Food Conservation

Code:

EAGR382

Acronym:

CA

Keywords
Classification	Keyword
OFICIAL	Speciality Sciences

Instance: 2013/2014 - 1S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	First Degree in Engineering Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:CE	20	PE2007- Perfil Engenharia Alimentar	3	-	5	-	135

Teaching language

Portuguese

Objectives

A - Familiarization with the deterioration phenomena occurring over food shelf life.
B - Description of the key preservation technologies of food and relationship with the quality of food products.
C - Description of the industrial equipment used and project of the preservation systems of food products.

Learning outcomes and competences

A - Familiarization with the deterioration phenomena occurring over food shelf life.
B - Description of the key preservation technologies of food and relationship with the quality of food products.
C - Description of the industrial equipment used and project of the preservation systems of food products.

Working method

Presencial

Program

1 General Concepts
Importance of food preservation. Traditional preservation methods . Changes that occur in food. Factors affecting food deterioration. Classification of preservation technologies . Barrier echnologies.

2 Preservation technologies by reducing water activity

3 Preservation technologiesn by applying heat
3.1 Thermal Processing
3.2 Blanching
3.3 Pasteurization
3.4 Sterilization

4 Preservation technologies for removing heat
4.1 Cooling
4.2 Pre-cooling
4.3 Freezing
4.4 Freezedrying

5 Preservation technologies by chemical and microbiological methods

6 Preservation technologies by changing the surrounding atmosphere
6.1 Controlled atmosphere storage
6.2 Treatment of disinfection by AC , shipping containers with AC

7 Packaging
Functions and classification of packaging. Packaging materials . Active and intelligent packaging . Modified atmosphere packaging.

Mandatory literature

Singh R. Paul.; Introduction to food engineering. ISBN: 9780126463842
Berk Zeki; Food process engineering and technology. ISBN: 9780124159235
Earle R. L.; Ingeniería de los alimentos. ISBN: 84-200-01-58-9
Bender Arnold E. Arnold Eric; Food processing and nutrition. ISBN: 0-123-086450-9
Valentas Kenneth J. 1938-; Food processing operations and scale-up. ISBN: 0-8247-8279-8
Lidon Fernando; Indústrias alimentares. ISBN: 978-972-592-203-3
Fellows, P. ; Food Processing Technology – Principles and Practice, Ellis Horwood, 2000

Teaching methods and learning activities

The lectures are taught by exposure of scheduled topics with application examples and viewing videos.

The pratical classes are taught by problem solving.

The laboratory classes require the interpretation and development of experimental protocols and conducting reports of practical work.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	60,00
Teste	20,00
Trabalho laboratorial	20,00
Total:	100,00

Calculation formula of final grade

The evaluation will consist of the weighted average of the components of Continuous Assessment (40%) and Assessment Exam (60%). The classification of continuous assessment is the average obtained in two mini-tests conducted during the semester and scored soon after its beginning (50%) and the laboratory work report (50%). The minimum grade for Assessment Examination component values ​​is 8.0. The notes of each component are given to the tenth of the unit and the final score is rounded to unity.