Tecnologia das Fermentações e Conservação

This course aims to provide students with knowledge and skills in terms of:

1. Introduction to microbiology, with the main focus on food microbiology;

2. Concept of useful microorganisms and of technological interest, microorganisms’ agents of deterioration and pathogenic microorganisms;

3. Implications of microbiology in terms of hygiene and food safety of food products;

4. Regulatory provisions relating to food products;

5. Knowledge of food preservation processes;

6. Recognize the importance of fermentation processes as a means of food preservation;

7. Development of case studies on the application of fermentation in the food industry: Technology of dairy products, fermented products of fruit and vegetable origin, bread, wine, beer, etc.;

8. Potential of fermentations as a means of developing new products.