ECTS credits ECTS credits: 4.5
ECTS Hours Rules/Memories Student's work ECTS: 74.25 Hours of tutorials: 2.25 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 Faculty of Veterinary Science
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable
MEANING OF THE FOOD TECHNOLOGY II COURSE IN THE CURRICULUM OF VETERINARY SCIENCES
FORMATIVE BLOCK
The course FOOD TECHNOLOGY II: SPECIFIC TECHNOLOGIES OF FOODS OF ANIMAL SOURCE in the general structure of the title of Veterinary Sciences is classed in the module of HYGIENE, TECHNOLOGY AND FOOD SAFETY.
OBJECTIVES OF THE COURSE
The course Food Technology II: Technology of food of animal origen aims to introduce the students to the basics of the subject. Thus, they will learn about components and properties of foods of animal origin as well as the technological processes for the transformation, preservation, packaging, storage, transport and distribution of this kind of foods.
Bloque I. TECHNOLOGY OF MILK AND MILK PRODUCTS (6 hours)
Legal definition, composition, clasification, nutritional importance, analytic, sanitary, sensorial and quality criteria, technological processes of elaboration, preservation, commercialization of milk and milk products. Specific problems of milk and milk products. Microbiological contamination.
Lesson 1. Milk Technology. Definition. Composition: Proteins, Fat, Carbohidrates, Minerales and Vitamins. Probiotics and prebiotics. Milk processing in the industry. Reception and previous treatments. Milk deffating, standardization and higienization.- Pasterization, esterilization and UHT.- Homogeneization and packaging.-
Lesson 2. Industrial types of milk: Milk powder, enriched milks, concentrated milk, condensed milk, evaporated milk, fermented milk.
Lesson 3. Milk products technology. Cream and butter processing.
Lesson 4. Fermented milk products technology. Acidic fermentation. Acidic-ethanol fermentation. Yogurt and other fermented milks.
Lesson 5. Cheese technology.
Lesson 6. Ice cream technology. Starters
Lesson 7. By-products in the milk industry: caseinates, whey proteins,…
Bloque II. TECHNOLOGY OF MEAT AND MEAT PRODUCTS. (7 hours)
Legal definitions. Meaning of the meat industry. Process of ripen of the meat, post mortem changes. Technological properties of the muscle. Microbiological contamination. Meat products: types and legal classifications (cured, heat treated, etc.), general processes of elaboration (mincing, mixing, filling, etc.), treatments and technology of the processes. Meat by-products.
Lesson 8. Meat technology. Definition. Structure and properties of meat proteins. Biochemical changes in the rigor mortis. Meat properties. Meat refrigeration. Refrigerated storage. Packaging and storage da carne ó vacío e en atmósferas modificadas. Meat freezing. Freezing equipment and industrial. Freezer storage. Meat Defreezing.
Lesson 9. Meat emulsions technology. Reestructurated meats and meat gels. Factors affecting stability of food emulsions.Meat salting and curing. Curing agents: nitrates y nitrites. Curing coadyuvants. Starters.
Lesson 10. Cured meat products technology. Production of cured ham and cured meat products.
Lesson 11. Heat-treated meat products . Pre and post-Packaging Heat Treatment.
Lesson 12. Meat industry by-products. Animal fats. Margarine production. Gelatin production.
Bloque II. TECHNOLOGY OF SEAFOOD AND SEAFOOD PRODUCTS (6 hours)
Legal definitions. Types of fish, mollusks, crustaceans and cephalopods of consumption. Data of production and consumption. Microbiological contamination. Microbiology in the food chain. Technology of processing and production of fish. Control and main indexes of degradation. Forms of presentation and preservation (refrigerated, frozen, salty, smoked, preserves, etc). Fish products.
Lesson 13. Mechanisms of quality loss in chilled and fresh seafood products. Biochemical, chemical and microbiological mechanisms. Assessment of the biochemical, sensory and microbiological quality of seafood products.
