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
- Paula Alexandra Geraldes Portugal (2)
- Dina Maria Ribeiro Mateus (2)
(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 and reports on laboratory activities.
Bibliography
- Academic Press, . (2000). Encyclopedia of Separation Science. London: Academic Press
- Fellows, P. (2000). Food Processing Technology: principles and practice. Cambridge: Woodhead Publishing limited
- Lilly, A. e Cowell, N. e Butters, J. e Brennan, J. (1990). Food Engineering Operations. Barking: Elsevier Science Publishers
Teaching Method
Theoretical lectures on course subjects. Practical sessions with
resolution of applied exercises and practical execution of laboratory activities.
Software used in class
