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
To give the students the required tools to know, to understand and to use the principles of engineering and basic food operations of the food technology, of the processes in the food industry, of the management of quality and food safety, as well as the traceability.
Composition and nutritional value of food. Causes of food spoilage, hygiene and other control methods. Food technological treatments: preliminary, processing, conservation. Auxiliary food processing techniques. Technology of major food groups. Traceability, quality and food safety.
These contents will be developed as shown in the following list:
LESSONS OF THEORY
PART I: FOOD OVERVIEW
Unit 1. The food: Food components and its nutritional characteristics. 4.5 hours.
Unit 2. Water in food: Water activity. Adsorption isotherms. 2 hours.
Unit 3. Quality and organoleptic characteristics of food. The quality and its evaluation. Color, texture, flavor and aroma. Food security and food safety. Traceability and food safety. 1.5 hours.
Unit 4. Microbial alterations: Importance of microbial alterations. Hygiene and other means of control. 2.5 hours.
Unit 5. Non microbial alterations: Lipid oxidation. Browning. Other reactions. 2 hours.
PART II: TECHNOLOGICAL TREATMENTS IN FOOD PROCESSING/PRESERVATION
Unit 6. Methods of food preservation: Basics of food preservation. The raw materials in processes: physical and functional properties of raw materials. 1 hour.
Unit 7. Cleaning of raw materials: Cleaning functions. Raw materials contamination. Cleaning methods. 1.5 hours.
Unit 8. Selection and classification: Selection of foods, methods. Food classification, factors and methods. 1 hour.
II.A. FOOD PROCESSING
Unit 9. Size reduction and screening of solids: Apparatus for size reduction. Design of facilities. Disintegration of fibrous substances. Sieving. 1.5 hours.
Unit 10. Mixture and emulsification: Food dispersions. Equipment and applications of mixture and emulsification. 1.5 hours.
Unit 11. Filtration and membrane separation: Filtration devices. Applications. Membrane separation, reverse osmosis and ultrafiltration. 1.5 hours.
Unit 12. Centrifugation: Devices. Applications for the food industry. 1 hour.
Unit 13. Other food processing methods. Solid-liquid extraction, crystallization, etc. 1.5 hours.
Unit 14. Food processing by heat treatment: microwaves, infrared heating, extrusion cooking. 2.5 hours.
II.B. FOOD PRESERVATION
Unit 15. Heat Treatment: Thermal resistance and destruction of microorganisms. Types of heat conservation treatments. Equipments and applications of sterilization and pasteurization. Storage of heat-treated foods. 4.5 hours.
Unit 16. Chilling and Freezing: Periods of the life of chilled and frozen food. Equipment. Storage of products 3.5 hours.
Unit 17. Evaporation: evaporation equipments. Auxiliary equipment. Heat conservation in evaporation systems. 1.5 hours.
Unit 18. Dehydration: Methods. Equipment. Rehydration of food. Storage of products. 2 hours.
Unit 19. Irradiation: Irradiation plants. Applications. 1 hour.
Unit 20. Food packaging. Food packaging materials and properties. 1.5 hours.
Unit 21. Hygiene of the facilities: Cleaning and disinfection of the plant. 1 hour.
PART IV: TECHNOLOGY OF MAIN FOOD GROUPS
Unit 22. Milk and dairy products: technological treatments of milk. 1.5 hours.
Unit 23. Meat and fish: Meat. Fish. Manufactured products. 1.5 hours.
Unit 24. Vegetable grains: Flour. Bread and other manufactured products. Starches. 1.5 hours.
Unit 25. Fruits and vegetables: Conservation treatments. Fruit juices. 1.5 hours.
Unit 26. Fats and oils: Technology of fats and oils. Emulsifiable margarines and fats. 1.5 hours.
LABORATORY PRACTICES
- Food quality: sensory analysis. 2 hours.
- Emulsification. Study of food emulsions. 2.5 hours.
- Food dehydration and browning. 2.5 hours.
- Fermented foods: development of gas with biological and chemical yeasts. 2.5 hours.
- Effects of the modification of different parameters in the elaboration of bakery products. 4.5 hours.
- Study of main food packages characteristics. 4 hours.
