Publication in the Diário da República: Despacho nº 10765/2011 - 30/08/2011
6 ECTS; 1º Ano, 2º Semestre, 30,0 T + 16,0 PL + 14,0 TP , Cód. 300124.
Lecturer
(1) Docente Responsável
(2) Docente que lecciona
Prerequisites
Prior knowledge of microbiology, biochemistry, transport phenomena and separation processes.
Objectives
Students should be able to understand the importance of agriculture, food production and food processing for a sustainable development; apply the HACCP principles; design equipments for unit operations in food industry.
Program
Agriculture and food production. Food industry. Food quality and safety. Main raw materials. Fundamental principles of the technological processing of foods and food hygiene. Concentration by evaporation. Solvent extraction. Dehydration - Drying. Re-hydration.
Evaluation Methodology
Final written test (80%) and laboratory reports (20%). A minimum pass mark of 10/20 in both assessment components is required to pass.
Bibliography
- Brennan, J. e Butters, J. e Cowell, . e Lilly, A. (1990). Food Engineering Operations. Barking: Elsevier Science Publishers
- Earle, R. e Earl, M. (2004). Unit Operations in Food Processing. New Zealand: Pergamon Press
- Fellows, P. (2000). Food Processing Technology: principles and practice. Cambridge: Woodhead Publishing limited
- Freitas, A. e Figueiredo, P. (2000). Conservacao de alimentos, Livro de apoio a cadeira de conservacao de alimentos. (Vol. 1). Lisboa: Universidade Lusofona
Teaching Method
Theoretical lectures on course subjects. Practical lessons including exercises and laboratory activities.
Software used in class
Not applicable.
