Post-Harvest and Industrial Processing

Occurrence: 2020/21 - 1S

Courses

Hours Actually Taught

T_TPIH2A

Learning outcomes of the curricular unit (knowledge, skills and competences to be developed by the students)

Integration and practical development of skills in the area of post-harvest technology for horticultural products, their processing and quality control.

Syllabus

1. Introduction. Overview of post-harvest technology.2. Physiology and biochemistry of maturation. Ethylene function and effects. 3. Physiological, microbial and mechanical damages in post-harvest horticultural crops. 4. Raw material production and harvesting technologies. 5. Generic horticultural technology operations. 6. Psychrometry and water loss. Technologies to reduce water losses: applied to the product or to the environment. 7. Mechanical refrigeration installations: refrigeration equipment and fluids. Calculation of the cooling capacity and dimensioning of conservation chambers. 8. Pre-cooling installations. 9. Horticultural plants. Equipment, lines and installations. 10. The storage atmosphere: controlled and modified atmosphere. 11. Elaboration process of minimally processed products. 12. Approach of post- harvest technology in different fruits and vegetables. 13. Quality management of the raw material and the elaboration process.

Demonstration of the syllabus coherence with the curricular unit's learning objectives

The syllabus of this course unit (UC) aims to take a structured, rigorous and current approach on the main aspects of post harvest technology applied to horticultural products, from harvesting to processing. This course aims to provide students with the necessary skills to act consciously, appropriately and technologically competent in the processes of harvesting, storage, transport, conservation, marketing and processing of horticultural products.

Teaching methodologies (including evaluation)

Presential sessions: Theoretical (T), supplemented with practical, laboratory applied sessions and study visits (PL), tutorials (OT).
Continuous assessment:
  Realization of 3 laboratory tests (25% of the final grade waiver) (TP);
  2 written tests (PE)
- Condition for admission to the final exam: being enrolled in the curricular unit.

Demonstration of the coherence between the teaching methodologies and the learning outcomes

Taking into account the objectives proposed for this course, the applied teaching methodology will allow, through the exposition of the thematic approached, the students to acquire knowledge about the different post-harvest and industrial processing technologies to obtain fruit or vegetable products. Similarly, this course aims to enhance the development of communication skills (oral and written) and research.

Bibliography (Mandatory resources)

Almeida, D. (2005). Manuseamento de produtos hortofrutícolas. Sociedade Portuguesa de Inovação, Porto.
Campos, C. (2000). Produtos hortofrutícolas frescos ou minimamente processados ¿Embalagem, armazenamento e transporte. Sociedade Portuguesa de Inovação, Porto.
Gross, K. C., Wang, C. Y. & Saltveit, M. (2004). The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks. U.S. Department of Agriculture, Agricultural Handbook Number 66. Disponível online em http://usna.usda.gov/hb66/
Kader A. A. (ed.). (2002). Postharvest technology of horticultural crops. Third edition University of California, Agriculture and Natural Resources, Publication 3311, Oakland, CA.
Trigueiros, J. J. (2000). Produtos hortofrutícolas frescos ou minimamente processados -Tecnologias de colheita. Sociedade Portuguesa de Inovação, Porto.
Stoecker, W. F. (1998). Industrial refrigeration handbook. McGraw Hill, New York.

Observations

Teaching methodologies (including evaluation)