Food Technology II

Code:

MV426

Acronym:

TAII

Keywords
Classification	Keyword
OFICIAL	Food Hygiene

Instance: 2020/2021 - 2S

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	51	Official Study Plan	4	-	4,5	56	121,5

Teaching language

Portuguese

Objectives

Courses examine (i) the current practices on cattle, pig and poultry slaughtering and on milk, eggs, fish and meat processing, (ii) the safety and nutritional value of foods and means of production, processing, preservation, distribution and utilization and (iii) the treatment of wastewater and animal by-products. After successfully completion of the course, the students should dominate technical and legislation contents and should have acquired theoretical and practical skills in the management of foods.

Learning outcomes and competences

Course unit main contributions for Day-One Skills of the newly-graduated veterinarian (Veterinary Medicine Master’s Degree)
A - PROFESSIONAL GENERAL ATTRIBUTES AND CAPACITIES
1. Be able to perform the professional acts in a responsible manner, complying with the regulations and being aware of the veterinary professional ethic responsibilities with regard to their potential impact on the environment.

B - KNOWLEDGE AND UNDERSTANDING
1. The essentials of food processing and food technology.

C - PRACTICAL COMPETENCES
1. Be able to collect food samples and to perform microbiological assays for the evaluation of the hygiene and food safety procedures.

Working method

Presencial

Pre-requirements (prior knowledge) and co-requirements (common knowledge)

General Microbiology
Biochemistry
Biophysics
Data Analysis
Anatomo-physiology
Agriculture and animal production
General food technology

Program

THEORETICAL
I. Food divisions; national and world production and consumption
    1. Animal products
    2. Vegetable products
II. Brief introduction to the technical process for cattle and pig slaughtering
III. Onset and resolution of rigor mortis. Meat quality: effects of breeding, feeding, pre-slaughter handling, chilling and conditioning of meat
IV. Meat processing
    1. Cuts of meat
    2. Minced meat
    3. Fresh meat products
        3.1. Fresh sausages
        3.2. Hamburgers
    4. Meat preparations
        4.1. Cooked ham
        4.2. Frankfurters
        4.3. Mortadella
V. Fish and fish products technology
VI. Dairy processing
    1. Automated milking and reception of milk
    2. Pasteurization objectives
    3. Long life milk pasteurization
    4. Milk powder
    5. Butter manufacturing technology
    6. Cheese
    7. Cultured milk products (yogurt)
VII. Egg and egg products technology
VIII. Water and wastewater treatment
IX. Animal by-products not intended for human consumption technology
X. Leather and wool

PRACTICAL
I - Food Microbiology
Students execute several laboratory exercises covering basic techniques, using several food products (e.g. meat, fish, eggs, dairy products)
    1. Food sampling
    2. Dilution schemes
    3. Detection and enumeration of
        3.1. total aerobic microorganisms (standard plate count)
        3.2. yeasts and molds
        3.3. Escherichia coli
        3.4. Enterococcus spp.
        3.5. Staphylococcus coagulase-positive
        3.6. Clostridium perfringens
        3.7. Bacillus cereus
        3.8. Campylobacter spp.
        3.10. Listeria monocytogenes (detection)
        3.11. Salmonella spp. (detection)
    4. Screening of Listeria monocytogenes in milk using PCR-based testing
II - Cleaning and sanitation monitoring
    1. Standard plate count: total aerobic microorganisms, Enteorbacteriaceae, E. coli and enterococci
        2. Luciferin/luciferase detection of ATP
III - Water
    1. Enumeration of the most commonly used indicator organisms (total aerobic microorganisms, E. coli and enterococci.
    2. Pilot water treatment plant
IV - Food products manufacturing
    1. Cooked ham, entire muscle pieces and standard
    2. Sausages, fresh and frankfurters
    3. Hamburgers, premium and extended
    4. Mortadella
    5. Cheeses, fresh and cured
    6. Yogurts, set and stirred types
    7. Ice-creams
    V - Study visit to a food processing plant.

