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:
Teaching: Sin Docencia (En Extinción)
Enrolment: No Matriculable (Sólo Planes en Extinción)
The modified memory of the title considers the following objectives for this subject: “To know, understand and use the principles of Engineering and basic food operations. Food Technology. Processes in the agri-food industries. Modeling and optimization. Quality and food safety management. Food analysis. Traceability. "
Provide students with the necessary tools so that they can know, understand and use the principles of basic food engineering and operations, food technology, processes in the agri-food industries, quality management and food safety , and traceability.
The modified memory of the title considers the following contents for this subject: “Composition and nutritional value of foods. Causes of deterioration of food, hygiene and other methods of struggle. Technological food treatments: preliminary, transformation, conservation. Auxiliary techniques of food processing. Technology of the main food groups. Traceability, quality and food safety. "
These contents will be developed as indicated in the following agenda:
EXPOSITIVE TEACHING (theoretical contents)
PART I. GENERAL ASPECTS OF FOODS (12 contact hours; 22 non-contact hours)
I.A. Composition and nutritional value of foods
Unit 1. Food.- Classification of food. Food components and nutritional characteristics.
Unit 2. Water in food.- Water activity. Adsorption isotherms.
I.B. Causes of food spoilage, hygiene and other control methods
Unit 3. Microbial alterations. Importance of microbial alterations. Hygiene and other means of control.
Unit 4. Non-microbial alterations. Lipid oxidation. Browning Other reactions.
I.C. Traceability, quality and food safety
Unit 5. Quality and organoleptic characteristics of food. The quality and its evaluation. Traceability and food safety.
PART II. TECHNOLOGICAL TREATMENTS OF FOODS: PRELIMINARY, TRANSFORMATION, PRESERVATION (27 contact hours; 54 non-contact hours)
II. A. Introduction and preliminary treatments
Unit 6. Food preservation methods.- Basic principles of food preservation. Raw materials in processes.- Physical and functional properties of raw materials.
Unit 7. Cleaning of raw materials.- Cleaning functions. Contaminants from raw materials. Cleaning methods.
Unit 8. Selection and classification.- Selection of foods: methods. Food classification: factors and methods.
II.B. Food transformation treatments
Unit 9. Size reduction and sieving of solids.- Devices for size reduction. Disintegration of fibrous substances. Sieving.
Unit 10. Mixing and emulsification.- Food dispersions. Mixing and emulsification equipment and applications.
Unit 11. Filtration and membrane separation.- Filtration devices. Applications. Membrane separation.
Unit 12. Centrifugation.- Apparatus. Applications in the food industry.
Unit 13. Other methods of food transformation. Solid-liquid extraction, pressing, crystallization, etc.
Unit 14. Food conversion by heat treatment: microwave, cooking-extrusion.
II.C. Food preservation treatments
Unit 15. Thermal treatment.- Thermoresistance and thermodestruction of microorganisms. Types of conservation heat treatments. Sterilization and pasteurization apparatus and applications. Storage of heat treated products.
Unit 16. Refrigeration and freezing. Shelf life periods for refrigerated and frozen foods. Equipment. Storage of products preserved by cold.
Unit 17. Evaporation.- Evaporation equipment. Auxiliary equipment. Heat conservation in evaporation systems.
Unit 18. Dehydration.- Methods. Equipment. Rehydration of food. Storage of dehydrated products.
Unit 19. Chemical preservation of foods. Preservative additives. Preservation by salt and sugar addition.
Unit 20. Irradiation.- Irradiation plants. Applications.
PART III. AUXILIARY TECHNIQUES OF FOOD PROCESSING (4 contact hours; 8 non-contact hours)
Unit 21. Food packaging.- Packaging materials and characteristics. Active packaging and smart packaging.
Unit 22. Hygiene of the facilities.- Cleaning and disinfection of the factory.
Unit 23. Transportation of products.- Conveyors. Lift truck. Cranes and elevators. Vehicles. Pneumatic devices.
PART IV. TECHNOLOGY OF THE MAIN FOOD GROUPS (5 contact hours; 10 non-contact hours)
Unit 24. Milk and dairy products. Technological treatments of milk.
Unit 25. Meat and fish. Meats. Birds. Fish. Processed products.
Unit 26. Vegetable grains. Flour. Bread and other processed products. Starches.
Unit 27. Fruits and vegetables. Conservation treatments. Fruit juice.
Unit 28. Fats and oils. Technology of the preparation of fats and oils. Margarines and emulsifiable fats.
INTERACTIVE TEACHING
1) Laboratory practices (18 contact hours; 22 non-contact hours)
- Food quality: sensory analysis.
- Emulsification. Study of food emulsions.
- Food dehydration and browning.
- Fermented foods: gas development with biological and chemical yeasts.
- Effects of the modification of different parameters in the elaboration of bakery and pastry products.
- Observation of the characteristics of the main food containers.
