Food Technology

Code:

EBE0184

Acronym:

TALI

Keywords
Classification	Keyword
OFICIAL	Biological Engineering

Instance: 2016/2017 - 1S

Active?	Yes
Responsible unit:	Department of Chemical Engineering
Course/CS Responsible:	Master in Bioengineering

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MIB	19	Syllabus	4	-	6	56	162

Teaching language

Suitable for English-speaking students

Objectives

The students are briefed on  the general principles of food processing – including the major unit operations and corresponding design equations; and on the specificities associated with foods - including food quality and safety, chemical and microbiological composition, and rheology.

The students are expected to develop the following competencies:

i. identify problems relating to food safety, and implement appropriate techniques of quality control; ii. know the composition of major foods and its influence upon food safety and final characteristics of product; iii. identify the main food industries and corresponding processing chains; iv. model in a simple manner the main unit operations; and v. choose processing technologies more adequate to manufacture a product with given specifications from an available feedstock.

Learning outcomes and competences

This CU provides the foundational elements of the utilization of unit operations in the food industry. Taking advantage of the knowledge and skills acquired in the first study cycle, a comprehensive and consistent set of concepts is provided, as well as common tools for applications involving extracting, processing and conveying information in multiple scenarios. This CU addresses basic concepts to rationalize the major existing and emerging technologies, thus backing up discussion of data and analytical processing of information for an efficient use thereof. Besides enhancing learning by resorting to case studies, critical pictures are promoted in a SWOT perspective – as well as their adaptation to unusual scenarios.

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

Not applicable

Program

Food industries. Generic considerations and case studies.

Characteristics of foods: chemical and microbiological composition, rheological behavior, and textural and sensory features.

Food microbiology: safety throughout the whole chain. Food biotechnology.

Food processes. Unit operations: mechanical, physical and chemical. Kinetic and equilibrium processes. Milling, mixing, separation and concentration. Ionizing irradiation and high pressure processing. Processes with addition of heat; blanching, pasteurization, sterilization, evaporation, distillation and extrusion. Processing with hot air: drying, smoking and baking. Processing with hot oil: frying. Nonconventional thermal processing: dielectric, ohmic and infrared heating. Processing with heat removal: cooling, refrigeration, freezing and sublimation (including controlled atmosphere). Complementary operations: coating and packaging.

 

Mandatory literature

Fellows, P. J. ; Food Processing Technology: Principles and Practice. ISBN: 143980821X

Teaching methods and learning activities

Teaching will depart from generic conceptual lecturing by the instructor – with emphasis on a global picture with technico-scientific framework and socio-economic relevance; reinforced with techniques of active and collaborative learning by students, demanding their direct involvement (individually and in group) in search of information and structured discussion. Evaluation will have a continuous and distributed nature, complemented with a final exam.

 

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Defesa pública de dissertação, de relatório de projeto ou estágio, ou de tese	15,00
Exame	50,00
Trabalho escrito	20,00
Trabalho laboratorial	15,00
Total:	100,00

Eligibility for exams

As officially determined.

Calculation formula of final grade

Final (or supplementary) exam – individual (50%).

Laboratory work and reports – group (15%).

Solving of 2 problems on unit operations – group (10%).

Proposal and solving of 2 problems on complementary processing – individual (10%).

Oral presentation and discussion of a food product or process - group (15%).

To pass this CU, the student must obtain a minimum grade of 10 points; however, the final exam cannot be below 8 points.Improvement of the final classification can only be done of the exam. The grade for the presentation/problems/lab work is valid for the whole academic year and cannot be replaced by any other type of evaluation.