Home
Courses
Industrial Chemistry
Chemistry and Technology of Food

Chemistry and Technology of Food

Code	8469
Year	1
Semester	S2
ECTS Credits	6
Workload	PL(30H)/T(30H)
Scientific area	Industrial Chemistry
Entry requirements	Not applicable.
Mode of delivery	Classroom teaching.
Work placements	The monograph may include interaction with the food industries sector.
Learning outcomes	Mastery of relevant concepts within the food industry, ranging from physical, chemical, biochemical and biological concepts relevant for this industry, as well as the basic concepts underlying technologies and unit operations involved therein. Develop skills in design and research within this field. At the end of this course the student should be able to: - Interpret, evaluate and discuss the issues underlying food processing and production. - Conceptualize the principles underlying the different technologies and unit operations within food industries. - Investigate and propose different technological alternatives for food production. - Discuss and propose solutions to problems encountered in food industries.
Syllabus	1. Basics: biomolecules that make up the food. Autoxidation of fats. Maillard reaction. Genetically modified organisms. Production of GMO and social and ethical implications. 2. Fluid flow in food processing. Centrifugal pumps and positive displacement pumps. Hydrostatics: Pascal's law. Bernoulli's equation. Laminar flow and turbulent flow. Calculation of pressure drop in tubes. Design of centrifugal pumps. NPSH and performance curves. Viscosity: Newtonian and non-Newtonian fluids. Experimental determination of rheological properties. 3. Energy Production 4. Mass transfer and heat transfer: Importance and applications. Mechanisms. Resistance and individual resistances in series; individual coefficients and global empirical equations. Application of these concepts in unit operations within food industries. 5. Preservation processes. 6. Refrigeration Cycle. 7. Freezing foods. 8. Evaporation. 9. Membrane separation. 10. Dehydration.
Main Bibliography	Sing, R.P., Heldman, D.R., Introduction to Food Engineering, Elsevier, New York, 2009. Belitz,H.-D., Grosch, W., Schieberle, P., Food Chemistry, Springer-Verlag, Berlin, 2008. Adams, M. R., Moss,M. O., Food Microbiology, The Royal Society of Chemistry, Cambridge, UK, 2000. Brennan, James G. (editor), Food Processing Handbook, , Wiley-VCH, OWeinheim, Germany,2006. Rester, R. E., Harrison, R. M. (editors), Food Safety and Food Quality, The Royal Society of Chemistry, Cambridge, UK, 2001. Ibarz, A., Unit Operations in Food Engineering, CRC Press, Boca Raton, USA, 2002. EU food law - A practical guide, CRC Press, Boca Raton, USA, 2001. Goodburn, K. (editor), Food Processing Technology - Principles and Practice, P. Fellows, , CRC Press, Boca Raton, USA, 2000. Han, Jung H. (editor), Innovations in Food Packaging, Academic Press, NY, USA, 2005.
Language	Portuguese. Tutorial support is available in English.