Food Processing and Preservation
| Code: | CA4011 | Acronym: | CA4011 |
| Keywords | |
|---|---|
| Classification | Keyword |
| OFICIAL | Agrarian Sciences |
Instance: 2016/2017 - 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 | 19 | Plano de estudos do Mestrado em Ciências do Consumo e Nutrição - 2013_2014 | 1 | - | 6 | 42 | 162 |
Teaching language
PortugueseObjectives
Familiarization with the phenomena occurring of quality and safety change on food products and the determination methods of its shelf life.
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 Introduction to industrial food processing
3.2 Preservation technologies by heat application
3.2.1 Blanching, pasteurization and sterilization
3.2.2 Extrusion
3.2.3 Baking and roasting
3.2.4 Frying
3.3 Preservation technologies by heat removal
3.3.1 Cooling
3.3.2 Freezing
3.4 Preservation technologies by water removal
3.4.1 Concentration
3.4.2 Drying
3.5 Preservation technologies by chemical methods (food additives)
3.6 Minimal processing
3.7 New preservation technologies
4. Post-processing
4.1 Storage in controlled atmosphere
4.2 Packaging
4.3 Packaging in modified atmosphere
4.4 Distribution
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 under collaborative online environment.
Evaluation Type
Distributed evaluation with final examAssessment 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
Exam (50 %) with minimal grade of 8.0/20 points.
Participation on laboratory practices and reports (20 %).
Final work over online environment (30 %).
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.
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