Scenario 1:
Basic bibliography:
- BRENNAN, J.G. y col. “Las operaciones de la ingeniería de los alimentos”. Ed. Acribia. Zaragoza, 1998.
- BRENNAN, J.G. Manual del procesado de los alimentos. Ed. Acribia. Zaragoza (2007).
- CDTI. Tecnología de los Alimentos. Cuadernos CDTI. 1993. Accesible para descarga a texto completo en el enlace:
https://www.cdti.es/index.asp?MP=35&MS=0&MN=1&TR=A&IDR=120&iddocumento=…
- CHEFTEL, J.C. y col. “Introducción a la bioquímica y tecnología de los alimentos”. Vols. I y II. Ed. Acribia. Zaragoza, (1989).
- FELLOWS, P. “Tecnología del procesado de los alimentos: principios y prácticas”. Ed. Acribia. Zaragoza, (2007).
- MADRID VICENTE, A. Nuevo manual de industrias alimentarias. Ed. AMV. Madrid, (2011).
- SINGH, R.P. 2013. Explore food engineering. Material diverso accesible en el enlace: http://www.rpaulsingh.com/
Complementary bibliography:
- BARBOSA-CANOVAS, G.; MA, L; BARLETTA, B. “Manual de laboratorio de ingeniería de alimentos”. Ed. Acribia. Zaragoza, (2000).
- LOPEZ GARCIA, J.L. Calidad alimentaria: riesgos y controles en la agroindustria. Ed. Mundi Prensa. Madrid, (1999).
- MADRID VICENTE, A. Ciencia y Tecnología de los alimentos. Ed. AMV. Madrid, (2013).
- MERIDA GARCIA, J. y PEREZ SERRATOSA, M. Procesado de alimentos. Ed. AMV. Madrid, (2014).
- MORATA BARRADO, A. Nuevas tecnologías de conservación de alimentos. Ed. AMV. Madrid, (2008).
Scenario 2:
- with access to paper funds from the BUSC: The same bibliography as for the Scenario 1.
- only access to on-line funds of BUSC and BUGALICIA: see bibliography Scenario 3.
Scenario 3: access to on-line funds of BUSC and BUGALICIA.
Electronic books available:
- BRENNAN, J.G. (2006). Food processing handbook. Wiley-VCH Verlag. Weinheim, Germany.
- CDTI. Tecnología de los Alimentos. Cuadernos CDTI. 1993.Accesible para descarga a texto completo en el enlace: https://www.cdti.es/index.asp?MP=35&MS=0&MN=1&TR=A&IDR=120&iddocumento=…
- CLARK, S., JUNG, S., LAMSAL, B. (2014). Food processing. Principles and applications, 2nd edition. Wiley Blackwell. Chichester, UK.
- SCOTT J.S., HUI, Y.H. (2004). Food processing. Principles and applications. Blackwell Publishing. Ames, USA.
- SINGH, R.P. 2013. Explore food engineering. Material diverso accesible en el enlace: http://www.rpaulsingh.com/
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 previous preparation, conception, composition and signature of projects that have the object of the construction, reform, repair, conservation, demolition, manufacture, installation, setting or exploitation of goods that according to his nature and characteristic remain comprised in the own technics of the food industries.
CEG2 - Knowledge of the physical problems, the technologies, machinery and systems of water and energy supply in the food industries.
CEG3 - Capacity to direct the execution of the works of the projects in the food industries as well as their infrastructures and installations.
CEG6 - Capacity for the direction and management of all class of food industries, with knowledge of the new technologies, the processes of quality and traceability.
IA1 - Capacity to know, comprise and use the principles of the engineering and basic operations of foods, of the processes in the food industries, of the management of the quality and of the security of the foods, of the traceability and analysis of foods, and of the management of waste of the food industries.
Quality and food safety management. Traceability.
Scenario 1:
- Expositive lessons. Theory contents of the course. Supplemented with documents available for students in the Campus Virtual. 48 hours.
- Continuous assessment. Parcial tests and/or development of flow charts and processing explanation through the use of videos, and by using several tools available in Campus Virtual.
- Laboratory practices experiencing technological aspects of the subject (preparations, analysis, etc.), data adquisition and interpretation of results: 18 hours.
