|Responsible unit:||Aquatic Production|
|Course/CS Responsible:||First Cycle Degree (BSc) in Aquatic Sciences|
|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|
|Paulo Manuel Rodrigues Vaz Pires|
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.
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.
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
- 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.
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.
|Elaboração de relatório/dissertação/tese||39,00|
|Frequência das aulas||49,00|
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.
60% final exam, 30% poster, 10% reports, participation and assiduity.
Poster on themes taken from actual seafood problems or projects of production of innovative seafood items.
To be defined in each particular case.