Learning outcomes of the curricular unit (knowledge, skills and competences to be developed by the students)
It is intended to enrich the student with the necessary knowledge and abilities to intervene at the application of the different technologies level, as well as having the capacity to select the best processing methodologies for a specific food (eatable) and develop technological calculation. The fulfillment of this curricular unit aims, assumes knowledge on biochemist, physics, microbiology and also basic knowledge on food technology.
Syllabus
Conventional food processing methods: Thermophysical and rheological properties of foods; High and low temperature treatments; Flow of non-Newtonian fluids; Extrusion; Separation techniques; Mixing techniques. Material and energy balance in conventional processes of food processing (systems, currents and variables, equipment, process representation). New processing methodologies: Ozonization; Irradiation; Microwave heating; Ultra sonication; Ultra high pressure; Ohmization. Food emulsions: Formation of aqueous and lipid phases; surfactants, emulsifiers, stabilizers; types of emulsion (w/o and o/w); Fats crystallization. Packing: Functions; Materials; Active and intelligent packing; Migration; Labeling. Enzymatic Technology Applied to food industry: Introduction to the enzyme uses in the food industry; Enzymes production and purification; Immobilized enzymes. Practical applications.
Demonstration of the syllabus coherence with the curricular unit's learning objectives
A revision and deepening of the technological properties of foods and of the main used conventional processes in food technology, is performed. Later, attention is given to the new technologies, whose are becoming more and more of use in the transformation and food conservation. This way, it is intended to endow the students with the different methodologies selection capacity, applied to the food technology.
Teaching methodologies (including evaluation)
The teaching-learning process includes EaD, synchronous sessions via Zoom, within food rheology, conventional and emerging food technologies with audio-visual projection, discussion and application of these technologies, in group interaction. Moodle privileges asynchronous communication, facilitating the orientation of the research work and access to the learning elements. Theoretical-practical classes consist of experimental determinations, technological calculation routines and research work for the structuring of a paper. Students are admitted to the final exam. Continuous assessment: [1 Dimensioning Calculus (CD) 25% + 1 paper (A) 32,5 % + 1 Laboratory Work (TL) (17,5 %)] in group + 1 individual written test (PE) (25 %). All evaluation elements must be > or = 8 values. Exemption must be > or = 10 values. Final exam: a written test (PE) 65% and a practical test (PP) 35%; in PE, mandatory classification > or = 8 values to be admitted to PP.
Demonstration of the coherence between the teaching methodologies and the learning outcomes
In the theoretical-practical sessions with audio-visual presentation, It is intended to deepen the theoretical foundations of the different processes, as well as a perspective of their application to food technology. The theoretical-practical sessions aim to develop new skills with the practical application of some procedures and new methodologies, the application of theoretical foundations to practical cases in the food industry. All laboratory practical sessions are moments of interaction with students in the analysis, interpretation, and treatment with adjustment of mathematical models to the results obtained. Contextualizing, it will be important to presentation of case studies by people who develop their research or professional activity in food technology, it constitutes a training complement, intensifying the technical-scientific connection. In addition, it is intended to carry out study visits, when possible, with the aim of bringing students into contact with the industrial reality. Since this is a postgraduate training, the interconnection between the theoretical-practical, expository, technological and the experimental component is justified, and it is essential that students master the use of bibliographical references, national and international scientific papers, through the elaboration and oral presentation of research papers or review articles. Hence, research work in various browsers (B-On, ISI Web of knowlege or Sciencedirect) is privileged, supported by the application of knowledge from the classes.
Bibliography (Mandatory resources)
Arvanitoyannis, I. S. (2010). Irradiation of Food Commodities. Academic Press. Donna, C. J., Feeherry, F.E. & Dunne, C.P. (2007). High Pressure Processing of Foods. Blackwell Publishing. Fellows, P.(2009). Food Processing Technology Principles and Pratice, 3rd Ed. CRC Press. Laranjeira, C. et al. (2014). Determinação do teor de humidade em gomas enológicas por técnica de secagem azeotrópica. Revista da UIIPS: Especial.1 (2) 43. Lima, M.G.(2014). Caracterização reológica e microstrutural de emulsões água em óleo para uso alimentar. Tese doutoramento, Univ. Évora. Norton, I. T. et al. (2010). Practical Food Rheology. An Interpretive Approach. Wiley-Blackwell. McClements, D., (2007). Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability. Critical Reviews in Food Science and Nutrition, 47: 611-649. Rao, M. A.(2007). Rheology of fluids and semi-solid foods. Principles and applications. 2nd ed., Springer.
