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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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