Objectives and competences
To provide knowledge on the main characteristics of foods relevant to their preservation.
To promote the necessary knowledge to understand how the main degradation processes are influenced by the characteristics of foods.
To present the various mechanisms and technologies used in food processing and preservation.
To promote the necessary knowledge to identify the most appropriate processing technologies in different situations (eg different food matrices, equipment and facilities available, the desired effectiveness, environmental impact).
At the end of the Curricular Unit, students should be able to:
- Apply the principles of food preservation to ensure its quality and safety;
- Identify problems and propose solutions in food processing and preservation;
- Coordinate programs and projects in the areas of preservation, quality control and optimization of processes and products;
- Participate in working teams responsible for the development and innovation of processes and products in the agro-food sector.
Teaching Methodologies
The theoretical contents of the curricular unit will be presented in lectures, whenever possible illustrated with case studies and resolution of exercises, and seminars delivered by experts in Food Science and Technology or related areas. A visit to a food company will allow students to consolidate some of the theoretical knowledge taught and observe in a real situation equipment and processes previously described.
Syllabus
- Physical, chemical and microbiological composition of foods
- Food spoilage
- Food processing and preservation technologies
- Food packaging
