| Code |
12479
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| Year |
1
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| Semester |
S1
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| ECTS Credits |
6
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| Workload |
TP(60H)
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| Scientific area |
Biotecnologia
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Entry requirements |
Not applicable
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Mode of delivery |
- Face-to-face
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Work placements |
Not applicable
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Learning outcomes |
The Course Unit enables students to acquire a comprehensive understanding of the various current challenges in Food Science, as well as to identify innovative approaches in this field. Accordingly, students are expected to develop the following knowledge and skills:
• Identify the main challenges faced by the food sector;
• Describe the major foodborne microorganisms and contaminants;
• Recognize the importance of food by-products in the development of new products;
• Understand the main groups of bioactive compounds and their beneficial activities;
• Identify different types of packaging and apply this knowledge to the development of new packaging solutions;
• Work in groups and collect, systematize, and organize information in order to discuss a specific topic;
• Analyze and interpret experimental results with scientific rigor and critical thinking.
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Syllabus |
1. Food Safety: Contaminants and emerging microorganisms. GMOs. New detection methods.
2. Valorisation of Food Industry Waste and By-products: Dairy, fish, fruits, and plants. Production of new compounds from waste through enzymatic degradation, fermentation, and extraction. Application of these compounds in the development of new products.
3. Bioactive Compounds and Functional Foods: Concepts and challenges; role in disease prevention and health promotion; main classes, food and biotechnological sources; development of new products. Technological, regulatory, and market challenges: stability and bioavailability of bioactive compounds; regulations and labelling; market trends.
4. Development and Design of New Packaging: Active, intelligent, and modified atmosphere packaging; development of edible coatings incorporating antimicrobials and antioxidants. Applications in different types of foods.
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Main Bibliography |
Recommended bibliography:
Dudley, E. G. 2022. Food Microbiology: Fundamentals and Frontiers, 5th Edition. Emerging Infectious Diseases, 28(1), 267. ttps://doi.org/10.3201/eid2801.211862.
Egbuna, C., Tupas, GD. 2020. Functional Foods and Nutraceuticals : Bioactive Components, Formulations and Innovations, Springer
Galanakis, C. 2020. Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, 2nd Edition, Elsevier
Gordon W Fuller. 2016. “New Food Product Development: From Concept to Marketplace”, Third Edition (3rd ed.), CRC Press, USA
Pinto, J. F. 2010. “Nutracêuticos e Alimentos Funcionais”, Lidel
Robertson, Gordon L. 2012. Food packaging: principles and practice, 3rd Edition, CRC Press, USA.
Supplementary bibliography:
- scientific articles
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Teaching Methodologies and Assessment Criteria |
The assessment will be carried out through two tests (T1 + T2), the preparation of 1 Group Work (TG) and its respective oral presentation and discussion, and the completion of 4 laboratory works (TL1+TL2+TL3+TL4). The minimum passing grade is 9.5 points in each component.
The Final Grade (NF) will be obtained using the following formula: NF = ((T1+T2)/2x0.65) + (TG x 0.1) + ((TL1 + TL2 + TL3 + TL4)/4 x0.25). (The minimum grade for final approval is 9.5 points). The exam will only cover the theoretical component, with the remaining 35% of the assessment relating to the teaching-learning period.
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Language |
Portuguese. Tutorial support is available in English.
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