Food Processing and Preservation
| Code: | CA4011 | Acronym: | CA4011 |
| Keywords | |
|---|---|
| Classification | Keyword |
| OFICIAL | Agrarian Sciences |
Instance: 2020/2021 - 1S 
| Active? | Yes |
| Responsible unit: | Department of Geosciences, Environment and Spatial Plannings |
| Course/CS Responsible: | Master in Consumer Sciences and Nutrition |
Cycles of Study/Courses
| Acronym | No. of Students | Study Plan | Curricular Years | Credits UCN | Credits ECTS | Contact hours | Total Time |
|---|---|---|---|---|---|---|---|
| M:CCN | 16 | Plano de estudos do Mestrado em Ciências do Consumo e Nutrição - 2013_2014 | 1 | - | 6 | 42 | 162 |
Teaching language
Portuguese and englishObjectives
Familiarization with the phenomena occurring of quality and safety change on food products and the shelf life determination methods.
Understanding the major food preservation technologies for industrial processing and post-processing and its effect on the quality and safety of food products.
Learning outcomes and competences
It is intended that at the end of this course the student is able to:Understand the phenomena occurring of quality and safety change of food products and know the determination methods of its shelf life.
Describe the main food preservation technologies for industrial processing and post-processing and relate to the quality and safety of food products.
Working method
PresencialProgram
1. Introduction
Origin and evolution of the food industry
2. Evolution of food quality and safety parameters
2.1 Preservation importance.
2.2 Kinetics of Degradation
2.3 Shelf life
3. Industrial processing
3.1 Preservation technologies by heat removal
3.1.1 Cooling
3.1.2 Freezing
3.2 Preservation technologies by heat application
3.2.1 Blanching, pasteurization and sterilization
3.2.2 Baking, frying and roasting
3.2.3 Extrusion
3.3 Preservation technologies by water removal
3.3.1 Concentration
3.3.2 Drying
3.4 Preservation technologies by chemical methods (food additives)
4. Post-processing
4.1 Storage in controlled atmosphere
4.2 Packaging
4.3 Modified atmosphere packaging
Laboratory practice component
Review theme component
Mandatory literature
Singh R. Paul.; Introduction to food engineering. ISBN: 9780126463842Teaching methods and learning activities
Theoretical exposition of the contents, complemented with practical classes and development of final group work.
Evaluation Type
Distributed evaluation with final examAssessment Components
| designation | Weight (%) |
|---|---|
| Exame | 50,00 |
| Trabalho escrito | 25,00 |
| Trabalho laboratorial | 25,00 |
| Total: | 100,00 |
Amount of time allocated to each course unit
| designation | Time (hours) |
|---|---|
| Estudo autónomo | 100,00 |
| Frequência das aulas | 42,00 |
| Trabalho escrito | 20,00 |
| Total: | 162,00 |
Eligibility for exams
Minimum attendance accoridng to faculty general rules.
Conduction of lab classes.
Delivery of laboratory reports and final work.
Calculation formula of final grade
Exam (50 %) with minimal grade of 8.0/20 points.
Participation on laboratory practices and reports (25 %).
Final work (25 %).
Special assessment (TE, DA, ...)
Students may request until the second class week to replace laboratory practices with increase weight of the exam (75 %). Online work is mandatory and must be developed during the regular semester schedule.
Classification improvement
Only for the 50 % of the final grade evaluated through writen exam.
Observations
References:
1. Fellows, P.J., Food Processing Technology – principles and practice, CRC Press, 2000
2. Karel, M. and D.B. Lund, Physical Principles of Food Preservation, Marcel Dekker, 2003
3. Manso, M. C., F.A.R Oliveira and L.M. Cunha, Kinetics of Quality and Safety Indicators under Steady Conditions – Shelf life of foods. In Handbook of Food Science, Technology and Engineering, Volume III: Food Engineering and Food Processing. Ed. Y. H. Hui et al., CRC Press, New York, 2006.
4. Singh, R.P. and D.R. Heldman. Introduction to Food Engineering - 3rd edition, Academic Press, 2001.
5. Taub, I.A: and R:P. Singh. Food Storage and Stability, CRC Press, 1998
6. Beckett S.T. Physico-chemical aspects of food processing. Blackie Academic & Professional, 1995.
7. Food Science. 1998. N.N. Potter and J.H. Hotchkiss. AN ASPEN Publication.
8. Artigos científicos e apontamentos a fornecer pelo docente.
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