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.
According to the Degree Report:
The subject Food Technology II: SPECIFIC TECHNOLOGIES OF FOODS OF ANIMAL ORIGIN aims to introduce students to the basic and applied aspects of the discipline. Thus, you will learn about the components and specific characteristics of foods of animal origin in relation to technological processes, as well as the technological processes for obtaining, preserving and transforming foods of animal origin. In this way, students receive sufficient general notions about the composition and properties of food of animal origin, as well as the processes of preparation, transformation, conservation, packaging, storage, transport and distribution of food.
CONTENTS Components and specific characteristics of foods of animal origin in relation to technological processes. Technological processes for obtaining, preserving and transforming foods of animal origin. Technology of drinking milk. Technology for the production of dairy products and use of by-products. Technology of obtaining and preserving meat and the production of meat products. Offal and by-products. Technology of conservation and transformation of fish, shellfish and derivatives. Technology of eggs and egg products. honey technology. Control, defects and alterations of foods of animal origin in relation to technological processes.
Block I. Introduction to the subject SPECIFIC TECHNOLOGIES OF FOODS OF ANIMAL ORIGIN (1 hour + 2 hours of individual work per topic)
Topic 1. Role of the Veterinarian in the Food Industry. Process flow diagrams. Farm to table concept. Introduction to Food Safety (this topic will be introduced and later worked on in the Forum with a score from the students)
Block II. SCIENCE AND TECHNOLOGY OF MILK AND DAIRY PRODUCTS (8 hours + 2 hours of individual work per topic)
Legal definitions. Meaning of the dairy industry in food. Microbiological contamination. Dairy products and derivatives. Legislation on dairy products.
Unit 2. Milk technology. Legislation. Composition of milk. Production, collection, reception and preliminary treatment of milk in the industry. Skimming, standardization and sanitation of milk. Heat treatments. Homogenization and packaging. Alterations. flavored and fortified milks.
Unit 3. Process of elaboration of milk with reduced Aw, Legislation. Alterations.
Unit 4. Process of making cream and butter. Legislation. Alterations.
Unit 5. Technology of fermented dairy products. Milks subjected to acid fermentation. Yoghurt. Milks subjected to acid-alcoholic fermentation. Other fermented milks. Legislation. Alterations.
Unit 6. Cheese manufacturing technology: definition; biochemistry; Types of cheeses. Legislation. Alterations.
Unit 7. Ice cream manufacturing technology. Legislation. Alterations.
Unit 8. Use of by-products of the Dairy Industry
Block III. SCIENCE AND TECHNOLOGY OF EGGS (1 hour + 2 hours of individual work per topic)
Legal definitions and importance in food. Quality legal, analytical, health and nutritional criteria. Forms and criteria of commercialization. Legislation on eggs and egg products
Unit 9. Egg technology and its derivatives. Eggs. Introduction. Definition, structure and chemical composition. Techno-functional properties. Egg proteins. Sanitary aspects. Quality criteria and categories. Egg products: definition and types. Alterations
Block IV. HONEY SCIENCE AND TECHNOLOGY (1 hour + 2 hours of individual work per topic)
Unit 10. Honey technology: definition; types; chemical composition; alterations. Composition and structure of honey. Industrialization of honey. Honey legislation. Alterations
Block IV. SCIENCE AND TECHNOLOGY OF MEAT AND MEAT DERIVATIVES. (6 hours + 2 hours of individual work per topic)
Meat maturation process, post-mortem changes. Meat products and derivatives. Legislation General production processes. Components and process technology.
Unit 11. Meat technology. Composition and properties of meat components. Rigor mortis and conversion of muscle into meat. Meat maturation processes. Refrigeration and Freezing of meat and derivatives.
Unit 12. Meat derivatives. Classification. Legislation. Meat and non-meat ingredients. Salted and cured meats. Curing agents. Starter cultures. Meat extenders. Equipment and technology for the production of meat emulsions. Meat derivatives, legislation and classification. Fresh meats processed, injected, restructured meats. Mechanical and enzymatic softening. Ready-to-heat and eat frozen meat derivatives. Packing.
Unit 13. Meat derivatives not treated by heat. Chopped or minced meats. Pieces. Technology to produce chorizo, cured loin, cured ham and jerky. Alterations
Unit 14. Meat derivatives treated by heat. Pieces, Chopped or minced meats: meat pasta. Production technology blanched and cooked sausages and cooked ham. Canned meat. Defects and alterations.
