ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 96 Hours of tutorials: 3 Expository Class: 32 Interactive Classroom: 19 Total: 150
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 Sciences
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
The objectives to be covered for this course, which is included within the Human Diet and Nutrition Curriculum, are related to knowledge of:
-the basic principles related to obtaining meat and seafood products.
-the post-mortem changes to meat and seafood products in relation to their quality-related characteristics and shelf life (organoleptic, sanitary, nutritional).
-the preservation processes for meat and seafood products.
-the technological processes for processing, control, and preservation of meat and seafood products.
-the nutritional changes that occur after application of the various technological processes.
THEORY
• 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.
• Meat by-products.
• 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.
• Seafood by-products.
PRACTICES
A. Laboratory Practice: Study of the characteristics of meat and seafood products and evaluation of changes caused by application of various processes..
B. Field practices. Visits to food industries. The visits will be carried out depending on industries availability and the existence of the budget required for bus rental.
AITKEN, A., MACKIE, I.M., MERRIT, J.H. & WINDSOR, M.L. (1995). El Pescado y las Industrias Derivadas de la Pesca. Ed. Acribia, Zaragoza.
BAUTISTA, C. (1988). Crustáceos: Tecnología del Cultivo. Ed. Mundi-Prensa, Madrid.
BURGESS, G.H.O. (1987). El Pescado y las Industrias Derivadas de la Pesca. Ed. Acribia, Zaragoza.
BUSSANI, M. (1989). Guía Práctica del Cultivo del Mejillón. Ed. Acribia, Zaragoza.
BREMNER, A.S. (1981). Higiene e Inspección de la Carne de Aves. Ed. Acribia, Zaragoza.
CARBALLO, B. & LÓPEZ de la TORRE, G. (1991). Manual de Bioquímica y Tecnología de la Carne. Ed. AMV, Madrid.
CASP, A. y ABRIL, J. (1999). Procesos de conservación de alimentos. Ed. AMV, Madrid.
CONNELL, J.J. & HARDY, R. (1987). Avances en Tecnología de los Productos Pesqueros. Ed. Acribia, Zaragoza.
FOOTITT, R.J. y LEWIS, A.S. (1998). Enlatado e pescado y carne. Ed. Acribia, Zaragoza.
FORREST, S.C., ALBERLE, E.D., HEDRICK, J.B., JUDGE, M.D. & MERKEL, R.A. (1979). Fundamentos de Ciencia de la carne. Ed. Acribia, Zaragoza.
GARCÍA BADELL, J.J. (1988). Acuicultura Moderna. Ed. INIA, Madrid.
GIRARD, J.P. (1991). Tecnología de la Carne y los Productos Cárnicos. Ed. Acribia, Zaragoza.
HALL, G.M. (2001). Tecnología del procesado del pescado. Ed. Acribia, Zaragoza.
HERNÁNDEZ CRESPO, J.L. & PÉREZ SÁEZ, A. (1991). Industrias Cárnicas y Productos Elaborados: Situación y Perpectiva. Ed. Ayala, Madrid.
IVERSEN, E.S. (1981). Cultivos Marinos: Peces, Moluscos, Crustáceos. 2ª ed. Ed. Acribia, Zaragoza.
KREUZER, R. (1989). Freezing and Irradiation of Fish. Ed. Rudolf Kreuzer.
LAWRIE, R.A. (1991). Meat Science. 5th ed. Ed. Pergamon Press, Oxford.
LÓPEZ de TORRE, G.; CARBALLO GARCÍA y MADRID VICENTE, A. (2001). Tecnología de la carne y de los productos cárnicos. Ed. AMV, Madrid.
LUDORFF, W & MEYER, V. (1978). El Pescado y los Productos Derivados de la Pesca. Ed. Acribia, Zaragoza.
MADRID, A. (1994). Tecnología del Pescado y Productos Derivados. Ed. AMV, Madrid.
MADRID, A. (1990). Legislación Básica Actualizada de la Carne y Productos Cárnicos. Ed. AMV, Madrid.
MARTIN, S. (1992). Manual Práctico de la Carne. Ed. Martín y Macías.
