Food Technology and Quality

Code:

MA322

Acronym:

TQA

Keywords
Classification	Keyword
OFICIAL	Applied Biology

Instance: 2011/2012 - 2S

Active?	Yes
Responsible unit:	Aquatic Production
Course/CS Responsible:	Aquatic Sciences

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
LCMA	25	Plan 2007 to 2011	3	-	5	49	135

Teaching language

Portuguese

Objectives

To provide the students with the basic knowledge and training to achieve a clear thinking about the methods of seafood handling and processing, as well as a modern perspective of the food quality and corresponding technical and scientific skills, in order to prepare the students for the professional work they will have to develop. The capacity to criticize, to find and choose the right information and the contact with the realistic professional environment are favoured, by visiting industry facilities.
The students should be able to describe, in a critical way, the characteristics and composition of seafood, food degradation, processing and preservation methods, and also quality and freshness evaluation methods.

Program

Theoretical classes:

I - INTRODUCTION (0.5 h)
a) The discipline of Food Technology and Quality
b) Teachers and facilities
c) Vocabulary
d) Fish Technology in Portugal
e) Fish Technology abroad
f) Bibliography

II - HISTORICAL PERSPECTIVE(1 h)
a) General concepts
b) Seafood at pre-history
c) Classical civilizations: from Egipt to the Roman Empire
d) Seafood in the Middle Age
e) Seafood in Modern and Contemporary Ages
f) Future of seafood in human nutrition

III - SEAFFOD AS RAW MATERIAL (0.5 h)
a) Species
b) general characterization
c) Composition

IV - SEAFOOD DEGRADATION(2 h)
a) Definitions
b) Autolisis
c) Putrefaction
d) Main degradation factors
e) General description of degradation
f) Sensory degradation in fish, crustaceans and moluscs
g) Other degradation phenomena

V - SEAFOOD PRESERVATION(4 h)
a) Methoids and their principles
b) Types and groups of methods
c) Refrigeration
d) Freezing
e) Apertization
f) Smoking

VI - FROM SEA TO LANDING (0.5 h)
a) Before catching
b) On-board processing

VII - FROM LANDING TO CONSUMERS (0.5 h)
a) Seafood discharge
b) transport until first market facilities
c) 1st selling
d) 2nd selling
e) Reusable and non-reusable boces
f) Seafood transport

VIII - AQUACULTURE (0.5 h)
a) Raw material specificities
b) Transport
c) Aquaculture products
d) Waste and waste management

IX - SEAFOOD IINDUSTRIAL PROCESSING (2 h)
a) Manual processing
b) Mechanized processing
c) Processing of fresh products
d) Processing of packaged, prepared and pre-cooked products
e) Packaging

X - SUB-PRODUCTS OF THE SEAFOOD INDUSTRY (0.5 h)
a) Fish meal or FPC (fish protein concentrates)
b) Fish oil
c) Fish mince
d) Other fish products
e) Surimi
f) Fish silage
g) Fish hydrolized protein
h) Other seafood products

XI - NON-FOOD PRODUCTS (0.5 h)
a) Fish leather
b) Quitin and quitosan
c) Fish glue
d) Pearl essence
e) Shells
f) Fertilizers
g) Grey amber
h) Other uses: pharmacy, cosmetics and chemistry

XII - SEAFOOD MARKETING (0.5 h)
a) Selling types
b) Seafood exhibitiion
c) Insect control

XIII - FROM BUYING TO CONSUMPTION (0.5 horas lectivas)
a) Transport
b) Handling
c) Preparation for cooking
d) Cooking methods
e) Catering and restauration

XIV - QUALITY
a) Quality along history
b) Quality attributes
c) Food higiene
d) Food safety
e) Methods for quality and freshness evaluation
f) Quality management

PRACTICAL CLASSES
- 3 visits to external entities (Local fish market, freezing industry, canning factory)
- Team work: poster about discipline details.

Mandatory literature

ANCIPA; Qualidade, ANCIPA-Assoc. Nac. Comerciantes e Industriais de Produtos Alimentares, 2003. ISBN: ISBN 972-99055-1-7
Madrid A.; Tecnologia del pescado y productos derivados. ISBN: 84-87440-54-1
Hall G. M. ed.; Fish processing technology. ISBN: 0-7514-0280-X

Complementary Bibliography

Luten Joop B. ed.; Seafood from producer to consumer, integrated approach to quality. ISBN: 0-444-82224-0

Teaching methods and learning activities

Theoretical classes:
Enphasis on thinking and brainstorming about the discipline areas, supported by projectable elements. Student participation generally very high.

Practical classes:
- 3 visits to external entities (Local fish market, freezing industry, canning factory)
- Team work: poster about discipline details.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Description	Type	Time (hours)	Weight (%)	End date
Attendance (estimated)	Participação presencial	50,00
	Exame	2,00
	Total:	-	0,00

Amount of time allocated to each course unit

Description	Type	Time (hours)	End date
	Estudo autónomo	83
	Total:	83,00

Eligibility for exams

Minimal class presence: 2/3 of practical classes given;
Minimum classification of 9.5/20 on the poster.

Calculation formula of final grade

60% final exam, 30% poster, 10% reports, participation and assiduity.

Special assessment (TE, DA, ...)

Poster on themes taken from actual seafood problems or projects of production of innovative food items.