2024
Advanced Food Science and Technology
Name: Advanced Food Science and Technology
Code: FIT12717D
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Agricultural and Food Engineering
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Presentation
This curricular unit aims to give students an overview of different topics related to research and
the latest advances in knowledge in Food and Technology.
the latest advances in knowledge in Food and Technology.
Sustainable Development Goals
Learning Goals
This curricular unit aims to give students an overview of different topics related to research and
the latest advances in knowledge in Food and Technology.
It intends to provide students with tools that contribute to extend and integrate knowledge, in areas related
to the current challenges towards the food production in a sustainable manner and food safety.
At the end of this course the student will have acquired knowledge, skills and competencies that enable it
to understand the different production systems and the different technologies applicable to foods of plant
and animal origin.
the latest advances in knowledge in Food and Technology.
It intends to provide students with tools that contribute to extend and integrate knowledge, in areas related
to the current challenges towards the food production in a sustainable manner and food safety.
At the end of this course the student will have acquired knowledge, skills and competencies that enable it
to understand the different production systems and the different technologies applicable to foods of plant
and animal origin.
Contents
Wide science-based education, which due to the scope and multidisciplinary approach that is intended, is
organized in advanced thematic seminars incidents in the areas of food science and technology such as:
1 - Food quality and safety: challenges to the production of safe foods.
2 - Innovation in food technology: new materials, processes and products;
3 - The sustainability of food production systems
4 - organic and biodynamic products: new production trends
5 Technologies of products of animal origin
6 - Technologies of products of vegetal origin
organized in advanced thematic seminars incidents in the areas of food science and technology such as:
1 - Food quality and safety: challenges to the production of safe foods.
2 - Innovation in food technology: new materials, processes and products;
3 - The sustainability of food production systems
4 - organic and biodynamic products: new production trends
5 Technologies of products of animal origin
6 - Technologies of products of vegetal origin
Teaching Methods
The teaching methodologies include sessions with an oral presentation of topics followed by its
discussion and critical analysis, along or at the end of the presentation with the proactive participation of
students. Students develop an individual work of application and analysis of case-studies, in order to
consolidate the acquired knowledge and to develop presentation capabilities, as also individual and group
reasoning.
The evaluation consists of the elaboration, presentation and discussion of an individual work.
The non-approved students carry out a final examination. The curricular unit approval requires a minimum
classification of 9.5 values (out of 20 values).
discussion and critical analysis, along or at the end of the presentation with the proactive participation of
students. Students develop an individual work of application and analysis of case-studies, in order to
consolidate the acquired knowledge and to develop presentation capabilities, as also individual and group
reasoning.
The evaluation consists of the elaboration, presentation and discussion of an individual work.
The non-approved students carry out a final examination. The curricular unit approval requires a minimum
classification of 9.5 values (out of 20 values).
Certificações
