Food Processing and Preservation

Code:

CA4012

Acronym:

CA4012

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2013/2014 - 1S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Agricultural Engineering

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
M:EAGR	23	Study plan from 2013	1	-	6	42	162

Teaching language

Portuguese

Objectives

Identify the main characteristics of animal and vegetable foods with interest to food processing.
Know the food characteristics fundamental for planning of food processing conditions, aiming to modify sensorial characteristics and increase food shelf life as the same time as minimizing sensorial and nutritional changes.

Learning outcomes and competences

Students must be able to identify the main characteristics of animal and vegetable foods with interest to food processing as well as Know the food characteristics fundamental for planning of food processing conditions, aiming to modify sensorial characteristics and increase food shelf life as the same time as minimizing sensorial and nutritional changes.

Working method

Presencial

Program

1. Introduction
Origin and evolution of Food Industry
2. Cinetics of degradationa dn ghanging of physical, chemical and microbiological charcteristics of foods.
3. Industrial processing of foods.
3.1. Processes by application of heat
3.1.1. Blanching
3.1.2. Pasteurizations
3.1.3. Sterilazation
3.1.4. Evaporation and destilation
3.1.5. Extrusion
3.1.5. Dehydration and drying
3.1.6. Cooking and torrefation
3.1.7. Frying

3.2. Processes bu removing heat
3.2.1. Chilling
3.2.2. Freezing

3.3. Processes by water removal
3.3.1. Concentration
3.3.2. Drying

4. Food Preservation
4.1. Shelf life
4.1.1. Predicting methods
4.1.2. Determinant factors

4.2. Use of Controlled and Modified Atmosphere
4.3. Minimal processing
4.4. Convenience products
4.5. Food Additives

5. Pos processing operations
5.1. Packaging
5.2. Storage
5.3. Distribution

6. Nutritional and sensorial implications of food preservation and processing methods

Practical component 

Laboratory practice on food preservation.

Mandatory literature

Singh R. Paul.; Introduction to food engineering. ISBN: 9780126463842

Teaching methods and learning activities

Theoretical exposition of the contents, complemented with practical classes and development of final group work under collaborative online environment.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	50,00
Trabalho escrito	30,00
Trabalho laboratorial	20,00
Total:	100,00

Eligibility for exams

Minimal frequency accoridng to faculty general rules

Calculation formula of final grade

Participation on laboratory practices and reports (20%).

Final work over online environment (30%).

Exam (50%) with minimal grade of 8,0/20 points.

Special assessment (TE, DA, ...)

Students may request in advance to replace laboratory practices with increase weight of the exam (70%). 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.