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Presentation
Presentation
The Food Preservation and Packaging course aims for students to acquire knowledge and skills, as a way to qualify professionals in the food sector, providing them with learning that enables them to become competitive in the job market.
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Class from course
Class from course
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Degree | Semesters | ECTS
Degree | Semesters | ECTS
Master Degree | Semestral | 5
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Year | Nature | Language
Year | Nature | Language
1 | Optional | Português
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Code
Code
ULHT7056-26716
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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
I. Content of Theoretical Classes 1. Food preservation - Food spoilage; Microbial activity; Chemical changes; Preservation strategies. 2. Properties and characteristics of packaging materials - a) Glass; b) Metals; c) Plastics; d) Cardboard. 3. Packaging and Sustainability - Recycling, Eco-design, and Life Cycle Assessment (LCA). 4. Biopolymers - Coatings; Encapsulation; Edible films. 5. Active packaging. 6. Smart packaging. 7. Governance and Technical Management Procedures for the supply/use of packaging - industrial case study. 8. Master packaging standards and Audit Processes - industrial case study. II. Content of practical/theoretical-practical classes: follow-up of the topics mentioned above and in accordance with the projects chosen by the students themselves.
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Objectives
Objectives
This course aims for students to acquire fundamental knowledge regarding the main packaging materials in the food industry. The sustainability component is emphasized in the context of recycling, eco-design, and Life Cycle Assessment (LCA). The increasing use of biopolymers, as well as the use of packaging techniques and systems such as MAP, VP, active packaging, among others, are also key focus topics. Technical management processes at the level of packaging supply, master standards for the materials involved, and auditing procedures will be addressed comprehensively and integrated into an industrial case study. By the end of the course, it is intended that students develop skills that allow them to actively participate in the implementation, improvement, and management of food packaging processes.
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Teaching methodologies
Teaching methodologies
This course unit is based on theoretical and laboratory classes where the concepts, principles, and theories taught in the course unit will be presented. The topics will be illustrated with practical cases. The teaching methodologies applied will be based on active teaching/learning methodologies, particularly associated with the problem-based learning system, which is suitable for the topics to be explored and allows for emphasis on contact with real cases. In specific instances, the lecture method will be used. The studies of real cases aim to prioritize contact with the industrial reality.
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References
References
Han, JW., Ruiz-Garcia, L., Quian, J-P. e Yang, X-T (2018) Food Packaging: A Comprehensive Review and Future Trends. Compr Rev Food Sci Food Saf. 17(4): 860-877. Sousa, M. e Alves, M.R. (2008). Atmosferas modificadas. Segurança e Qualidade Alimentar, 4: 40. Verghese, K., Lockrey, S., Clune, S. e Sivaraman, D. (2012) Life cycle assessment (LCA) of food and beverage packaging. Emerging Food Packaging Technologies - Principles and Practice, Woodhead Publishing Series in Food Science, Technology and Nutrition: 380-408. Yam, K., Takhistov, P e Miltz, J. (2005). Intelligent Packaging: Concepts and Applications. Journal of Food Science 70(1):1. Robertson, G.L. (2012). Food Packaging: Principles and Practice, 3rd Edition, CRC Press. Yam, K. e Lee, D. (2012). Emerging Food Packaging Technologies: Principles and Practice. Food Science, Technology and Nutrition. Woodhead Publishing Series.
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Assessment
Assessment
A avaliação da unidade curricular é realizada de forma contínua.
A componente teórica envolve a realização de um trabalho escrito, individual, de acordo com os objetivos da unidade curricular e conteúdos programáticos com apresentação oral e discussão. Caso o aluno não obtenha a nota mínima para aprovação (9,5 valores), deverá realizar exame de recurso. A componente prática consiste na elaboração de 5 relatórios em sala de aula. Caso o aluno não obtenha a nota mínima para aprovação (9,5 valores), poderá realizar exame prático. A nota final resulta da média ponderada: 25% trabalho escrito + 35% apresentação oral com discussão + 40% relatórios.
As ferramentas de inteligência artificial (IA) para a realização de elementos de avaliação (trabalhos individuais ou de grupo) têm de ser reveladas pelos alunos, identificando o seu propósito de utilização. O uso responsável e ético da IA por parte do(a)s aluno(a)s, com vista à integridade académica, será discutido em contexto de sala de aula, tendo em conta as regras definidas nesta FUC.
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Mobility
Mobility
Yes
