Food Systems and Health
Sistemas Alimentares e Saúde
Curse code:9554313
Madalena Bettencourt da Câmara
Learning outcomes of the curricular unit:
Provide the acquisition the acquisition of knowledge and skills relating to food processing, with emphasis on the impact of conservation/preservation food technologies on the composition, nutritional and sensory characteristics of food.
Special emphasis is given to the relation quality of raw materials/human health.
Syllabus:
Lectures:
- FOOD SYSTEMS AND HEALTH
Agricultural Systems. Hunger and hidden hunger. Traditional farming. Food security and nutrition. Plant biodiversity, bio-fortification and nutrition. Productivist agriculture. The Common Agricultural Policy (CAP). Risks related to food products of industrial agriculture. Organic farming and integrated farming.
Agri-food industry. Overweight and obesity: explanatory factors. Changes in food consumption, food-borne diseases. Globalization of the food chain. Evolution of agro-industrial system. Agriculture proximity and environmentally sound techniques and health. Recovery plants and indigenous race. Preventive nutrition. - INTRODUCTION TO FOOD TECHNOLOGY
Terms and concepts. Food preservation technologies: general aspects. Conventional and emerging technologies and their health impact.
Technology and food processing: the importance of an integrated approach 'from farm to fork'. Food production technologies of plant and animal origin.
Theoretical / practical classes:
Study Visits: 2 visits to farms with different production systems; and 2 visits to different industrial units (oral discussion of the visits in the classroom).
Presentation of some quality tools. Cause and effect flowcharts and diagrams. Exercises.
Production of a food of vegetable origin and a food of animal origin: reception of raw materials, preliminary operations, preserving and / or processing, packaging and packing, storage, shipping and transportation. The importance of an integrated 'farm to fork' approach.
Presentation by students of a monograph research (individual work).
Presentation and discussion of educational videos on some aspects of the subject taught.
Suggested Bibliography:
- Carvalho A (2013) Agricultura familiar, nutrição e segurança alimentar nos países em desenvolvimento. In Segurança Alimentar e Nutricional na Comunidade dos Países de Língua Portuguesa: Desafios e Perspectivas, Fundação Oswaldo Cruz-Fiocruz e Instituto de Higiene e Medicina Tropical, Rio de Janeiro, 33-46. ISBN: 978-85-8110-008-1
- Descheemaekere F (1993) Compreender melhor a PAC e o futuro do mundo rural, Edições Ediprisma, ISBN: 972-9436-09-6
- Feillet P (2002) Le bon vivant. Une alimentation sana peur et sans reproche, INRA Éditions, Paris. ISBN: 2-7380-0999-9
- Campbell-Platt G (2009) Food Science and Food Technology, Wiley Blackwell. ISBN 978-0-632-06421-2
- Brennan JG (2006) Food Processing Handbook, Wiley-VCH. ISBN 978-3527307197