Food Technology and Quality

Code:

MA322

Acronym:

TQA

Keywords
Classification	Keyword
OFICIAL	Applied Biology

Instance: 2021/2022 - 4T (of 09-05-2022 to 24-06-2022)

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	24	Official Study Plan	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.

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)
- Individual work: poster about thematics related with foods of aquatic origin.

NOTE ON PRACTICAL CLASSES: if visits cannot be done, they will be changed by visualization and commenting of videos on the same thematics.

Mandatory literature

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

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 active participation.

NOTE ON THEORETICAL CLASSES: if classes cannot be performed persencially, they will be done by live teleconference with direct image and sound and in the same predicted timetable. Full class recordings will be available for missed classes or revision.

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.

NOTE ON PRACTICAL CLASSES: if visits cannot be done, they will be changed by visualization and commenting of videos on the same thematics.

All the subjects covered at this discipline are mentioned in detail in a dedicated students' book, writen by the teacher and expressly for this discipline (only available in Portuguese).

keywords

Natural sciences > Agrarian Sciences > Zootechnics > Feed products

Evaluation Type

Distributed evaluation with final exam

Assessment Components

Designation	Weight (%)
Trabalho escrito	30,00
Exame	70,00
Total:	100,00

Amount of time allocated to each course unit

Designation	Time (hours)
Estudo autónomo	39,00
Frequência das aulas	49,00
Trabalho escrito	47,00
Total:	135,00

Eligibility for exams

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

Calculation formula of final grade

70% final written exam; 30% poster.

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.