Faculdade de Ciências e Tecnologia

Technological Agro-Industry Processing

Code

11372

Academic unit

Faculdade de Ciências e Tecnologia

Department

Departamento de Ciências da Terra

Credits

6.0

Teacher in charge

Fernando José Cebola Lidon

Weekly hours

6

Total hours

56

Teaching language

Português

Objectives

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.

Prerequisites

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).

Bibliography

- 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)

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