Food Processing Technologies

Code:

MI074281

Acronym:

TPROAL

Keywords
Classification	Keyword
OFICIAL	Technological Sciences

Instance: 2019/2020 - 1S

Active?	Yes
Web Page:	https://moodle.up.pt/course/view.php?id=1257
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	41	Official Curriculum	4	-	3	52	81

Teaching language

Suitable for English-speaking students

Objectives

Food quality is increasingly recognized as a factor in human health. Simultaneously, the pharmacist multidisciplinary training in chemistry, nutrition and health 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 agriculture and 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 an important part.

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.

Learning outcomes and competences

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 curricular units, including human nutrition, analytical chemistry, phytochemistry, etc. thus realizing the potential of the pharmacyst multidisciplinary training, and the role that it can play in the food and pharmaceutical fields, into the production of healthier foods and suplements. 

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.

Working method

Presencial

Program

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

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

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.

keywords

Technological sciences > Technology > Production technology > Food technology
Natural sciences > Agrarian Sciences > Agricultural products > Food products
Health sciences > Medical sciences > Medicine > Dietetics

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Teste	60,00
Trabalho de campo	10,00
Trabalho prático ou de projeto	30,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Elaboração de relatório/dissertação/tese	11,00
Estudo autónomo	12,00
Frequência das aulas	52,00
Trabalho laboratorial	6,00
Total:	81,00

Eligibility for exams

The assistance of the students to the theoretical lessons is not compulsory.
The assistance of the students to at least one field trips is mandatory.
During the development of the practical/laboratory work, group meeting with the teacher are mandatory.

Calculation formula of final grade

The evaluation is distributed. The final classification results from three mini-tests (60%) and the practical (40%).

Internship work/project

The practical/laboratory classes comprise the elaboration of a project, in a group, based on thematic related to food and adjusted to the most recent scientific innovations and market trends.

Special assessment (TE, DA, ...)

Those students that, by law, are not obliged to attend the practical classes must attend at least one visit to a food-related industry and present the 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 laboratory).

Observations

The schedule for the practical classes is not restricted: it can be adjusted to the availability of each group, except in the HACCP thematic and in the field visits, whose schedule is defined by the insustries.