2024
Technology of Animal Products I
Name: Technology of Animal Products I
Code: ZOO15242I
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Regime de Frequência: Presencial
Learning Goals
To know concepts of processing, quality and food safety procedures. To know and apply the principles of technological treatment, hygiene and microbiology of different animal products. To know the principles of hygiene facilities, equipment and personnel linked to practical management of the detergents and disinfection processes in agrifood industry; quality control and quality assurance, HACCP. To know the main unit operations and treatments used for the preservation/processing of food of animal products.
Scope of formation in the area of the technology, quality and food hygiene related to the processing of several products of animal origin, processing principles, microbiology of the different products, hygiene in food industry, sanitation and cleaning in food processing. They are approached the subjects of food safety and control quality and management, HACCP, unit operations and methods utilized in the food preservation.
Scope of formation in the area of the technology, quality and food hygiene related to the processing of several products of animal origin, processing principles, microbiology of the different products, hygiene in food industry, sanitation and cleaning in food processing. They are approached the subjects of food safety and control quality and management, HACCP, unit operations and methods utilized in the food preservation.
Contents
Principles of technological processing of food and food hygiene
Hygiene of the personnel, installations and equipment
Quality concepts
Quality management
Hazard Analysis and Critical Control Point
Unit Operations
Classification in function of the objective and in function of transference phenomena
Food conservation by chilling and freezing
Meat technology.
Slaughtering operations of cattle, pig, lamb and poultry.
Preservation methods for carcass and meat.
Carcass quality and grading by subjective and objective methods. Meat cuts.
Chemical composition and structure of muscle. Post-mortem changes in muscle and its conversion into meat. PSE and DFD meats. Meat quality. Chemical and physical characteristics of meat: water holding capacity, colour, and texture
Factors affecting meat quality: Production and technological. Conditioning of meat.
Hygiene of the personnel, installations and equipment
Quality concepts
Quality management
Hazard Analysis and Critical Control Point
Unit Operations
Classification in function of the objective and in function of transference phenomena
Food conservation by chilling and freezing
Meat technology.
Slaughtering operations of cattle, pig, lamb and poultry.
Preservation methods for carcass and meat.
Carcass quality and grading by subjective and objective methods. Meat cuts.
Chemical composition and structure of muscle. Post-mortem changes in muscle and its conversion into meat. PSE and DFD meats. Meat quality. Chemical and physical characteristics of meat: water holding capacity, colour, and texture
Factors affecting meat quality: Production and technological. Conditioning of meat.
Teaching Methods
Teaching:
Theoretical lecture of the subjects in classes, complemented with laboratorial analysis of several animal food products.
Evaluation methodologies (individual)
Continuous evaluation: two tests (50% each).
or
Final exam (100%).
Theoretical lecture of the subjects in classes, complemented with laboratorial analysis of several animal food products.
Evaluation methodologies (individual)
Continuous evaluation: two tests (50% each).
or
Final exam (100%).
Teaching Staff
Certificações