Topic 15. By-products of the meat industries
Block IV. SCIENCE AND TECHNOLOGY OF FISH AND ITS DERIVATIVES (6 hours + 2 hours of individual work per topic)
Legal definitions. Species of fish, mollusks, crustaceans and cephalopods for consumption. Meaning of the industry in food, production and consumption data. Microbiological contamination. Microbiology in the food chain. Fish processing and production technology. Control and main degradation indices. Forms of presentation and conservation (refrigerated, frozen, salty, smoked, canned, etc.). Fish Derivatives
Unit 16. Quality loss mechanisms for fresh and refrigerated marine products. Biochemical, chemical and microbiological mechanisms. Biochemical, microbiological and sensory quality control methods in marine products.
Unit 17. Processed on board. Refrigeration: mechanisms, effects and equipment used. Freezing of marine products: mechanisms, effects and equipment used.
Unit 18. Heat treatment of marine products. Sterilization: mechanisms, effects and equipment used. Preserves. Salting and curing of marine products: mechanisms, effects and equipment used. Products with incomplete heat treatment.
INTERACTIVE TEACHING
a) SEMINARS: There will be 3 sessions of 3 hours each (TA II S1-S2-S3). They will be divided into 4 groups: 2 groups in the morning and 2 groups in the afternoon (G1-G4). Each session contemplates the resolution of practical cases, problems, and questions on aspects related to specific aspects of the subject. (3 h x 4 groups=12 h x 3 sessions=36 h).
b) LABORATORY PRACTICES (TA II LB1G1 - TA II LB1G6 and TA II LB2G1 - TA II LB2G6): They will be carried out in 2 sessions, of 2.5 hours each (TA II LB1 and TA II LB2). They will be divided into 6 groups, for each session (G1-G6) The practices will take place in the Practice Laboratory of the Food Technology Area, in Pavilion IV, first floor, of the Faculty of Veterinary Medicine (2.5 h x 6 groups = 15 h x 2 sessions = 30 h) The practice bulletins will be made available to the students, in which the theoretical aspects are detailed, as well as the methodology to follow for the development of each one.
Internships include:
First session (TA II LB1, G1-G6)
1. Determination of the efficiency of the thermal treatments to which the milk is subjected. Evaluation of peroxidase and phosphatase activity in milk.
2. Determination of the suitability of milk for industrial treatments. Alcohol test, Determination of pH and titratable acidity.
3. Physicochemical analysis of fresh and cured cheese. Differences in the determinations of humidity, ashes and water activity.
4. Sensory analysis of dairy products.
Second session (TA II LB2, G1-G6)
5. Study of the water retention capacity, in chicken and beef, subjected to the addition of various compounds.
6. Qualitative determination of starch in meat derivatives.
7. Commercial classification of eggs.
8. Sensory analysis of meat derivatives.
c) ACTIVE VISITS (TA II APLTA G1-G6)
They will be carried out in one session, of 4 hours each (TA II APLTA). They will be divided into 6 groups, for each session (G1-G6). (4 h x 6 groups=24 h x 1 session=24 h). In each session, it is proposed to visit the Dairy Products and Food Technologies Classroom (APLTA), located in Lugo, so that students learn in situ the activities that are carried out in dairy companies.
d) COMPUTER PRACTICES (TA II ORG1 - TA II ORG6): They will be carried out in one session, of 3 hours each (TA II OR1 and TA II OR2). They will be divided into 6 groups (G1-G6), for each session. The sessions will take place in the des ignated Computer Room, and located in the Central pavilion of the Faculty of Veterinary Medicine. (3 h x 6 groups=18 h x 1 session=18 h). Each session contemplates the search for information, analysis, preparation, and presentation of a topic related to the areas of technology and food safety. Each student will have their own topic, and will manage it as if they were a veterinarian working in a public health laboratory.
e) TUTORING. They will be held in sessions of 1 hour each (TA II T1). The 12 groups (G1-G12). (1 h x 12 groups = 12 h) they will receive an initial tutorial to present the subject and resolve any doubts that the students may have about the subject
TUTORIALS OF ATTENTION TO THE STUDENT. They are tutorials that are not reflected in the calendar, which will be carried out throughout the course to answer questions from students.
