2024
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
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
The main goal is the students acquire knowledge in quality, safety and food processing. Provide information on (TQM); quality control and food safety (HACCP); Hygiene in the food industry; legislation; main principles of food processing, production / preservation heat treatment of food; technology of different products of animal origin. Technological matrices and quality parameters
Skills: 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.
Skills: 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
Quality: The quality models. The Food Quality. Implementation of a TQM. EEC regulation of food industry (animal products). The sensory requirements of food quality.
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
Microbial growth. Hygiene in food industry - Food Hygiene. All-purpose and specific hygiene. Applicable regulation (legal controls); Cleaning and disinfection. General Settings. Cleaning and Disinfection (essentials and selection and characteristics of the cleaning and disinfection agent).
Classification of Unit Operations-unit operations according to the objective and the transfer phenomena. Heat treatment of food; Application of the food-cold refrigeration and freezing food.; technological processes and quality control through the whole fresh meat, processed products, fish, eggs, and milk and dairy products chain.
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
Microbial growth. Hygiene in food industry - Food Hygiene. All-purpose and specific hygiene. Applicable regulation (legal controls); Cleaning and disinfection. General Settings. Cleaning and Disinfection (essentials and selection and characteristics of the cleaning and disinfection agent).
Classification of Unit Operations-unit operations according to the objective and the transfer phenomena. Heat treatment of food; Application of the food-cold refrigeration and freezing food.; technological processes and quality control through the whole fresh meat, processed products, fish, eggs, and milk and dairy products chain.
Teaching Methods
As the approach of the matters is fundamentally theoretical-practical and theoretical, some sessions will be face expositive -interpretative format. In others lessons, the student research himself in class, or doing practical work with the teacher's guidance.
Evaluation :
Student Group work (20-30%)
Two mid-term exams or final exam (80-70%)
Evaluation :
Student Group work (20-30%)
Two mid-term exams or final exam (80-70%)
Teaching Staff (2023/2024 )
