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Syllabus |
Concept and characterization of Food Industries. Preparing raw materials for processing. Heat treatment of food. Organizing the food industry: processing; equipment for different types of production; and the respective selection. Food preservation using combined methods, associated techniques and functions, storage conditions and distribution systems in the manufacturing stages. Emerging technologies in the food sector. Applications in the processing of meat and meat products, fruit and vegetables, milk and dairy products, oils and fats, cereals and cereal products, and fishery products. Factors influencing the development of new food products. Innovation vectors. Sensory analysis and the development of new products. Food legislation and new products.
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Main Bibliography |
Fellows, PJ (2017) Food Processing Technology: Principles and Practice (4th ed.)
Zhang, HQ, Barbosa-Cánovas, GV, Balasubramaniam, VM, Dunne, CP, Farkas, DF, & Yuan, J. T. C. (2020) Nonthermal Processing Technologies for Food. Wiley-Blackwell
Srivastav, PP, Verma, DK, Patel, AR, & Al-Hilphy, AR (Eds.) (2021) Emerging thermal and non-thermal technologies in food processing. CRC Press
Cristianini, M, Cruz, AG, Prudêncio, ES, Esmerino, EA, Rodrigues, S, & Pimentel, TC (Eds.) (2023) Tecnologias emergentes no processamento de alimentos. Edgard Blücher
Awasthi, P, Singh, SC, & Kumar, R (2023) Postharvest Technology of Horticultural Crops. CRC
Costa, AI, Monteiro, MJ, & Lamy, E (Eds.) (2024) Sensory Evaluation and Consumer Acceptance of New Food Products: Principles and Applications. Royal Society of Chemistry
Didactic support materials will also be made available to students, including articles and PowerPoint presentations, for consultation and further study of the content covered in class.
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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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