Food Biotechnology

Code:

EQB4004

Acronym:

EQB4004

Level:

400

Keywords
Classification	Keyword
OFICIAL	Chemical and Biological Engineering

Instance: 2017/2018 - 1S

Active?	Yes
Responsible unit:	Department of Chemistry and Biochemistry
Course/CS Responsible:	Master in Food Science and Technology

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:TCA	23	Official Study Plan	1	-	5	60	140

Teaching language

Portuguese

Objectives

Provide the students with a thorough knowledge of food processes that use biotechnological processes:

a) understand the potential of biotechnology for food

b) apply engineering concepts previously acquired biotech food processing

c) analyze situations from case studies of exemplary processes food

d) propose new technological solutions and new products for the food industry;

e) evaluate technology transfers or emerging technologies in food processing

Learning outcomes and competences

Students should be able to:

a) identify the parameters that lead to biological changes of food (whether beneficial / intentional or not)

b) identify the parameters that lead to enzymatic alterations of food (whether

beneficial / intentional or not)

c) identify organisms associated with the contamination of various foodstuffs

d) apply biotechnological solutions to the prevention of spoilage

e) select the most appropriate methods to expedite analysis of food

f) propose new technological solutions and new products for the food industry

Working method

Presencial

Program

Introduction to food biotechnology

Microbial biotechnology

Yeasts in Food Biotechnology

Introduction to food biotechnological processes

Rapid analysis techniques for quality control

Additives and auxiliaries for manufacturing

Sweeteners

Applications of Enzymes in Food Industries

Functional Foods

GMOs and food

Ethics, Safety and Regulatory

Mandatory literature

Fellows, P.J; Food Processing Technology: Principles and Practice
Potter, N.N., Hotchkiss, J.H. ; Food Science
Mota M., Empis J., Teixeira J. ; A Biotecnologia na indústria agro-alimentar

Teaching methods and learning activities

Lectures and theoretical-practical classes

Team work

Visits to companies with industrial food processes

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	60,00
Participação presencial	20,00
Trabalho escrito	20,00
Total:	100,00

Calculation formula of final grade

Individual written exam - 60% of the final assessment (minimum 8/20)

Team work and written final presentation - 20% of final assessment

Performing the team work is required to get approval at UC

Class participation and achievement of interim work (continuous assessment) - 20% of the final evaluation