Overall objectives:

1 - Acquire a global view of the processes within the agri-food system.
2 - Understand the importance of indigenous resources and their valuation for the development of the bioeconomy.
3 - Conhecer os desafios e oportunidades da inovação, utilizando produtos agroalimentares ou recursos de produção agrícola e animais local.
4 - Know methodologies for extraction and transformation of compounds, and understand their benefits for the consumer.
5 - Properly mobilize the knowledge acquired during the course.
6 - Develop skills to interpret, evaluate, decide and intervene responsibly in situations related to future professional activity.
7 - Develop and demonstrate initiative, autonomy and work habits.

Syllabus:

1 - Seminars on agro-food projects related to agricultural and animal production, or valorization of resources and bioeconomy.
1.1 - Brief approach to bioresources and agrifood products (animals, fruits, vegetables, algae, etc.) produced or collected locally.
1.2 - Brief approach on biochemical, nutritional and rheological characteristics of genetic resources with high nutritional and biofunctional content.
1.3 - Conceito de alimentos biofuncionais e gourmet, entre outros. Exemplos práticos sobre recursos genéticos regionais com aplicação gourmet.
1.4 - The use and transformation of agricultural products and by-products, and their impact on the bioeconomy.
1.5 - Challenges and opportunities of regional agricultural and animal products in the gourmet industry.
1.6 - evelopment of new products. Raw material-end product ratio. Implementation and description of projects. Perspectives for transforming undervalued products into new agrifood products.
2. - Applied activities developed in a laboratory or production context for the application of knowledge and development of know-how skills related to the topics of the syllabus.
2.1 - Produção, transformação, avaliação da qualidade e nível de aceitação dos produtos, extractos e componentes funcionais de alguns alimentos e recursos locais.

Literature/Sources:

Newton, D.E. , 2007 , Food Chemistry. Facts On File. , Sem informação
Chichester, C.O. , 1982 , Advances in food research , Academic Press
Hui, Y.H. , 2007 , Handbook of Food Products Manufacturing , Wiley
Hurst, W.J. , 2008 , Methods of Analysis for Functional Foods and Nutraceuticals , CRCPress

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The aim is to acquire and apply the knowledge foreseen in the course?s objectives and syllabus contents, through an active and interdisciplinary methodology. The student must learn the basic concepts and know-how to relate them to each other, proceeding with their reinforcement, through applied learning using available tools and study visits to concrete situations of the future professional activity. To achieve the objectives and implement the syllabus, the UC's contact hours are scheduled as follows: Theoretical-practical teaching: 30 hours; and Practical and laboratory teaching: 70 hours. The evaluation will include several moments of evaluation applied to the theoretical-practical components, laboratory practices and field work (e.g. frequencies, works and reports), any of the elements cannot exceed a weighting of 50%. the theoretical-practical elements can be retrieved in resource.