MÖHLER, K. (1980). El Ahumado. Ed. Acribia, Zaragoza.
MÖLER, K. (1982). El Curado. Ed. Acribia, Zaragoza.
MORENO, B. (2003). Higiene e Inspección de carnes. Vol. II. Ed. Diaz de Santos, Madrid
MOUNTNEY, G.J. y PARKHURST, C.R. (2001). Tecnología de los productos avícolas. Ed. Acribia, Zaragoza.
NEAVE, V.H.R. (1986). Introducción a la Tecnología de los Productos Pesqueros. Ed. Continental, México.
REHBRONN, E. & RUTKOWSKI, E. (1989). Ahumado del Pescado. Ed. Acribia, Zaragoza.
ORDOÑEZ, J.A. (1998). Tecnología de los Alimentos. Vol. I y II. Ed. Síntesis, Madrid.
PEARSON, A.M. & DUTSON, T.R. (1990). Meat and Healt. Ed. Elsevier, London
PRÄNDL, O., FISCHER, A., SCHMIDHOFER, T. & JURGEN-SINELL, H. (1995). Tecnología e Higiene de la Carne. Ed. Acribia, Zaragoza.
PRICE, J. F. & SCHWEIGERT, B.S. (1994). Ciencia de la Carne y los Productos Cárnicos. 2ª ed. Ed. Acribia, Zaragoza
SIKORSKI, Z.E. (1994). Tecnología de los Productos del Mar: Recursos, Composición Nutritiva y Conservación. Ed. Acribia, Zaragoza.
SUZUKI, T. (1987). Tecnología de las Proteínas del Pescado y Krill. Ed. Acribia, Zaragoza.
WINDSOR, M. & BARLOW, S. (1984). Introducción a los Subproductos de Pesquería. Ed. Acribia, Zaragoza
OCKERMAN, H.W. & HANSEL, C.L. (1994). Industrialización de Subproductos de Origen Animal. Ed. Acribia, Zaragoza.
Basic, general, and transversal competencies:
CB2: The students must learn how to apply their knowledge to their jobs or careers in a professional manner and must possess the required competencies, which are typically demonstrated through elaboration and defense of arguments and problem-solving within their study area.
CB3: The students must have the ability to collect and interpret relevant information (usually from within their study area) in order to issue opinions that include reflections on relevant social, scientific, or ethical themes.
CB4: The students must be able to transmit information, ideas, problems, and solutions to members of the public who are specialists as well as non-specialists.
CB5 - The students must be able to develop the learning habits they will need in order to pursue further studies with a high degree of autonomy.
Specific competencies (adapted to the subject matter):
COP3: To understand the production systems and basic processes used for processing, transformation, and preservation of the most common foods.
COP4: To understand the basic principles related to obtaining meat and seafood products.
COP5: To know about post-mortem changes (organoleptic, sanitary, nutritional) and their relations to quality characteristics and shelf-life for meats and seafood products.
COP6: To understand the processes used to preserve meat and seafood products.
COP7: To know about the processes for production, control, and preservation of meat and seafood by-products.
COP8: To understand the nutritional changes that occur after application of the various technological processes.
The subject consists of 6 ECTS credits. To cover the contents, the expository classes (30 hours), the interactive classes (15 hours of practice and 4 hours of seminars) and the tutorials (2 hours) will be used.
In the exposition classes, basically, the foundations of the subject will be established based on everything described in the theoretical contents.
In the seminars current topics, or complementary to the contents of the subject, will be treated interactively with the students. In these seminars, students can do at least one job individually. The topics 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 between the authors of the work, the teacher and the rest of the students.
The practical classes are the essential complement in this matter. They consist of laboratory practices and field practices to different meat and fishing industries (subject to financing). The student's attendance to these practices will allow him to complete the training of this subject.
In the tutorials, the students can consult all the doubts that arise throughout the development of the subject.
During the development of the subject, the Virtual Campus will be used to support the teaching given.
Contingency plan for remote teaching activities:
They would be carried out synchronously / asynchronously and always according to the schedule established by the center, through the different telematic means available at the USC, preferably the Virtual Campus and Ms Teams.
