Food Industries

Code:

Q306

Acronym:

Q306

Keywords
Classification	Keyword
OFICIAL	Chemistry

Instance: 2011/2012 - 2S

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

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:AST	0	Plano de Estudos a partir de 2008	3	-	5	-
L:B	0	Plano de estudos a partir de 2008	3	-	5	-
L:BQ	11	Plano de Estudos a partir de 2007	3	-	5	-
L:CC	0	Plano de estudos de 2008 até 2013/14	3	-	5	-
L:F	0	Plano de estudos a partir de 2008	3	-	5	-
L:G	0	P.E - estudantes com 1ª matricula anterior a 09/10	3	-	5	-
		P.E - estudantes com 1ª matricula em 09/10	3	-	5	-
L:M	1	Plano de estudos a partir de 2009	3	-	5	-
L:Q	6	Plano de estudos Oficial	3	-	5	-

Teaching language

Portuguese

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.

Program

In Alimentary Industries class, it will be studied some aspects of the production and quality control of the following products:

1 – Food additives.
2 – Milk products: milk, yoghurt, cheese and other products.
3 - Cereals and bakery products.
4 – Fats and oils (with special prominence for the olive oil).
5 – Alcoholic beverages: Wine and bear.
6 – Nonalcoholic beverages: Juices and coffee.
7 – Meat, poultry and eggs.
8 – Fish.
9 – Fruits, vegetables and legumes.

It is also discussed the following aspects of the Food Industry:

1 – Unit operations in food processing
2 – Food safety: HACCP (Hazard Analysis and Critical Control Point) and
CIP (Cleaning in place)

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. It is also given a special attention to our traditional food stuffs and to our integration in the European Market.

PW1 -Leavening agents.
PW2- Hydrophilic/lipophilic balance of emulsifiers
PW3 - Food colors.
PW4 - Bleaching treatments.
PW6 - Antioxidants/ synergists.
TP7 - Antioxidant assessment.
TP8+TP9– Oral presentation
1. Chocolate
2. Fish
3. Coffee
4. Cold
5. Ice-cream
6. Eggs

TP10 +TP11 - Visit to one food industry (UNICER). Report.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Description	Type	Time (hours)	Weight (%)	End date
Attendance (estimated)	Participação presencial	56,00
	Total:	-	0,00

Eligibility for exams

Practical grade is obtained by a distributed assessment in practical classes together with the practical report's grades - PG > 9,5
PG = 0,4 Presentation/monography + 0,4 report's grades + 0,2 individual assessment in practical classes

Calculation formula of final grade

FG = (0.70 x TG) + (0.3 x PG) being TG >9,5 and PG > 9,5

Classification improvement

Only TG can be improved.

Observations

Bibliography:
Belitz, H. –D. and Grosch, W: Food Chemistry. 2ª Edição, Springer-Verlag, 1999.
Coultate, T. P.: Food, The Chemistry of its Components. 3ª Edição, The Royal Society of Chemistry, 1999.
Madrid, A.; Cenzano, I. and Vicente, J. M.: Nuevo Manual de Industrias Alimentarias, Edicão ampliada e corrigida, AMV Editiones,Mundi-Prensa, Madrid, 1994.
Lindon, F. and Silvestre, M. M.: Indústrias Alimentares, Aditivos e Tecnologia., Escolar Editora, 2007.