Mandatory literature

Vaclavik Vickie A. 070; Essentials od food science. ISBN: 978-1-4614-9137-8
Feiner Gerhard; Meat products handbook
Heinz, G and Hautzinger, P ; Meat Processing Technology - For small to médium sacle producers, FAO, 2007. ISBN: 978-974-7946-99-4
Ninios Thimjos 340; Meat inspection and control in the slaughterhouse. ISBN: 978-1-118-52586-9
Tetra Pak 340; Dairy processing book. ISBN: 91-631-3427-6
Chandan Ramesh C. 340; Dairy processing and quality assurance. ISBN: 978-1-118-81031-6
Hammer Sr. Mark J.; Water and wastewater technology. ISBN: 978-1-29202-104-1
Harrigan W. F.; Laboratory methods in food microbiology. ISBN: 0-12-326043-4
Velísek Jan; The chemistry of food. ISBN: 978-1-118-38381-0
Robertson Gordon L.; Food packaging. ISBN: 978-1-4398-6241-4

Complementary Bibliography

Gracey J. F.; Meat hygiene. ISBN: 0-7020-2258-6
Prandl Oskar 070; Tecnología e higiene de la carne. ISBN: 84-200-0765-X
Mantese, F.; Transformação do Músculo em Carne, 2002
Rodríguez-Rebollo, M.; Manual de industrias carnicas II, Anvisa, 2000. ISBN: 84-923492-5-5
Madrid A.; Tecnologia del pescado y productos derivados. ISBN: 84-87440-54-1
Batista, I. e Nunes, L.; Manuseamento do Pescado. Publicações avulsas do INIP nº 20, Instituto de Investigação das Pescas e do Mar (INIAP/IPIMAR), 1993
Thapon Jean-Louis 340; oeuf et les ovoproduits. ISBN: 2-85206-903-2
Gonzalez, J.; Wastewater treatment in the fishery industry, FAO, 1995
Nicholas P. Cheremisinoff ; Handbook of Water and Wastewater Treatment Technologies, Elsevier Inc. , 2002. ISBN: 978-0-7506-7498-0 (Availeble on http://www.sciencedirect.com/science/book/9780750674980)
Leyral G. e Vierling E.; Microbiologie et toxicologie des aliments, 1996
Codex Alimentarius Commission; Codex alimentarius general requirements. ISBN: 95-5-104029-X
Fung, D.; Rapid Methods and Automation in Microbiology, 2002
Eiri Board ; Hand Book Of Leather & Leather Products Technology, Engineers India Research In, 2007

Comments from the literature

Images, monographs and lecture notes prearranged by the teacher.

Teaching methods and learning activities

Theoretical lectures: The scientific contents of Food Technology II are presented by the professor and are illustrated by images in slides produced by computer (Power point) and small videos. Students examine all stages of food production from the time of raw material harvest until it reaches the consumer according a multidisciplinary program.
Practical classes: Training is performed in the food technology classroom and the food microbiology laboratory. Through pilot scale product manufacturing and laboratory analysis, students acquire knowledge and apply it to the development of high quality and safe foods. Students have also the opportunity to visit food industries in order to widen students’ skills by providing an opportunity to look closely to food manufacturing processes.

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Exame	75,00
Trabalho escrito	25,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	55,50
Frequência das aulas	56,00
Trabalho laboratorial	10,00
Total:	121,50

Eligibility for exams

To obtain frequency, students could not fail (without justification) to attend more than 3 practical classes. 

Practical classes lasting 4 hours are equivalent to two practical classes (2h + 2h).

Calculation formula of final grade

The evaluation of students in the discipline of Tecnologia Alimentar II comprises:
A = written theoretical exam (75 % of the final classification);
B = evaluation performed during laboratory classes (25 % of the final classification), comprising three written exams performed in class practices, one for each of the core modules, namely (i) food microbiology ((including  the microbiological tests reports), (ii) processing of meat products and (iii) dairy products.

At the end of the semester, during the written theoretical evaluation (component A), each student can make the three tests regarding the evaluation performed during laboratory classes (component B), if:
1. the sum of the classifications obtained in the three written tests performed during the laboratory classes is insufficient to get approval;
2. the student has not attended one of the three written tests performed during the laboratory classes;
3. the student wishes to improve his classifications.

In either case, all previous classifications will automatically be lost.

The final classification calculations follows the formula: 0,75 x A + 0,25 x B; approval in both components (A and B) is mandatory.

Examinations or Special Assignments

In the context of the current public health crisis, it may be necessary to adapt teaching and evaluation methods according official guidelines.

Special assessment (TE, DA, ...)

According to the legislation in force.

Classification improvement

Students who wish to improve the final classification will undergo a final examination at the time of application or at any other time in accordance with the legislation in force.

Observations

Learning Method

On-campus. In the context of the current public health crisis, it may be necessary to adapt teaching and evaluation methods according official guidelines.

Bibliography: i) images, monographs and lecture notes prearranged by the teacher, ii) European and Portuguese legislation and iii) complementary bibliography.