ECTS credits ECTS credits: 9
ECTS Hours Rules/Memories Student's work ECTS: 148.5 Hours of tutorials: 4.5 Expository Class: 36 Interactive Classroom: 36 Total: 225
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Food Technology
Center Higher Polytechnic Engineering School
Call: Annual
Teaching: With teaching
Enrolment: Enrollable
The modified memory of the title considers the following objectives for this subject: “To know, understand and use the principles of Engineering and basic food operations. Food Technology. Processes in the agri-food industries. Modeling and optimization. Quality and food safety management. Food analysis. Traceability. "
Provide students with the necessary tools so that they can know, understand and use the principles of basic food engineering and operations, food technology, processes in the agri-food industries, quality management and food safety , and traceability.
EXPOSITORY TEACHING (theoretical content)
PART I: INTRODUCTION (12 hours in-person; 22 hours online)
Topic 1. Food. - Concept of food. Food classification. Food components and nutritional characteristics: proteins, lipids, carbohydrates, minerals, and vitamins.
Topic 2. Water in Food. - Water as a component of food. Physicochemical structure of water. Water activity. Adsorption isotherms. Interest in isotherms. Importance of water activity in food.
Topic 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.
Topic 4. Proteins. Functional properties of interest in the food industry. Nutritional value: effects of technological treatments on nutritional value. Non-protein nitrogenous substances. Enzymes. Effects of industrial treatments on enzymes. Immobilized enzymes.
Topic 5. Lipids. Functional properties of lipids of technological interest. Nutritional value. Modifications and alteration of lipids.
Topic 6. Vitamins. Nutritional importance: losses during food processing. Mineral substances: micro- and macroelements. Nutritional and biochemical importance.
Topic 7. Food additives. Function in the food industry. Definition, justification for their use, classification, and characteristics. Manufacturing aids.
Topic 8. Quality and organoleptic characteristics of food. Organoleptic, colloidal, and rheological properties of food. Sensory analysis, instrumental measurement of texture and color of food.
Topic 9. Causal agents of food spoilage. Main causes. General preservation methods. New methods. Hygiene and other means of combating microorganisms.
Topic 10. Non-microbial alterations. Lipid oxidation. Enzymatic browning. Non-enzymatic browning. Other reactions.
PART II: TECHNOLOGICAL TREATMENTS IN FOOD PROCESSING: PRELIMINARY, TRANSFORMATION, AND PRESERVATION (27 hours in-person; 54 hours online)
Topic 11. Fundamental concepts of food processing. Process and operation. Basic operations: classification. Discontinuous and continuous processes.
Topic 12. Cleaning of raw materials. Definitions. Functions of cleaning. Contaminants in raw materials. Cleaning methods.
Topic 13. Selection and classification. General considerations. Food selection: need for selection and methods (selection by weight, size, shape, and photometric). Food Classification: Factors and Methods.
Topic 14. Size Reduction and Sieving of Solids - General. Criteria for Selecting Apparatus. Size Reduction Apparatus. Plant Design. Disintegration of Fibrous Substances. Sieving.
Topic 15. Mixing and Emulsification - Introduction: Food Dispersions. Mixing: Concept, Types of Mixers, Applications for the Food Industry. Emulsification: Concept, Emulsifying Agents, Emulsification Apparatus, Applications for the Food Industry.
Topic 16. Filtration and Membrane Separation - General Filtration. Filtration Apparatus. Applications for the Food Industry. Membrane Separation: Ultrafiltration and Reverse Osmosis, Applications for the Food Industry.
Topic 17. Centrifugation - General. Apparatus. Applications for the Food Industry.
Topic 18. Solid-Liquid Extraction and Crushing - Introduction. Extraction Equipment. Applications of Extraction in the Food Industry. Crushing: Generalities and Methods.
Topic 19. Food Concentration by Evaporation. - Generalities. Evaporation Equipment. Auxiliary Equipment. Heat Preservation in Evaporation Systems.
Topic 20. Crystallization. - Generalities on Crystallization. Crystallization Processes in the Food Industry: with and without Crystal Separation.
Topic 21. Heat Treatment I. - Introduction. Forms of Heat Transmission in Food Treatment. Sources of Heat Production for Food. Methods of Heat Application to Food. Food Conversion by Heat Treatment.
Topic 22. Heat treatment II.- Microbiological considerations: heat action on microorganisms; heat resistance and thermal destruction of microorganisms. Penetration gives heat to food. Evaluation of heat treatment. Types of thermal conservation treatments. Applications of two thermal conservation treatments. Sterilization and pasteurization equipment in the food industry.
Topic 23.- Use of cold in the food industry. Production at low temperature. Cold action on agents that alter foods. Refrigeration: systems, storage and transportation.
Topic 24.- Freezing. Changes in the water structure. Freezing systems. Storage and transportation at freezing. Defrosting systems.
