Food Technology

Code:

CN32001

Acronym:

TECALI

Keywords
Classification	Keyword
OFICIAL	Technological Sciences

Instance: 2013/2014 - 2S

Active?	Yes
Course/CS Responsible:	Nutrition Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
CNUP	96	Plano oficial	3	-	6,5	70	175,5

Teaching language

Portuguese

Objectives

To identify the main characteristics of animal or plant food with relevance for food processing. To acquire knowledge on the composition of food. To identify the main characteristics of animal or plant food with relevance for food processing.

Learning outcomes and competences

The student must be able to identify the main consequences of s of food processing methods on sensorial and nutritional characterisitcs of food.

Working method

Presencial

Program

Knowledge on the stages of processing of the different food groups. Main nutritional and sensory implications of the different food processes. Knowledge on the properties characteristic of food items that are indispensable to the planning of equipment of food processing and control of process conditions that aim to change the organoleptic characteristics or increase of wear-out life of food, and seek to minimize sensory and nutritional changes. To study conservation processes and/or production of food by means of: - heat application or removal - water removal - processing at room temperature Processing of the main food groups: milk and derivatives, meat, fish and eggs, cereals, fruits and vegetables and fats. Main effects of the processing on the sensorial, nutritional and microbioogical quality of foods.

Mandatory literature

Fellows P.; Food processing technology. ISBN: 978-1-85573-533-0
Ranken M.D. 340; Food industries manual. ISBN: 0-7514-0404-7
Heldman Dennis R.; Principles of food processing. ISBN: 0-8342-1269-2

Teaching methods and learning activities

Classes for explanation of the theoretical contents of the course units. Practical laboratory classes. Study visits to companies of the agro-feeding industry

keywords

Technological sciences

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	70,00
Participação presencial	20,00
Trabalho de campo	10,00
Total:	100,00

Eligibility for exams

The frequency of practival classes is compulsory. It will not be possible the compensation of misssing classes. When the student knows previously that he will not be able to attend he must arrange a change with another colleague.

Calculation formula of final grade

This course unit has a theoretical component and a practical component, the relative weight of which to the final grade are respectively 70% and 30%: Theoretical component: The assessment shall be implemented by means of 1 theoretical test, where students are required to obtain an average of 10 points (out of 20), so as to be exempted from the final exam. Practical component: Reports on practical works and study visits undertaken and continuous evaluation.

Examinations or Special Assignments

The frequency of practical classes is mandatory. Study visits are dependent on industries so it may be booked ina different schedule. Under these circunstances students that cannont attend to the visits should justify thier absence and previoulsy arrange with the teacher an alternative way of evaluation.

Special assessment (TE, DA, ...)

Working students that  cannot attend to practical classes must arranje with the teacher an alternative way of evaluation at the begining of the semestre.

Observations

Attendance time: tuesday from 4:15pm till 7:15pm and thursday from 10:30am to 11:25am.