Code: | MI074281 | Acronym: | TPROAL |
Keywords | |
---|---|
Classification | Keyword |
OFICIAL | Technological Sciences |
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 |
Acronym | No. of Students | Study Plan | Curricular Years | Credits UCN | Credits ECTS | Contact hours | Total Time |
---|---|---|---|---|---|---|---|
MICF | 34 | Official Curriculum | 4 | - | 4 | 52 | 108 |
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.
It is intended that students understand the importance of food technology, being able to coordinate their knowledge with other subjects, including human nutrition, analytical chemistry, etc. thus realizing the role that pharmacyst may have in the food field.
Having basis of food chemistry and human nitrition (UC Alimentação Humana I and II).
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.
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.
designation | Weight (%) |
---|---|
Exame | 60,00 |
Participação presencial | 0,00 |
Trabalho escrito | 30,00 |
Trabalho laboratorial | 10,00 |
Total: | 100,00 |
designation | Time (hours) |
---|---|
Elaboração de relatório/dissertação/tese | 8,00 |
Estudo autónomo | 30,00 |
Frequência das aulas | 56,00 |
Trabalho de campo | 8,00 |
Trabalho laboratorial | 12,00 |
Total: | 114,00 |
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.
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 classification.
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).