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Food Technology and Quality

Code: MA322     Acronym: TQA

Keywords
Classification Keyword
OFICIAL Applied Biology

Instance: 2018/2019 - 4T (of 23-04-2019 to 14-06-2019)

Active? Yes
Responsible unit: Aquatic Production
Course/CS Responsible: First Cycle Degree (BSc) in Aquatic Sciences

Cycles of Study/Courses

Acronym No. of Students Study Plan Curricular Years Credits UCN Credits ECTS Contact hours Total Time
LCMA 32 Oficial Plan 2018 3 - 5 49 135

Teaching Staff - Responsibilities

Teacher Responsibility
Paulo Manuel Rodrigues Vaz Pires

Teaching - Hours

Theoretical classes: 3,00
Laboratory Practice: 4,00
Type Teacher Classes Hour
Theoretical classes Totals 1 3,00
Paulo Manuel Rodrigues Vaz Pires 3,00
Laboratory Practice Totals 2 8,00
Paulo Manuel Rodrigues Vaz Pires 8,00

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.

Learning outcomes and competences

The students must know the basic principles of the use of aquatic 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 (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)
- 2 laboratory classes: evaluation of fish freshness  and fish canning (written reports of each class)
- Team work: poster about thematics under the discipline area.

Mandatory literature

Madrid A.; Tecnologia del pescado y productos derivados. ISBN: 84-87440-54-1
Paulo Vaz-Pires; Tecnologia e Qualidade Alimentar (livro de apontamentos), 2015
Boziaris Ioannis S. 340; Seafood processing

Complementary Bibliography

Hall G. M. ed.; Fish processing technology. ISBN: 0-7514-0280-X

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: 2 to 3 visits to external entities (Local fish market, freezing industry, canning factory). 2 laboratory practical classes (quality evaluation and canning) and correspondant writte reports. Team work: poster about seafood thematics.

keywords

Natural sciences > Agrarian Sciences > Zootechnics > Feed products

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation Weight (%)
Exame 60,00
Trabalho escrito 30,00
Trabalho laboratorial 10,00
Total: 100,00

Amount of time allocated to each course unit

Designation Time (hours)
Elaboração de relatório/dissertação/tese 39,00
Estudo autónomo 39,00
Frequência das aulas 49,00
Trabalho laboratorial 8,00
Total: 135,00

Eligibility for exams

Minimal class presence: 75% of presential practical classes given; Minimum classification of 9.5/20 on the written exam and 9.5/20 on the poster.

Calculation formula of final grade

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

Examinations or Special Assignments

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

Special assessment (TE, DA, ...)

To be defined in each particular case.

Classification improvement

If the student requires a special examination to improve its classification ("melhoria"=improvement), the classification obtained in the written exam is the only component used to calculate the final classification (the practical component doesn't count).
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