UFJF - Universidade Federal de Juiz de Fora

Plano de Ensino

Disciplina: 212051 - TÓPICOS DE INTERNACIONALIZAÇÃO DE PESQUISA

Créditos: 1

Departamento: DEPTO DE QUIMICA /ICE

Ementa 2019/2 - Emulsions, colloids and interfaces in foods - Profa. Milena Corredig (PhD):
Fundamental concepts of emulsions, colloids and interface effects applied to food processing.

2019/3 - Advanced Dairy Chemistry & Technology - Prof. Dr. Alan Frederick Wolfschoon Pombo
To project the physico-chemical changes and effects of various milk constituents of the milk products during manufacture and storage.

Conteúdo 2019/2 - Emulsions, colloids and interfaces in foods - Profa. Milena Corredig (PhD):
1. Food matrix constituents
2. Molecules of interest
3. Interaction between constituents
4. Stability of matrices
5. Stability of emulsions
6. Emulsions as bioactive carriers
7. Development of functional foods
8. Milk as an ingredient

2019/3 - Advanced Dairy Chemistry & Technology - Prof. Dr. Alan Frederick Wolfschoon Pombo
1. The milk production chain
2. Milk composition
3. Specific milk products technologies
4. Physico-chemical changes during manufacturing and storage of dairy products
5. Analytical techniques in Dairy Chemistry
6. Nutritional and health aspects of milk and milk products
Bibliografia 2019/2 - Emulsions, colloids and interfaces in foods - Profa. Milena Corredig (PhD):
1. CORREDIG, Milena (Ed.). Dairy-derived ingredients: food and nutraceutical uses. Elsevier, 2009 (ISBN: 978-1-8456-9465-4)

2. WALSTRA, P. Physical chemistry of foods. New York, US: Marcel Dekker, 2003 (ISBN: 0-8247-9355-2).

3. COUPLAND, John. An Introduction to the Physical Chemistry of Food. Springer, 2014 (ISBN: 978-1-4939-0760-1).

Periódicos e base de dados:
a. Food Chemistry
b. Food Hydrocolloids.
c. Journal of Food Science.
d. Comprehensive Reviews in Food Science and Food Safety
e. Journal of Agricultural and Food Chemistry

2019/3 - Advanced Dairy Chemistry & Technology - Prof. Dr. Alan Frederick Wolfschoon Pombo
Fox, P.F. and P.L.H. McSweeney. 1998. Dairy Chemistry and Biochemistry. Blackie Academic and Professional.
Fox, P.F. and P.L.H. McSweeney. Advanced Dairy Chemistry. 3rd ed. Vol. 1. Proteins (2003). Vol. 2. Lipids (2006). Vol. 3. Lactose, Water, Salts and Minor Constituents (2009). Springer.
Fox, P.F., T. P. Guinee, T. M. Cogan and P.L.H. McSweeney. 2000. Fundamentals of Cheese Science. Aspen Publication.
Hui, Y. H. 1993. Dairy Science and Technology Handbook. Vol. 1. Principles and Properties. Vol. 2. Product Manufacturing. Vol.3. Technology and Engineering. VCH.
Marshall, R. T., Goff, H. D. and Hartel, R. W. 2003. Ice Cream. 6th Edition. Kluwer Academic.
Marth, E. H. and J. L. Steele. 2001. Applied Dairy Microbiology, 2nd ed. Marcel Dekker Inc.
Robinson, R. K., ed. 1994. Modern Dairy Technology. Vol. 1. Advances in Milk Products. Vol. 2. Advances in Milk Processing . Elsevier, NY.
Walstra, P.,J.T.M. Wouters and T.J. Geurts. 2006. Dairy Technology, 2nd Ed.. CRC/Taylor & Francis.
Bibliografia (continuação)
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Pós-Graduação em Química