Lesson 14. On-board fish procesing. Fish refrigeration: mechanisms, effects and equipment. Fish freezing: mechanisms, effects and equipment.
Lesson 15. Thermal treatment of seafood productos. Sterilisation: mechanisms, effects and equipment. Fish canning. Salting and curing of seafood products: mechanisms, effects and equipment. Semi-preserved seafood products
Bloque IV. TECHNOLOGY OF EGGS AND EGG PRODUCTS (1 hours)
Legal definitions and importance in the feeding. Legal, analytic, sanitary and nutritional criteria of quality. Forms and criteria of commercialization. Egg products
Lesson 16. Technology of eggs and egg products. Eggs. Introduction. Technological properties of eggs. Egg proteins. Microbiological aspects. Egg products.
Bloque V. TECHNOLOGY OF HONEY (1 hours)
Lesson 17. Technology of honey.
PRACTICAL CLASSES (12 hours)
1.PRACTICAL CLASSES OF LABORATORY (4.5 hours)
Practical classes will take place in the laboratory of Prácticas de Tecnología de Alimentos located on the first floor of building IV of the Facultad de Veterinaria.
They include:
1. Study of wáter holding capacity in meat.
3. Evaluation of Heat Treatments of Milk using the enzymes peroxidase and phosphatase
6. Determinatión of milk aptitude for industrial thermal processing. The alcohol test on fresh milk to indicate whether it will coagulate on thermal processing.
2. COMPUTER PRACTICES (3 hours)
We will work with the search for material related to the subject, as well as the legislation. Analysis of practical cases in analysis of dairy, meat, fish, ovo and honey foods and analysis of quality standards for food of animal origin.
3. VISIT TO INDUSTRIES / TECHNOLOGICAL CENTERS (4.5 hours)
Visit to the Dairy Products and Food Technologies Classroom (APLTA), or other visits to Food Industries for the production of products of animal origin. Prior to the visit, self-learning material and test questions will be provided in the Questionnaire tool of the Moodle platform.
Manual of practical classes: It will be available for the students at Campus virtual USC.
BIBLIOGRAFÍA TECNOLOGÍA DE LA CARNE
Carballo B. (2001) Tecnología de la carne y de los productos cárnicos. Ed. AMV, Madrid. ISBN: 8489922527.
Du M y McCormick J. (2009) Applied Muscle Biology and Meat Science. CRC Press. ISBN: 9781420092721
Durand P. (2002) Tecnología de los productos de charcutería y salazones. Ed. AMV, Madrid. ISBN: 9788420009933.
Girard, J.P. (1991). Tecnología de la Carne y los Productos Cárnicos. Ed. Acribia, Zaragoza.
Lawrie, R.A. (1998). Ciencia de la Carne. Ed. Acribia, Zaragoza
Madrid. A. (1999) Aprovechamiento de los subproductos cárnicos. Ed. AMV, Madrid. ISBN: 8489922136.
Mountney, G. J. y Parkhurst, C. R (2001) Tecnología de productos avícolas. Ed. Acribia, Zaragoza.
Prändl, O., Fishcher, A., Schmidhofer, T. y Jurgen-Sinell, H. (1995). Tecnología e Higiene de la Carne. Ed. Acribia, Zaragoza.
Ranken M. D. (2003) Manual de industrias de la carne. Ed. AMV, Madrid. ISBN: 8489922934.
Richardson, R. I. y Mead, G. C. (2001) Ciencia de la carne de ave. Ed. Acribia, Zaragoza
BIBLIOGRAFÍA TECNOLOGÍA DEL PESCADO
Connell, J.J. & Hardy, R. (1987). Avances en Tecnología de los Productos Pesqueros. Ed. Acribia, Zaragoza.
Footitt R. J. y KS Lewis (1999) Enlatado de pescado y carne. Ed. AMV, Madrid.
