2025
Science and Technology of Other Products of Animal Origin
Name: Science and Technology of Other Products of Animal Origin
Code: ZOO12393L
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
This module introduces the main scientific foundations, basic techniques and socio-economic potential inherent to a series of other 'alternative' products/services of animal origin.
Sustainable Development Goals
Learning Goals
Objectives:
To introduce the scientific foundations, to make students understand the associated basic techniques, and
to let them become aware of the inherent potential of a series of alternative animal products/services (e.g.
fish, eggs and egg-derivatives, skins, leathers and wool, as well as bee services and products). It is
intended to expose students to the main technical methods for obtaining, processing and conserving
those products, as well as their implications on quality.
Skills/Competences:
Ability to understand and apply technical terms specific to the activities/products to be studied; be aware
of the main legislation framework that govern those fields/products; to know (and be able to apply) the
principles related to the processing and quality control of the studied products; to state the main
characteristics inherent to the quality of products; to summarize and communicate, results of individual or
group-work, in written, oral or graphical form.
To introduce the scientific foundations, to make students understand the associated basic techniques, and
to let them become aware of the inherent potential of a series of alternative animal products/services (e.g.
fish, eggs and egg-derivatives, skins, leathers and wool, as well as bee services and products). It is
intended to expose students to the main technical methods for obtaining, processing and conserving
those products, as well as their implications on quality.
Skills/Competences:
Ability to understand and apply technical terms specific to the activities/products to be studied; be aware
of the main legislation framework that govern those fields/products; to know (and be able to apply) the
principles related to the processing and quality control of the studied products; to state the main
characteristics inherent to the quality of products; to summarize and communicate, results of individual or
group-work, in written, oral or graphical form.
Contents
Fish and fish products: Fish as food and raw matter. Quality and quality changes in fresh fish. Processing
of fish.
Eggs and egg products: Chemical and physical characterization of the egg and its structure. Quality
criteria and functional properties. Factors affecting the quality. Norms for commercialization. Liquid egg
products.
Skin, leathers, and wools: skinning, preservation, and transportation of skins. Grading and classification of
skins. Definition of leather and proprieties. Shear, inspection, and storage conditions. Grading and
classification.
Bee Services/Products: pollination [efficiency improvement and ways of finding pollination efficiency,
contracts and risks associated to pollination services, national and international markets] and main bee
products [their origin, processing, final characteristics and uses by colonies/beekeepers; strategies,
techniques and limits associated to intensified production systems; harvesting, processing, product
presentations and markets].
of fish.
Eggs and egg products: Chemical and physical characterization of the egg and its structure. Quality
criteria and functional properties. Factors affecting the quality. Norms for commercialization. Liquid egg
products.
Skin, leathers, and wools: skinning, preservation, and transportation of skins. Grading and classification of
skins. Definition of leather and proprieties. Shear, inspection, and storage conditions. Grading and
classification.
Bee Services/Products: pollination [efficiency improvement and ways of finding pollination efficiency,
contracts and risks associated to pollination services, national and international markets] and main bee
products [their origin, processing, final characteristics and uses by colonies/beekeepers; strategies,
techniques and limits associated to intensified production systems; harvesting, processing, product
presentations and markets].
Teaching Methods
Teaching methodologies: Presentation and discussion of issues in collective sessions and on an
e-learning platform.
Evaluation: Two written tests (continuous evaluation regime) or final written exam.
e-learning platform.
Evaluation: Two written tests (continuous evaluation regime) or final written exam.
Teaching Staff
Certificações