- Field practices. Visits to food industries and related investigation centers to observe and learn in situ processes, applications, resolution of problems, etc.: 6 hours (subject to availability of industries).
- Assays/reports: individual/in group preparation and presentation of an assay/report.
- Tutorials in small groups: 4 hours.
In addition 6 hours per week to free disposal of the students by means of the use of chats in the virtual classroom (Campus Virtual).
Students will consult and manage material in English: bibliography (books, scientific articles, texts and figures in class presentations), web resources and videos.
Scenario 2:
The expository classes will be carried out with the sessions in a virtual way, at the scheduled time for the subject, using the tools available at the USC such as the Virtual Campus and the Microsoft Teams program.
- Continuous assessment. Parcial tests and/or development of flow charts and processing explanation through the use of videos, and by using several tools available in Campus Virtual.
- Laboratory practices experiencing technological aspects of the subject (preparations, analysis, etc.), data adquisition and interpretation of results: 18 hours.
- Field practices. Visits to food industries and related investigation centers to observe and learn in situ processes, applications, resolution of problems, etc.: 6 hours (subject to availability of industries).
- Assays/reports: individual/in group preparation and presentation of an assay/report using Campus Virtual.
- Tutorials in small groups: 4 hours. They will be carried out through Campus Virtual, MS Teams, e-mail, etc. supplied by USC
In addition 6 hours per week to free disposal of the students by means of the use of chats in the virtual classroom (Campus Virtual).
Students will consult and manage material in English: bibliography (books, scientific articles, texts and figures in class presentations), web resources and videos.
Scenario 3:
All the teaching will be carried out with the sessions in a virtual way, using the tools available at the USC such as the Virtual Campus and the Microsoft Teams program.
The practices will be carried out virtually through comments to the scripts, indicating in some cases the possible realization at home. The tools available at the USC will be used, such as the Virtual Campus and the Microsoft Teams program.
Field practices will be replaced with videos made in dairy companies or in a pilot plant.
The means made available by the USC will be used by teachers (computer equipment and Internet connection of sufficient capacity to teach all classes electronically).
Students will consult and manage material in English: bibliography (books, scientific articles, texts and figures in class presentations), web resources and videos.
Scenario 1:
- Theory (70%): One or more partial writing exams along the course with eliminatory character of the subject if the punctuation demanded is surpassed.
The parts of the theory do not pass will be recovered in the final exam. The exams of first and second opportunities will include only the unsurpassed partials.
Type of exams: Test questions / short answer questions.
Beside the partial tests, flow charts and processing explanation through the use of videos may be requested.
- Practices (10% of the final grade):
a) Laboratory practices (8%): evaluated by a written exam.
b) Field practices (2%): evaluation by means of the preparation and delivery of a memory.
- Assays/reports (20%): Preparation and delivery of a memory.
To surpass the subject, it is necessary to obtain a minimum of 5 points, from which at least 3.5 have to be of theory.
Only students who have not carried out any activity throughout the course will be classified as Not Presented.
There will be no difference in the evaluation system between the 1st and 2nd opportunity. There will be no different criteria for repeating students or for students with attendance waivers.
For the cases of fraudulent execution of exercises or tests, it will be applied or established in the “Norm of evaluation of academic performance two students and of revision of qualifications".
Scenario 2 and 3:
The evaluation will be with the same tests and in the same proportion, but this evaluation will be carried out using the tools available at the USC, such as the Virtual Campus and the Microsoft Teams program.
In scenario 3, the means made available by the USC will be used by teachers (computer equipment and Internet connection of sufficient capacity to evaluate students).
Only students who have not carried out any activity throughout the course will be classified as Not Presented.
There will be no difference in the evaluation system between the 1st and 2nd opportunity. There will be no different criteria for repeating students or for students with attendance waivers.
For the cases of fraudulent execution of exercises or tests, it will be applied or established in the “Norm of evaluation of academic performance two students and of revision of qualifications".
ACQUISITION OF COMPETENCES AND EVALUATION METHODS
- Expositive lessons: with them the students achieve the following skills according to the Valid Memory of the Title (MVT): CG1, CEG1, CEG2, CEG3, CEG6, IA1, CT8. They will be evaluated by means of the realisation of partial tests and final written exams.
