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Challenges in Food Science

Code 12479
Year 1
Semester S1
ECTS Credits 6
Workload TP(60H)
Scientific area Biotecnologia
Entry requirements Not applicable
Mode of delivery - Face-to-face
Work placements Not applicable
Learning outcomes The Course Unit allows students to gain a global view on the different challenges that Food Science currently faces, as well as to identify innovative approaches in this area. Therefore, students should acquire the following knowledge / skills:
- To identify the key challenges in the food sector;
- To describe the main microorganisms and food contaminants;
- To know the main groups of bioactive compounds and beneficial activities;
- To recognize the importance of food by-products in the development of new products;
- To Identify different types of packaging and applying knowledge in the development of new packaging;
- To work in groups and gather, systematize and organize information in order to discuss a specific topic;
- To analyze and interpret experimental results with scientific rigor and critical spirit.
Syllabus 1. Food safety
Contaminants and emerging organisms. Genetically modified organisms. New detection methods
2. Valorization of waste and by-products of the food industry
Waste and food by-products: dairy products, fish, fruits and plants.
Obtaining new compounds from waste by: enzymatic degradation; fermentation and extraction. Application of the new compounds in the development of new products.
3. Bioactive compounds and functional foods
Functional foods: concepts, challenges and current trends; role in preventing disease and promoting health. The fruits and vegetables as a source of bioactive compounds and functional foods. primary and secondary metabolites of vegetables. Prebiotics, probiotics and synbiotics. Bioavailability of bioactive compounds in food. Study cases.
4. Development and new packaging design
Active, intelligent and modified atmosphere packaging; main migration packages; developing edible coatings with incorporation of antimicrobials and antioxidants. Examples of functions and applications in different types of food.
Main Bibliography Recommended bibliography:
“Functional foods - Concept to product”, Edited by Glenn R. Gibson and Christine M. Williams, Woodhead Publishing Limited and CRC Press LLC, 2000.
“Functional foods, ageing and degenerative disease”, C. Remacle and B. Reussens, Eds., CRC Press LLC, Whoodhead Publishing in Food Science and Technology, Baca Raton, FL, USA, 2004
“New Food Product Development: From Concept to Marketplace”, Gordon W Fuller. 2nd Edition, CRC Press 2004
“Food microbiology, fundamentals and frontiers”, Doyle MP, Beuchat LR, Montville TJ. 2001. 2nd Edition.ASM Press, Washington
"Food Waste Recovery, Processing Technologies and Industrial Techniques", Galanakis, C. 2015. , 1st Edition ISBN9780128003510. Elsevier
"Food packaging: principles and practice", Robertson, Gordon L.2006. , CRC Press, USA.

Supplementary bibliography:
- scientific articles
Teaching Methodologies and Assessment Criteria - Oral presentation of course content, encouraging the active participation of students in the discussion of the subjects presented;
- Experimental activities in research laboratories to apply the acquired knowledge;
- Seminars that will be orally presented and discussed, in order to integrate the acquired knowledge.
Evaluation will be done by performing two tests (T1 + T2), the preparation of group work (TG1 + TG2) and respective oral presentations and 3 laboratory works (TL1 + TL2 + TL3). Obtaining a minimum score of 9.5 in each component is required for approval. A Final Note (NF) will be obtained by the following formula: NF = (T1 + T2 / 2x0,6) + (TG1 + TG2 / 2 x 0.2) + (TL1 + TL2 TL3 + / 3 x0,2). (The minimum grade for final approval is 9.5 val).
Language Portuguese. Tutorial support is available in English.
Last updated on: 2020-05-20

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