Hall G. M. (2001) Tecnología del procesado del pescado. Ed. AMV, Madrid.
Hoogenkamp H. W. (2008) Proteínas de soja y fórmulas para productos cárnicos. Ed. AMV, Madrid.
Madrid A. (1999) El pescado y sus productos derivados. Ed. AMV, Madrid. ISBN: 8489922160.
Ruiter E. A. (1999) El pescado y los productos derivados de la pesca: Composición, propiedades nutritivas y estabilidad. Ed. AMV, Madrid.
BIBLIOGRAFÍA TECNOLOGÍA LACTEOS
Alfa-Laval (1991). Manual de Industrias Lácteas. Ed. AMV, Madrid.
Chamorro MC y M.M. Losada (2002) El análisis sensorial de los quesos. ISBN: 9788484760252
Luquet, F. M. (1991) Leche y productos lácteos. Vaca, oveja y cabra volumen 1: la leche. De la mama a la lechería. ISBN: 9788420006956.
Luquet, F. M. (1993) Leche y productos lácteos. Vaca, oveja y cabra volumen 2: los productos lácteos. Transformación y tecnologías. ISBN: 9788420007410
Madrid Vicente, A (1999) Tecnología quesera. Ed. AMV, Madrid. ISBN: 84-89922-15-2.
Madrid Vicente A e I. Cenzano del Castillo (2003) Helados: elaboración, análisis y control de calidad. Ed. AMV, Madrid. ISBN: 84-89922-90-X.
Madrid A (1996) Curso de industrias lácteas. Ed. AMV, Madrid. ISBN: 84-87440-82-7.
Mahaut, M., Jeantet, R., Brulé, G. (2003) Introducción a la tecnología quesera. Ed. Acribia, Zaragoza. ISBN: 9788420010137
Park, Y.W. y Haenlein, G.F.W (2010) Manual de la leche de los mamíferos no bovinos. Ed. Acribia, Zaragoza.
Ramírez Ortiz. MA (2005) Manual práctico de quesería. (TOMO I). Ed. AMV, Madrid. ISBN: 9788487269189.
Ramírez Ortiz. MA (2006) Manual práctico de quesería. (TOMO II). Ed. AMV, Madrid. ISBN: 9788487269196.
Robinson, R.K. (1987) Microbiología Lactológica (2 Vols.). Ed. Acribia, Zaragoza.
Sahin, S. y Sumnu, S. G. (2009) Propiedades físicas de los alimentos. Ed. Acribia, Zaragoza.
Scott R. (2002) Fabricación de queso. Ed. AMV, Madrid. ISBN: 9788420009827
Scholz W. (1997) Elaboración de quesos de oveja y de cabra. Ed. AMV, Madrid. ISBN: 9788420008257.
Spreer, E. (1991) Lactología Industrial. Ed. Acribia, Zaragoza.
General competences:
GVUSC01. Ability to learn and adapt.
GVUSC02. Capacity for analysis and synthesis.
GVUSC03. General knowledge about the area of work.
GVUSC04. Work planning and management.
GVUSC05. Ability to apply knowledge in practice.
GVUSC06. Ability to work autonomously and in a team.
GVUSC07. Ability to work in an international context.
GVUSC08. Leadership, initiative and entrepreneurship.
GVUSC09. Ability to communicate in different areas.
GVUSC10. Ethical commitment and assumption of responsibility.
Specific disciplinary competences (knowledge)
CEDVUSC 12. Principles of Food Science and Technology. Quality Control of Processed Foods and Food Safety.
CEDVUSC 14. To know the Norms and Laws of the veterinary field and the regulations on the animals and their commerce.
CEDVUSC 16. Know basic analytical techniques and their interpretation
Competences Specific professional (know-how, skills to day 1, day one skills)
D1VUSC 03. Perform basic analytical techniques and interpret clinical, biological and chemical results.
