Food Processing Technologies

Code:

MI074281

Acronym:

TPROAL

Keywords
Classification	Keyword
OFICIAL	Technological Sciences

Instance: 2012/2013 - 1S

Active?	Yes
Web Page:	http://moodle.up.pt/course/view.php?id=850
Responsible unit:	Bromatology and Hidrology Laboratory
Course/CS Responsible:	MSc in Pharmaceutical Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MICF	38	Official Curriculum	4	-	4	52	108

Teaching language

Portuguese

Objectives

The main goal of this subject is to present the industry and food technology as working environment of the future pharmacist. Technological methods used for the production of quality and safety foods, in a multidisciplinary way, will be discussed. Both the traditional and the most recent technologies will be focused, as well as those emerging technologies, whose potential allows us to anticipate its use in the food industry in a near future.

Learning outcomes and competences

It is intended that students understand the importance of food technology and are able to coordinate their knowledge with other subjects, including human nutrition, analytical chemistry, etc.. thus realizing the role that the pharmacyst may have in the food field.

Working method

Presencial

Program

Theoretical component 1. Food processing: principles, concepts, evolution and applications. Identification and discussion of the main food alterations and their prevention by technological solutions. 2. Revision of some conservation processes with application in the food industry. Scientific fundaments, examples and sanitary correlations of the preservation in: physical and chemical processes; combined conservation processes and “ready-to-use” technologies. 3. Nutritional and quality modifications resulting from food processing, conservation and preparation. 4. Food packing and conservation: physical, chemical and psychological aspects of packing. Labelling. 5. Good practical of production, hygiene and cleanness. HACCP in the food industry. 6. Processing methods of some food products: milk derivatives, meat products, oils and fats, sugar and derivatives, eggs and derivatives, coffee, beverages. Practical classes: These classes will be composed by laboratorial work dealing with quality control/characterization of raw foods and altered by food processing techniques. Several visits to food industries will be also agended.

Mandatory literature

J.S. Smith, Y.H. Hui; Food processing, Blackwell Publishing, 2004. ISBN: 0-8138-1942-3
P. Fellows; Food Processing Technologies: principles and practice, CRC Press, 2000. ISBN: 1855735334
Campbell-Platt Geoffrey 340; Food science and technology. ISBN: 978-0-632-06421-2

Complementary Bibliography

Sun Da-Wen 340; Emerging technologies for food processing. ISBN: 0-12-676757-2

Teaching methods and learning activities

Oral presentation supported by Data show (PowerPoint) and videos. The active participation of the students is fomented. The practical classes will include visits to food industries and the execution of laboratorial works.

keywords

Technological sciences > Technology > Production technology > Food technology
Natural sciences > Agrarian Sciences > Agricultural products > Food products

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Description	Type	Time (hours)	Weight (%)	End date
Attendance (estimated)	Participação presencial	0,00	0,00
	Exame		60,00
	Trabalho laboratorial		10,00
	Trabalho escrito		30,00
	Total:	-	100,00

Amount of time allocated to each course unit

Description	Type	Time (hours)	End date
	Frequência das aulas	56	2012-12-14
	Trabalho de campo	8
	Elaboração de projeto	24
	Elaboração de relatório/dissertação/tese	4
	Estudo autónomo	30
	Total:	122,00

Eligibility for exams

The assistance of the pupils to the theoretical lessons is not compulsoty. The assistance of the pupils to the laboratorial lessons is mandatory, being considered without frequency those pupils whose assistance is inferior to 75% of the foreseen lessons.

Calculation formula of final grade

The final written test focuses on all the themes discussed in the theoretical and laboratorial classes and all students must achieve as much as 9,5. This test contributes to 60% of the final note.

Special assessment (TE, DA, ...)

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

Classification improvement can be made by means of a written and oral exam covering all the subjects taught during the classes (theoretical and laboratorial).