Food Technology I

Code:

MV415

Acronym:

TAI

Keywords
Classification	Keyword
OFICIAL	Food Hygiene

Instance: 2016/2017 - 1S

Active?	Yes
Responsible unit:	Aquatic Production
Course/CS Responsible:	Integrated Masters Degree in Veterinary Medicine

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
MIMV	41	Plan 2007 to 2017	4	-	4,5	64	121,5

Teaching language

Portuguese

Objectives

The students should be able to describe, in a critical way, the needed characteristics of the main food industry raw materials, processes and equipments, including the phases of collecting, harvesting or catching, preservation, transport, processing, packaging and presentation and selling of food products, and also general procedures of maintenance and hygiene of several materials and equipments and of their quality evaluation during the whole production process. Focus is mainly on products with origin in terrestrial animals, as it is the most traditional scope of the Veterinary Medicine, but some training is also made on all other food items, including mainly seafood, following the recent tendency of the professional performances of the Veterinarians already working on Portuguese and European realities.

Learning outcomes and competences

The students must know the basic principles of the use of foods for humans and for animals, and they must be able to criticize construtively the real actual situation, in order to contribute in the near future for an adequate evolution and development of this technical and scientific area, both in Portugal and abroad.

Working method

Presencial

Program

THEORETICAL CLASSES I. Introduction to the Food Science and Technology (scope, planning, bibliography, classes and evaluation). II. Historical perspective of the relation of mankind with food (Man as the only processor, food from pre-history to today, traditional preservation methods, future of the world nutrition and challenges of the food processing). III. General caracterization of foods from the main groups (chemical composition, properties and technological characteristics of raw materials, including the ones from animal and som non-animal origins and their derivatives). IV. Food degradation (enzymatic action and autolysis, putrefaction and microbial action, rigor mortis and related phenomena; degradation factors and sensory, physical, chemical and microbiological changes; temperature control as the main factor). V. Food preservation (methods, principles and technological characteristics): drying, salting, smoking, acidification, refrigeration, super-chilling, freezing, freeze-drying, pasteurization, apertization, radurization, radapertization (irradiation), ultraviolet light, microwaves, intense light pulses, vacuum packaging, modified and controlled atmosphere packaging, hypobaric storage, high hydrostatic pressure, additives and combined methods (hurdle effect). VI. Food quality (concepts of freshness, shelf-life, safety and quality; sensory, chemical, physical and microbial methods to food "freshness" and quality evaluations; specific cases of meat and derivatives; eggs and egg products, seafood, fruits and vegetables and beverages). VI. Before the factory: "pre-processing" (sources of animal raw materials: production, fishing, aquaculture and agriculture; main slaughtering methods, harvesting and transport). VIII. At the factory: industrial processing (study of flowdiagrams of some relevant food items and unit operations; examples of equipments and procedures). IX. Sub-products of the food industry (concept of sub-product; main sub-products of the food industry; points of view of marketing and environmental protection; flowdiagrams and examples). X. Selling foods (foods as special commercial items; packaging as the "silent salesman"; packaging materials and methods; reducing, reusing and recycling, Green Point and other solutions for environmental problems; technological implications of the food marketing; examples from the meat and seafood industry). XI. From buying to consumption (how to choose, buy, transport, preserve and prepare in the domestic scope). XII. After consumption (positive and negative effects of the foods in the human health and environment). XIV. Final considerations (safety, HACCP, traceability; future of the relations between mankind and foods; ethical and ethnical problems). PRACTICAL CLASSES 12 hours are used for the "Food Discussions". Main themes covered are A: Freshness and quality; B: Packaging; C: Science and technology of household equipments; D: Nutritional effects of foods in human health. The remaining time is used for the preparation, printing and presentation of the posters, made by groups of 3 or 4 students, about recent subjects of the food area or a project for the production of an innovative food item.

Mandatory literature

Vaclavik Vickie A. 070; Essentials od food science. ISBN: 978-1-4614-9137-8

Complementary Bibliography

Velísek Jan; The chemistry of food. ISBN: 978-1-118-38381-0
Robertson Gordon L.; Food packaging. ISBN: 978-1-4398-6241-4
Oliveira M. Beatriz P. P. 340; Current topics on food authentication. ISBN: 978-81-7895-510-0
Organização Mundial da Saúde 340; Evaluation of certain food additives and contaminants. ISBN: 92-4-120896-1
ULL; Safety and nutritional adequacy of irradiated food. ISBN: 92-4-156162-9

Teaching methods and learning activities

At the end of the semester, students present a poster on a subject taken from the actual Food Science and Technology reality or about the production of a new food item. The theme must be discussed and approved by the teacher. The posters are exposed to the general public in the main entrance (atrium) of ICBAS, which increases the feeling of exposure and responsability and also shows useful information with other students and persons. The discipline includes 2 practical laboratory classes about general food subjects, as preparation and lately complemented with more specific lab works at Food Technology II. Four theoretical classes about actual areas of Food Technology are also organized. The discipline of Sanitary Inspection II includes visits to two organisms (Official fish market at Matosinhos/Leixões and a canning factory) which complete the perception of the food industrial reality. The disciplines of Food Tecnology I and II and Food Inspection I and II are coordinated to achieve best results.

keywords

Technological sciences

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	70,00
Trabalho escrito	30,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Elaboração de relatório/dissertação/tese	35,00
Estudo autónomo	30,50
Frequência das aulas	56,00
Total:	121,50

Eligibility for exams

Presentation of the poster (30 % of the final classification) is compulsory. Presence in the theoretical exam is compulsory (70% of the final classification). Positive classification (9.5 points/20 total) on both components is mandatory. Presence in at least 3/4 of the practical sessions with teacher presence is mandatory.

Calculation formula of final grade

70% final theoretical exam; 30% poster classification (hypothetical final correction or adjustment in accordance with the student performance during all classes)

Examinations or Special Assignments

Posters about actual food area thematics or production of an innovative food item.

Special assessment (TE, DA, ...)

It will be done according to the current legislation in the moment.

Classification improvement

Students that ask for an exam to improve their classification ("melhoria de nota") will be classified only with the classification obtained in the written exam (practical component does not contribute to this classification)