D1VUSC 15. Advice and management, technical and economic, of veterinary companies in a context of sustainability.
Specific Academic Skills (wanting to do), applicable to all profiles
CEAVUSC 01. Analyze, synthesize, solve problems and make decisions in the veterinary professional fields.
CEAVUSC 02. Maintain an ethical behavior in the exercise of its responsibilities to the veterinary profession and society.
CEAVUSC 03. Disseminate the information obtained during the professional practice of the veterinarian in a fluid, oral and written form, with other colleagues, authorities and society in general
CEAVUSC 04. Search and manage information related to the activity of the veterinarian.
CEAVUSC 05. Know and apply the scientific method in professional practice including medicine based on evidence.
CEAVUSC 06. Know how to seek professional advice and help.
CEAVUSC 07. Have basic knowledge of a foreign language, especially in technical aspects related to Veterinary Sciences.
CEAVUSC 08. Be aware of the need to keep up to date the knowledge, skills and attitudes of professional skills through a process of ongoing training.
Transversal competences
In addition to the knowledge and skills already mentioned, the training of veterinary degree should promote and promote transversal competences such as:
- CTVUSC 01 Ability for reasoning and argumentation.
- CTVUSC 02 Ability to obtain adequate information, diverse and updated by various means, such as bibliographic information and Internet, and analyze it in a critical way.
- CTVUSC 03 Ability to prepare and present an organized and comprehensible text.
- CTVUSC 05 Skills in the management of ICTs.
- CTVUSC 06 Use of information in a foreign language.
- CTVUSC 07 Ability to solve problems through the integrated application of their knowledge.
PRESENTIAL WORK IN THE CLASSROOM
Master classes 23 h
Laboratory practices 9 h
Computer practice 3 h
Seminars 9 h
Tutorials in small groups or individualized 1 h
Total hours of classroom work 45 h
THEORY teaching. The theoretical classes will be taught in two hours a week throughout the course. Autonomous learning will be combined in which the students will work outside the classroom part of the contents of the subject with self-learning material and autonomous work guides, and directed learning will combine expository theoretical classes and participatory theoretical classes in which self-learning material is worked on. The flipped classroom methodology will be followed. At least one week before the class, the class material will be uploaded in pdf, videos, questionnaires and other materials that may be in other languages, as well as questionnaires and questions through the Moodle platform, creating working groups. Autonomous learning will be cooperative working in small groups of students who will work within their group in the Forum, in Wiki and in other tools of the Moodle platform. The different activities will be continuously evaluated by scoring in the Moodle platform tool. Participation in the tools of the Moodle platform that are required for a better understanding of the subject will be encouraged: Forum, Glossary, Wiki, Questionnaire and others.
- Interactive teaching of Laboratory Practices + Computer Practice + Visit to the Technology Center: it will be done in small groups (20 students), using the guides or manuals that have been provided, as well as any bibliography deemed appropriate. In computer science practice, the student can resort to the practical book, as well as the recommended material and the consultation of information available through web pages related to the contents of the subject and regulations that, due to the high speed spare parts they have, must be located through the use of search engines.
- Interactive teaching of Seminars: reviews and presentations of applied aspects of animal food technology will be carried out.
Individualized and group tutorials: 1 mandatory face-to-face hour. In addition, 2 hours a week available to the student through: (i) the tools: email, Teams, Moodle, or WhatsApp to resolve any questions related to the subject and allow the student to be able to advance with the work or study without the need to travel; (ii) in person requesting it previously to agree on the most convenient time for both the student and the teacher and they will be held in the teacher's office in the Food Technology Area, Veterinary Faculty, Hall IV. 1st floor. The tutorials must be used by the student to clarify specific doubts that arise during the development of the theoretical sessions, as well as to solve difficulties related to the preparation of works.
Addendum
CONTINGENCY PLAN - METHODOLOGY
Contingency plan for remotely teaching activities Expository/Seminars:
These will be performed in a synchronic/asynchronic way, and according to the official schedule established by the Faculty, through the different telematic sources available at USC, preferably Virtual Campus and Ms Teams.
Contingency plan for remote teaching activities Laboratory:
Due to the nature and contents of this subject, as well as the methodology used, three scenarios are considered for laboratory work, depending on the recommendations of the competent authorities at the time of carrying it out:
Scenarios 1 and 2: practices will be carried out with small groups. Therefore, the groups will be doubled and the time spent in the laboratory will be reduced by half. In order to teach the entire subject in half the time, the instructions for the practical sessions will be given through explanatory videos recorded by the teacher.
Scenario 3: laboratory practices will not be possible, but students will be given a script about them and some explanatory videos recorded by the teacher.
For tutorial activities, and also for guaranteeing a direct Communications either among students but also between students and the professor, these will be carried out either through the Virtual Campus, MS Teams e-mail or whatsapp.
Expository classes
Assessment of expository classes + continuous assessment (80%): Assessment of expository classes + continuous assessment (80%): assessments of expository classes (attendance and prior autonomous learning (class material + legislation + process flow diagrams) , exercises, self-learning tests corresponding to the expository classes) will be carried out based on the scores obtained by the student in forums, glossary, wiki, questionnaire and other tools of the Moodle platform, with twenty work discussions in the continuous evaluation and the delivery of the evaluation sheet of the peers who will mediate with the teacher's notes (as it appears as a grading option in the Moodle platform and a grade for the exams through the Moodle platform questionnaire tool, and to take tests of type throughout the course up to 80%. Only the works presented in the virtual classroom will be evaluated. chronic.
Therefore, the evaluations of the expository classes (attendance and prior autonomous learning based on exercises, videos, tests corresponding to the expository classes) will be made on the basis of: (i) continuous evaluation (50% of the grade) by means of the scores obtained by the student in Forums, Glossary, Wiki, Questionnaire and other tools of the Moodle platform, with score of work discussions in the continuous evaluation and delivery of the evaluation sheet of the classmates that will average with the teacher's notes (as appears as a grading option on the Moodle platform and exam grade; (ii) two test-type tests throughout the course (50% of the grade) through the Moodle platform Questionnaire tool synchronously with a limit of time.
The final grade will be the sum of all the evaluation (continuous + tests) of expository classes up to 80%. The passing of the test-type exams is eliminatory for the subject if the required score is passed and if the continuous evaluation has been passed.
In the event that any student has not obtained the necessary grade to pass according to the continuous assessment, a final exam will be taken on the date indicated in the Calendar through the Questionnaire tool of the Moodle platform (face-to-face or not) that the 80% of the grade.
Competences assessed: CEDVUSC 12. CEDVUSC 14. CEDVUSC 16. D1VUSC 03. D1VUSC 15.
Evaluation of practices. Attendance at practices is compulsory to pass the subject. Participation and correct performance of the practices will be valued. The student will carry out a work / examination that will constitute 10% of the final grade. The student must obtain a score greater than 45% of the maximum possible grade for this exam so that this score is taken into account in the final grade for the course. Competences assessed: D1VUSC 03.
- Evaluation of seminars. Attendance at seminars is mandatory to pass the subject. A test that will constitute 10% of the final grade will be taken. Competences evaluated: D1VUSC 15.
In the case of second chance assesment, all the scores obtained will be saved except for 60% of the grade corresponding to the exam. No score will be saved from one academic year to the next.
ADENDDUM
CONTINGENCY PLAN - EVALUATION SYSTEM
“In the event that a fraudulent practice during the exams or tests is detected, it will be of application what is stated at the “Regulation on the evaluation of academical performance of students and qualifications revision”.
The evaluation system will be exactly the same regardless the teaching modality employed (presential or virtual), with the only difference of that evaluation activities will be performed, following the advice of competent authority, either presentially at College or remotely by means of the telematic sources available at USC.
