technology of animal products

TECHNOLOGY OF ANIMAL PRODUCTS
Code: 90061Curricular Year 5th Semester 10th Compulsory
Credits: 4.5 ECTS
Lecturer(s): Profs. Drs. António Barreto, Marília Ferreira and Dr. Maria João Fraqueza
1. Contact hours:
Lectures 26 Praticals 26
Total 52
2. Objectives:
The study and the knowledge of the operations and processes of food engineering. The
study of the technological processes of transformation of animal origin products aims
the preparation of students for future areas of work such as the Public Health or the
collaboration with other professional areas of the food technology.
3. Programme:
Theoretical: An introduction to the study of meat and meat products. Meat consumption
on EU and in world. Meat animals. Slaughterhouses equipment and by-products
utilisation. Defect and decomposition of meat. Carcasses classification. Carcasses cut
and classification of meat pieces. Refrigeration and freezer of carcasses and meat.
Meat processing. By-products. An introduction to the study of poultry meat and poultry
products. An introduction to the study of milk and dairy products. Milk consumption on
EU and in world. Heat treatment of milk and distribution. Dairy technology: butter,
fermented milks and ice-creams; condensed, evaporated and dry milk. Cheeses
technology. By-products. An introduction to the study of fish and seafood. Fish
processing. An introduction to the study of honey and wax.
Practical: Study visits to food plants. Carcass deboning and meat cuts. Sausages
technology. Milk and dairy technology: cream, butter, cheeses and yoghurt. Fish
processing. Sensorial, physical, chemical and microbiological analysis of food products.
4. Bibliography:
Alfa-Laval. 1990. Manual de Industrias Lacteas. Ed Alfa - Laval.
Burgers, G. H. O. 1987. El Pescado y las Industrias Derivados de la Pesca. Ed Acribia, S. A. Zaragoza.
Gracey, J. E. 1989. Higiene de la Carne. 8 th Interamericana - McGraw - Hill.,Madrid.
Madrid, J. A. & Madrid, R.1999. El Pescado y sus Productos Derivados. 2ª ed.. Ed. AMV. Madrid.
Prandl, O 1994. Tecnología e Higiene de la Carne. Ed. Acribia, S. A., Zaragoza.
Robinson, R. K. 1995. A Colour Guide to Cheese and Fermented Milks. Ed. Chapman & Hall.
Sprenger, R.A. 1993. Hygiene for Management. 6th ed. Ed. Highfield Publications.
Wirth. F.1992. Tecnologia de los Embutidos Escaldados. Ed. Acribia, S. A. Zaragoza
5. Assessment:
Weekly little tests about practical matters and a final examination about theoretical
matters.