Topic 25. Food preservation through reduction of water activity. Dehydration. Food dehydration systems and types of dehydrators. Freeze drying. Application of freeze drying in the food industry.
Topic 26. Irradiation.- Introduction. Theoretical considerations. Irradiation plants. Applications for the food industry. Ultraviolet radiation.
Topic 27. Food preservation through salting. Process and product technology. Conservation by adding sugars. Pickled. Technology of these processes and applications.
Topic 28. Smoking of food. Chemical composition and physical properties of smoke. Dehydration during or smoking. Smoke systems.
Topic 29. Biopreservatives in the food industry. Fermentations in foods. Types of fermentations.
PART III: AUXILIARY TECHNIQUES NOT FOR FOOD PROCESSING (4 hours in person; 8 hours in line)
Topic 30. Hygiene of installations.- Introduction. Hygienic design. Factory cleaning and disinfection. CIP cleaning.
Topic 31. Packaging for food products. - Glass: composition, manufacturing of containers, types of lids. Plastic materials: characteristics, manufacturing of containers, properties of two plastic containers. Metal: tin foil and black sheet metal, aluminum, packaging manufacturing.
Topic 32. Transportation of products.- Xerais considerations. Transporters. Elevator. Cranes and elevators. Vehicles. Pneumatic devices.
PART IV: TECHNOLOGY TWO MAIN FOOD GROUPS (5 hours in person; 10 hours online)
Topic 33. Leite and dairy products. Technological treatments of reading.
Topic 34. Meat and fish. Meats. Birds. Peixe. Manufactured products.
Topic 35. Cereais vexetais. Farina. Bread and other processed products. Amidons.
Topic 36. Fermented foods of plant origin. Fruit juices.
Topic 37. Wine, beer, cider. Production technology.
INTERACTIVE ENSINE
LABORATORY PRACTICE PROGRAM (24 hours in person; 25 hours online)
- Study of food emulsions
- Food packaging
- Food gas production
- Dehydration of two foods. Management and interpretation of psychometric diagrams.
- Sensory analysis of two foods
- Assessment of water activity in fresh and processed foods
- Water retention capacity in meats
- Chemical food peeling
- Obtaining pectin from citrus peels
- Food gelation
- Study of enzymatic scurification in froites
- Thermal inactivation of pectinesterases in froitas juices
The laboratory practices will be taught over 8 days, with a duration of 3 hours per day.
It is possible, to complement the training of students, mandatory excursions will be made to visit food companies, research centers or regulatory councils, substituting some of the proposed laboratory practices.
Basic:
- Parkin, K. 2019. Fennema, Química de los alimentos. Acribia. Zaragoza.
- Belitz, H.D. & Grosch, W. 2012.Química de los alimentos. Acribia. Zaragoza.
BRENNAN, J.G., GRANDISON, A.S. 2012. Food processing handbook. Wiley-VCH Verlag. Weinheim, Germany.
DELGADO ADÁMEZ, J. 2019. Tecnología alimentaria. Ed. Síntesis. Madrid.
FELLOWS, P. 2018. Tecnología del procesado de los alimentos: principios y prácticas. Ed. Acribia. Zaragoza.
GARRIDO ÁLVAREZ M. 2020. Procesos tecnológicos en la industria alimentaria. Ed. Síntesis. Madrid.
GIL GIL, G. 2017. Innovación alimentaria. Editorial Síntesis, Madrid
ORDOÑEZ, J.A., GARCIA DE FERNANDO, G., SELGAS, M.D., GARCIA, M.L., CAMBERO, M.I., FERNANDEZ, L., FERNANDEZ M, HIERRO E. 2019. Tecnologías Alimentarias. Volumen 1. Fundamentos de química y microbiología de los alimentos -- Volumen 2. Procesos de conservación -- Volumen 3. Procesos de transformación Ed. Síntesis. Madrid.
RODRIGUEZ, F., AGUADO, J., CALLES, J.A., CAÑIZARES, P., LÓPEZ, B., SANTOS, A., SERRANO, D.P. 2002. Ingeniería de la Industria Alimentaria. Vol. II. Operaciones de procesado de alimentos. Ed. Síntesis. Madrid.
RODRIGUEZ, F., AGUADO, J., CALLES, J.A., CAÑIZARES, P., LÓPEZ, B., SANTOS, A., SERRANO, D.P. 2002. Ingeniería de la Industria Alimentaria. Vol. III. Operaciones de conservación de alimentos. Ed. Síntesis. Madrid.
