Faculdade de Ciências e Tecnologia

Food Industries

Code

10760

Academic unit

Faculdade de Ciências e Tecnologia

Department

Departamento de Ciências e Tecnologia da Biomassa

Credits

6.0

Teacher in charge

Benilde Simões Mendes, Maria Paula Amaro de Castilho Duarte

Weekly hours

5

Total hours

70

Teaching language

Português

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.

Prerequisites

Basic knowledge of food chemistry/biochemistry and quality; engineering fundamentals, principles of food preservation and packaging.

Subject matter

Identification of the main technologies used to manufacture food products.

Identification of processes associated with major food industries;  flowcharts of processing.

Evaluation of new technological opportunities in food processing. Development of new products. Quality Tools.

Olive oil and vegetable oils, margarines; dairy; Canned vegetables and juices, nectars and other products derived from fruits; meat and fish products and derivates; alcoholic beverages (wine, beer); Bakery and cereal products.

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

Theoretical classrooms with datashow. Pratical-theoretical classrooms of aplications and case studies. Food industries visits

Evaluation method

Continuous assessment:

Evaluation of theoretical: 2 individual mini-tests (MT), MT_1 (35% of the final grade); MT_2 (35% of the final grade);

Evaluation of the laboratory component: presentation and discussion of one group work with a weight of 30% of the final grade.

Final rating: 0.35 * Mini-test1 +0.23 Mini-test2  +0.3 * work

Approval with a minimum score of 9.5 (scale of 20).

students who do not pass their continuous assessment examination may go to the final exam. Classification in this case equals: 0.7 * exam note * +0.3*work

Approval with a minimum score of 9.5 (scale of 20).
 
Students who wish to improve the mark in this discipline will have to register for exam. The note of the practical component is not likely to be improved

Courses