2024
Food Raw Materials
Name: Food Raw Materials
Code: ERU12705M
6 ECTS
Duration: 15 weeks/168 hours
Scientific Area:
Tecnologia Agroalimentar
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Sustainable Development Goals
Learning Goals
At the end of this course the student will have acquired knowledge, skills and powers to understand the
importance of food raw materials and the need to have the necessary knowledge of principles and
practices of food hygiene in order to assess any possible risks and take the necessary steps to correct the
deficiencies. The student will be able to assess the quality of food raw materials, as well as the more
common foodstuffs, according to standards and legislation, in order to the production to human and
animal consumption and ensuring food safety and quality. It is also intended that the student acquires
bases to be able to coordinate the development of production processes for safe food in the professional
field. The sudent will know the great diversity of food raw materials, their different ways of obtaining, their
industrialization processes and quality control.
importance of food raw materials and the need to have the necessary knowledge of principles and
practices of food hygiene in order to assess any possible risks and take the necessary steps to correct the
deficiencies. The student will be able to assess the quality of food raw materials, as well as the more
common foodstuffs, according to standards and legislation, in order to the production to human and
animal consumption and ensuring food safety and quality. It is also intended that the student acquires
bases to be able to coordinate the development of production processes for safe food in the professional
field. The sudent will know the great diversity of food raw materials, their different ways of obtaining, their
industrialization processes and quality control.
Contents
1. Raw materials: concept, parameters and quality control, inspection and health inspection.
2. Vegetable raw materials: Collection and treatment of seeds; planting, crops, fertilizers, growth hormones; hormones
maturation; diseases, pests, weeds, crop.
3. Raw starch, beet and oilseeds: nature and origins.
4. Vegetables: quality control; industrialization; seasonality; processing.
5. Fruits: anatomical structure, physical and chemical characteristics; ripening quality; industrialization.
6. Raw materials stimulants: coffee and cocoa.
7. Animal raw materials: classification; meat and meat products; inspection; ante-mortem
and post-mortem; dairy products, eggs and egg products.
8. Fish: Classification and species; fish as raw material; marketing; supervision.
9. Waste and byproducts.
10. Hazard Analysis and Risk.
2. Vegetable raw materials: Collection and treatment of seeds; planting, crops, fertilizers, growth hormones; hormones
maturation; diseases, pests, weeds, crop.
3. Raw starch, beet and oilseeds: nature and origins.
4. Vegetables: quality control; industrialization; seasonality; processing.
5. Fruits: anatomical structure, physical and chemical characteristics; ripening quality; industrialization.
6. Raw materials stimulants: coffee and cocoa.
7. Animal raw materials: classification; meat and meat products; inspection; ante-mortem
and post-mortem; dairy products, eggs and egg products.
8. Fish: Classification and species; fish as raw material; marketing; supervision.
9. Waste and byproducts.
10. Hazard Analysis and Risk.
Teaching Methods
Lectures (T) performed in a classroom with data-show and / or e-learning (by Moodle). Theoretical-practical
(TP) - analysis and interpretation of case studies and problem solving. P classes accounted for guided
visits to companies. Continuous assessment, based on the T and TP. Final standings (CF) = 60% T + 40%
TP. Approval with a minimum grade of 9.5 (scale of 20 values) for each component (T and TP). There will be
an examination for those not approved for continuous assessment: CF = 0.6*exam+0.4*TP. Approval with a
minimum score of 9.5 (range 20 values).
Projects and assignments - exercises began in practical classes, on line surveys based on the issues to be
addressed and further preparation of reports of work performed. There will be access to all the literature on
the subjects and all materials required to perform the work required. Complements to training with
personal attention (tutorial classes), to answer questions and guide the student in learning.
(TP) - analysis and interpretation of case studies and problem solving. P classes accounted for guided
visits to companies. Continuous assessment, based on the T and TP. Final standings (CF) = 60% T + 40%
TP. Approval with a minimum grade of 9.5 (scale of 20 values) for each component (T and TP). There will be
an examination for those not approved for continuous assessment: CF = 0.6*exam+0.4*TP. Approval with a
minimum score of 9.5 (range 20 values).
Projects and assignments - exercises began in practical classes, on line surveys based on the issues to be
addressed and further preparation of reports of work performed. There will be access to all the literature on
the subjects and all materials required to perform the work required. Complements to training with
personal attention (tutorial classes), to answer questions and guide the student in learning.