SINGH, R.P. 2013. Explore food engineering. Material diverso accesible no enlace: http://www.rpaulsingh.com/
Complementary:
- F. Gòdia i Casablancas y J. López Santín. 2005. Ingeniería bioquímica. Sintesis. Madrid
- J. A. Evans, 2018. Ciencia y tecnología de los alimentos congelados. Acribia. Zaragoza
- Multon, J. L. 2000. Aditivos y auxiliares de fabricación en las industrias agroalimentarias. Editorial Acribia. Zaragoza
- GONZALEZ, C. “ISO 9000, QS 9000, ISO 14000. Normas internacionales de administración de calidad, sistemas de calidad y sistemas ambientales”. Ed. McGraw Hill. Madrid, 1998.
- GONZALEZ, E. “Prácticas de Tecnología de Alimentos: planta piloto y laboratorio”. Ed. Servicio de publicaciones de la Universidad de La Rioja.
Logroño, 1999.
- JOHNS, N. “Higiene de los alimentos. Directrices para profesionales de hostelería, restauración y catering”. Ed. Acribia. Zaragoza, 1999. - LAMUA. M. “Aplicación del frío a los alimentos”. Ed. AMV. Madrid, 2000.
- LARRAÑAGA, I.J. “Control e higiene de los alimentos”. Ed. McGraw-Hill. Madrid, 1998.
- MORTIMORE, S. “HACCP. Un enfoque práctico”. Ed. Acribia. Zaragoza, 2001.
- PARRY, R.T. “Envasado de los alimentos en atmósfera modificada”. Ed. AMV. Madrid, 1995 - POTTER, N.N. y HOTCHKISS, J.H. “Ciencia de los alimentos”. Ed. Acribia. Zaragoza, 1999.
- SATIN, M. “La irradiación de alimentos”. Ed. Acribia. Zaragoza, 2000.
* Online bibliography: available on the virtual campus
Making this subject the student will purchase the following skills.
- Basic and general skills:
CG1 - Knowledge in scientific and technological subjects that allow a continuous learning, as well as a capacity of adaptation to new situations or changing surroundings.
CG4 - Capacity for the research and use of the regulations relative to his field of performance.
- Transversal skills:
CT1 - Capacity of analysis and synthesis.
CT2 - Capacity for the reasoning and the argumentation.
CT4 - Capacity to work in group and cover problematic situations of collective form.
CT5 - Capacity to obtain suitable information, diverse and up to date.
CT6 - Capacity to elaborate and present a text organized and comprehensible.
CT7 - Capacity to realize an exhibition in public of clear form, concise and coherent.
CT8 - Commitment of veracity of the information that offers to the other.
CT9 - Skill in managing information and communication technologies (ICT).
CT10 - Utilization of bibliographic information and Internet.
CT11 - Utilization of information in foreign tongue.
CT12 - Ability to resolve problems by means of the integrated application of his knowledge.
- Specific skills:
CEG1 - Capacity for the prior preparation, conception, drafting and signing of projects whose purpose is the construction, reform, repair, conservation, demolition, manufacture, installation, assembly or exploitation of movable or immovable property that by its nature and characteristics are included in the technique of agricultural and livestock production (facilities or buildings, farms, infrastructures and rural roads), the agri-food industry (extractive, fermentation, dairy, canning, fruit and vegetable, meat, fishing, salting industries and, in general, any another dedicated to the elaboration and / or transformation, conservation, handling and distribution of food products) and gardening and landscaping (urban and / or rural green spaces -parks, gardens, nurseries, urban trees, etc.-, public sports facilities or private and environments subjected to landscape restoration).
CEG2 - Adequate knowledge of physical problems, technologies, machinery and water and energy supply systems, the limits imposed by budgetary factors and construction regulations, and the relationships between facilities or buildings and agricultural holdings, agri-food industries and related spaces with gardening and landscaping with their social and environmental surroundings, as well as the need to relate those and that environment with human needs and the preservation of the environment.
CEG3 - Ability to direct the execution of the works object of the projects related to agri-food industries, agricultural holdings and green spaces and their buildings, infrastructures and facilities, the prevention of risks associated with this execution and the management of multidisciplinary teams and resource management human beings, in accordance with deontological criteria.
CEG6 - Ability to direct and manage all kinds of agri-food industries, agricultural and livestock farms, urban and / or rural green spaces, and public or private sports areas, with knowledge of new technologies, quality processes, traceability and certification and marketing and marketing techniques for food products and cultivated plants.
IA1 - Ability to know, understand and use the principles of food engineering and technology: Basic food engineering and operations. Food Technology. Processes in the agri-food industries. Modelling and optimization. Quality and food safety management. Food analysis. Traceability.
- Lectures: theoretical content of the subject. They will be supported by materials available to students on the Virtual Campus.
- In some topics, the flipped classroom methodology will be used. Students interact with learning materials, such as lectures or readings, outside of class, and then use class time for active learning activities such as asking the professor questions, solving problems, and participating in debates.
