Food Technology II

Presentation

Food Technology has arisen from the need to preserve food longer, while retaining its specific natural characteristics and nutritional value. Today, it is still its goal to diversify the diet, ensuring the supply of nutritious and healthy food. It is a multidisciplinary field that involves knowledge in the areas of chemistry, biochemistry and nutrition and encompasses a set of techniques related to food production.

Food Technology II aims to provide knowledge on the main processes and equipment used in the dairy, fishery, egg and honey food industry, addressing the chemical composition and nutritional value of these foods and their modification mechanisms and processing technologies and the its effect on the chemical composition, structure, nutritional value and sensory value of foods.

Part of this Programme

Veterinary Medicine

Level of Qualification|Semesters|ECTS

| Semestral | 4,5

Year | Type of course unit | Language

3 |Mandatory |Português

Code

ULHT478-8528

Recommended complementary curricular units

Chemistry

Biochemistry

Hygine, Safety and Health

Food Technology

Prerequisites and co-requisites

n/a

Professional Internship

Não

Syllabus

1. Milk and milk products

Chemical and nutritional characterization. Protein fraction of milk - soluble and insoluble.

Lipid fraction. Cleaning and storage of milk - conventional and emerging technologies.

Processing of dairy products - cream, butter, cheese, fermented milks and ice creams.

2. Eggs

Structure and chemical composition. Technological properties. Physical-chemical changes during shelf-life.

Technology of egg products.

3. Honey and wax

Chemical composition. Changes during storage and analytical control parameters.

Collection and storage of honey and bee products

4. Fisheries

Composition. Post-mortem changes - technological implications in performance and functionality.

Analytical parameters for monitoring changes during storage.

Processing of fisheries products

Objectives

The UC Food Technology II aims to provide students with knowledge in the main processes used in the dairy, fishery products, eggs and honey industry:

1-Acquire knowledge about chemical composition and main mechanisms of change

2-Acquire knowledge about processing technologies and recognize and relate their effect on the level of chemical composition, structure, nutritional value and sensory

3-Acquire knowledge about dairy technology

4-Acquire knowledge about egg composition and structure, alteration during storage and technological processes of egg products

5-Acquire knowledge about the main methods of conservation and processing of fishery products.

6-Acquire knowledge about the process of honey collection and storage and analytical parameters to evaluate.

7-Evaluate and decide on the technology to apply according to available technologies, effects on the product and economic implications.

Teaching methodologies and assessment

Continuous evaluation

Theoretical: Exposure of the program synchronously on e-learning platforms; use of e-learning software (Moodle) to provide content and activities. Theoretical has a weight of 50% in the final grade and will be evaluated through a written test (65%) and activities (35%) launched during the classes. Approval with a minimum of 9.5 / 20 in the test.

Practice: Expository and demonstrative method of laboratory practices and food processing diagrams, using activities launched in Moodle, including viewing films about the processes applied in various food industries. Research work in supervised self-learning will also be carried out, with presentation to the class via Zoom. The practice has a weight of 50% in the final grade and will be evaluated continuously through a final test (40%) and research work (35%) and activities (25%) launched during the classes. Approval with a minimum of 9.5 /20.

Final exam for students who do not pass in the continuous evaluation.

References

• Barbosa-Cánovas, G.V., Tapia, M.S., Cano, M.P. (2005) Novel Food Processing Technologies. Marcel Dekker/CRC Press. ISBN 9780824753337

• Boziaris, I.S. (2014). Seafood processing technology quality and safety. Ed. John Wiley & Sons, Ltd, 1st edition. ISBN 9781118346211

• Belitz, H.-D., Grosh, W., Shieberle, P. (2009). Food Chemistry, 4th edition. Springer-Verlag (Ed.), New York. ISBN 978-3-540-69934-7

• Chandan, R., Kilara, A., Shah, N. (2015). Dairy Processing and Quality Assurance. Wiley-Blackwell, 2nd Edition. ISBN 978-1-118-81031-6

• Fellows, P.J. (2009). Food Processing Technology - Principles and Pratice. Woodhead Publishing Limited and CRC Press LLC, 3rd ed. ISBN 9781845692162.

• Srinivasan, D., Parkin, K. L., Fennema, O. R. (2008). Fennema's Food Chemistry, 4th Edition. Food Science and Technology. ISBN 978-0849392726

• Sun, Da-Wen (2005). Emerging Technologies for Food Processing. Elsevier Academic Press. ISBN 9780124114791.

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