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Food Technology and Innovation

Code 12488
Year 1
Semester S2
ECTS Credits 6
Workload TP(60H)
Scientific area Biotecnologia
Entry requirements not applicable
Mode of delivery Face-to-face
Work placements without work placements
Learning outcomes This curricular unit aims to give students the capacity to change food technology processing, towards its optimization, improving the product or introducing new products. Moreover, the aim is also an update on emerging technologies, as well as in the fundamentals of technological processes that lead to the development of new products based on sensory, nutrition and food safety challenges, among others.
Syllabus Concept and characterization of Food Industries (FI). Relations between FI and agriculture: the model of separation/recombination. Preparation of raw material before processing. Heat processing. Food industry organization: processing equipment for different types of production and selection; production systems, food preservation by combined methods (techniques/associated functions, storage conditions and distribution systems along the manufacture steps). Emerging technologies. Applications in meat technology, fruits and vegetables, dairy products, oils and fats, cereal products, fishery products. Innovation vectors in food technology. Sensory evaluation and development of new products. Food legislation and new products.
Main Bibliography Cánovas, G., Pothkamury, U.R., Palou, E. & Swanson, B.G. 1999. Conservación no térmica de alimentos.Editorial Acribia.
Chakreverty, A. & Sing, R.P. 2014. Postharvest Technology and Food Processing Engineering. CRC Press.
Fellows, P.J. 2009. Food Processing Technology. Principles and Practice (3ª ed.). CRC Press.
Passos, M.L. & Ribeiro, C. P. 2010. Innovation in Food Engineering. New Techniques and Products. CRC Press.
Sun, Da-Wen. 2005. Emerging Technologies for Food Processing. Academic Press.
Teaching Methodologies and Assessment Criteria The teaching methodologies focus on the student, looking for an active participation in laboratory and technological classes and in the evaluation of scientific papers on the topics presented. Learning assessment is performed by exposition and demonstrative in theoretical classes based on student/teacher interaction, student - student, as well as in active training methodologies with practical component in laboratory and/or technological context.Based on organized and available learning materials the learning time is delimited with reporting and sharing of knowledge within the group and between groups.E-learning and on-line practical simulations is also performed. The evaluation will be done through a written evaluation of the knowledge acquired (50%) by on-line test, an application/research paper with oral presentation within the syllabus taught in the curricular unit and with a final grade of 40% and practical exercises(10%. The minimum mark in each component corresponds to 8 values.
Language Portuguese. Tutorial support is available in English.
Last updated on: 2020-05-17

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