Fundamentals on Food Engineering
Objectives
Acquisition of knowledge and skills in:
a) Mass balances in food processing;
b) Basic unit operations in food engineering;
c) Gases and vapors;
d) Energy transfer and energy balances in food;
e) Reaction kinetics in the food sector;
f) Sustainability in the food sector.
General characterization
Code
10753
Credits
3.0
Responsible teacher
Nuno Carlos Lapa dos Santos Nunes
Hours
Weekly - 2
Total - 34
Teaching language
Português
Prerequisites
Not required.
Bibliography
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
TP classes are taught in a classroom setting with oral presentations of the course content and the resolution of theoretical-practical problems, either in teams or individually.
The teaching is supported by a webpage on the Moodle@FCT platform for asynchronous learning, where all teaching materials, activities, and tests can be found (lecture slides, solved problems, additional problems, tests, and videos, among other content).
The classes are conducted in English in case ERASMUS students who do not speak Portuguese are enrolled.
Evaluation method
+ Attendance in the TLQV Course:
A minimum attendance of 2/3 of the TP classes is required.
+ Continuous Assessment through Tests:
2 theoretical-practical tests (TTP1 and TTP2);
Optional assignments may also be completed during the course. If the final grade (CF) is ≥ 9.50 points (out of 20 points), the grades from these assignments (TO) will be added to the final grade.
+ Final Grade, Passing, and Failing in Continuous Assessment:
The final grade (CF) for the course is calculated as follows:
CF = 0.50 * TTP1 + 0.50 * TTP2
Pass: If CF ≥ 9.50 points (out of 20 points);
Fail: If CF < 9.50 points (out of 20 points).
If the student passes, the grade from any successfully completed optional assignments will be added to the final grade:
Adjusted CF = CF + TO
+ Appealing Exam:
Available only to students who:
a) Have met the attendance requirements;
b) Have obtained a CF < 9.50;
c) Wish to improve their final grade obtained through the Continuous Assessment.
For students taking the appealing exam to pass:
Adjusted CF = Grade obtained in the appealing exam + TO
For students taking the appealing exam to improve their final grade:
Adjusted CF = Max [CF from tests; CF from final exam] + TO
Subject matter
1. Mass balances in food production and transformation processes.
2. Gases and vapors in food production.
3. Energy balances in food conservation.
4. Heat transfer in food.
5. Reaction kinetics in food production.
6. Sustainability in the food sector.
Programs
Programs where the course is taught: