * Mini-Test1) + (0.30 * Mini-Test2) + (0.40 * draft). Approval requires a minimum grade of 9.5 values (20-point scale) in each component (theoretical and theoretical-practical) Students who do not pass the continuous assessment may take the exam. Classification equal to: 0,6 * exam classification + 0,4 * classification of the project component. Approval with a minimum classification of 9.5.
Subject matter
Socio-economic importance of agro-industry at a national and international context. Plant production systems: traditional; integrated protection; organic farming; quality requirements for horticultural and fruit trees; main legislation. Technology of cereals: Types and production; physical structure and composition; storage, drying and Anexo A – Ficha da unidade curricular – 2012/13 Pág.3 - 4 processing (rice, barley, corn and wheat). Horticultural technology: general properties (chemical composition and nutritional aspects); harvesting and storage, storage, cold, ethylene and controlled atmospheres. Meat technology: muscle structure and composition; factors that affect the quality of the meat; transformation of muscle into flesh; refrigeration and freezing. Milk technology: composition; the notion of milk secretion and pre-milking quality control; milking, processing and preservation. Fish technology: species of commercial interest; fishing and aquaculture; degradation of fish; conservation