Teaching timing
All teaching is taught according to the official calendar
Bibliografía básica (disponible en libros electrónicos en la Biblioteca Universitaria):
Advances in Dairy Products (2017) Editor(s): Francesco Conto. Print ISBN: 9781118906439 Online ISBN:9781118906460; DOI:10.1002/9781118906460. Wiley-Blackwell
Processed Cheese and Analogues. (2011) Editor(s): A. Y. Tamime. Print ISBN: 9781405186421. Online ISBN:9781444341850. Blackwell Publishing Ltd
The Science of Animal Growth and Meat Technology. 2nd Edition. (2018) Authors: Steven Lonergan David Topel Dennis Marple. eBook ISBN: 9780128152782. Paperback ISBN: 9780128152775. Imprint: Academic Press
Handbook of Fermented Meat and Poultry. (2015) Ed: Fidel Toldrá; Y. H. Hui; Iciar Astiasarán; Joseph G. Sebranek; Règine Talon ISBN: 978-1-118-52269-1 Wiley-Blackwell
Seafood Processing: Technology, Quality and Safety (2013) Editor(s): Ioannis S. Boziaris. Print ISBN: 9781118346211. Online ISBN: 9781118346174. DOI:10.1002/9781118346174. Editorial: John Wiley & Sons, Ltd
Producing Safe Eggs, 2016 Eds: Steven Ricke Richard Gast. eBook ISBN: 9780128026779. Hardcover ISBN: 9780128025826. Academic Press
Food Microbiology. Principles into Practice. Volume1: Microorganisms Related to Foods, Foodborne Diseases, and Food Spoilage (2016) Editor(s): Osman Erkmen, T. Faruk Bozoglu. Print ISBN:9781119237761 |Online ISBN:9781119237860 |DOI:10.1002/9781119237860. John Wiley & Sons, Ltd
Bibliografía complementaria (disponible en libros electrónicos en la Biblioteca Universitaria):
Hoogenkamp H. W. (2008) Proteínas de soja y fórmulas para productos cárnicos. Ed. AMV, Madrid.
Emerging Technologies in Meat Processing: Production, Processing and Technology (2016) Editor(s): Enda J. CumminsJames G. Lyng. Print ISBN:9781118350683. Online ISBN:9781118350676. DOI:10.1002/9781118350676. John Wiley & Sons, Ltd
Lawrie's Meat Science. 8th Edition (2017) Editor: Fidel Toldrá. Hardcover ISBN: 9780081006948. eBook ISBN: 9780081006979. Imprint: Woodhead Publishing
New Aspects of Meat Quality. From Genes to Ethics. 1st Edition. (2017) Editor: Peter P Purslow. eBook ISBN: 9780081006009. Hardcover ISBN: 9780081005934. Imprint: Woodhead Publishing
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
TEACHING METHODOLOGY
The master classes will consist of the explanation, by the academic staff, with the help of the blackboard and the audiovisual media that they consider appropriate, of the contents of the subject reflected in the annual teaching guide. The waxing practices/seminars are complementary activities that can be taught by the academic staff or by the students, under the supervision of the former. The laboratory, field and computer practices will serve to illustrate the theoretical contents of the subject and will be fundamentally oriented towards the student acquiring practical skills and experience. All student tasks (study, work, reading) will be guided by the academic staff in the tutoring sessions.
Expository classes:
- Master classes, in which the teacher will explain the concepts of the subject with the support of audiovisual and computer media; it can have different formats (theory, general guidelines of the subject), promoting student participation.
Interactive Classes:
- Seminars in small groups, in which applications of the theory are proposed and resolved. Active student participation is required.
- Practical laboratory classes. The students, following the protocols prepared for this purpose, will handle the appropriate equipment and resolve practical issues.
- Active visits (Visit to Technological Center (APLTA)). Students will be able to learn about the different treatments of milk, dairy products, microbiological, chemical, physical and sensory analyses, as well as other aspects related to the dairy industry
- Computer practices. Practices in the computer room in which students will use relevant programs and databases for the subject.
Tutorials:
- Tutorials to clarify doubts, provide information or guide students, as well as to know the progress in the acquisition of skills.
-Student attention tutorials.
COMPETENCES TO BE ACQUIRED:
- Expository teaching: With them the competences indicated in the Current Report of the Degree are acquired. Theoretical classes will be taught in two hours per week throughout the course. Autonomous and cooperative learning will be combined. 1. Directed learning through expositive theoretical classes and didactic material. 2. cooperative learning in which students will work outside the classroom on the contents of the subject with the didactic material and self-learning material through the e-learning tools of the Moodle platform.
- Interactive teaching of Seminars: With them the competences indicated in the Current Report of the Degree are acquired.
- Interactive teaching of Laboratory Practices + Computer Science Practice + Visit to the Technological Center. With them the competences indicated in the Current Memory of the Title are acquired. It will be carried out in small groups (20 students), using the guides or manuals that have been provided, as well as any bibliography considered appropriate, according to the official calendar.
- Student service tutorials to resolve doubts, as well as to maintain direct communication both among the students themselves and between them and the teacher, may be carried out through the Virtual Campus forum, through MS Teams or by email.
EVALUATION
The degree evaluation system will follow the general regulations of the USC regarding the evaluation of academic performance, attendance at classes in courses adapted to the EHEA and the permanence of students.
The planned evaluation mechanisms include:
1. Continuous evaluation of the expository sessions, seminars and practices (20% of the final grade): the personal and collaborative work of the students will be collected through active participation in the classroom and outside the classroom through the tools of the virtual campus of the USC (participation in Forum with punctuation, delivery of tasks, realization of practical cases, Questionnaires or any other appropriate methodology for this purpose). It is necessary to pass the continuous evaluation with 45% of the total grade in order to add it to the final evaluation.