2) Field practices (6 contact hours; 3 non-contact hours)
Visits to related food industries and research centers to observe and learn in situ processes, applications, problem solving, etc. (activity and dates subject to availability by the companies and travel funding). In the event that a visit is not possible to carry out one of the visits, it will be replaced by virtual visits and other related activities.
BIBLIOGRAFÍA BÁSICA:
BRENNAN, J.G., GRANDISON, A.S. 2012. Food processing handbook. Wiley-VCH Verlag. Weinheim, Germany.
DELGADO ADÁMEZ, J. 2019. Tecnología alimentaria. Ed. Síntesis. Madrid.
FELLOWS, P. 2018. Tecnología del procesado de los alimentos: principios y prácticas. Ed. Acribia. Zaragoza.
GARRIDO ÁLVAREZ M. 2020. Procesos tecnológicos en la industria alimentaria. Ed. Síntesis. Madrid.
GIL GIL, G. 2017. Innovación alimentaria. Editorial Síntesis, Madrid
ORDOÑEZ, J.A., GARCIA DE FERNANDO, G., SELGAS, M.D., GARCIA, M.L., CAMBERO, M.I., FERNANDEZ, L., FERNANDEZ M, HIERRO E. 2019. Tecnologías Alimentarias. Volumen 1. Fundamentos de química y microbiología de los alimentos -- Volumen 2. Procesos de conservación -- Volumen 3. Procesos de transformación Ed. Síntesis. Madrid.
RODRIGUEZ, F., AGUADO, J., CALLES, J.A., CAÑIZARES, P., LÓPEZ, B., SANTOS, A., SERRANO, D.P. 2002. Ingeniería de la Industria Alimentaria. Vol. II. Operaciones de procesado de alimentos. Ed. Síntesis. Madrid.
RODRIGUEZ, F., AGUADO, J., CALLES, J.A., CAÑIZARES, P., LÓPEZ, B., SANTOS, A., SERRANO, D.P. 2002. Ingeniería de la Industria Alimentaria. Vol. III. Operaciones de conservación de alimentos. Ed. Síntesis. Madrid.
SINGH, R.P. 2013. Explore food engineering. Material diverso accesible no enlace: http://www.rpaulsingh.com/
BIBLIOGRAFÍA COMPLEMENTARIA:
BRENNAN, J.G. 2007. Manual del procesado de los alimentos. Ed. Acribia. Zaragoza.
BARTHOLOMAI, A. 2001. Fábricas de alimentos: procesos, equipamientos, costos.
CASP, A. (Coord.). 2014. Tecnología de los alimentos de origen vegetal. Vol. 1 y 2. Ed. Síntesis. Madrid.
CDTI. 1993.Tecnología de los Alimentos. Cuadernos CDTI. Accesible para descarga a texto completo no 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.
EVANS, J.A. 2018. Ciencia y tecnología de los alimentos congelados. Acribia. Zaragoza.
FELLOWS, P.J. 2016. Food processing technology: principles and practice. 4th edition. Elsevier Science & Tecnology.
JEANTET, R., CROGUENNEC, T., SCHUCK, P., BRULÉ, G. 2010. Ciencia de los alimentos. Acribia. Zaragoza
MADRID VICENTE, A. 2013. Ciencia y tecnología de los alimentos. Vol 1. AMV. Madrid.
RAVENTÓS SANTAMARIA M. 2005. Industria alimentaria, tecnologías emergentes. Edicions UPC. Barcelona.
SCOTT J.S., HUI, Y.H. 2004. Food processing. Principles and applications. Blackwell Publishing. Ames, USA.
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 prior preparation, conception, drafting and signing of projects whose purpose is the construction, reform, repair, conservation, demolition, manufacture, installation, assembly or exploitation of movable or immovable property that by its 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, fermentation, dairy, canning, fruit and vegetable, meat, fishing, salting industries and, in general, any another dedicated to the elaboration and / or transformation, conservation, handling 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 subjected to landscape restoration).
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 agricultural holdings, agri-food industries and related spaces with gardening and landscaping with their social and environmental surroundings, as well as the need to relate those and that environment with human needs and the preservation of the environment.
CEG3 - Ability to direct the execution of the works object of the projects related to agri-food industries, agricultural holdings and green spaces and their buildings, infrastructures and facilities, the prevention of risks associated with this execution and the management of multidisciplinary teams and resource management human beings, in accordance with deontological criteria.
CEG6 - Ability to direct and manage all kinds of agri-food industries, agricultural and livestock farms, urban and / or rural green spaces, and public or private sports areas, with knowledge of new technologies, quality processes, traceability and certification and marketing and marketing techniques for food products and cultivated plants.
IA1 - Ability to know, understand and use the principles of food engineering and technology: Basic food engineering and operations. Food Technology. Processes in the agri-food industries. Modelling and optimization. Quality and food safety management. Food analysis. Traceability.
- Lectures: theoretical contents of the subject. They will be supported by materials available to students on the Virtual Campus.
- Continuous assessment: partial tests and / or elaboration of flow diagrams and explanation of the process based on videos, through the use of Virtual Campus tools, may be carried out.
