Food Technology I

Code:

MV415

Acronym:

TAI

Keywords
Classification	Keyword
OFICIAL	Food Hygiene

Instance: 2011/2012 - 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	55	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.

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:
Freshness and quality
Packaging
Science and technology of household equipments
Effects of food components 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.

Mandatory literature

Evangelista, J. ; Tecnologia de Alimentos, Livraria Atheneu Editora, Rio de Janeiro, Brasil. , 1992. ISBN: ISBN: 857379075x
Fellows, P. J.; Food Processing Technology - Principles and Practice , Woodhead Publishing Limited, Cambridge, UK, 575 p. , 2000. ISBN: ISBN 1 85573 533 4
Adams, M. R. & Moss, M. O. ; Food Microbiology, The Royal Society of Chemistry, Cambridge, UK. , 1995. ISBN: ISBN 0-85404-509-0.

Complementary Bibliography

Mayes, T. and Mortimore, S. (eds) ; Making the most of HACCP – Learning from others’ experience , Woodhead Publishing Limited, Cambridge, UK, 2001. ISBN:

Teaching methods and learning activities

As ICBAS is not provided with laboratory spaces dedicated exclusively to this discipline (and consequently some lab space was arranged in other Departments to the discipline of Food Technology II), part of the practical time (12 h) is used for the "Food Discussions" (group discussions and presenting of conclusions to other groups), and the remaining (15 h) is used freely by the students to collect information for the posters and to elaborate them.
At the end of the semester, students present a poster on a subject taken from the actual Food Science and Technology reality. 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. Food Technology II is the discipline where the practical classes involve the laboratorial training and student performance directly handling food items and will complement the formation of the students in this area. The discipline of Sanitary Inspection II includes visits to two organisms (Official fish market at Matosinhos/Leixões and Ramirez canning factory) which complete the perception of the food industrial reality.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Description	Type	Time (hours)	Weight (%)	End date
Attendance (estimated)	Participação presencial	0,00
	Total:	-	0,00

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.