2024
Technology of Animal Products II
Name: Technology of Animal Products II
Code: ZOO14031I
3 ECTS
Duration: 15 weeks/78 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Presentation
-
Sustainable Development Goals
Learning Goals
Objectives:
To know the principles of processing of meat products and mechanisms for preserving meat. To know the technologies for processing smoked, cooked (sausage and ham) and dried cured meat products (ham and loin). To know how to evaluate eggs freshness and commercialization norms, and egg products processing (e.g. pasteurized egg products). To know how to evaluate fish fresness and and the main processes of fish conservation/ transformation. To know the technological processes for the production of UHT milk, and manufacture of cheese, cream, butter, ice cream, powdered milk and fermented milks.
Competences:
Understand and apply the principles and fundamental elements of the manufacturing technology and processing of products;
Evaluate the quality of products in the technological components, sensory and health and hygiene
To know the principles of processing of meat products and mechanisms for preserving meat. To know the technologies for processing smoked, cooked (sausage and ham) and dried cured meat products (ham and loin). To know how to evaluate eggs freshness and commercialization norms, and egg products processing (e.g. pasteurized egg products). To know how to evaluate fish fresness and and the main processes of fish conservation/ transformation. To know the technological processes for the production of UHT milk, and manufacture of cheese, cream, butter, ice cream, powdered milk and fermented milks.
Competences:
Understand and apply the principles and fundamental elements of the manufacturing technology and processing of products;
Evaluate the quality of products in the technological components, sensory and health and hygiene
Contents
Meat technology: Processing principles of meat manufacturing. Mechanisms of meat preservation: dry-cured, cooked, smoked and fermented. Additives. Technological processes of dry-cured products, cooked hams, sausages and emulsion sausages. Meat products microbiology. Fish and fish products: as food and raw matter. Quality of fresh fish. Preservation of fish quality by chilling and freezing. Processing of fish. Dry-cured, smoked and canning fish. Eggs and egg products: Chemical and physical characterization of the egg and its structure. Quality criteria and functional proprieties. Factors affecting the quality and functional proprieties. Norms for commercialization. Egg products: pasteurized, dried and cooked. Milk and Dairy products: dairy chemistry, physics and microbiology. Technological milk quality. Dairy processing. Dairy products: fluid milk products, concentrated and dried milk products, dried dairy products, cultured dairy products, butter and ice cream.
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 (2023/2024 )
