Tecnologia de Alimentos

Codigo	Carga Horária
	T	E	L/P	CHT
EAL404	0	0	6	240

Ementa

Processos de fabricação de alimentos de origem vegetal e animal: matérias primas, ingredientes, processos de produção, operações unitárias, balanços de massa e energia, controles, equipamentos, aproveitamento e tratamento de resíduos. Bebidas. Derivados de frutas e hortaliças. Cereais e derivados. Leite e derivados. Carnes e produtos cárneos.

Descrição

A disciplina irá capacitar os alunos para identificar, selecionar e otimizar as tecnologias e os insumos mais adequados para a produção sustentável, segura e viável de produtos alimentícios que atendam às demandas do mercado e do consumidor.

Responsável

Docentes

Bibliografia

Básica

• GAONKAR, Anilkumar G. Ed.); McPHERSON, Andrew (Ed.). Ingredient interactions: effects on food quality. 2. ed. Boca Raton, Fla: CRC, 2006. 554 p. (Food Science and Technology; 154). ISBN 0824757483.
• HELDMAN, Dennis R., Ed; LUND, Daryl B., Ed. Handbook of food engineering. 2 ed. Boca Raton: CRC, 2007. 1023 p. (Food Science and Technology, 161). ISBN 0824753313.
• HUI, Y. H., ed. Handbook of food science, technology and engineering. Boca Raton, NJ: CRC Taylor & Francis, 2006. v. 1. (Food Science and Technology). ISBN 1274445510.
• HUI, Y. H., ed. Handbook of food science, technology and engineering. Boca Raton, NJ: CRC Taylor & Francis, 2006. v. 2. (Food Science and Technology). ISBN 0849398487.
• HUI, Y. H., ed. Handbook of food science, technology and engineering. Boca Raton, NJ: CRC Taylor & Francis, 2006. v. 3. (Food Science and Technology). ISBN 1574445529.
• HUI, Y. H., ed. Handbook of food science, technology and engineering. Boca Raton, NJ: CRC Taylor & Francis, 2006. v. 4. (Food Science and Technology). ISBN 0849398495.

Complementar

• ARVANITOYANNIS, Ioannis S. Waste management for the food industries. Amsterdam: Elsevier, 2008. 1071 p. ISBN 9780123736543.
• FEINER, Gerhard. Meat products handbook: practical science and technology. Boca Raton, Fla: CRC, 2006. 648 p. (Woodhead Publishing in Food Science, Technology and Nutrition). ISBN 0849380103.
• RAMASWAMY, Hosahalli; MARCOTTE, Michèle. Food processing: principles and applications. Boca Raton: Taylor & Francis, 2006. 420 p. ISBN 1587160080.
• SHACHMAN, Maurice. The soft drinks companion: a technical handbook for the beverage industry. Boca Raton: CRC, 2005. 260 p. (Food Science & Technology). ISBN 08493327261.
• STEAR, Charles A. Handbook of breadmaking technology. London: Elsevier Applied Science, 1990. 848 p.
• WALSTRA, Pieter; WOUTERS, Jan T. M; GEURTS, Tom J. Dairy science and technology. 2. ed. Boca Raton, Fla: CRC, 2006. 782 p. (Food Science and Technology). ISBN 0824727630.
• WELTI-CHANES, Jorge (Ed.); BARBOSA-CAÌNOVAS, Gustavo V. (Ed.); AGUILERA, Joseì Miguel (Ed.). Engineering and food for the 21st century. Boca Raton, FL: CRC Press, c2002. 1068 p. (Food preservation technology series). ISBN 1566769639.