2. Evaluation of the seminars (10% of the final grade): An exam will be held in the last Seminar. Compulsory attendance
3. Evaluation of the practical sessions (10% of the final grade): it will consist of handing in tasks, carrying out practical cases, Questionnaires or any other appropriate methodology for this purpose.
Attendance at practical sessions (laboratory, field and computer), and scheduled seminars will be mandatory and their evaluation will be continuous, so it is not appropriate to waive attendance at them. Competences evaluated: D1VUSC 03, D1VUSC 15, D1VUSC 03, D1VUSC 15, CTVUSC 01, CTVUSC 02, CTVUSC 03, CTVUSC 04, CTVUSC 05, CTVUSC 06, CTVUSC 07
4-Assessment of theoretical-practical knowledge (supposes 60% of the final grade). It will consist of a final face-to-face test that will evaluate all the theoretical-practical knowledge. The test will be carried out using the Questionnaire tool with a personal computer or in the computer room for those who do not have a computer consisting of a one multiple choice exam of 40 questions with 4 possible answers, and only one correct one in which each wrong answer subtracts 33 % in sequential browsing mode with 5 questions per page, shuffling questions and answers. To pass the subject, students must obtain a score higher than 45% of the maximum possible mark of this exam.
Evaluated competences: CEDVUSC 12. CEDVUSC 14. CEDVUSC 16. D1VUSC 03. D1VUSC 15
FINAL MARK = (Theoretical-practical knowledge assessment mark x 0.6) + (Continuous assessment mark, seminars, practices x 0.4)
In the case of second chance calls, the scores obtained in continuous evaluation, practices and seminars will be saved.
Since attendance at interactive activities (seminars, laboratory practices, field and computer practices) is mandatory, these criteria will be maintained for the extraordinary call.
No scores from one academic course will be saved for subsequent courses.
WAIVER OF ASSISTANCE
waiver of attendance of expository classes, seminars, laboratory practices, computer practices, and active visits will not be admitted, being assistance mandatory, including the work to be done.
In cases of fraudulent completion of exercises or tests, the provisions of article 16 of the "Regulations for evaluating the academic performance of students and reviewing qualifications regarding plagiarism in evaluation tests" will apply.
- According to the Title memory, this is a 45 hours classroom work distributed in:
1. work in the classroom:
Master classes: 23 hours
Laboratory practices + Field practices: 9 hours
Computer practices: 3 hours
Seminars: 9 hours
Tutorials in small groups or individualized: 1 hour
Total, face-to-face working hours: 45 hours
2. Student personal work:
Individual study: 40 hours
Elaboration of works: 15 hours
Bibliographic review, library, etc.: 3 hours
Resolution of cases/problems 7.5 hours
Taking exams: 2 hours
Total hours of student personal work 67.5 hours 3.
Total student hours: 112.5 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 subject is taught in the two official languages of the autonomous community, Spanish and Galician.
Knowledge of English (transversal skills) is required.
The admission of students enrolled in the practical laboratory requires that they know and comply with the general safety regulations in the practical laboratories of the University of Santiago de Compostela. The aforementioned information is available on the USC website http://www.usc.es/export9/sites/webinstitucional/gl/servizos/sprl/desca… -seguroe-nos-laboratorios-de-practicas.pdf).
To carry out tutorials, as well as to maintain direct communication 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.
For cases of fraudulent completion of exercises or tests, the provisions of article 16 of the "Regulations for evaluating the academic performance of students and reviewing qualifications" will apply.
Jorge Barros Velázquez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- jorge.barros [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
Marcos Quintela Baluja
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- marcos.quintela [at] usc.es
- Category
- Researcher: Juan de la Cierva Programme
Alicia Del Carmen Mondragon Portocarrero
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- alicia.mondragon [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
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| 16:00-17:00 | Grupo /TI-ECTS02 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS05 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS08 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS11 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS03 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS06 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS09 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS12 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS01 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS04 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS07 | Spanish | Classroom 1 |
| 16:00-17:00 | Grupo /TI-ECTS10 | Spanish | Classroom 1 |
| 17:00-18:00 | Grupo /CLE_01 | Spanish | Classroom 1 |
| 05.26.2023 09:00-11:00 | Grupo /CLE_01 | Classroom 1 |
| 05.26.2023 09:00-11:00 | Grupo /CLE_01 | Classroom 2 |
| 05.26.2023 09:00-11:00 | Grupo /CLE_01 | Classroom 3 |
| 06.20.2023 09:00-11:00 | Grupo /CLE_01 | Classroom 1 |