2026
Technologies for Product Processing, Conservation and Valorisation
Name: Technologies for Product Processing, Conservation and Valorisation
Code: BIO14642M
6 ECTS
Duration: 15 weeks/162 hours
Scientific Area:
Controlo e Processos , Termodinâmica Aplicada
Teaching languages: Portuguese
Languages of tutoring support: Portuguese
Presentation
Handling and processing techniques of aquaculture products, technologies for processing and packaging of aquaculture products. Cold conservation techniques to obtain high quality standards of the aquaculture products. The most suitable valorisation techniques for each aquaculture product.
Sustainable Development Goals
Learning Goals
Objectives
It is intended that students acquire knowledge about handling and processing techniques for aquaculture products, as well as technologies for processing and packaging fish and seafood and cold conservation techniques. It is also intended that students acquire knowledge about production techniques of aquaculture by-products, as well as other innovative techniques and by-products.
Skills
It is expected that students know how to select the most suitable processing techniques for each aquaculture product, in the perspective of valuing the product and with high quality standards.
Students are expected to know how to develop innovative products and take advantage of by-products from an R&D perspective, which can generate excellent opportunities to obtain new aquaculture products with great commercial potential.
It is intended that students acquire knowledge about handling and processing techniques for aquaculture products, as well as technologies for processing and packaging fish and seafood and cold conservation techniques. It is also intended that students acquire knowledge about production techniques of aquaculture by-products, as well as other innovative techniques and by-products.
Skills
It is expected that students know how to select the most suitable processing techniques for each aquaculture product, in the perspective of valuing the product and with high quality standards.
Students are expected to know how to develop innovative products and take advantage of by-products from an R&D perspective, which can generate excellent opportunities to obtain new aquaculture products with great commercial potential.
Contents
I.Processing
1.Processing of fresh and processed products: Heating, Irradiation, clearing shellfish, shelling of shellfish and crustaceans, filleting, scaling.
2.Processing and conservation technology: canning, smoked, salted, fermented, marinated, cured, SURIMI.
3.General Packaging: MAP, Vacuum packaging, Traditional, Renewable or Reusable Barrier Material.
II.Conservation
1.Ice production
2.Refrigeration
3.Freezing
4.Freeze Drying
5.Dehydration and drying of micro and macroalgae and fish
6.Pressure and vacuum treatments
III.Economic Valuation
1.Use of aquaculture products and by-products: food, biomaterials, pharmaceutical and healthcare applications.
2.Current technologies for the recovery of rejects and by-products: Fish Meal and Oil, extractions, silage, chitin and chitosan, composting, others.
3.Innovative technologies for the recovery of rejects and by-products: bioactive peptides, marine enzymes, polysaccharides, cosmetic products, pharmacological products, pigments.
1.Processing of fresh and processed products: Heating, Irradiation, clearing shellfish, shelling of shellfish and crustaceans, filleting, scaling.
2.Processing and conservation technology: canning, smoked, salted, fermented, marinated, cured, SURIMI.
3.General Packaging: MAP, Vacuum packaging, Traditional, Renewable or Reusable Barrier Material.
II.Conservation
1.Ice production
2.Refrigeration
3.Freezing
4.Freeze Drying
5.Dehydration and drying of micro and macroalgae and fish
6.Pressure and vacuum treatments
III.Economic Valuation
1.Use of aquaculture products and by-products: food, biomaterials, pharmaceutical and healthcare applications.
2.Current technologies for the recovery of rejects and by-products: Fish Meal and Oil, extractions, silage, chitin and chitosan, composting, others.
3.Innovative technologies for the recovery of rejects and by-products: bioactive peptides, marine enzymes, polysaccharides, cosmetic products, pharmacological products, pigments.
Teaching Methods
This is an essentially theoretical CU where the classes contents are taught by exposition, using audiovisual methods. Real practical situations that occur in the industry will be taught. Note that the tutorial guidance time (schedule for answering questions period) for students to carry out small-scale work/projects, in which students must collect bibliographic information.
Assessment
a) Continuous:
a1) 2 written tests of 1.5 h, minimum grade of 8.0 (scale from 0 to 20), to be carried out during the academic period, with a weight of 20% each in the final evaluation.
a2) 3 written works one for each part of the CU. The student will have to research a theme about each part of the CU. The first 2 works will be presented in a report, while the 3rd will be in the form of an oral presentation. The weight of each work will be 20% in the final evaluation.
b) By exam: Final exam with a minimum score of 9.5 (scale from 0 to 20) and weight of 100% in the final evaluation.
a1) 2 written tests of 1.5 h, minimum grade of 8.0 (scale from 0 to 20), to be carried out during the academic period, with a weight of 20% each in the final evaluation.
a2) 3 written works one for each part of the CU. The student will have to research a theme about each part of the CU. The first 2 works will be presented in a report, while the 3rd will be in the form of an oral presentation. The weight of each work will be 20% in the final evaluation.
b) By exam: Final exam with a minimum score of 9.5 (scale from 0 to 20) and weight of 100% in the final evaluation.
Accreditations and Certifications
