Food Raw Materials
Objectives
At the end of this course the student will have acquired knowledge, skills and powers to understand the importance of food raw materials and the need to have the necessary knowledge of principles and practices of food hygiene in order to assess any possible risks and take the necessary steps to correct the deficiencies. The student will be able to assess the quality of food raw materials, as well as the more common foodstuffs, according to standards and legislation, in order to the production to human and animal consumption and ensuring food safety and quality. It is also intended that the student acquires bases to be able to coordinate the development of production processes for safe food in the professional field. The sudent will know the great diversity of food raw materials, their different ways of obtaining, their industrialization processes and quality control.
General characterization
Code
11370
Credits
6.0
Responsible teacher
Cláudia Campos Pessoa, Maria Manuela Abreu da Silva
Hours
Weekly - 6
Total - 84
Teaching language
Português
Prerequisites
Basic expertise of biology, chemistry and biochemistry.
Bibliography
Ayala-Zavala, J.F.,V.Vega-Vega,C.Rosas-Domínguez,H.Palafox-Carlos,J.A.Villa-Rodriguez,Md.W.Siddiqui,J.E.Dávila-Aviña,G.A.González-Aguilar (2011).Agro-industrial potential of exotic fruit byproducts as a source of food aditives.Food Research International,44:1866-1874.
Bhandari,B.,Y.Roos(2012).Food Materials Science and Engineering.Wiley-Blackwell.[ISBN:9781405199223].
Campbell-Platt,G.(Ed.)(2017).Food Science and Technology.JohnWiley&SonsInc.[ISBN:9780470673423].
Hossain, S. M. e M. A-A-M. Chowdhury. (2012). Development of Raw Materials Specification in Food Industry: an overall idea to ensure food safety and its quality in food manufacturing company.LAP LAMBERTAcademicPublishing.
Sharma, S.D., Bhagat, A.R., Parisi, S. (2019). Raw Material Scarcity and Overproduction in the Food Industry. Springer Briefs in Molecular Science - Chemistry of Foods. [ISBN-978-3030146504].
Teaching method
T classes in a classroom with data-show and/or via e-learning (using Moodle). TP - analysis and interpretation of case studies and resolution of exercises, with a view to developing projects. P classes are laboratory classes and occasional guided visits to companies. Ave. continuous, based on T and TP. Final classification (CF)=60%T+40%TP. Passing with a minimum grade of 9.5 (20-point scale) in each component (T and TP). There will be an exam for those who do not pass the continuous assessment: CF=0.6*exam grade + 0.4 TP. Approval with a minimum grade of 9.5 (20-point scale).
Projects/works - exercises in TP classes, research on the subjects to be covered and preparation of projects/works developed, based on data obtained in P/PL classes. There will be access to the entire bibliography on the subjects and materials necessary to carry out the requested work. The training is complemented with personalized attention (tutorial classes), to clarify doubts and guide the student in learning.
Evaluation method
Continuous assessment in 2 components: Theoretical and Theoretical-practical.
Theoretical (2 individual Mini-Tests - each with 30% in the final classification);
Theoretical-practical: Carrying out and presenting a project/research work based on bibliography, in TP classes, and Laboratory Practices - 40% final classification.
It is mandatory to attend 80% of the lectures invited to the theoretical-practical component.
Final grade: (0.30*Mini-Test1) + (0.30*Mini-Test2) + (0.40* Project). Approval requires a minimum grade of 9.5 points (20-point scale) in each component (theoretical and theoretical-practical).
Students without passing the continuous assessment will be able to take the exam: Final grade equal to: 0.6*exam grade + 0.4*theoretical-practical component grade (Project). Approval with a minimum rating of 9.5 points.
Subject matter
1. Raw materials: concept, parameters and quality control, inspection and health inspection. 2. Vegetable raw materials: Collection and treatment of seeds; planting, crops, fertilizers, growth hormones; hormones maturation; diseases, pests, weeds, crop. 3. Raw starch, beet and oilseeds: nature and origins. 4. Vegetables: quality control; industrialization; seasonality; processing. 5. Fruits: anatomical structure, physical and chemical characteristics; ripening quality; industrialization. 6. Raw materials stimulants: coffee and cocoa. 7. Animal raw materials: classification; meat and meat products; inspection; ante-mortemand post-mortem; dairy products, eggs and egg products. 8. Fish: Classification and species; fish as raw material; marketing; supervision. 9. Waste and byproducts. 10. Hazard Analysis and Risk.
Programs
Programs where the course is taught: