ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 51 Hours of tutorials: 2 Expository Class: 12 Interactive Classroom: 10 Total: 75
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Food Technology
Center Faculty of Sciences
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable | 1st year (Yes)
To provide the students with an understanding of the new processing technologies, both of preservation and conversion, and their effect in food quality.
To provide the students with an understanding of the new methods and technologies that allow improving food nutritional properties.
To provide students with the capability to evaluate the potencial application of emerging food processing technologies according to the characteristics of each type of food product.
Programme units:
1. Preservation by combined methods. From empiricism to new technologies.
2. New thermal technologies: ohmic heating
3. Food processing using light and sound: ultraviolet radiation and ultrasounds.
4. Supercritical fluid extraction and processing.
5. Texture modification and preservation: extrusion cooking.
6. Edible packaging and natural bionanomaterials for packaging
7. Modification of lipid composition in food of animal origin.
8. Whey proteins: functional and bioactive properties.
9. Enzyme technology in food processing.
10. Other innovative technologies and new ingredients in food processing.
SEMINARS:
Application of innovative technologies in the processing and improvement of particular foods.
ESSAYS/WORKS PREPARATION:
The students will do essays/works individually or in groups about topics related to the subject contents.
BASIC BIBLIOGRAPHY
- Bhat, R., Alias, A.K., Paliyath, G. (2012). Progress in food preservation. Wiley-Blackwell, Chichester.
- Bhattacharya, S. (2015). Conventional and advanced food processing technologies. Wiley-Blackwell. Chichester, UK.
- Cerqueira, M.A.P.R., Pastrana Castro, L.M. (2023). Fat mimetics for food applications. John Wiley & Sons. Hoboken, NJ, USA.
- Fellows, P. (2017). Food processing technology: principles and practice. Woodhead Publishing. Duxford, UK.
- Kuddus, M. (2019). Enzymes in food biotechnology. Production, applications, and future prospects. Academic Press – Elsevier. London, UK.
- Morata Barrado, A. (2009). Nuevas tecnologías de conservación de alimentos. A. Madrid Vicente, Madrid.
- Proctor, A. (2011). Alternatives to conventional food processing. Royal Society of Chemistry. Cambridge.
- Rahman, M.S. (2020). Handbook of food preservation. 3rd ed. CRC Press – Taylor & Francis group. Boca Raton, FL, USA.
COMPLEMENTARY BIBLIOGRAPHY:
- Barba, F.J. et al. (2021). Design and optimization of innovative food processing techniques assisted by ultrasound. Academic Press – Elsevier. London, UK.
- Bhattacharya, S. (2015). Conventional and advanced food processing technologies. Wiley-Blackwell. Chichester, UK.
- Whitehurst, R.J., van Oort, M. (2010). Enzymes in food technology. Wiley-Blackwell. Chichester, UK.
- Zhang, H.Q., Barbosa-Cánovas, G.V., Balasubramaniam, V.M., Dunne, C.P., Farkas, D.F., Yuan, T.C. (2011). Wiley-Blackwell. Chichester, UK.
- Scientific high-impact journals specialized in review articles (Critical Reviews in Food Science and Nutrition, Trends in Food Science & Technology, Comprehensive Reviews in Food Science and Food Safety, Food Reviews International) and research articles. Specific bibliography for some of the topics.
The skills that will be worked in this course are:
BASIC COMPETENCES:
CB6 – Posses and understanding of knowledge that provide a base or opportunity of being original in the development and/or application of ideas, frequently in a research context.
CB9 – That the students know how communicate their conclusions and the supporting knowledge and final reasons to specialized and no specialized public in a clear way without ambiguities.
GENERAL COMPETENCES:
CG4 – To know the production and packaging methods and technologies that allow to obtain safer, healthier and greener food products, and also to know their impact in overall quality of food.
CG6 – To be able to participate in the design and development of healthier foods.
CG9 – To manage information sources specialized in food technology, safety and nutrition.
TRANSVERSAL COMPETENCES:
CT1 - Capacity for analysis and synthesis.
CT3 - Ability to work in teams.
CT4 - Demonstrate ethical commitment.
CT5 – Capacity for using information and communications technologies.
CT6 – Ability to search for, analyze and manage information from a variety of sources.
CT9 - Ability to transmit knowledge.
CT12 – Ability to use information in a foreign language.
SPECIFIC COMPETENCES:
COP19 - To know and understand the new technologies used in food processing and food nutritional improvement.
Lectures (theory; 12 hours) will be taught by the teachers in charge of the course, using audiovisual presentations by computer and video projector, with the help of notes on the blackboard.
The interactive seminars (10 hours) will consist of complementary activities to the material covered in the lectures, developed in the USC facilities at the Lugo Campus. They will be given by the professors and/or by the students, being supervised by them.
Individual works / Group works. Students will complete essays/reports working individually or in groups related to the topics of the subject that will have to present using Campus Virtual.
Small group tutoring. The orientation of all activities and tasks performed by the students will be conducted by teachers in the group tutoring sessions, using chat / forum of the Virtual Campus (2 hours). Also, a test related to the acquired knowledge in lectures will be performed, included in the continuous assessment activities (2 hours).
During the development of the subject, the Virtual Campus will be used to support the teaching.
- Continuous assessment will be carried out by the scores of several test related to the knowledge acquired in lectures (60% of final grade). Skills assessed: CB6, CG4, COP19.
- Essays/reports presentation (individually and/or in groups, related to the topics of the subject (40% of final grade). Skills assessed: CB6, CB9, CG4, CG6, CG9, CT1, CT3, CT4, CT5, CT6, CT9, CT12, COP19.
The students will be able to increase their scores related to the knowledge acquired in lectures by undertaking a test that will be carried out on the official dates of examination of the subject.
For cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for the evaluation of the academic performance of students and review of grades” will apply.
Only students who have not completed any activity during the course will be graded as “No presentado”.
It is not compulsory to attend any of the activities of the subject in order to pass it, except for the attendance to the evaluation tests. Therefore, students who have been granted an attendance dispensation by the Degree Commission according to the “Regulamento de asistencia a clase nas ensinanzas oficiais de grao e máster da USC” will not have a specific evaluation system.
There will be no differences in the evaluation system between the 1st and 2nd opportunity, nor will there be any different criteria for students who repeat the course.
The subject (structured in lectures, interactive classes and tutorials) consists of 3.0 ECTS credits, which means 75 hours in total (1 credit is equivalent to 25 hours).
Of the total time, 25 hours are face-to-face (attendance to lectures, interactive classes, tutorials and the exam) and the remaining 50 hours correspond to the student's work. The distribution is as follows:
PRESENT WORK IN THE CLASSROOM:
-Group lectures: 12 hours, 100% classroom work.
Interactive classes (visits to companies and seminars): 10 hours, 100% face-to-face.
-Tutorials in small groups or individualized: 2 hours, 100% attendance.
-Assessment activities: 1 h, 100% attendance.
Total hours of face-to-face work: 25
STUDENT'S PERSONAL WORK:
-Reading and preparation of topics: 20.0 h, 0% attendance.
-Preparation of course work: 20.0 hours, 0% attendance.
-Preparation of evaluation tests: 10.0 h, 0% attendance.
Total, hours of personal work by the student 50
It is recommending the resolution of doubts in the tutorial sessions.
Pay attention in lectures and seminars.
Consultation of recommended bibliography.
Order and organization in information search for essays/reports preparation.
To distinguish between essential and incidental information
Study reasoned and not just rote.
The subject is taught in the two official languages of the community, Spanish and Galician.
Olga Diaz Rubio
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- olga.diaz.rubio [at] usc.es
- Category
- Professor: University Professor
| Monday | |||
|---|---|---|---|
| 11:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| Tuesday | |||
| 11:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| Wednesday | |||
| 11:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| Thursday | |||
| 11:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 2 GROUND FLOOR |
| 06.02.2026 10:00-11:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |
| 06.10.2026 10:00-11:00 | Grupo /CLE_01 | 0P CLASSROOM 2 GROUND FLOOR |