Faculdade de Ciências e Tecnologia

Unitary Operations for Agro-Industry



Academic unit

Faculdade de Ciências e Tecnologia


Departamento de Ciências da Terra



Teacher in charge

Fernando José Cebola Lidon, Maria Fernanda Guedes Pessoa

Weekly hours


Total hours


Teaching language



At the end of this course the student will have acquired knowledge, skills and powers to:

1-Knowing the properties of raw food materials, develop skills of interpretation and analysis, and acquire competences for, a technological level, processing and developing new food products.

2-Understand the interaction between the different unitary operations related to food, mastering fundamental concepts and methodologies in agro-industrial sector.

3-Apply concepts and techniques, using the application of calculation methods, to interpret and execute alternative thermal enforcement operations, Aw control and electromagnetic radiation.

4-Characterize and develop technological procedures to optimize continuous and discontinuous industrial systems.


The students must have basic knowledge about chemistry, physics, biochemistry and physiology.

Subject matter

Industrial raw materials (production, transportation, receipt and storage). Size reduction operations, mixing and separation (centrifugation, filtration, reverse osmosis).

Operations dealing with application of heat: indirect heating systems (blanching, pasteurization systems in continuous and discontinuous, commercial sterilization - packaged and unpackaged food systems in continuous and discontinuous), direct heating systems.

Application operations dealing with low temperatures: refrigeration and freezing.

Humidity control operations: natural or heated air, lyophilization, spray drying, hot surface contact, evaporation (with natural circulation and forced heat conversion), smoking and osmotic dehydration.

Operations by electromagnetic radiation, extraction, pumping, distillation, crystallization, extrusion, packaging (metal, glass and plastic) and storage pneumatic transport (dilute and dense phase).


- Lidon, F., Silvestre, M. M. (2008). Conservação de Alimentos – Princípios e Metodologias. Escolar Editora. ISBN: 978-972-592-227-9.
- Ninemeier, J. D. (2009). Planning and Control for Food and Beverage Operations. Educational Institute of the American Hotel Motel Assoc. 13: 978-0866123396.
- Leach, K. (2010).Food Industry Operations Control And Management. Blackwell Pub Professional. ISBN: 13: 978-1405127035.
- Saravacos, G. D., Maroulis, Z. B., (2011). Food Process Engineering Operations (Contemporary Food Engineering). CRC Press. ISBN: 13: 978-1420083538.
- Davis B., Lockwood, A., Alcott, P., Pentalidis, I. (2012).Food and Beverage Management. Routledge. ISBN: 13: 978-0080966700.
- Martinez, M. G. (2013).Open innovation in the food and beverage industry (Woodhead Publishing Series). Woodhead Publishing. ISBN: 13: 978-0857095954

Teaching method

The teaching, supported in the use of multimedia projections and e-learning methods (i.e., the use of the Moodle program), will include theoretical and practical classes grounded in the theoretical and application of concepts.

Evaluation method

Continuous assessment in two components: theoretical (2 individual Mini-Tests - each with 30% of the final classification) and theoretical-practical: (production and oral presentation of a research project on the synthesis and mobilization of assimilates and crop production, based on literature and laboratory studies - 40% of the final classification).

Final rating: (0.30*Mini-Test1) + (0.30*Mini-Test2) + (0.40*Research work). Approval requires a minimum score of 9.5 (scale of 20 values) for each component (theoretical-practical and theoretical).

Students without approval in the continuous assessment will be submitted to exam. Rating equal to 0.6*Exam+0.4*classification of theoretical-practical. Approval with a minimum grade of 9.5 (scale of 20 values)