Faculdade de Ciências e Tecnologia

Fundamentals of Food Engineering



Academic unit

Faculdade de Ciências e Tecnologia


Departamento de Ciências e Tecnologia da Biomassa



Teacher in charge

Benilde Simões Mendes, Nuno Carlos Lapa dos Santos Nunes

Weekly hours


Total hours


Teaching language



Acquisition of expertise on mass and energy balances in steady and transient state, in processes of food engineering.


Not required

Subject matter

1. Mass balances in food production and transformations processes

2. Gases and vapous in food production

3. Energy balances in food conservation

4. Heat transfer in food

5. Reaction kinetics in food production


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

Theorico-practical classes in classrooms with oral communication of the teaching programme and resolution of problems. Teaching activity supprted by a webpage in Moodle@FCT platform where all the teaching materials are available (slides of classes; solved problems; additional problems; tests).

Evaluation method

3 tests theoretico-practical (TTP1, TTP2 e TTP3);
The final classification (CF) in the subject is calculated in the following way:

CF = 0,30 * TTP1 + 0,35 * TTP2 + 0,35 * TTP3;

Succeeded if CF ≥ 9,50 (in 20);
Not succeeded if CF < 9,50 valores;
Final examination:
For students that:
a) Obtained CF < 9,50 (in 20);
b) Want to improve the final score obtained through the tests;
In the case of the students that do the final examination to get approval in the subject:

CF = Score obtained in the final examination

In the case of the students that do the final examination to improve the score obtained through the tests:
CF = Máx [CFtests; CFfinal examination]