| Code |
12488
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| Year |
1
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| Semester |
S2
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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 |
without work placements
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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.
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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.
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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.
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Teaching Methodologies and Assessment Criteria |
The teaching methodologies are focus on the student, looking for an active participation in laboratory/technological classes and in the evaluation of scientific articles on the different topics. The learning method is based in an expository and demonstrative way in theoretical classes based on student/teacher, student-student interaction, as well as active training methodologies with a practical component.
The evaluation will be carried out through a written test of the acquired knowledge (40%), an application/research work with oral presentation with a weight in the final grade of 40% and continuous evaluation with applied exercises (20%). The minimum grade in the work and continuous assessment component to obtain frequency and admission to the exam is 8 values. The minimum grade for approval in the Curricular Unit will be 10 values (after the weighted average of the different parts and the evaluation components).
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Language |
Portuguese. Tutorial support is available in English.
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