Food Processing and Preservation
| Code: | CA4011 | Acronym: | CA4011 |
| Keywords | |
|---|---|
| Classification | Keyword |
| OFICIAL | Agrarian Sciences |
Instance: 2023/2024 - 1S
| Active? | No |
| 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 | 0 | Plano de estudos do Mestrado em Ciências do Consumo e Nutrição - 2013_2014 | 1 | - | 6 | 42 | 162 |
Teaching language
Portuguese and englishObjectives
Awareness of the importance of quality maintenance and food safety in the food supply chain.
Familiarization with the phenomena occurring of quality and change on food products during the 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:Recognize the importance of quality maintenance and food safety in the food supply chain.
Understand the phenomena occurring of quality change of food products that lead to the end 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 about the food industry
Background on the Agri-Food Sector. Concepts about the food production process and examples in the food industry. Characterization of the Portuguese Food Industry. Largest Companies in the Portuguese Agro-Food Sector. Unitary operations. Traditional methods of transformation/preservation. Minimal processing. Barrier technology. Definition and classification of food preservation technologies
2. Evolution of food quality and safety parameters
2.1 Preservation importance
2.2 Quality parameters and changes in quality over shelf life of main food groups( fruits and vegetables, meat and fish, dairy, cereals and drinks)
2.3 Factors that influence food quality loss
2.4 Shelf life
3. Industrial processing
3.1 Preservation technologies by heat removal
3.1.1 Cooling
3.1.2 Freezing
3.2 Preservation technologies by heat application
3.2.1 Blanching.
3.2.2 Pasteurization.
3.2.3 Sterilization.
3.3 Preservation technologies by water removal (Drying)
3.4 Preservation technologies by chemical methods (food additives)
4. Post-processing
4.1 Storage in controlled atmosphere
4.2 Packaging
4.3 Modified atmosphere packaging
Laboratory practice component
Review theme component
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.
Evaluation Type
Distributed evaluation with final examAssessment Components
| designation | Weight (%) |
|---|---|
| Exame | 60,00 |
| Trabalho escrito | 20,00 |
| Trabalho laboratorial | 20,00 |
| Total: | 100,00 |
Amount of time allocated to each course unit
| designation | Time (hours) |
|---|---|
| Estudo autónomo | 100,00 |
| Frequência das aulas | 42,00 |
| Apresentação/discussão de um trabalho científico | 20,00 |
| Total: | 162,00 |
Eligibility for exams
Minimum attendance accoridng to faculty general rules.
Conduction of lab classes.
Delivery of laboratory reports and final work.
Bibliographic review with oral presentation work about an emergent food preservation technology.
Calculation formula of final grade
Exam (60 %) with minimal grade of 9,5/20 points.
Participation on laboratory practices and reports (20%).
Bibliographic review with oral presentation work (20 %).
Special assessment (TE, DA, ...)
Students may request until the second class week to replace laboratory practices with increase weight of the exam (80%). Online work is mandatory and must be developed during the regular semester schedule.
Classification improvement
Only for the 60 % 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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