ECTS credits ECTS credits: 4.5
ECTS Hours Rules/Memories Student's work ECTS: 74.5 Hours of tutorials: 2 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 Higher Polytechnic Engineering School
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable
To learn about, understand, and apply the principles, treatments, methods, and equipment used in the processes of the Meat, Seafood, and Food Extraction Industries. Ability to work on the various production lines, perform controls for the processes involved, and manage the proper use of wastes from these industries. Ability to apply quality policies in the Meat, Seafood, and Food Extraction Industries.
The modified memory of the title considers the following contents for this matter:
Concepts related to quality in the Meat, Fishing and Extractive Industries. Raw Materials. Main production lines of the Extractive Industries: flour, sugar and oils. Main production lines of the Meat and Fishing Industries. Management and use of waste from these industries.
These contents will be developed as indicated in the following agenda:
EXPOSITIVE TEACHING (18 hours, 33.5 non-contact hours):
1 - Meat Industries (7 hours, 13 non-contact hours)
• Basic concepts and description of the various meat-producing species.
• Industrial processes for obtaining meat.
• Post-mortem changes and characteristics of the meat.
• Meat preservation processes.
• Processes for obtaining meat derivatives.
2. - Seafood Industries (5 hours, 9.5 non-contact hours)
• Basic concepts and description of the various seafood-producing species.
• Processes for obtaining and handling seafood products.
• Characteristics and shelf life of seafood products.
• Processes for preserving seafood products.
• Processes for seafood derivatives manufacture.
3.-Extractive Industries (6 hours, 11 non-contact hours)
• Theory of extraction process.
• Cereal processing.
• Oilseed processing.
• Sugar industries.
INTERACTIVE TEACHING (18 hours, 39 non-contact hours):
Interactive teaching will be developed through:
• Laboratory practices (4 hours, 2 non-contact hours) that will take place in the Food Processing laboratory of the Faculty of Sciences. In them, the characteristics of meat and fishery products will be studied, and changes will be evaluated by applying different processes.
• Field practices: The realization of visits will be conditioned to the availability of the industries (within the schedule of practices of the subject) and will be carried out depending on the existence of the necessary budget for the transfer by bus of the students to them. They may be substituted by virtual visits; in this case they will include visits to at least one meat, fishing and/or extractive industry and related activities (6 hours, 6 hours non face-to-face).
• Practical seminars (8 hours, 31 non-face-to-face hours). They will include two types of activities:
- Interactive seminars on new technologies applied in the meat, fishing and extractive industries.
- Presentation of papers. Students will carry out at least one individual work. The topic will be proposed by the teacher or by the students. These works will be exposed in the classroom opening a debate among the authors of the work, the teacher and the rest of the students. Current topics or complementary to the contents of the subject will be dealt with in an interactive way.
Basic bibliography
-Boziaris, I.S. (2014). Seafood processing. Tecnology, quality and safety. John Wiley & Sons. Chichester.
- Casp, A. (Coord.). 2014. Tecnología de los alimentos de origen vegetal. Ed. Síntesis. Madrid.
-Delgado Adámez, J. et al. (2019). Tecnología Alimentaria. Ed. Síntesis. Madrid.
- Garrido Álvarez, M. et al. (2020) Procesos tecnológicos en la industria alimentaria. Ed. Síntesis. Madrid.
- Jeantet R. y col. (2010) Ciencia de los alimentos. Bioquímica-Microbiología-Procesos-Productos. Volumen 2. Tecnología de los productos alimentarios. Ed. Acribia. Zaragoza.
- Lonergan, S.M. y col. (2019). The science of animal growth and meat technology. 2nd ed. Elsevier. London.
- Martín Bejarano, S. (coord.) (2001). Enciclopedia de la carne y de los productos cárnicos; 2 volúmenes. Ed. Martín & Macías. Cáceres.
- Guerrero-Legarreta, I. et al. (2009) Tecnología de Productos de Origen Acuático. Ed Limusa.
Complementary bibliography
- Cummins, E.J., Lyng, J.G. (2017). Emerging technologies in meat processing. John Wiley & Sons. Chichester.
- Hui, Y.H. (ed.) (2012). Handbook of meat and meat processing. 2nd ed. CRC Press. Boca Raton.
- Hamm, W. (2013). Edible oil processing. 2nd ed. John Wiley & Sons. Chichester.
General competences
CG1 - Knowledge of the basic subjects, both scientific and technologic, that allow learning, as well as the ability to adapt to new situations and changing sceneries.
Transversal competences
CT1 - Ability for analysis and synthesis.
CT2 - Ability for discussion and reasoning.
CT3 - Ability for developing individual work with an autocritical attitude.
CT4 - Ability to work in group and face problematic situations in a collective form.
CT5 - Ability to get suitable, diverse and updated information.
CT6 - Ability to prepare and present an organized and understandable work
CT7 - Ability to make public presentations in a clear, coherent, and concise way.
CT12 - Ability to solve problems by the overall application of the acquired knowledge.
Specific competences (adapted to this subject):
CEG1 - Capacity for the prior preparation, conception, drafting and signing of projects aimed at the construction, reform, repair, conservation, demolition, manufacture, installation, assembly or exploitation of movable or immovable property that by their 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, fermentative, dairy, canning, fruit and vegetable, meat, fishing, salting and, in general, any another dedicated to the elaboration and / or transformation, conservation, manipulation 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 subject to landscape recovery).
