Food Industries

Code:

Q3020

Acronym:

Q3020

Level:

300

Keywords
Classification	Keyword
OFICIAL	Chemistry

Instance: 2023/2024 - 2S

Active?	Yes
Responsible unit:	Department of Chemistry and Biochemistry
Course/CS Responsible:	Bachelor in Chemistry

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:BQ	6	Official Study Plan	3	-	6	48	162
L:Q	8	study plan from 2016/17	3	-	6	48	162

Teaching language

Suitable for English-speaking students

Objectives

The student must be able to use and understand the need of additives. General knowlgement in the production and control of the major product lines in food industry: bakery products, beverages, dairy products, fats and oils, meat, fish and poultry.

Learning outcomes and competences

In this unit it is intended that students develop the following skills:

Know and carefully use the unit operations used in the food industry;

Know and carefully use additives in food formulation.

Be aware of the need for interdisciplinary knowledge in the food industry to optimize industrial production processes, control and development of quality food products;

To have general knowledge in the chemistry, production and control of the major product lines in food industry: bakery products, beverages, dairy products, fats and oils, meat, fish and poultry;

Planning and structuring the practical work to be undertaken in foods;

Personal autonomy in the laboratory;

Capacity for searching bibliography;

Capacity of scientific writing;

Capacity for oral presentations.

 

 

Working method

Presencial

Program

In this UC, it will be studied some aspects of the production and quality control of the following products:
1 – Food additives.
2 – Dairy products.
3 - Cereals and bakery products.
4 – Fats and oils.
5 – Alcoholic and non-beverages
6 – Meat, poultry and eggs.

It is also discussed the following aspects of the Food Industry: 7 – Unit operations in food processing
8 – Food safety: HACCP  and CIP.

In all subjects, there is an introduction in order to point out the need of understanding chemistry, biochemistry and microbiology in production, control and development of new products with quality and safety.

Practical classes:
Seven practical activities and the corresponding reports will be performed:

PA1 -Leavening agents.
PA2- Hydrophilic/lipophilic balance of emulsifiers
PA3 - Food colors.
PA4 - Bleaching treatments.
PA6 - Antioxidants/ synergists.
PA7 - Antioxidant assessment of alpha tocopherol in emulsions.
PA8-PA10– Oral presentation preparation.
PA11 - Oral presentation

Mandatory literature

Lindo, F.; Silvestre, M.; Industrias alimentares, Escolar Editora, 2007
Vicente Antonio Madrid; Nuevo manual de industrias alimentarias. ISBN: 84-7114-980-X (Mundi-Prensa)

Complementary Bibliography

Belitz H.-D.; Food chemistry. ISBN: 3-540-64704-X

Teaching methods and learning activities

In all subjects, there is an introduction concerning the chemistry of foods and ingredients as well as their relationship with the stability, in order to point out the need of understanding chemistry, biochemistry and microbiology in production, control and development of new products with quality and safety. It is also given a special attention to our traditional food stuffs and to our integration in the European Market.

Since the industrial equipment used in the various unit operations is quite different from that used in the laboratory, it is made the collection of images and videos on the internet and on several visits performed by the teacher to food industries that are provided to students during classes, making easier to understand the various processes that occur in food industry. During practical sessions students are faced with some of the problems that occur in Industry: Choosing an emulsifier, verifying the effectiveness of an antioxidant, how long do I need to bleach a vegetable, detection of artificial colorings in food, what mixture of leavening poweders to use. These practical problems allow the practical application of knowledge obtained in the theoretical classes and thus the consolidation of the subjects learned. The oral presentation made in the last practical classes of the UC will be viewed and corrected before the final presentation by the teacher in and explained the need of a oral presentation with quality in the food industry.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	70,00
Trabalho laboratorial	30,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Apresentação/discussão de um trabalho científico	6,00
Estudo autónomo	106,00
Frequência das aulas	28,00
Trabalho laboratorial	22,00
Total:	162,00

Eligibility for exams

A minimum of 5 pratical reports with a positive grade and the apresentation of a monography/presentation is need.

Calculation formula of final grade

Type of evaluation: Avaliação distribuída com exame final

Practical grade (PG) is obtained by a distributed assessment in practical classes together with the practical report's grades being:
 
PG = 0,4 Presentation/monography + 0,4 report's grades + 0,2 individual assessment in practical classes.
 
Final grade (FG) will be given by: FG = [0.70 x Final exam grade (FEG)] + (0.3 x PG) being FEG >9,5 and PG > 9,5.

Classification improvement

It is only possible to improve the final exam grade.