PERSONAL WORKLOAD
- According to the Title memory, this is a 45 hours classroom work distributed in: 23 master hours, 9 laboratory hours, 3 computer practices, 9 seminar hours and 1 hour of small group tutoring.
- 67.5 personal workload hours including: individual study (40), preparation of reports and works (15) bibliographic reviews (3), case resolution (7,5), examination (2).
- Total workload: 112.5 hours
STUDY TIME AND PERSONAL WORK according to the memory of the title:
4.5 ECTS credits x 25 hours / credit = 112.5 hours, days 67.5 correspond to or personal work of the student
that are distributed as follows
Theory: 23 topics x 2 hours of individual work per topic = 46 hours (reading and preparing topics + carrying out exercises)
Interactive: Preparation of course work + Work in virtual classroom = 19.5 hours
Assessment: carrying out exercises + Preparation of assessment tests = 2 hours
The student must take into account that their studies are framed within the Hygiene and Food Technology Block, in which as a Veterinarian they will have numerous competences, which will require the acquisition of the competencies indicated in the Grade Report. On the other hand, it should be noted that, as members of the Health Sciences Area, it will be their obligation, shared with other professionals, to ensure the comprehensive health of consumers and the community, so the acquisition of these skills is essential. Therefore, both the knowledge in the lectures, as in practices, continuous assessment, seminars, visits to the Dairy Products Classroom will be part of the evaluation.
-Participate actively, constructively and respectfully in classes and seminars.
-Prepare and complement the contents that are working on the subject with the basic bibliography and complementary recommended.
-Developing habits of autonomous search for scientific information.
-To take advantage of the available resources for the student, from the university library.
-Use tutorials / teacher recommendations and clarify any doubts that arise in the learning process.
The course is taught in the oficial languages of the autonomic community. English language is required
Given the current situation derived from the COVID-19 CRISIS, alternative teaching scenarios to the above indicated have been considered. In brief:
Scenario 2.
Expository teaching: it will be taught entirely by Teams (synchronous mode).
Interactive teaching: laboratory practices and seminars (face-to-face). Computer practices through the Virtual Campus (synchronous mode)
Online tutoring (Teams) and Virtual Campus Forum.
Scenario 3.
Expository teaching: it will be taught entirely by Teams (synchronous mode).
Interactive teaching: through Teams and Virtual Campus (synchronous mode)
Online tutoring (Teams) and Virtual Campus Forum.
Olga Diaz Rubio
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- olga.diaz.rubio [at] usc.es
- Category
- Professor: University Professor
Jorge Barros Velázquez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- jorge.barros [at] usc.es
- Category
- Professor: University Professor
Mª Ángeles Romero Rodríguez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- angeles.romero [at] usc.es
- Category
- Professor: University Professor
Maria Del Pilar Calo Mata
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822424
- p.calo.mata [at] usc.es
- Category
- Professor: University Lecturer
María Nerea Fernández Canto
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- marianerea.fernandez.canto [at] usc.es
- Category
- Xunta Pre-doctoral Contract
| Friday | |||
|---|---|---|---|
| 17:00-19:00 | Grupo /CLE_01 | Spanish | Classroom 1 |
| 17:00-19:00 | Grupo /CLE_01 | Spanish | Mirror Classroom |
| 06.04.2021 12:00-14:00 | Grupo /CLE_01 | Classroom 1 |
| 06.04.2021 12:00-14:00 | Grupo /CLE_01 | Classroom 2 |
| 06.04.2021 12:00-14:00 | Grupo /CLE_01 | Classroom 3 |
| 06.04.2021 12:00-14:00 | Grupo /CLE_01 | Computer room 1 |
| 06.04.2021 12:00-14:00 | Grupo /CLE_01 | Computer room 3 |
| 06.28.2021 12:00-14:00 | Grupo /CLE_01 | Computer room 3 |