Curricular Unit:Code:
Food Technology1080TALI
3UndergraduateNutrition Sciences5 ects
Learning Period:Language of Instruction:Total Hours:
Spring SemesterPortuguese/English65
Learning Outcomes of the Curricular Unit:
This Curricular Unit (UC) aims to provide students with additional technical information in the fields of food industry, nutrition and food preservation techniques. Different unit operations are addressed, namely in the planning of food processing equipment, control of industrial process conditions which interfere with rheological, organoleptic and nutritional characteristics. Food conservation and / or production processes are cited by: application or removal of heat; water removal; modified/controlled atmosphere packaging. In an logic of integration and articulation of the different types of knowledge, explanatory videos will be provided on the different industrial processes applied to different food matrices (raw material to final product).
1. Introduction. 2. Degradation / alteration kinetics of physical, chemical and microbiological characteristics in food. 3. Thermal and non-thermal processes. 3.1. Industrial processing by application of heat (Bleaching, Pasteurization, Sterilization, Water removal, Drying, Frying, Roasting). 3.2. Heat removal processes (Refrigeration, Freezing, Ultra-freezing, Lyophilization). 3.3. Non-thermal processes (Salting, Smoking, Additives and Fermentation) 3.4. Effects of each unit operations on food: Microbiological aspects. Nutritional aspects. Sensory aspects (covered in items 3.1., 3.2. and 3.3.). 3.5. Modified and controlled atmosphere packaging. 4. Steps in processing of different food groups. Note: point 4 will be taught simultaneously with point 3 (exemplifying several industrial processes).The practical component includes practical laboratory work within the scope of the theoretical program.
Demonstration of the Syllabus Coherence with the Curricular Unit's Objectives:
The programmatic contents address the unitary techniques of food processing. It is part of the student's main learning objectives, so that the student develops autonomy and critical capacity in the knowledge of all foods. The student must be able to identify the main consequences of the several methods of food processing on the sensory, nutritional and chemical characteristics in foods.
Teaching Methodologies (Including Evaluation):
Theoretical explanatory classes, presence and / or distance, using digital support, exhibition slides, bibliography and relevant scientific articles in the area where the UC is inserted. Classes laboratorial practices, whose practical work underlie the theoretical syllabus.
Theoretical Component (60% - 3 ECTS): 2 theoretical written tests in a distance learning system (24% + 36%). Practical-Laboratory Component (40% - 2 ECTS): two written works (individual:20% + group:20%). This assessment regime is part of a mixed education regime: face-to-face and distance learning.
Demonstration of the Coherence between the Teaching Methodologies and the Learning Outcomes:
The teaching methodologies are theoretical classes by using in digital format, based on a thorough and specific bibliography. In these classes students may acquire all necessary knowledge integrated within the discipline, promoting greater aptitude in the field of food engineering. The practical component is laboratory and theoretical-practical types, where the work carried out (in laboratory or exhibition) are related with the theoretical component. This component is intended that the students acquire knowledge of handling in the laboratory validated analytical techniques for analysis of food, critical spirit and scientific independence.
[1] Fellows P.; Food processing technology. ISBN: 978-1-85573-533-0
[2] Ranken M.D. 340; Food industries manual. ISBN: 0-7514-0404-7
[3] Figueiredo, P.; Indústrias Agro-Alimentares. Lisboa. 2001
[4] Heldman Dennis R.; Principles of food processing. ISBN: 0-8342-1269-2
Lecturer (* Responsible):
Ana Cristina Vinha (