Description

Theory
1

Theory/Practice
2

Instructors

Maria João Ramalhosa

Contents

CP1 - Chemical and nutritional composition of foods. PortFIR Table.
CP2 - Chemical and biological contaminants in foods. Quality control.
CP3 - Introduction to food processing technology and its effects on chemical composition, structure, nutritional value, and sensory properties.
CP4 - Food preservation processes: Preservation by high-temperature methods; Preservation by low-temperature methods; Preservation by evaporation and drying; Preservation by the addition of food additives; Preservation by modified or controlled atmospheres; Hurdle Technology; Emerging food preservation technologies (high pressure, ohmic heating, pulsed electric fields, ionizing radiation).
CP5 - Packaging.
CP6 - Major food industries.

Learning Outcomes

This course provides the fundamental knowledge and skills that will allow the student to:
OBJ1 - Understand the chemical composition and nutritional value of key foods;
OBJ2 - Identify major food safety issues and quality control techniques;
OBJ3 - Understand food processing technologies;
OBJ4 - Understand storage specifications for various food products and the importance of packaging in food preservation;
OBJ5 - Identify major food industries and their respective processing chains