ECTS credits ECTS credits: 4.5
ECTS Hours Rules/Memories Student's work ECTS: 74.25 Hours of tutorials: 2.25 Expository Class: 18 Interactive Classroom: 18 Total: 112.5
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Food Technology
Center Faculty of Veterinary Science
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
Specific objectives:
To train the student to:
- Know, understand and work the different aspects of food science and technology:
1) Nature and structure of food.
2) Physico-chemical properties of food.
3) Technological treatments of production, elaboration, conservation and packaging in the food industry.
- To enable the student to carry out basic procedures in the Food Industry.
- To know the food normative.
THEORETICAL PROGRAM/THEORETICAL CLASSES: EXPOSITORY SESSIONS (TECHNO 1):
1-. Food Science and Technology: concept and historical background. Objectives and perspectives. Food and Nutrient.
Water in food. Types of water in food. Water activity: food stability factor. Sorption isotherms: its importance in Food Technology.
3.- Carbohydrates in food. Importance. Physicochemical and functional properties of interest in food technology. Polysaccharides: chemical and functional properties in food. Gelling polysaccharides. Pectins, gums, carrageenans and alginates. Applications in the food industry.
4.- Proteins. Functional properties of interest in the food industry. Nutritive value: effects of technological treatments on the nutritive value. Non-protein nitrogenous substances. Enzymes. Effects of industrial treatments on enzymes. Immobilized enzymes.
5.- Browning reactions in food. Enzymatic browning. Non-enzymatic browning: Maillard reaction, caramelization reaction of sugars.
6.- Lipids. Functional properties of lipids of technological interest. Nutritional value. Modifications and alteration of lipids. Hydrogenation of oils.
7.- Vitamins. Nutritional importance: losses during food processing. Mineral substances: micro and macroelements. Nutritional and biochemical importance.
8.- Food additives. Function in the food industry. Definition, justification of its use, classification and characteristics. Manufacturing auxiliaries.
9-. Organoleptic, colloidal and rheological properties of foods. Sensory analysis, instrumental measurement of texture, food color.
Causal agents of food spoilage. Main causes. General methods of preservation. New methods.
11.- Fundamental concepts of food processing. Process and operation. Basic operations: classification. Discontinuous and continuous processes. Preliminary treatments.
12.- Food preservation by the action of heat. Thermobacteriology. Survival and lethal equivalence graphs: D and Z values. Calculation of heat treatments. Sanitary and commercial considerations. Pasteurization and Sterilization. Heat treatments: continuous and discontinuous systems.
13.- Food irradiation. Sources of radiation. Mechanism of action. Irradiation plants. Applications.
14 .- Use of cold in the food industry. Production of low temperatures. Action of the cold on the agents of deterioration of the food. Refrigeration: systems, storage and transport.
15.- Freezing. Changes in the structure of water. Freezing systems. Storage and transport to freezing. Thawing systems.
16.- Food preservation by reduction of water activity. Dehydration. Food dehydration systems and types of dehydrators. Lyophilization. Application of lyophilization in the food industry.
17.- Food preservation by salting. Technology of the process and products. Preservation by addition of sugars. Pickling. Technology of these processes and applications.
18.- Smoking of foods. Chemical composition and physical properties of smoke. Dehydration during smoking. Smoking systems.
19.- Biopreservers in the food industry. Food fermentations. Types of fermentations.
20.- Concentration of food by evaporation. Problems posed by evaporation in food. Types of evaporators.
Concentration of food by tangential filtration. Filtration membranes. Technological aspects of the process. Cryoconcentration. Other separation processes. Crystallization. Equipment and applications.
22.- Food packaging and wrapping. Protection against physical, chemical and biological spoilage agents. Characteristics of the materials of the same on the quality and preservation of food.
Each topic is exposed in a 50 min theory class, except topics 11 and 22 which are exposed in 2 classes each.
PROGRAM OF LABORATORY PRACTICES:
TECNO1 LB1.- Elaboration of a product derived from the meat industry.
TECNO1 LB2.- Elaboration of a product derived from the dairy industry.
TECNO1 LB3.- Elaboration of a product derived from the fishing industry.
TECNO1 LB4. Physicochemical analysis of a natural food and a processed food (moisture, ash, fat, protein, fiber, carbohydrates, pH and water activity).
TECNO1 LB5.- Sensory analysis of a food, using a consumer acceptability tasting card.
Each practice has a duration of 120 min. The practices are given in the practice laboratory of the Food Technology area in Pavilion IV, lower second floor, of the Faculty of Veterinary Medicine, Lugo Campus.
SEMINAR PROGRAM TECNO1 S1-S3:
1- Performance of the Veterinary Graduate in the area of Food Technology
2- Lectures on job opportunities for the Veterinary Graduate and his/her participation in Food Technology (It is possible to invite veterinarians working in the area of food technology).
3- Presentations on various technological processes in the food industry.
The seminars have a total of 9 hours assigned in sessions of 3 hours.
