2025
Technological Processes and Food Quality
Name: Technological Processes and Food Quality
Code: ZOO12381L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Regime de Frequência: Presencial
Presentation
The aim of this curricular unit is to enable students to acquire competencies in the food processing, quality and safety
Sustainable Development Goals
Learning Goals
Objectives The main goal of this unit is the students acquire knowledge in quality, safety and food
processing. It is intended to provide information on (TQM); quality control and food safety (HACCP / self;
Hygiene in the food industry: Detergency and disinfection); legislation and its implementation; main
principles of food processing technology, unit operations and production / preservation technology of food
(animal source).
skills:
Ability to understand and apply technical terminology. Capabilities of oral and written exposure of a theme.
Be able to apply the requirements of food quality in specific situations. Know the EEC regulation of food
industry (animal products). Apply basic principles and fundamental elements of the processing and food
quality control; Know and apply the most important unit operations in food industry, a level that allows
them to be able to establish the conditions for food processing within the rules of hygiene, quality and
security.
processing. It is intended to provide information on (TQM); quality control and food safety (HACCP / self;
Hygiene in the food industry: Detergency and disinfection); legislation and its implementation; main
principles of food processing technology, unit operations and production / preservation technology of food
(animal source).
skills:
Ability to understand and apply technical terminology. Capabilities of oral and written exposure of a theme.
Be able to apply the requirements of food quality in specific situations. Know the EEC regulation of food
industry (animal products). Apply basic principles and fundamental elements of the processing and food
quality control; Know and apply the most important unit operations in food industry, a level that allows
them to be able to establish the conditions for food processing within the rules of hygiene, quality and
security.
Contents
1. Quality: The quality models. The Food Quality. Implementation of a TQM. EEC regulation of food industry
(animal products).The sensory requirements of food quality.
2. Microbial growth
3. HACCP -Definition, Objectives. Principles of HACCP. Stages of the implementation of HACCP. Analysis
of the implementation of a HACCP system in a food business. Applicable regulation
4. Hygiene in food industry - Food Hygiene. All-purpose and specific hygiene. Applicable regulation (legal
controls)
5. Cleaning and disinfection. General Settings. Cleaning and Disinfection (essentials and selection and
characteristics of the cleaning and disinfection agent).
6. Classification of Unit Operations-unit operations according to the objective and the transfer phenomena.
7. Application of the food-cold refrigeration and freezing food.
8. Brief approach to technological processes and quality control along the production chain: fish, eggs,
fresh meat and processed products, milk and milk products
(animal products).The sensory requirements of food quality.
2. Microbial growth
3. HACCP -Definition, Objectives. Principles of HACCP. Stages of the implementation of HACCP. Analysis
of the implementation of a HACCP system in a food business. Applicable regulation
4. Hygiene in food industry - Food Hygiene. All-purpose and specific hygiene. Applicable regulation (legal
controls)
5. Cleaning and disinfection. General Settings. Cleaning and Disinfection (essentials and selection and
characteristics of the cleaning and disinfection agent).
6. Classification of Unit Operations-unit operations according to the objective and the transfer phenomena.
7. Application of the food-cold refrigeration and freezing food.
8. Brief approach to technological processes and quality control along the production chain: fish, eggs,
fresh meat and processed products, milk and milk products
Teaching Methods
Emphasis on contact sessions predominantly theoretical, theoretical-practice and laboratory practice.
Additionally the students are encouraged to develop their own work, researching and presenting some
thematic orally.
Additionally the students are encouraged to develop their own work, researching and presenting some
thematic orally.
Teaching Staff
Certificações