- Assays/reports: With them the students achieve the skills: CG4, CT1, CT5, CT6, CT7, CT8, CT9, CT10, CT11. It will be evaluated the quality of the written work.
- Laboratory practices: the students will achieve the skills: CT2, CT4, CT6. It will be evaluated by means of an exam about the contents of the laboratory practices.
- Field practices: the students will achieve the skills: CEG2, CEG3, IA1, CT12. The knowledge of the students will be evaluated by means of the presentation of a memory.
The MVT can be consulted in
http://www.usc.es/export9/sites/webinstitucional/es/centros/eps/Titulac…
Presence hours.-
Theory: 48
Laboratory practices: 18
Field practices: 6
Exams and partial tests: 5
Tutorials: 4
Non presence hours (include: learning, bibliographic query, preparation of memories and realization of exams…): 144
Total volume of work: 225 hours.
- Query of recommended bibliography.
- Query of the virtual subject available in the USC-Virtual.
- Maximum improving (special effort of attention in the practices of field and laboratory).
- It is recommended to the student to have studied or to study in parallel the following subjects: Basic Operations of Foods, Biochemistry and Microbiology.
CONTINGENCY PLAN:
Modifications due to the implementation of scenarios with totally or partially non-presential teaching:
Teaching methodology
Scenario 2:
The expository classes will be carried out with the sessions in a virtual way, at the scheduled time for the subject, using the tools available at the USC such as the Virtual Campus and the Microsoft Teams program.
- Continuous assessment. Parcial tests and/or development of flow charts and processing explanation through the use of videos, and by using several tools available in Campus Virtual.
- Laboratory practices experiencing technological aspects of the subject (preparations, analysis, etc.), data adquisition and interpretation of results: 18 hours.
- Field practices. Visits to food industries and related investigation centers to observe and learn in situ processes, applications, resolution of problems, etc.: 6 hours (subject to availability of industries).
- Assays/reports: individual/in group preparation and presentation of an assay/report using Campus Virtual.
- Tutorials in small groups: 4 hours. They will be carried out through Campus Virtual, MS Teams, e-mail, etc. supplied by USC
In addition 6 hours per week to free disposal of the students by means of the use of chats in the virtual classroom (Campus Virtual).
Students will consult and manage material in English: bibliography (books, scientific articles, texts and figures in class presentations), web resources and videos.
Scenario 3:
All the teaching will be carried out with the sessions in a virtual way, using the tools available at the USC such as the Virtual Campus and the Microsoft Teams program.
The practices will be carried out virtually through comments to the scripts, indicating in some cases the possible realization at home. The tools available at the USC will be used, such as the Virtual Campus and the Microsoft Teams program.
Field practices will be replaced with videos made in dairy companies or in a pilot plant.
The means made available by the USC will be used by teachers (computer equipment and Internet connection of sufficient capacity to teach all classes electronically).
Students will consult and manage material in English: bibliography (books, scientific articles, texts and figures in class presentations), web resources and videos.
Assessment system:
Scenario 2 and 3:
The evaluation will be with the same tests and in the same proportion, but this evaluation will be carried out using the tools available at the USC, such as the Virtual Campus and the Microsoft Teams program.
In scenario 3, the means made available by the USC will be used by teachers (computer equipment and Internet connection of sufficient capacity to evaluate students).
Only students who have not carried out any activity throughout the course will be classified as Not Presented.
There will be no difference in the evaluation system between the 1st and 2nd opportunity. There will be no different criteria for repeating students or for students with attendance waivers.
For the cases of fraudulent execution of exercises or tests, it will be applied or established in the “Norm of evaluation of academic performance two students and of revision of qualifications".
Olga Diaz Rubio
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- olga.diaz.rubio [at] usc.es
- Category
- Professor: University Professor
Angel Cobos Garcia
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- angel.cobos [at] usc.es
- Category
- Professor: University Professor
| Friday | |||
|---|---|---|---|
| 09:00-15:00 | Grupo /CLIL_01 | Spanish | Field Trip/Practice |
| 05.28.2021 10:00-14:00 | Grupo /CLE_01 | Classroom 1 (Lecture room 1) |
| 06.21.2021 16:00-20:00 | Grupo /CLE_01 | Classroom 1 (Lecture room 1) |