Code: | MI074281 | Acronym: | TPROAL |
Keywords | |
---|---|
Classification | Keyword |
OFICIAL | Technological Sciences |
Active? | Yes |
Web Page: | http://moodle.up.pt/course/view.php?id=2028 |
Responsible unit: | Bromatology and Hidrology Laboratory |
Course/CS Responsible: | MSc in Pharmaceutical Sciences |
Acronym | No. of Students | Study Plan | Curricular Years | Credits UCN | Credits ECTS | Contact hours | Total Time |
---|---|---|---|---|---|---|---|
MICF | 23 | Official Curriculum | 4 | - | 4 | 52 | 108 |
Food quality is increasingly recognized as a factor in human health. Simultaneously, the pharmacist multidisciplinary training is, more than ever, a feature that is important to value and put into community service.
This course aims to demonstrate that, in addition to issues related with food productivity, which are the focus of food technology professionals, the choice and optimization of the most appropriate technological processes to maximize the nutritional and bioactive properties of food in an sustainable environment requires comprehensive training in chemical and health, where the pharmacist has a standing position.
Simultaneously with a brief notion of food technology, a particular emphasis on emerging food processing technologies will be given, while focusing on foods with nutraceutical or functional potential. The issue of agro-food waste recovery, a priority field around the world, will also be studied, providing an opportunity to obtain value-added products.
Students are oriented to understand the importance of food technology as a tool to maximize the nutritional and bioactive properties food, contributing to a healthier diet and better economic and environmental management of food.
It also provides an opportunity to coordinate knowledge acquired in other CU, including human nutrition, analytical chemistry, phytochemistry, etc. thus realizing the potential that its multidisciplinary training has, and the role that the Pharmacyst can play in the food field, into the production of healthier foods.
It is also intended to develop entrepreneurship abilities, accompanying students in the development of volunteer projects that could be integrated into the Start-UpProgramme@UPorto entrepreneurship contest.
Theoretical component
1. The food industry: historical background, economy and legislation.
2. Food processing: principles, concepts, evolution and applications.
3. Food preservation and processing by chemical, physical and biological methods.
4. New food processing technologies.
5.Food packing
6. Industrial processing of the most common portugues food with industrual impact: oils and fats, chocolate, coffee, dairy products, meat products, fish products, cereals and pasta, sugar and derivatives, beverages, etc.
7. Food waste and its potential aplications.
Laboratorial component
1. Innovation in food technology: workgroup on the development of new products/concepts/applications, with a theoretical and laboratorial background, potentially presented to the Start-Up Programme@UPorto, focused on the young entrepreneurship in the high graduation courses;
2. HACCP (theory and application).
3. Visits to food industries
Expositive classes supported by data show and videos. The active participation of the students is fomented. The practical classes include the execution of laboratorial works and visits to food industries. The classes and activities are made available thought the Moodle.
designation | Weight (%) |
---|---|
Teste | 60,00 |
Trabalho de campo | 10,00 |
Trabalho prático ou de projeto | 30,00 |
Total: | 100,00 |
designation | Time (hours) |
---|---|
Elaboração de relatório/dissertação/tese | 12,00 |
Estudo autónomo | 30,00 |
Frequência das aulas | 56,00 |
Trabalho de campo | 8,00 |
Trabalho laboratorial | 8,00 |
Total: | 114,00 |
The assistance of the pupils to the theoretical lessons is not compulsoty.
The assistance of the students to at least one filed trips is mandatory. During the development of the prarical/laboratorial work, group meeting with the teacher are mandatory.
The evaluation is distributed. The final classification results from three mini-tests (60%) and the practical/laboratorial component (40%).
Those students that, by law, are not obliged to attend the laboratorial classes must attend at leat on visit to the industry and present a case-study.
Classification improvement can be made by means of a written and oral exam covering all the subjects taught during the classes (theoretical and laboratorial).