Agroindustrial Technologies II
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, develop skills in interpretation and analysis and acquire skills, at a technological level, to integrate teams linked to agro-industrial transformation.
2- Understand the articulation of different agro-industrial transformation systems, mastering fundamental concepts and methodologies.
3- Apply concepts and techniques, with the use of calculation methodologies, to interpret and execute unitary operations linked to agro-industrial transformation.
Collaborate in the characterization and development of technological procedures for optimization of continuous and discontinuous industrial systems.
General characterization
Code
13200
Credits
6.0
Responsible teacher
Fernando José Cebola Lidon, Maria Manuela Abreu da Silva
Hours
Weekly - Available soon
Total - 84
Teaching language
Português
Prerequisites
Basic knowledge of agroindustrial systems
Bibliography
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.
- Caldwell, D. G. (2013). Robotics and automation in the food industry: Current and future technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition). Woodhead Publishing. ISBN: 13: 978-1845698010.
- Platt, G. C. (2009).Food Science and Technology. Wiley-Blackwell. ISBN: 13: 978-0632064212.
- Ketarpull, L. (2013).Food Processing and Preservation. Daya Publishing House - A division of - Astral International.
ASIN: B00C6BFH9U.
- Simpson, B. K., Nolet, L. M. L., Toldr, F., Benjakul, S., PaliyathG., Hui, Y. H. (2012).Food Biochemistry and Food Processing. Wiley-Blackwell. ISBN: 13: 978-0813808741.
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 related to food processing, 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
Agro-food processing: reception, choice, classification, mixing, reduction of dimensions; packaging products (types); heat treatment (sterilization, pasteurization, refrigeration and freezing); food dehydration (drying and freeze drying); ionizing radiation, UV-visible, infrared and microwave; food additives (general classification, types and applications); technologies. Processing technologies: cereals (baking and extrusion products); horticultural products (minimally processed, frozen, dehydrated, fermented, canned, juices, nectars); olive oil, oils and margarines (production, storage, preservation, packaging, quality); wine (white and red winemaking, clarification, stabilization, maturation and aging) and fortified drinks; meat and meat products (sausages, pates, ham, ham); milk and milk products (cheese, butter, curd); fish and derivatives.