Food Technology

Code:

EQB4001

Acronym:

EQB4001

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	30	Official Study Plan	1	-	5	45	140

Teaching language

Portuguese

Objectives

This course is intended to enable students to acquire knowledge about the effect of food processing on food components and their physical properties, allowing them to determine the operating conditions that minimize unwanted changes in food and, in the sequel, design and optimize food processing unit processes.

Learning outcomes and competences

At the end of this course the students should:

* Know the basic principles of food technology, namely how different food properties can be influenced or influence the processing

* Identify the causes of food spoilage and how to control them

* Have a deep knowledge about the unit operations required in food processing at room temperature, adding or removing heat, as well as their limitations

* Know the unit operations required for post-processing in the food industry

* Be able to develop flowchart that describe different food processes

Working method

Presencial

Program

Thermal food processing: introduction, bleaching, pasteurization, sterilization, equipment, and inactivation kinetics of degradation, effect on food quality, processing conditions. Cooling and freezing food: introduction, equipment, mechanical refrigeration and cryogenic, refrigeration cycle, effect on food quality, calculation of cooling and freezing times, calculation of quantities of heat to remove the boards, design of operating conditions.

Mandatory literature

Potter, N.N., Hotchkiss, J.H., ; Food Science, Chapman & Hall, 1998
Brennan J. G., Butters J. R., Cowell N. D., Lilley A. E. V., ; Food Engineering Operations, Elsevier Applied Science, 1990
Schwartzberg, H.G., Hartel, R.W; Physical Chemistry of Foods, IFT, 1992
Beverages Technology, Chemistry and Microbiology, ; Varnan A.H., Sutherland J.P.,, Chapman & Hall, 1995

Teaching methods and learning activities

Lectures, fieldwork, attending tutorial and group work.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Teste	60,00
Trabalho escrito	40,00
Total:	100,00

Calculation formula of final grade

-