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Presentation
Presentation
The CU Food Technology aims to provide students with knowledge in the scope of the main processes and equipment used in the food industry.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Bachelor | Semestral | 6
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Year | Nature | Language
Year | Nature | Language
3 | Mandatory | Português
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Code
Code
ULHT1101-7561
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Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
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Professional Internship
Professional Internship
Não
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Syllabus
Syllabus
1 - Introduction to Food Preservation and Food Technology. 2 - Raw Materials 3 - Mechanisms of contamination and alteration of foods. 4 - Food preservation methods: Conservation by use of Heat; cold Conservation by Fermentation Preservation: by adding solutes Preservation by adding food additives; 5 - Food processing technologies Food technology of fruit/vegetable Food Technology of meat and fish products Food Technology of Cereal Food technology of dairy products and derivatives Food technology of oils and fats 6 - Emerging technology for food preservation 7 – Types of Packaging used in the food industry. 8 - Sustainable food: what challenges.
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Objectives
Objectives
Acquisition of knowledge about conservation and food processing technologies, including emerging technologies, and their effect on the chemical composition, structure, nutritional and sensory value of food; specifications for the storage of different foodstuffs; and the types and importance of packaging in food preservation. It is also intended to address the issue of food and health through the presentation of case studies about the incorporation of bioactive compounds in food.
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Teaching methodologies and assessment
Teaching methodologies and assessment
Various innovative methodologies used to support the teaching-learning process.
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References
References
Barbosa-Cánovas, G.V., Tapia, M.S., Cano, M.P. - Novel Food Processing Technologies. Marcel Dekker/CRC Press, 2005. Belitz, H.D., Grosh, W., Shieberle, P. - Food Chemistry. New York: Springer-Verlag, 2004. Fellows, P.J. - Food Processing Technology - Principles and Pratice. 3rd ed. Woodhead Publishing Limited and CRC Press LLC, 2009. Sun, Da-Wen - Emerging Technologies for Food Processing. Elsevier Academic Press, 2005.
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Office Hours
Office Hours
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Mobility
Mobility
No
