Faculdade de Ciências e Tecnologia

Technologies for Production and Food Processing

Code

11864

Academic unit

Faculdade de Ciências e Tecnologia

Department

Departamento de Ciências da Terra

Credits

9.0

Teacher in charge

Fernando José Cebola Lidon

Weekly hours

6

Total hours

84

Teaching language

Português

Objectives

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

1-    At the technological level, develop interpretation and analysis capabilities and acquire skills in the production and agro-industrial processing.

2-    At the production level, understand and develop technical itineraries, considering the operational plans of agricultural enterprises.

3-    At the processing level, understand the articulation of the different unit operations related to food, continuous and discontinuous, applying fundamental concepts and methodologies in the agro-industrial.

4-    Articulate and develop technological procedures for the development of new food products.

Prerequisites

General knowledge regarding food production and processing, with emphasis on unit operations involving the organization of production and processing flowcharts.

Subject matter

1º-Food production: The environment and culture; Growth, development and eco-physiological monitoring of crops; Agro-forestry systems Planning farm and precision agriculture.

2º-Industrial raw material: definition and characterization of types; Technical transport, reception and storage; Quality control - consumer protection, product and producer; product life-cycle management; applicable legislation.

3º-Processing and food preservation: size reduction operations, mixing and separation of raw materials; Direct and indirect heating systems in continuous and discontinuous; Refrigeration and freezing; Humidity control using lyophilization, atomization, hot surface contact, evaporation, smoking and osmotic dehydration; electromagnetic radiation, extraction, pumping, distillation, crystallization, extrusion, packaging and storage, pneumatic transport; controlled and modified atmospheres; Emerging technologies - processing by high pressure; Surface treatments and edible coatings, micro and nano-encapsulation and controlled release; conservation by employing enzymes and other peptide inhibitors of microbial growth; conservation ozone employment. Classification, identification, characteristics and processing of main food agro-industries

4º-Development of new products. Functional foods. Food ingredients, nutraceuticals and food additives. Benefits and risks. Legislation applied to the development of new food products. Product certification. Case studies.

Bibliography

- Lidon, F., Silvestre, M. M. (2007). Industrias Alimentares – Aditivos e Tecnologias. Escolar Editora. ISBN: 978-972-592-203-3.

- Lidon, F., Silvestre, M. M. (2008). Conservação de Alimentos – Princípios e Metodologias. Escolar Editora. ISBN: 978-972-592-227-9.

- Da Silva, C. A., Baker, D., Shepherd, A. W., Jenane, C. & Miranda-da-Cruz, S. (Ed). 2009. Agro-industries for Development, CABI Publishers, 278 pg., ISBN: 978-1-84593-576-4

- Saravacos, G. D., Maroulis, Z. B., (2011). Food Process Engineering Operations (Contemporary Food Engineering). CRC Press. ISBN: 13: 978-1420083538.

- Basch, G., Kassam, A., González-Sánchez, E. J. & Streit, B. 2012. Making sustainable agriculture real in CAP 2020. The role of conservation agriculture. The European Conservation Agriculture Federation (ECAF), Brussels, 48 pg., ISBN: 978-84-615-8106-1

Teaching method

Teaching, supported by the use of multimedia projections and methods of e-learning (Moodle program) will include theoretical, theoretical-practical and practice classes.

Evaluation method

Elaboration and oral presentation of a research project at the level of production and agro-industrial processing, based on literature and technical support in food industries

Approval requires a minimum score of 9.5 (scale of 20 values).

Courses