Advanced Food Technology
Code
9757
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Ciências e Tecnologia da Biomassa
Credits
6.0
Teacher in charge
Ana Lúcia Monteiro Durão Leitão, Benilde Simões Mendes
Weekly hours
2
Total hours
112
Teaching language
Português
Objectives
Acquisition of knowledge, ability and proficiency (1) Identifiaction of the foodstuff industry sectors; (2) Description of the processes to transform the raw materials in processed foodstuffs; (3) Identification of the processing techniques, equipment and storage and delivery systems; (4) Food processing, conservation and packaging principles; (5) Identification of the comerce practices, taking in account the answers of the foodstuffs industry, in micro and macro environment and the characterization of the strong and weak points, oportunities and dangers; (6) Identification of the market trends: development of foodstuffs industry; planning and preparation of foodstuffs/meals to increase its value; (7) To identify the factors which contribute to inadequate acess to global foodstuffs delivery and consequences; social fairness face to the food consumption; to conduct an anlytical process to check the foodstuffs cost/benefit; potential risks from the utilization of the production and processing technologies; (8) To produce indepent reports concerning the market trends and characterize the environmental, economics, social and ethical implications.
Prerequisites
Not aplicable.
Subject matter
1. Food industry sectors: agricultural and food chain; technologic processes of agro-food industries.
2. Organization of food industry: processing, conservation, package, storage and delivery.
3. Impact factors for the development of foodstuffs: external factors and internal factors; marketing plans.
4. Perspectives for the food industry development: Market trends and its implications.
Bibliography
Dennis, R. Heldman and Daryl, B. Lund (2006) Handbook of Food Engineering (Food Science and Technology), CRC Press (Ed.), 2nd Edition, 1040 pp (ISBN 978-0824753313)
Valentas, K. J.; Rotstein, E.; Singh, R. P (1997) Handbook of Food Engineering Practice, CRC Press LLC (Ed.), 736 pp (ISBN 978 0849386947)
Brennan, J. G., Butters, J. R., Cowell, N. D., Lilley, A. E. V. (1990) Food Engineering Operations, Elsevier Applied Science (Ed.), London, England, 706 pp (ISBN 1851664440)
Teaching method
Theoretical (tutor supervision) and practical (critical analysis of case studies) sessions.
Evaluation method
The assessment is constituted by an individual work, concerning to one of the products selected by student and its oral presentation and discussion. The curricular unit approval requires a minimum classification of 9.5 values (out of 20 values).