Faculdade de Ciências e Tecnologia

Technological Agro-Industry Processing



Academic unit

Faculdade de Ciências e Tecnologia


Departamento de Ciências da Terra



Teacher in charge

Fernando José Cebola Lidon

Weekly hours


Total hours


Teaching language



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

1-Master the fundamental concepts and methodologies related to the agro-industrial sector, diagnosing problems and studying and applying methodologies for calculating the production lines in different segments of the food industry.

2-Develop the ability to interpret and analyze manufacturing flowcharts, identifying critical points, essential to the maintenance of quality standards.

3-Acquiring skills that enable the characterization of components and unitary operations in the manufacturing process, proposing technical alternatives or joint processes, according to a perspective of technological and economic profitability in different sectors of agro-industrial activity.


Basic knowledge in chemistry, physics and biology.

Subject matter

Classification, identification and characteristics of the main agro-industries. Hygiene, processing and conservation operations in the industry of: meat, milk and related products, bakery products and confectionery; olive oil and oils, margarines and spreads; canned vegetables, tea, coffee and coffee substitutes, cocoa and cocoa products, chocolate, sugar-rich products, ice cream, juices, nectars, fruit purees and creams, soft drinks, alcoholic beverages (beer, wine, food alcohols).


- Lidon, F., Silvestre, M. M. (2007). Industrias Alimentares – Aditivos e Tecnologias. Escolar Editora. ISBN: 978-972-592-203-3.
- Caldwell, D. G. (2013). Robotics and automation in the food industry: Current and future technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition). Woodhead Publishing. ISBN: 13: 978-1845698010.
- Ketarpull, L. (2013).Food Processing and Preservation. Daya Publishing House - A division of - Astral International. ASIN: B00C6BFH9U.
- Simpson, B. K., Nolet, L. M. L., Toldr, F., Benjakul, S., PaliyathG., Hui, Y. H. (2012).Food Biochemistry and Food Processing. Wiley-Blackwell. ISBN: 13: 978-0813808741.
- Kuotsu, K., Das, A., Verma, B. C. ().Nanotechnology in Agriculture: Nanotechnology will transform the food industry; the way food is produced, processed, packaged, transported and consumed. LAP LAMBERT Academic Publishing. ISBN: 13: 978-3848498048.

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).

Mandatory attendance at 80% of the invited lectures in the theoretical-practical component

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)