| Code |
12488
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| Year |
1
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| Semester |
S2
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| ECTS Credits |
6
|
| 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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Language |
Portuguese. Tutorial support is available in English.
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