Tecnologia Alimentar

Objectives

Students will become familiar with the priorities, values and practices of the agri-food industry and trade. They will also recognize good manufacturing practices in the context of the food industry; delve into the causes of success and the consequences of inadequate procedures. They will also learn about the current prospects for innovation and the challenges the food industry faces today in a context of emerging climate change and different legislative frameworks.

Syllabus

1. Food chemistry: main biomolecules, their reactions and methods of physical, chemical and sensory analysis; 2. Introduction to microbial ecology in food matrices: factors that promote/reduce microbial growth; food microbiomes and their exploitation. Fermented foods: types of fermentation and fermented foods. "Starter-cultures". Methods for optimizing "starter-cultures" in the context of the various existing legislative frameworks. Beneficial microorganisms and those that cause food-borne diseases. Nutraceuticals and functional foods. Biological, chemical and molecular methods for food preservation and microbial control. 3. Equipment and design of unit operations for - Cleaning, size reduction, mixing, emulsification - Preservation and conservation: i) refrigeration, freezing, sterilization, pasteurization, blanching; ii) HPP, PEF; iii) dehydration.

Prerequisites

It is recommended that, before starting this course, students acquire general knowledge of chemistry, physics, biochemistry, microbiology and heat/mass transfer phenomena (hopefully acquired in a first cycle of higher education scientifically coherent with MEBiol).

Cross Competence Component

During group work and theoretical-practical classes, students should develop inter- and intrapersonal skills related to teamwork, such as: communication skills, division of tasks, self-motivation and self-control, discipline and perseverance. In addition, students should develop critical and innovative thinking in order to solve problems creatively. The assessment percentage associated with these skills should be around 20%.

Laboratorial Component

Subject to availability, small demonstration sessions may be held that cover topics of the course with laboratory application.

Programming And Computing Component

Some of the course topics may require students to use small pieces of software/computational models that are necessary for interpretation of results.

Ethical Principles

All members of a group are responsible for the group’s work In any assessment every student shall honestly disclose any help received and sources used. In an oral assessment, every student shall be alble to present and answer questions about the entire assignment and solution.