Objectives and competences

Present an overview of the Food Industry and its position in today's society.
 
Know the main operations used in the industrial production of food, as well as the principles on which they are based and their effects on the quality of these products.
 
Ability to identify the operations necessary to produce specific foods and the effects of these operations on the safety and organoleptic and nutritional quality of the products.

Teaching Methodologies

A combination of classic theoretical classes, theoretical-practical classes for solving exercises, practical work and study visits to manufacturing facilities for the production of food products.

Syllabus

Introduction to food processing – definitions and objectives.
Brief reference to the history of food processing.
The Food Industry in Portugal and Europe. Quality aspects of food products
Analysis of food production processes. The concept of unit operation material balance and energy balance. Brief reference to the economics of food production.
Fluid flow fundamentals and rheological properties.
Temperature and its effect on food and on the destruction of microorganisms. Reaction kinetics.
Heat transfer fundamentals.
The use of temperature in food preservation: heat treatments, refrigeration and freezing
Reference to other processes: evaporation, drying, separation.
 
Theoretical-Practical Classes, Laboratory:
 
Resolution of exercises on the subjects taught in theoretical classes.
Carrying out practical work.
Visits to industrial facilities.