- Laboratory practices: on technological aspects of the subject (elaborations, analysis, etc.), data acquisition and interpretation of results.
- Field practices: Visits to food industries and research centers related to observe and learn in situ processes, applications, problem solving, etc. (activity and dates subject to availability by the companies and travel funding). In the event that a visit is not possible to carry out one of the visits, it will be replaced by virtual visits and other related activities. The attendance is compulsory; ony in the event that the date of the field practices is different from that reflected in the official timetable, attendance will be voluntary.
- Works: preparation and individual / group presentation of a work.
- Group tutorials: face-to-face. Resolution of doubts.
In addition, 6 hours a week freely available to the student through the use of forums / chat in the virtual classroom (Virtual Campus).
Students will consult and handle material in English: bibliography (books, scientific articles, texts and figures in class presentations), web resources and videos.
SKILLS WORKED IN EACH TYPE OF METHODOLOGY:
- Theoretical classes: with them the students acquire the following competences according to the numbering indicated in the Current Certificate of the Degree (MVT): CG1, CEG1, CEG2, CEG3, CEG6, IA1, CT8.
- Jobs: With them the skills are acquired: CG4, CT1, CT5, CT6, CT7, CT8, CT9, CT10, CT11.
- Laboratory practices: The competences are acquired: CT2, CT4, CT6.
- Field practices: The competences are acquired: CEG2, CEG3, IA1, CT12.
- Theory (70%): the evaluation may be carried out by means of one or more tests throughout the course with an eliminatory nature of matter if the required mark is exceeded. The parts of the subject not passed may be recovered in the final exam. The 1st or 2nd chance exams only include pending parts.
Type of tests / exams: Multiple choice questions and / or short answer.
In addition to the aforementioned tests, the elaboration of flow diagrams and explanation of the process based on videos related to the theory may be requested.
- Practices (total 10%):
a) Laboratory practices (8%): evaluation by taking a practical exam and/or practical report.
b) Field practices (2%): evaluation through the preparation and delivery of a report.A attendance is compulsory; ony in the event that the date of the field practices is different from that reflected in the official timetable, attendance will be voluntary.
If the field practices cannot be carried out, the laboratory practices will be the only concept evaluated in this section with the maximum%.
- Works (20%): Preparation and delivery of a report.
To pass the subject, a minimum of 5 points must be obtained, of which at least 3.5 must be theory.
Only students who have not carried out any activity throughout the course will be graded as Not Presented.
There will be no differences in the evaluation system between the 1st and 2nd opportunity. There will be no different criteria for repeating students or for students with an attendance waiver.
For cases of fraudulent performance of exercises or tests, the provisions of the "Regulations for evaluating students' academic performance and reviewing grades" will apply.
ACQUISITION OF SKILLS AND FORMS OF EVALUATION
- Theoretical classes: with them the students acquire the following competences according to the numbering indicated in the Current Certificate of the Degree (MVT): CG1, CEG1, CEG2, CEG3, CEG6, IA1, CT8. They are assessed by taking partial tests and final written exams.
- Jobs: With them the skills are acquired: CG4, CT1, CT5, CT6, CT7, CT8, CT9, CT10, CT11. The quality of the written work is evaluated.
- Laboratory practices: The competences are acquired: CT2, CT4, CT6. The completion of a written test on the laboratory practices is evaluated.
- Field practices: The competences are acquired: CEG2, CEG3, IA1, CT12. They are evaluated by delivering a report.
The MVT can be consulted at:
http://www.usc.es/export9/sites/webinstitucional/es/centros/eps/Titulac…
It is a 9-credit subject and the total number of computable hours is 225 hours, of which 81 hours are face-to-face and 144 hours correspond to the student's personal work.
Distribution of face-to-face teaching:
48 h lecture classes
24 h interactive classes
4 h of group tutorials
5 h of evaluation activities
Student's personal work:
In total, the student will dedicate approximately 144 total hours to reading and preparing topics, carrying out exercises, prior preparation of practices and subsequent work on them, preparation of work and preparation of evaluation tests.
- 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.
This subject is taught in Spanish and Galician languages.
Patricia Cazón Díaz
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- patricia.cazon.diaz [at] usc.es
- Category
- Xunta Post-doctoral Contract
Alicia Del Carmen Mondragon Portocarrero
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- alicia.mondragon [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
| Monday | |||
|---|---|---|---|
| 10:00-11:00 | Grupo /CLE_01 | Spanish | Seminario de Cultivos Herbáceos II (Pav.I-PBS) |
| Tuesday | |||
| 10:00-11:00 | Grupo /CLE_01 | Spanish | Seminario de Cultivos Herbáceos II (Pav.I-PBS) |
| 05.23.2025 10:00-14:00 | Grupo /CLE_01 | Classroom 4 (Lecture room 1) |
| 06.16.2025 16:00-20:00 | Grupo /CLE_01 | Classroom 4 (Lecture room 1) |