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 farms, agro-food industries and related spaces with gardening and landscaping with its social and environmental environment, as well as the need to relate those and that environment with human needs and preservation of the environment.
CEG3 - Ability to direct the execution of the works object of the projects related to agri-food industries, farms and green spaces and their buildings, infrastructures and facilities, the prevention of risks associated with that execution and the leadership of multidisciplinary teams and resource management human, in accordance with deontological criteria.
CEG4 - Ability to write and sign measurements, segregations, subdivisions, valuations and appraisals within the rural environment, the technique of the agri-food industry and spaces related to gardening and landscaping, whether or not they are expert reports for Bodies judicial or administrative, and regardless of the use for which the movable or immovable property object of the same is destined.
CEG5 - Ability to write and sign rural development, environmental impact and waste management studies for the agri-food industries, agricultural and livestock farms, and spaces related to gardening and landscaping.
CEG6 - Ability to lead and manage any type of agrifood industry, agriculture and animal exploitations, urban/rural green spaces, sport areas both public or private, based on the knowledge of the new technologies, quality processes, traceability and certification, as well as marketing and commercial skills in the field of food products and cultivated plants.
IA1 - Ability to know, understand and apply the principles of food technology and engineering: engineering and basic operations in food science; food technology. Food industry processes. Modelling and optimization.
The subject consists of 4.5 ECTS credits. To cover the contents, 18 hours of expository classes, 18 hours of interactive classes (laboratory practices, visits to industries and seminars) and 2 hours of tutoring will be used.
In the exhibition classes, basically, the foundations of the subject will be established based on everything described in the contents exposed above.
Students will be able to do a job individually. The topic will be proposed by the teacher or by the students. These works will be exposed in the classroom (in the hours corresponding to the seminars) opening a turn of debate among the authors of the work, the teacher, and the rest of the students. The deadline for the delivery of the assignments will be communicated to the students through the Virtual Campus.
The interactive classes consist of laboratory practices, field practices (subject to funding for transportation, and availability of industries within the schedule of practices of the subject) and seminars. The student's attendance to these interactive sessions will allow him/her to complete the training of this subject. Where appropriate, field practices may be replaced by virtual visits. In the latter case, they will include visits to at least one meat, fishing and/or extractive industry and complementary activities.
In the tutorials, the student will be able to consult all the doubts arisen throughout the development of the subject. Consultations can be made through the Virtual Campus forum, by e-mail or in person.
During the development of the subject, the Virtual Campus will be used to support the teaching given.
- Theoretical content (60% of the final grade): students' knowledge will be evaluated by means of one or more tests (questionnaires, short answer and/or multiple choice questions, etc.) during the semester. The parts of the subject not passed may be made up in the final exam. The final exams of the 1st or 2nd opportunity will only include the pending parts.
To pass the subject students will have to obtain a minimum of 5 points, of which at least 2.4 points must come from the evaluation of the theoretical part (i.e., a minimum grade of 4 points out of 10 in the theoretical content test). If the points obtained in the theoretical part are lower than 2.4, this score will not be taken into account in the final grade of the subject. The evaluated competences are: CG1, CT1, CT2, CT3, CT3, CT5, CT6, CT7, CT12, CEG1, CGE2, CGE3, CGE4, CGE5, CGE6 and IA1.
- The completion of assignments (20% of the final grade). It will consist of the oral and written presentation of a paper on topics related to the subject. The deadline for the delivery of the assignments will be communicated to the students through the Virtual Campus. The evaluated competences are: CG1, CT2, CT3, CT6 and CT7.
- Evaluation of the practices (laboratory, visits to industries, seminars related to them) (20% of the final grade): by means of a written exam. It will be compulsory to take the exam and obtain a minimum grade of 4 out of 10. Attendance at practices (laboratory, visits to industries, seminars) is not mandatory. The evaluated competences are: CG1, CT1, CT3, CT4, CT5, CT9, CEG6 and IA1.
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. 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 expository, interactive classes and tutorials) consists of 4.5 ECTS credits, which means 112.5 total hours (1 credit equals 25 hours).
Of the total time, 40 hours are face-to-face (attendance at expository classes, interactive classes, tutorials, and the exam) and the remaining 72.5 hours correspond to the student's work. The distribution is as follows:
-Expositive classes in group: 18 h, 100% face-to-face.
-Tutoring in group of 10 students: 2 h, 100% face-to-face.
-Interactive classes (practices and seminars): 18 h, 100% face-to-face.
-Evaluation activities: 2 h, 100% face-to-face.
-Reading and preparing topics for the job: 25 h, 0% face-to-face.
-Preparation of internships and subsequent work on them: 14 h, 0% face-to-face.
-Preparation of evaluation tests: 33.5 h, 0% face-to-face.
The recommendations for the students are:
-Attendance at expositive classes.
-Assistance to interactive classes.
-Carrying out work related to the subject.
-Consultation and management of the recommended bibliography and use of on-line links of interest.
-Use of the hours of tutoring to solve doubts that have arisen.
The subject is taught in the two official languages of the autonomous community.
Olga Diaz Rubio
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- olga.diaz.rubio [at] usc.es
- Category
- Professor: University Professor