ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Center Higher Polytechnic Engineering School
Call: First Semester
Teaching: Sin Docencia (En Extinción)
Enrolment: No Matriculable (Sólo Planes en Extinción)
Acquisition of suitable knowledge and ability to develop and apply proprietary technology in production systems of the agri-food industries. The student will acquire basic knowledge necessary to design and project agri-food industries and intervene in the management of their production processes, emphasizing quality management. Knowledge of the equipment and systems for automation and control of agri-food processes
Legal framework and process operations of the most important agri-food industries. Agri-food quality management and traceability of agri-food products. Design of agri-food industries. Areas, material and energy flows, construction materials and finishes. Hygienic design. Auxiliary equipment and installations. Automation and control of agri-food processes
THEORY PROGRAM (24 hours)
Part I (16 hours)
Legal framework and process operations in agri-food industries.
Slaughterhouses
Meat industries
Fruit and vegetable industries
Feed factories
Dairy industries
Part II (8 hours)
Design of agri-food industries.
Hygiene regulations.
Quality, traceability and lottery of agri-food products.
Finishing materials of the agri-food industries.
Auxiliary facilities
Automation and control of agri-food processes
LABORATORY PRACTICES AND INTERACTIVE SEMINARS (24 hours)
Practices and seminars will solve practical cases of design of agri-food industries.
VISITS will be made to the most representative agri-food industries:
- Slaughterhouse, meat industry and ham dryer.
- Industry for the processing of fruit and vegetable products and warehouse with D.O. Ribeira Sacra.
- Dairy industry for cheese making and feed mill.
In the VISITS, students, accompanied by industry personnel and the subject teacher, are reminded of the processes and the different parts of the facilities, machinery and finishing materials of the industry, while observing them, go through the different rooms.
VISITS are COMPULSORY, are valued in attendance, and are evaluated for being part of the knowledge asked in the exams of the subject.
TUTORING (2 hours)
Personal and group work monitoring, and doubts resolution
BASIC BIBLIOGRAFHY
- CENZANO, I. Nuevo manual de Industrias alimentarias. Ed. AMV Ediciones. Madrid (1.993).
- GARCIA-VAQUERO, E. AYUGA, F. Diseño y construcción de Industrias Agroalimentarias. Ed. Mundi-prensa, Madrid (1993).
- LÓPEZ, R, CASP, A, Tecnología de mataderos. Ed. Mundi-prensa. Madrid (2004)
- LÓPEZ, A. Diseño de industrias agroalimentarias. Ed. AMV Ediciones. Madrid (1990).
- TETRA PAK. Manual de industrias lácteas. Ed. Tetra Pak. Madrid (1.996).
- MADRID, A. Piensos y alimentos para animales. Ed. AMV ediciones. y Mundi-Prensa, Madrid (1.995).
- MELGAREJO, P. Aislamiento, cálculo y construcción de cámaras frigoríficas. Ed. AMV. Ediciones. Madrid (1995).
- RODRÍGUEZ., E. Industrias de la alimentación. Ed. Bellisco. Madrid (1.990).
- SÁNCHEZ, M. T. Procesos de elaboración de alimentos y bebidas. Ed. AMV Ediciones Madrid. (2003).
COMPLEMENTARY BIBLIOGRAFHY
- ALFA LAVAL. Manual de industrias lácteas. Ed. AMV. Ediciones. Madrid (1.990).
- ARTHEY, D. Procesado de hortalizas. Ed. Acribia. Zaragoza (1.992).
- ARTHEY, D. Procesado de frutas. Ed. Acribia. Zaragoza (1.997).
- HERRERO, A. Conservación de frutos. Ed. Mundi-prensa. Madrid (1.992).
- LÓPEZ, A. Las instalaciones frigoríficas en la industria alimentaria. Ed. AMV Ediciones. Madrid (1994).
- MADRID, A. Curso de industrias lácteas. Ed. AMV Ediciones. Madrid (1.996).
- RIVERA, L. M. 2016. Gestión de la Calidad Agroalimentaria. Antonio Madrid Vicente
BASIC AND GENERAL COMPETENCES
CG1 - Ability to plan, organize, direct and control the production systems and processes developed in the agricultural sector and the agri-food industry, within a framework that guarantees the competitiveness of companies without forgetting the protection and conservation of the environment and the improvement and sustainable development from rural areas.
CG7 - Knowledge of basic, scientific and technological subjects that allow continuous learning, as well as an ability to adapt to new situations or changing fields.
