Overall objectives:

1 - As a first approach it is intended that?s students understands foods as living systems, in this sense, students must be able to recognize the factors that affect the rate of reactions that determine food deterioration. Along the present discipline is essential for students to master the main methods of preservation, namely, by cold, heat, fermentation, drying, etc. and respective strategies for preserving the quality of products in organic production mode (OPM).
2 - It is intended that students become familiar with the technologies post-harvest, post-slaughter and post-milking in OPM.
3 - The students have the opportunity to have some perception about traceability systems and food safety principles.

Syllabus:

1 - Factors affecting food deterioration
1.1 - Intrinsic (aw, pH, Eh, etc ...)
1.2 - Extrinsic (Temperature, HR, Atmosphere, etc ...)
2 - Cold Preservation
2.1 - Principles of preservation
2.2 - Refrigeration (different systems)
2.3 - Freezing
3 - Heat Preservation
3.1 - Thermoresistance of microorganisms
3.2 - Heat transmission
3.3 - Lethality calculation (D and F0 values)
4 - Preservation by Drying (aw lowering)
5 - Preservation by Fermentation
5.1 - Different types of fermentation (Lactic, alcoholic, and others)
5.2 - Preserving effect of Final Products
6 - Plant Products Technology
6.1 - Minimally Processed Products
6.2 - Winemaking
6.3 - Cereal Technology
7 - Meat Technology and Quality
8 - Dairy Product Technology
9 - Food Safety and traceability

Literature/Sources:

Chandan, R. C. , 2006 , Manufacturing Yogurt and Fermented Milks , Blackwell Publishing
Martin-Belloso, O., Fortuny, R.S. , 2011 , Advances in Fresh-Cut Fruits and Vegetables Processing , CRC Press
Owens, G. , 2001 , Cereals Processing Technology , CRC Press
Parker, R. O. , 2001 , Introduction to Food Science , Cengage Learning
Siddiq, M., & Uebersax, M.A. , 2018 , Handbook of Vegetables and Vegetable Processing , John Wiley & Sons
Sivasankar, B. , 2002 , Food processing and preservation , PHI Learning Pvt. Ltd
Smith, D.S., Cash, J., Wai-Kit Nip, N., & Hui, Y.H. , 1997 , Processing Vegetables: Science and Technology , CRC Press
Toldrá, F. , 2010 , Handbook of Meat Processing , John Wiley and Sons
Tzia, C., & Varzakas, T. , 2015 , Handbook of Food Processing , CRC Press
Wright, S., & McCrea, D. , 2000 , Handbook of Organic Food Processing and Production , Blackwell Science

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The UC program is organized in modules, where learning activities will be taught in an introductory theoretical component (15h synchronous distance) with respective topics in-depth through asynchronous practical activities (15h distance) carried out by students guided by active tutoring. These classes consist of expository sessions, to introduce the fundamental concepts of food conservation and main food technologies, with discussion of case studies to develop critical thinking. The practical laboratory classes (10 hours in person) will involve analytical practices, calculations and study visits carried out to relevant companies in the sector. Asynchronous monitoring is complemented with the e-learning platform, various browsers and relevant websites. Assessment: 30% continuous assessment; 30% theoretical-practical tests; 40% group work, debates, presentation of articles and studies resulting from laboratory practices.