-
Presentation
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. Food Technology is a multidisciplinary field that involves knowledge in the areas of chemistry, biochemistry and nutrition and encompasses a set of techniques related to the production processes of products. In-depth knowledge of the raw materials, their processing, their control and the development of new products is necessary in order to offer consumers safe, convenient and healthy foods.
The Food Technology I provide the science and technology fundamentals of meat and meat products and enables the basic principles of food safety, nutrition, spoilage and sensory evaluation to be combined with the technology used at the different stages of the integrated production and conservation process.
-
Class from course
Class from course
-
Degree | Semesters | ECTS
Degree | Semesters | ECTS
Bachelor; Master Degree | Semestral | 3.5
-
Year | Nature | Language
Year | Nature | Language
3 | Mandatory | Português
-
Code
Code
ULHT478-8521
-
Prerequisites and corequisites
Prerequisites and corequisites
Not applicable
-
Professional Internship
Professional Internship
Não
-
Syllabus
Syllabus
Theorical
- Socio-economic importance of food of animal origin in the national and international context
- Meat Science: Muscle Structure and Ultra-Structure; Chemical composition; Postmortem biochemical
evolution of muscle
- Slaughter and preparation of carcasses; Ante-mortem animal management. New Perspectives on
Cutting / Boning Technology and Meat Packaging
- Additives and condiments.
- Meat Products: cooked meat products, cured of intermediate moisture, fermented and no-fermented
products, thin paste products
Practice
- Effect of pH and NaCl on meat water retention capacity
- Meat Color Assessment
- Lipids of meat. Evaluation of meat and meat products fat content.
- Pilot Workshop Experimentation. Processing of intermediate moisture, liver paste, ham, frankfurt
sausage, cooked ham, dry ham.
-
Objectives
Objectives
The student is expected to acquire knowledge related to the fundamentals of the science and technology of meat and meat products through the association of basic principles of food safety, nutrition, deterioration and sensory evaluation with the technology used in the different phases of the integrated production and conservation processes. The student should also acquire knowledge about the factors affecting the quality and safety of the products and the mechanisms involved in their respective performance. Students will be empowered with the knowledge and skills to develop activities related to the management of meat and meat production and their quality system, as well as the innovation of new products through the multifunctionality of the different ingredients and additives available.
-
Teaching methodologies and assessment
Teaching methodologies and assessment
Use of the Moodle platform to provide teaching and learning support. Availability of class slides, bibliography, support manuals.
-
References
References
Fennema's Food Chemistry (2017) by Srinivasan Damodaran, Kirk L. Parkin, Fifth Edition. CRC Press. ISBN 9781482208122.
Handbook of Meat Processing. ( 2010) Ed. Fidel Toldrá. John Wiley & Sons, Inc., Publication. ISBN 978-0-813-82182-5.
Advanced Technologies for Meat Processing (2006). Ed. L. M. L. Nollet and F. Toldrá, CRC Press. ISBN 9780429135323.
Meat products handbook. Practical science and technology (2006). Gerhard Feiner. Woodhead Publishing Limited. Cambridge, England. ISBN 9781845690502.
-
Office Hours
Office Hours
-
Mobility
Mobility
No
