Food Technology

Code:

CN32001

Acronym:

TECALI

Keywords
Classification	Keyword
OFICIAL	Technological Sciences

Instance: 2010/2011 - 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	91	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.

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

Description	Type	Time (hours)	Weight (%)	End date
Attendance (estimated)	Participação presencial	0,00
	Total:	-	0,00

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.