- Pro-Con Debates: Discussion of topics related to food technology. Each student must analyze the proposed topic, gather and evaluate scientific evidence both for and against. The position to be held is drawn by lot before the debate begins.
- Laboratory practices on technological aspects of the subject (preparations, analysis, etc.), data acquisition, and interpretation of results.
- Whiteboard practice. Problem-solving related to the application of theoretical knowledge.
- Field practices: Visits to food industries, research centers, and regulatory councils to observe and learn about processes, applications, problem-solving, etc., firsthand. (Activity and dates subject to company availability and travel funding). If any of the visits are available, they will replace one of the proposed laboratory practices. Attendance is mandatory. Only if the date of the field practice differs from the official laboratory practice schedule will attendance be voluntary.
- Group tutorials: in person. Questions will be resolved.
Students will consult and use materials in English: bibliography (books, scientific articles, texts and figures in class presentations), web resources, and videos.
SKILLS WORKED ON IN EACH TYPE OF METHODOLOGY:
- Theoretical classes: through these, students acquire the following skills according to the numbering indicated in the Current Degree Report (MVT): CG1, CEG1, CEG2, CEG3, CEG6, IA1, CT8.
- Debates: These skills are acquired through these courses: CG4, CT1, CT5, CT6, CT7, CT8, CT9, CT10, CT11.
- Laboratory practices: These skills are acquired through these courses: CT2, CT4, CT6.
- Field practices: These skills are acquired through these courses: CEG2, CEG3, IA1, CT12.
Theoretical Exam (70% of the final grade)
- 2 midterm exams throughout the course, with the subject elimination factor if passed. The July exam only includes the remaining midterm exams.
Problem Solving (10% of the final grade)
- Along with the theoretical exams, there will be an exam on problems or practical cases on any topic covered in the theoretical and practical classes.
Continuous Assessment (20% of the final grade)
- Laboratory Practices: Continuous monitoring of practical work, presentation, and grading of the mandatory practice notebook. Those who do not pass the continuous assessment will have a final practical exam.
- In-Class Discussions: On-site assessment of knowledge of equipment and processes.
- Preparation of works.
- Periodic attendance checks will be made for classes.
If a visit is made, it will be assessed in the same way as the laboratory practice it replaces (see laboratory practice assessment).
To pass the course, students must obtain a minimum of 5 points, of which at least 3.5 must be from the theoretical exam.
Exemption from class is not permitted due to the practical and experimental nature of this subject, which is eminently interactive, with debates, case studies, etc., requiring active student attendance and participation.
Only students who have not completed any assessable activity throughout the course will be graded as "No Show."
There will be no differences in the grading system between the first and second attempts.
There will be no different criteria for repeat students.
In cases of fraudulent completion of exercises or tests, the provisions of the "Regulations on the Evaluation of Student Academic Performance and Grade Review" will apply.
ACQUISITION OF COMPETENCES AND ASSESSMENT METHODS
- Theoretical classes: with them, students acquire the following competences according to the numbering indicated in the Current Degree Report (MVT): CG1, CEG1, CEG2, CEG3, CEG6, IA1, CT8. They are assessed by taking partial tests and partial and final written exams.
- Problems, debates, works: With them, the following competences are acquired: CG4, CT1, CT5, CT6, CT7, CT8, CT9, CT10, CT11. The quality of the written work and the oral presentation is assessed.
- Laboratory practices and visits: the following competences are acquired: CT2, CT4, CT6, CEG2, CEG3, IA1, CT12. They are assessed by submitting a report.
The MVT can be consulted at
http://www.usc.es/export9/sites/webinstitucional/es/centros/eps/Titulac…
This course carries 9 credits, and the total number of eligible hours is 225 hours, of which 81.5 hours are in-person and 144 hours correspond to individual student work.
Distribution of in-person teaching:
48 hours of lectures
24 hours of practical classes
4.5 hours of group tutoring
5 hours of assessment activities
Student Personal Work:
In total, students will dedicate approximately 144 hours to reading and preparing topics, completing exercises, preparing for and working on the assignments afterward, preparing assignments, and preparing assessment tests.
- Responsible and consistent student attendance at lectures.
- Review of recommended bibliography.
- Review of the complementary virtual course available on USC-Virtual.
- Maximizing the student's performance (paying special attention to both field and laboratory practicals).
- It is recommended to the student to have studied or to study in parallel the following subjects: Basic Operations of Foods, Biochemistry and Microbiology.
This subject is taught in Spanish and Galician languages.
Admission of students enrolled in the practical laboratory requires that they understand and comply with the general safety regulations for laboratories at the University of Santiago de Compostela. This information is available on the USC website:
https://assets.usc.gal/sites/default/files/documents/2020-10/normas-xer…
Manuel Vázquez Vázquez
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- manuel.vazquez [at] usc.es
- Category
- Professor: University Professor