CB7 - That students know how to apply the acquired knowledge and their problem-solving capacity in new or little-known areas within broader (or multidisciplinary) contexts related to their area of study.
These skills are acquired in conjunction with other subjects.
CROSS-CUTTING COMPETENCES
CT3 - Individual work capacity, with a self-critical attitude.
CT12 - Ability to solve problems through the integrated application of their knowledge.
SPECIFIC COMPETENCES
CE14 - Ideal knowledge and ability to develop and apply proprietary technology in production systems of the agri-food industries.
CE15 - Ideal knowledge and ability to develop and apply proprietary technology in equipment and systems for automation and control of agri-food processes.
CE16 - Ideal knowledge and ability to develop and apply proprietary technology in quality and food safety management, food analysis and traceability
The CE14, CE15 and CE16 competences are acquired by jointly studying other subjects of the degree.
There will be face-to-face theory classes (expository teaching), interactive teaching (practices and group work), and tutorials. They will be complemented with on-line support for teaching using Microsoft Teams and Moodle, as well as the official email and informal WhatsApp groups.
Expository teaching (face-to-face): Theoretical classes in which the topics of the program will be developed and clarification of doubts about the concepts explained. (Competences CG1, CG7, CE14, CE15, CE16)
Interactive teaching (face-to-face): Laboratory practices and seminars for carrying out practical exercises and solving doubts in groups. Carrying out internship trips to visit the most representative agri-food industries (Competences CB7, CT3, CT12, CE14, CE15, CE16)
Tutoring
They will be used to guide students and solve personal doubts. The scheduled face-to-face tutorials will take place synchronously. The individual ones and those intended to support to the group work will be carried out asynchronously, in person, using the virtual classroom forums, or by any other suitable virtual means (email or Microsoft Teams).
- Theory: (50% of the grade). The exams will consist of written tests on the theoretical program with short, test-type questions and problems. (Competences CG1, CG7, CE14, CE15, CE16)
- Practices: (30% of the mark) by evaluating the deliveries of the proposed practical work. The memory of practices can be replaced by an individual work. (Competences CB7, CT3, CT12, CE14, CE15, CE16)
- Attendance: (20% of the grade).
CONTINUOUS EVALUATION
The realization of partial exams of theory and problems and the distribution of the deliveries of the practical works throughout the course, together with the evaluation of the attendance assure a percentage of continuous evaluation superior to 50%.
Students who have not been able to successfully follow the subject by course must take the final exam for the subject. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed.
NON-ATTENDANCE PERMIT
Students with exemption from attendance must take the final exam for the course. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed.
EXTRAORDINARY CALL FOR JULY AND FOR REPEATING STUDENTS
These criteria will be maintained for the extraordinary call for July and for repeating students.
FRAUDULENT PERFORMANCE OF EXERCISES OR TESTS
The fraudulent completion of any exercise or test required in the evaluation of a subject will imply the qualification of fail in the corresponding call, regardless of the disciplinary process that can be followed against the offending student. It will be considered fraudulent, among others, the realization of works plagiarized or obtained from sources accessible to the public without reworking or reinterpretation, and without citing the authors of the sources. For cases of fraudulent completion of exercises or tests, the provisions of the "Regulations for evaluating the academic performance of students and reviewing grades" will apply.
PRESENTIAL WORK (hours)
Expository teaching: 24
Interactive teaching and visits to companies: 24
Tutorials: 3
Assessment activities: 9
TOTAL PRESENTIAL WORK: 60
STUDY TIME AND PERSONAL WORK (hours)
Reading and preparing topics: 35
Completion of exercises and practices: 40
Preparation of assessment tests: 15
TOTAL STUDY TIME AND PERSONAL WORK: 90
It is recommended to attend all the teaching activities, either face-to-face or virtual, since they provide a large amount of dispersed and continually evolving information, for which there is no updated bibliography. Therefore, the topics and information left in the virtual classroom by the teacher will be used as a basis, as well as that generated by the students working in groups. It is also recommended to consult the aforementioned bibliography, as well as any other related to the topics to be discussed, either in paper or electronic format.
Much of the skills of the subject can only be acquired in practice, so it is mandatory to do at least 80% of the practical work proposed to the student during the course.
It is also recommended to make frequent use of tutorials by the available means for any type of matter related to the subject.
Enrique Rafael Arbones Maciñeira
- Department
- Agroforestry Engineering
- Area
- Agroforestry Engineering
- enrique.arbones [at] usc.es
- Category
- Professor: University Lecturer