Food Technology II

Code:

MV426

Acronym:

TAII

Keywords
Classification	Keyword
OFICIAL	Food Hygiene

Instance: 2024/2025 - 2S (of 17-02-2025 to 13-06-2025)

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

Teaching language

Portuguese

Objectives

Food Technology II aims to provide knowledge and understanding of the technological processes involved in the production and processing of the main foodstuffs of animal origin. These are based on meat, milk, eggs and fish.

In addition, students are encouraged to reflect on how the production and processing of foodstuffs impact on human health and the ecological equilibrium of the planet.

Learning outcomes and competences

Course unit main contributions for Day-One Skills (i.e., First Day Skills) of the newly-graduated veterinarian (Veterinary Medicine Master’s Degree):

A - PROFESSIONAL GENERAL ATTRIBUTES AND CAPACITIES
1. Be able to perform professional acts responsibly, comply with the regulations, and be aware of the veterinary professional ethics responsibilities concerning their potential environmental impacts.

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

C - PRACTICAL COMPETENCES
1. Be able to collect food samples and 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 - Foods of animal origin
II - Meat








III - Milk and milk products







IV - Fish and fish products
V - Eggs and egg products
VI - Treatment of drinking water
VII - By-products of animal origin



VIII - Waste water treatment



IX - Leather and wool





PRACTICAL
I - Food microbiology













II - Hygiene processing conditions




III - Water


VI - Key technological operations








V - Visits
Study visit to a food unit: meat cutting room, meat processing unit (industrial kitchen), dairy products factory or fish canning industry.

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

The teaching of the theoretical (magisterial) fundamentals of the curricular unit is illustrated with the exhibition of slides and short videos, being complemented with visits to industrial plants and laboratory work.

The practical lectures take place in a specific pilot unit and are conducted by specialists from different areas, namely in the analytical control of foodstuffs and in the production of foodstuffs on an industrial scale.

During the lectures, students perform complete microbiological tests on food and water and food contact surfaces. Afterwards, they manufacture various products: sausages, cooked ham, alheiras, chouriço, fresh cheese, mature cheese, yoghurts, ice cream and pizzas.

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

Curricular unit (UC) attendance will not be granted to students who have more than 3 (three) UNJUSTIFIED ABSENCES from practical classes.

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

After the initial ten minutes of the class, class attendance will be allowed but the minutes of delay will be recorded. When these minutes make up the duration of a class (120 min), it will be counted as one absence.

EXTRAMURAL PRACTICAL LEARNING
Admission to study visits requires signing a Term of Responsibility, in which the student complies with the rules relating to food hygiene and conduct, in accordance with the specificities of the place to be visited.

All personal electronic equipment will not be allowed inside the establishment to be visited.

If equipment is borrowed from the institution, the student will be responsible for maintaining its proper use and returning it at the end of the visit.

OBSERVATION
Students who do not obtain approval in the year of attendance of the practical lectures, do not need to attend the practical lectures again. However, students can attend the lectures and, for the purpose of theoretical examination, they must follow all the new subjects.

Calculation formula of final grade

Evaluation integrates two independent components, and the classification must be positive in both components:
A = written theoretical evaluation (75% of the final classification);
B = continuous assessment carried out during the practical classes of the curricular unit (25%). This results from the sum of the marks obtained in 3 written tests carried out in practical classes, once the main modules have been concluded, namely i) food microbiology, ii) transformation of meat products and iii) dairy products.

On the day of the written theoretical assessment (component A), each student can take the 3 tests related to the continuous assessment (component B), if:

1. the student did not pass the sum of the 3 tests taken;
2. by will or right, the student has not attended one of the three tests carried out during the practical classes;
3. the student intends to improve the grade.

The calculation of the final grade obeys the following formula: 0.75 x A + 0.25 x B.

The approval in both components (A and B) is mandatory.

The exams (continuous evaluation) that are carried out during the practical classes correspond to the NORMAL examination period.

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.

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