T1-T2 GROUP TUTORING PROGRAM:
There will be an initial tutorial to present the subject (1 h - 11 Groups) and a final tutorial to solve doubts (4 h - 11 Groups).
Basic Bibliography:
Parkin, K. 2019. Fennema, Química de los alimentos. Acribia. Zaragoza.
G. Campbell-Platt. 2016. Ciencia y tecnología de los alimentos. Acribia. Zaragoza
Ordóñez, J.A. y col. 2020. Tecnología de los Alimentos. Vol. I y II. Síntesis. Madrid
Belitz, H.D. & Grosch, W. 2012.Química de los alimentos. Acribia. Zaragoza.
Complementary Bibliography:
- Evans, J. A., & Ibarz Ribas, A. (2018). Ciencia y tecnología de los alimentos congelados. Acribia. (https://iacobus.usc.gal/permalink/34CISUG_USC/14psr2o/alma9910029827797…).
- Multon, J. L.. 2000. Aditivos y auxiliares de fabricación en las industrias agroalimentarias. Editorial Acribia. Zaragoza
- Garrido Álvarez, M., Rocha Pimienta, J., Delgado Adámez, J., & Martillanes Costumero, S. (2020). Procesos tecnológicos en la industria alimentaria. Editorial Sintesis. Madrid. (https://iacobus.usc.gal/permalink/34CISUG_USC/14psr2o/alma9910095463797…).
- Delgado Adámez, J., Martín Vertedor, D., Ramírez Bernabé, M. del R., & Rocha Pimienta, J. (2019). Tecnología alimentaria. Editorial Síntesis. Madrid. (https://iacobus.usc.gal/permalink/34CISUG_USC/14psr2o/alma9910135002173…).
- Fellows, P., & Ceamanos Lavilla, J. (2018). Tecnología del procesado de los alimentos : principios y práctica (Tercera edición española). Editorial Acribia, S.A. (https://iacobus.usc.gal/permalink/34CISUG_USC/14psr2o/alma9910093028697…).
- Ibarz Ribas, A., Arántegui Jiménez, J., & Campbell-Platt, G. (2017). Ciencia y tecnología de los alimentos. Acribia. (https://iacobus.usc.gal/permalink/34CISUG_USC/14psr2o/alma9910010124597…).
General competences:
GVUSC01. Capacity of learning and adaptation.
GVUSC02. Capacity of analysis and synthesis.
GVUSC03. General knowledge on the area of work.
GVUSC04. Planning and management of the work.
GVUSC05. Capacity to apply the knowledge in practice.
GVUSC06. Capacity to work in an autonomous way and in equipment.
GVUSC07. Skill to work in an international context.
GVUSC08. Leadership, initiative and enterprising spirit.
GVUSC09. Capacity to communicate in different areas.
GVUSC10. Ethical commitment and assumption of responsibilities.
Specific competences to the discipline (to know)
CEDVUSC 12. Principles of Food Science and Technology. Quality Control of elaborated foods and Food Safety.
CEDVUSC 14. Learn the Norms and Laws of the veterinary area and the regulations on the animals and his trade.
CEDVUSC 16. Learn the basic analytic techniques and their interpretation
Professional Specific competences (to know how to make, competences at day 1, day one skills)
D1VUSC 03. Carrying out basic analytic techniques and interpreting clinical, biological and chemical results.
D1VUSC 15. Advice and management, technical and economic, of companies of veterinary area in a context of sustainability.
Academic Specific competences (to want to do), applicable to all the profiles
CEAVUSC 01. Analyzing, synthesizing, solving problems and taking decisions in the professional areas of the veterinarian.
CEAVUSC 02. Maintaining an ethical behavior in the exercise of his responsibilities in the face of the veterinary profession and the society.
CEAVUSC 03. Spreading the information obtained during the professional exercise of the veterinarian in a way fluid, oral and written, with other colleagues, authorities and the society in general
CEAVUSC 04. Looking and managing the information related to the activity of the veterinarian.
CEAVUSC 05. Knowing and applying the scientific method in practice professional including the medicine based on the evidence.
CEAVUSC 06. Knowing how to look for professional advice and help.
CEAVUSC 08. Being conscious of the need to keep the knowledge updated, skills and attitudes of the professional competences through a process of permanent formation.
Transversal competences
Besides the knowledge and skills already referred, the formation of the degree in Veterinarian will have to promote and to promote transversal competences, such as:
- CTVUSC 01 Capacity for the reasoning and the argumentation.
- CTVUSC 02 Capacity so that obtains information adequate, different and updated by different means, as bibliographic information and Internet, and it analyzes it in a critical way.
- CTVUSC 03 Capacity so that it elaborates and it presents an organized and understandable text.
- CTVUSC 05 Skill in the handling of the TICs.
- CTVUSC 06 Use of information in foreign language.
- CTVUSC 07 Capacity to solve problems through the application integrated of his knowledge.
The contents are structured mainly in theoretical master classes, in which basically the foundations of the subject will be established. At the beginning of each topic, the teacher will present the contents in a generic way, relating them to each other and to the previous topics in order for the students to appreciate its importance.
