| 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
- Singh, R. P., Heldman, D. R., & Erdogdu, F. (2025). Introduction to food engineering (6th ed.). Academic Press. ISBN: 9780128231296
- Gutiérrez-López, G. F. editor (2008). Food engineering: integrated approaches. New York: Springer. ISBN: 9780387754307
- Erdogdu F., . (2009). Optimization in food engineering. Boca Raton: CRC. ISBN: 978-1-4200-6141-3
- Yanniotis S. (2008). Solving problems in food engineering. New York: Springer. ISBN: 9780387735146
- Robberts T. C., . (2013). 2nd.ed., Food plant engineering systems. Boca Raton: CRC. ISBN: 978-1-4398-4809-8
- Jose Pérez-Castiñeira, J., Chemistry and Biochemistry of Food, 2nd ed., De Gruyter, Berlin, 2024. ISBN: 9783111108346
- Damodaran, S. (Editor)Fennema's Food Chemistry, , Kirk L. Parkin (Editor), 5th edition, CRC Press, Boca Raton, USA, 2017. ISBN: 9781482208122
2. Supplementary bibliography
- Artigos da Web of Science
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Teaching Methodologies and Assessment Criteria |
The teaching in this curricular unit is structured in face-to-face classes: theoretical and laboratory practices.
In the theoretical classes that are taught with the help of audiovisual means, an overview of the topics studied is given, with special focus on the most important concepts for understanding it. Theoretical-practical components are also developed with the resolution of exercises where knowledge is applied through problem solving. Laboratory practices are also carried out.
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Language |
Portuguese. Tutorial support is available in English.
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