| Code |
15948
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| Year |
1
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| Semester |
S2
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| ECTS Credits |
6
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| Workload |
PL(30H)/T(30H)
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| Scientific area |
Industrial Chemistry
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Entry requirements |
Not applicable.
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Learning outcomes |
This course covers essential concepts in the food industry, including physical, chemical, biochemical, and biological principles, as well as the fundamental concepts underlying technologies and unit operations involved in this sector.
By the end of this course unit, students will be able to:
1. Interpret, evaluate, and critically discuss issues related to food production and preservation.
2. Conceptualize the principles underlying various technologies and unit operations in the food industry.
3. Investigate and propose technological alternatives for food production, while demonstrating proficiency in relevant laboratory concepts.
4. Analyze and propose solutions to challenges in the food industry, including economic, environmental, and health-related impacts of food products.
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Syllabus |
1. Energy and Control in Food Processes: steam production; fuel utilization.
2. Thermal Processing of Foods: microbial decimal reduction (D-value). Refrigeration: vapor compression cycle. Freezing; Plank’s equation and Pham’s method. Dehydration and evaporation.
3. Packaging: materials; mass transfer and permeability; shelf life.
4. Food Complexity. Lipid autoxidation. Maillard reactions. Genetically modified organisms: social and ethical impact.
5. Nanotechnology in Food Processing: encapsulation of bioactive compounds.
6. Practical Cases of Industrial Food Preservation Processes and Associated Economics: drying; dehydration; freeze-drying; refrigeration; freezing; radiation; high pressure.
7. Electrodialysis, Reverse Osmosis, and Ultrafiltration.
8. Industrial Processes for Reducing Food Allergenicity.
9. Practical Work: water loss by desiccation; vegetable preservation.
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Main Bibliography |
1. Bibliografia principal / Main Bibliography
- Qualidade da água para consumo humano, B. Mendes e J.F. Santos Oliveira, Lidel, 2004
- Standard Methods for the Examination of Water and Wastewater , APHA (America Public Health Association), 23rd ed. America Public Health Association: New York, NY, USA. 2017.
- Food Analysis, S. Suzanne Nielsen (Editor), 4th edition, Springer-Verlag, Berlin, 2010.
- Chemistry and Biochemistry of Food, Jose Pérez-Castiñeira, 2nd ed., De Gruyter, Berlin, 2024.
-The microbiology of safe food, Forsythe S. J., 2nd ed., Chichester: Wiley-Blackwell, 2010.
2. Supplementary bibliography
- Artigos da Web of Science
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Teaching Methodologies and Assessment Criteria |
The student is evaluated through two individual written exams — PT1 and PT2 (70% of the final grade, NF) — and a monograph, MG (30%), which includes discussion (15%) and written work (15%).
NF = 0.35 PT1 + 0.35 PT2 + 0.30 MG
Passing Criteria :NF = 9.5 and (PT1 + PT2) / 2 = 9.5
Attendance Requirements
• 70% in theoretical classes
• 100% in laboratory classes
Final Grade by Exam:
Final grade = exam score × 0.7 + 0.3 × MG
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Language |
Portuguese. Tutorial support is available in English.
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