Food Raw Materials
Code
11370
Academic unit
Faculdade de Ciências e Tecnologia
Department
Departamento de Ciências da Terra
Credits
6.0
Teacher in charge
Maria Fernanda Guedes Pessoa
Weekly hours
6
Total hours
56
Teaching language
Português
Objectives
At the end of this course the student will have acquired knowledge, skills and powers to understand the importance of food raw materials and the need to have the necessary knowledge of principles and practices of food hygiene in order to assess any possible risks and take the necessary steps to correct the deficiencies. The student will be able to assess the quality of food raw materials, as well as the more common foodstuffs, according to standards and legislation, in order to the production to human and animal consumption and ensuring food safety and quality. It is also intended that the student acquires bases to be able to coordinate the development of production processes for safe food in the professional field. The sudent will know the great diversity of food raw materials, their different ways of obtaining, their industrialization processes and quality control.
Prerequisites
Basic expertise of biology, chemistry and biochemistry.
Subject matter
1. Raw materials: concept, parameters and quality control, inspection and health inspection. 2. Vegetable raw materials: Collection and treatment of seeds; planting, crops, fertilizers, growth hormones; hormones maturation; diseases, pests, weeds, crop. 3. Raw starch, beet and oilseeds: nature and origins. 4. Vegetables: quality control; industrialization; seasonality; processing. 5. Fruits: anatomical structure, physical and chemical characteristics; ripening quality; industrialization. 6. Raw materials stimulants: coffee and cocoa. 7. Animal raw materials: classification; meat and meat products; inspection; ante-mortemand post-mortem; dairy products, eggs and egg products. 8. Fish: Classification and species; fish as raw material; marketing; supervision. 9. Waste and byproducts. 10. Hazard Analysis and Risk.
Bibliography
Ayala-Zavala, J.F., V. Vega-Vega, C. Rosas-Domínguez, H. Palafox-Carlos, J.A. Villa-Rodriguez, Md. W. Siddiqui, J.E. Dávila-Aviña e G.A. González-Aguilar (2011). Agro-industrial potential of exotic fruit byproducts as a source of food aditives.Food Research International, 44:1866-1874.
Bhandari, B. (2012). Food Materials Science and Engineering. Wiley-Blackwell.
Campbell-Platt, G. (Ed.) (2009). Food Science and Technology. Wiley-Blackwell.
Hossain, S. M. e M. A-A-M. Chowdhury. (2012). Development of Raw Materials Specification in Food Industry: an overall idea to ensure food safety and its quality in food manufacturing company. LAP LAMBERT Academic Publishing, p 120.
Lidon, F. e M.M. Silvestre (2007). Indústrias Alimentares – Aditivos e Tecnologia. Escolar Editora, p 359.
Evaluation method
Continuous assessment in two parts: theoretical and theoretical-practical
Theoretical: 2 individual Mini-tests - each with 30% of the final grade)
Theoretical-practical: Realization and presentation of a research project, based on literature and technical support in the food sector industries - 40% final grade.
Mandatory to 80% of the lectures invited to the theoretical-practical component.
Final Rating: (0.30 * Mini-Test1) + (0.30 * Mini-Test2) + (0.40 * Research work). Approval requires a minimum score of 9.5 (scale of 20 values) in each component (theoretical-practical and theoretical)
Students without approval on continuous assessment may sit the examination. Rating equal to 0.6 * rating exam + 0.4 * rating of the theoretical and practical component. Approval with a minimum grade of 9.5.