Food Industries
Objectives
Acquisition of knowledge about the key technologies used to manufacture food products. Development of basic skills to articulate scientific knowledge with the food processing industry.
Acquisition of knowledge about the processes associated with major food industries; Development of basic skills for analyzing flowcharts processing.
Development of skills and competencies for the assessment of new technological opportunities in food processing, integrating knowledge gained in this and other courses.
Acquisition of knowledge about quality tools.
General characterization
Code
10760
Credits
6.0
Responsible teacher
Ana Luísa Almaça da Cruz Fernando, Maria Paula Amaro de Castilho Duarte
Hours
Weekly - 4
Total - 56
Teaching language
Português
Prerequisites
Basic knowledge of food chemistry/biochemistry and quality; engineering fundamentals, principles of food preservation and packaging.
Bibliography
Fellows, P. (2009) Food Processing Technology: Principles and Practice, 3rd Edition, Woodhead Publishing in Food Science and Technology (Ed.), CRC Press (Publs,), 913 pp
Teaching method
The methodology will include theoretical and theoretical-practical classes, in classroom. The main concepts, approaches and techniques are explained in the theoretical lectures. The lecture starts with a summary of the subjects exposed in the previous lecture, followed by the explanation of subjects planned for that day, stimulating as much as possible the students’ participation The theoretical lectures take place with a presentation of the subject, followed by practical examples to achieve a better understanding of theoretical concepts.
TP classes are comprised different components:
1) Presentation of case-studies and problem-solving sessions applying the concepts presented in the theoretical classes
2) Presentation of quality tools and practical application exercises
3) Presentation and discussion of students'' work on the manufacturing process of a food product, highlighting the application of specific technologies and the valorisation of co-products. This work contributes to the development of critical thinking and reflective spirit, as well as teamwork. The presentation and discussion of the work allows students to improve their communication and discussion skills on scientific topics, also enabling a better understanding of the strengths and weaknesses of their work.
4) Whenever possible (depending on the availability of the industries), visits to food industries will also be scheduled so that students can verify the concepts learned in the field.
Evaluation method
Practical component: Presentation and discussion of one teamwork (grade of 20 values).
Evaluation of theoretical component: 2 Tests (each one 35% to the final grade).
Final classification: 70% of the classification obtained in theoretical component (tests or final exam) and 30% of the classification obtain in practical component. Succeed with a minimum mark 9.5 values (grade of 20 values).
-Improvement of the classification requires a registration in the schedule examination period. The classification of the practical component cannot be improved and follows in the next year.
Subject matter
1. Identification of the main food processing technologies. Effect of processing on food characteristics and process control methodologies.
2. Food Additives: Classification, functions and applications.
3. Identification of processes associated with different food industries; Analysis of processing flowcharts for cereals and cereal-derived products, vegetables and derived products, meat products, vegetable fats, dairy products, alcoholic beverages and coffee.
4. Quality Tools and Statistical Process Control
Programs
Programs where the course is taught: