Discipline details

Course details

Recommended Prior Knowledge

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Objectives

This UC aims to transmit knowledge about the operations and processes most used in the food and chemical industry, which allow the control of physical and chemical properties during their transformation and storage. The student must have notions about the characteristics that define the quality of these products, changes in their properties; You must know and know how to apply appropriate analytical techniques to each product under evaluation.
Teaching Methods

In the theoretical classes a participatory-expository teaching methodology will be employed, as well as the debate within the group of students. In the laboratory classes students will be asked to perform several experiments of which they will have to write a report.
Internship(s)

Não
Syllabus

Theoretical Component:
1. Main Agri-food Industries.
1.1. Physicochemical properties of the main products in the food industry.
1.2. Chemical composition, modifications in processing and conservation.
2. Main Chemical Industries
2.1. Physicochemical properties of some chemical products (polymers, fuels, paints, etc.).
3. Main physical properties of foods and some chemical products.
Assessment of Density, Viscosity and Texture: Types of Rheological Behavior: Hooke's solid and Newton's liquid. Non-Newtonian Behavior and Plasticity. Viscoelasticity. Analytical methods.
Color Assessment: colorimetric and spectrophotometric methods for color determination.
Practical component:
Part 1. Laboratory analysis of food products: Collection of samples and preparation of samples for analysis; General processes and methods for evaluating physical and chemical quality parameters.
Part 2. Sampling of chemical products: Chemical and physical analyzes of some products (polymers, paints and fuels).
Content Explanation

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Methodology Explanation

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Responsible Lecturer(s)

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Bibliography

Fellows, P. ; ; Food processing technology: principles and practice., Ellis Horwood Lda, CRC Press LLC, 1996. ISBN: 0 8493 0887 9
Brennan, J.G., Butters, J.R., Cowell, N.D., Lilly, A.E.V.; Food engineering operation, Elsevier Science Publishers, Barking,, 1990. ISBN: 978- 1851664443
Lidon, F., Silvestre, M.M.; Industrias alimentares: aditivos e tecnologia, Escolar Editora, 2007. ISBN: 9789725922033 9725922034
Singh, R.P., Heldman, D.R.; Introduction to food engineering,, Ed. Academic press, San Diego, 1993. ISBN: 978-0-12-370900-4
Shwartzberg, H.G., Rao. M.A.;; Biotechnology and food processing engineering, Markel Dekker, New York,, 1990