These theoretical classes will be exposed with the help of the classic tools used in teaching (blackboard) as well as with audiovisual computer tools (PowerPoint or other programs for presentations, digital video clips, etc.).
Eventually specialists in specific subjects may accompany the teacher as a measure to clarify the theoretical content.
The topics begin with a brief introduction to the topic, and end with a summary and the main conclusions obtained.
It is intended that the student actively participate in the master classes expressing their doubts about any unclear content in relation to the subject that is being taught in such a way that the teacher can solve them in the presence of all attendees. Likewise, the teacher will frequently motivate questions during said master classes in order for the student to relate and apply the concepts taught.
During the seminars, oriented to the discussion on specific topics, after the individual presentation of works, the debate and exchange of ideas on the main aspects of Food Technology that are reviewed in each work will be encouraged.
The realization of the Practices is an important aspect when completing the notes taken in theory with all the observations and results seen in the practices, since they cannot be taken as independent blocks but forming a whole with the theoretical contents. The practices are taught in the laboratory of the Food Technology area in Block 4 of the Faculty of Veterinary Medicine.
All teaching, theoretical content, practices, works, tutorials, etc. It will be supported by a virtual course on the platform that the USC has for virtual teaching (virtual USC), where it will be possible to locate additional content and material, bibliography, cited regulations, diagrams, photos and diagrams, as well as proposals for work, debates, forums and virtual tutoring.
The evaluation is divided into 4 aspects:
A) Theoretical exam (60% of the final grade).
- It consists of 66 questions on any topic covered in the theoretical classes, 5 questions on the practices and 9 questions on aspects related to the seminars. In total 80 multiple-choice questions, each with 4 items and only one correct answer,
B) Practice reports by team (5% of the final grade).
- It consists of 5 reports with the results obtained by team, in each practice.
C) Elaboration of an intelligent food packaging and its written explanation in a word file (10% of the final grade).
D) Continuous evaluation (25% of the final grade) consists of:
- Application of 2 questionnaires, via Virtual Campus, related to the information given in the expository classes (First continuous assessment: Topics 1 to 11, Second continuous assessment: Topics 12 to 22) (10%).
- Performance in the 3 seminars (15%).
In the 2nd opportunity exams, all the evaluations will be taken into account, except for the theoretical exam, which is the one that will be presented on the date indicated by the center, having the same value as in the 1st opportunity (60%).
Only students who have not carried out any evaluable activity during the course will be graded as “No Present”.
No grade will be kept between courses. There will be no different criteria for repeating students.
No dispensation is granted for any activity.
Based on Instruction No. 1/2017 of the General Secretariat in this matter, no dispensation is granted, as attendance at all activities is required in person.
In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades" will apply
Classroom work: Hours
- Lecture classes: 24 h
- Laboratory practices: 10 h
- Seminars: 9 h
- Small group tutorials: 2 h
Total hours of face-to-face work: 45 hours
Student personal work: Hours
- Individual study: 40 h
- Preparation of work: 12 h
- Bibliographic reviews: 3 h
- Troubleshooting: 10.5 h
- Taking exams: 2 h.
Total student personal work: 112.5 hours
• Students are encouraged to approach the study of matter according to the type of examination performed. In particular the student does not require special effort or rote reproduction in the review but only the understanding, which is made by examining multiple choice questions.
• In regard to practical classes, the notes taken of the results of the practices are an excellent subject of study for the final exam.
• All items on the agenda, despite their great differences, are equally important, and require a rigorous and comprehensive approach by the student. It is therefore recommended to review all issues in an effort of true understanding, with reworking and appropriation by the student of the reasoning of the matter when it so requires.
The admission of students enrolled in the practical laboratory requires that they know and comply with the general safety regulations in the laboratories of the University of Santiago de Compostela. This information is available on the USC website:
http://www.usc.es/export9/sites/webinstitucional/gl/servizos/sprl/desca…
In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades" will apply.
Alicia Del Carmen Mondragon Portocarrero
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- alicia.mondragon [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
| Monday | |||
|---|---|---|---|
| 13:15-14:00 | Grupo /TI-ECTS02 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS05 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS08 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS11 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS03 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS06 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS09 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS01 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS04 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS07 | Spanish | Classroom 3 |
| 13:15-14:00 | Grupo /TI-ECTS10 | Spanish | Classroom 3 |
| Tuesday | |||
| 17:00-18:00 | Grupo /CLE_01 | Spanish | Classroom 1 |
| Thursday | |||
| 17:00-18:00 | Grupo /CLE_01 | Spanish | Classroom 1 |
| 01.15.2025 12:00-14:00 | Grupo /CLE_01 | Classroom 1 |
| 01.15.2025 12:00-14:00 | Grupo /CLE_01 | Classroom 2 |
| 01.15.2025 12:00-14:00 | Grupo /CLE_01 | Classroom 3 |
| 06.19.2026 12:00-14:00 | Grupo /CLE_01 | Classroom 3 |
| 06.19.2026 12:00-14:00 | Grupo /CLE_01 | Classroom 4 |