Food Conservation

Code:

CAGR2006

Acronym:

CAGR2006

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2021/2022 - 2S

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

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
L:EA	1	The study plan from 2019	2	-	6	49	162

Teaching language

Portuguese

Objectives

A-Understanding the importance of controlling the phenomena of food deterioration.
B-Understanding the key technologies of food preservation and its relationship with quality of food products.
C Acquisition of knowledge about the equipment used in food industry.
D Development of capabilities to project preservation processes of food products.

Learning outcomes and competences

At the end of this course it is intended that the student be able to:
- Understand the importance of controlling the phenomena of food deterioration;
- Understand the key technologies of food preservation and its relationship to quality of food products;
- Acquire knowledge about the equipment used in food industry;
- Acquire capability to perform the project of preservation systems of food products.

Working method

Presencial

Program

1. General Concepts. Framework.

2. Preservation technologies by chemical and microbiological methods

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

Lectures
- Expository method of programmed material with application examples 

Practical Classes
- Resolution of exercises
- Study visit
- Laboratory work

keywords

Technological sciences

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Exame	55,00
Teste	20,00
Trabalho escrito	10,00
Trabalho laboratorial	15,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Estudo autónomo	100,00
Frequência das aulas	49,00
Trabalho escrito	4,00
Trabalho laboratorial	9,00
Total:	162,00

Eligibility for exams

Minimum attendance (75% of the practical classes);

Conduction of two mini-tests throughout the semester;

Delivery of laboratory report and report results sheets.

Calculation formula of final grade

The evaluation will consist of the weighted average of the components of Continuous Assessment (45%) and Assessment Exam (55%).

The classification of continuous assessment is the average obtained in two mini-tests conducted during the semester and dated soon after its beginning (2 x 10 %) and the laboratory work report (15 %) and visit report (10 %).

The minimum grade for Assessment Exam component value is 8.0.

The grade of each component are given to the tenth of the unit and the final score is rounded to unity.

Classification improvement

Only Exam component.