Due to the nature and content of this subject, as well as the methodology used, the main difference between face-to-face teaching and remote teaching would be in terms of practical classes in scenario 3. In this scenario, in which They could do the laboratory practices in person or the visits, various activities will be proposed so that the students can do it from home.
To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email.
Continuous assessment:
-Assistance to expository classes and seminars: 5%. The CB2, CB3 and COP3 competitions will be evaluated.
-Performing horses: 20%. The CB4 and CB5 competitions will be evaluated.
-Carrying out of practices (laboratory and / or visits) and presentation of work associated with mesmas to assess or take advantage of mesmas: 15%. The CB2, CB3, COP3, COP4 and COP6 competencies will be evaluated.
Final test:
Realization of written and / or oral proof to endorse knowledge acquired in the subject: 60% (as a co-student it is necessary to obtain a minimum grade of 4 out of 10 to endorse or rest two merits). This final test is complementary to the continuous assessment. Competencies COP4, COP5, COP6, COP7 and COP8 will be evaluated.
A practical and compulsory assistance.
For the cases of fraudulent carrying out of exercises or tests, it will be applied or established in the “Norm of assessment of academic performance, two students and revision of calcifications.
Either the assessment system will be exactly the same regardless of the type of teaching undertaken (face-to-face or virtual), the only difference being that the assessment activities will be carried out, secondly, the competent authorities are established, or in person in the classroom or ben remotely by means of telematic means available at USC.
The subject (structured in expositivy, interactive and tutoring classes) consists of 6 ECTS credits, which means 150 total hours (1 credit equals 25 hours).
Of the total time, 54 hours are face-to-face (attendance at expositivy classes, interactive classes, tutorials and the examination) and the remaining 96 hours correspond to student work.
-Exhibition classes in group: 30 h, 100% face-to-face.
-Tutoring in group of 10 students: 2 h, 100% face-to-face.
-Interactive classes (laboratory practices and visits): 15 h, 100% face-to-face.
-Interactive classes (seminars): 4 h, 100% face-to-face.
-Evaluation activities: 3 h, 100% face-to-face.
-Reading and preparing topics for work: 30 h, 0% face-to-face.
-Preparation of the internship and subsequent work on them: 20 h, 0% face-to-face.
-Preparation of evaluation tests: 46 h, 0% face-to-face.
-Compulsory attendance at practical classes.
-Attendance at lecture-based classes.
-Completion of homework and projects related to the course.
-Reading and recourse to the recommended bibliography and use of the on-line links of interest.
-Use of the tutorial hours to address any questions that may arise.
The subject is taught in the two official languages of the Autonomous Community.
CONTINGENCY PLAN
METHODOLOGY
Contingency plan for remote teaching activities:
They would be carried out synchronously / asynchronously and always according to the schedule established by the center, through the different telematic means available at the USC, preferably the Virtual Campus and Ms Teams.
Due to the nature and content of this subject, as well as the methodology used, the main difference between face-to-face teaching and remote teaching would be in terms of practical classes in scenario 3. In this scenario, in which They could do the laboratory practices in person or the visits, various activities will be proposed so that the students can do it from home.
To carry out tutorials, as well as to maintain direct communication both between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams or by email.
EVALUATION SYSTEM
In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades” will apply.
The evaluation system will be exactly the same regardless of the type of teaching used (face-to-face or virtual), with the only difference that the evaluation activities will be carried out, as established by the competent authorities, either face-to-face in the classroom or remotely through the telematic means available at the USC. The final test is complementary to the continuous assessment
Mª Ángeles Romero Rodríguez
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- angeles.romero [at] usc.es
- Category
- Professor: University Professor
María Nerea Fernández Canto
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- marianerea.fernandez.canto [at] usc.es
- Category
- Xunta Pre-doctoral Contract
| Wednesday | |||
|---|---|---|---|
| 12:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 7 GROUND FLOOR |
| Thursday | |||
| 12:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 7 GROUND FLOOR |
| 12.20.2021 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |
| 06.22.2022 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |