Academic Year/course:
2017/18
437 - Degree in Rural and Agri-Food Engineering
28938 - Fundamentals of food technology
Syllabus Information
Academic Year:
2017/18
Subject:
28938 - Fundamentals of food technology
Faculty / School:
201 - Escuela Politécnica Superior
Degree:
437 - Degree in Rural and Agri-Food Engineering
ECTS:
6.0
Year:
583 - Degree in Rural and Agri-Food Engineering: 3
583 - Degree in Rural and Agri-Food Engineering: 4
437 - Degree in Rural and Agri-Food Engineering: 3
Semester:
Second semester
Subject Type:
Compulsory
Module:
---
5.1. Methodological overview
The learning process that is designed for this subject is based on the following:
- Theoretical sessions: participatory lectures where the basic principles that enable students to meet the physical, chemical, biochemical and microbiological characteristics of raw materials and processed food as well as the general processes of production, preparation, conservation and / or processing of food be established. Also, the methods of analysis of the parameters that determine the quality of such foods will be studied.
- Practical sessions in laboratory and in pilot plant where students become familiar with the methods of analysis of foods, with their quality parameters and with the equipment used for storage and processing.
- Seminars, which will allow us to deep in various aspects of food preservation: calculation, adjustment and optimization of thermal processing and needs for refrigeration and freezing.
- Mentored or academically directed group work: the knowledge and skills acquired in the course will be integrated with a group work in which students will describe the method / methods for the conservation of a particular food, its formulation and legal requirements to which it is subject. Besides the necessary analyzes be conducted to determine that meets the quality criteria established by law.
All materials and resources used in teaching will be available in the Digital Teaching Ring that the University of Zaragoza offers students and teachers (http://add.unizar.es)
5.2. Learning tasks
The program that the student is offered to achieve the expected results includes the following activities ...
- 28 hours of lectures (paticipative master clases)
- 8 hours of laboratory practices organized in 4 sessions of 2 hours.
- 7 hours of Pilot Plant practices organized in 2 sessions of 3.5 hours
- 5 hours of classroom seminars organized in 2 sessions of 2.5 hours.
- 10 hours for preparation, implementation and presentation of a mentored work in 5 sessions of 1-2 hours
Academic tutoring: Students will have the support and advice of the teacher. Schedule will present well in advance.
5.3. Syllabus
Theory Sessions
UNIT 1. INTRODUCTION, FOOD COMPONENTS AND QUALITY PARAMETERS
Topic 1. Introduction (0.1 ECTS)
Topic 2. Food components (0.2 ECTS)
Topic 3. Food quality parameters (0.1 ECTS)
Topic 4. Physical and chemical food analysis (0.4 ECTS)
- Teaching / learning activities.
Participative master class: 0.8 ECTS
UNIT 2. AGENTS THAT CHANGE FOOD
Topic 5. Physical and chemical agents that change food (0.1 ECTS)
Topic 6. Biological agents that change food (0.8 ECTS)
- Teaching / learning activities.
Participative master class: 0.9 ECTS
UNIT 3. OPERATIONS RELATING TO PREPARATION, TRANSFORMATION AND PACKING OF FOODSTUFFS
Theoretical teaching
Topic 7. Operations relating to preparation and transformation of foodstuffs (0.1 ECTS)
Topic 8. Food packing (0.1 ECTS)
- Teaching / learning activities.
Participative master class: 0.2 ECTS
UNIT 4. FOOD CONSERVATION PROCESSES
Theoretical teaching
Topic 9. Fundamentals of food processing using heat (0.2 ECTS)
Topic 10. Fundamentals of food conservation by reducing temperature; refrigeration and freezing (0.2 ECTS)
Topic 11 Fundamentals of food conservation using drying methods (0.2 ECTS)
Topic 12. Fundamentals of food conservation by modifying the atmosphere (0.1 ECTS)
Topic 13. Chemical conservation, conservation using pickling and fermentation (0.1 ECTS)
Topic 14. Other food conservation and decontamination technologies. (0.1 ECTS)
- Teaching / learning activities.
Participative master class: 0.9 ECTS
Practical Sessions
UNIT 1. INTRODUCTION, FOOD COMPONENTS AND QUALITY PARAMETERS
Practical 1. Physical analysis of foods (0.2 ECTS)
Practical 2. Food analysis: values and spectrophotometry (0.2 ECTS)
- Teaching / learning activities.
Practicals in laboratory: 0.4 ECTS
UNIT 2. AGENTS THAT CHANGE FOOD
Practical 3. Factors that influence chemical changes in food and control methods (0.2 ECTS)
Practical 4. Factors that influence microbiological changes in food and control methods (0.2 ECTS)
- Teaching / learning activities.
Practicals in laboratory: 0.4 ECTS
UNIT 3. FOOD CONSERVATION PROCESSES
Seminar 1. Food conservation using heat; calculations, optimisation and adjustment of heat treatments (0.25 ECTS)
Seminar 2. Food conservation using cold; calculation of refrigeration needs (0.25 ECTS)
Practical 5 (Pilot plant) Food conservation using heat (0.35 ECTS)
Practical 6 (Pilot plant) Food conservation by; reducing temperature, changing the atmosphere or drying (0.35 ECTS)
- Teaching / learning activities.
Classroom seminar: 0.5 ECTS
Pilot plant practicals: 0.7 ECTS
Mentored project: 1 ECTS
5.4. Course planning and calendar
|
Week
|
Theory sessions
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Laboratory sessions
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Pilot Plant sessions
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Seminars
|
Mentored work
|
Exams/
Reports
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1
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U 1 (2 h)
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|
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|
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2
|
U 1 (2 h)
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|
|
|
|
|
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3
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U 1 (2 h)
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LP1 (2 h)
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|
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|
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4
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U 1 (2 h)
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LP2 (2 h)
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|
|
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Report LP 1
|
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5
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U 2 (2 h)
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|
|
|
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Report LP2
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6
|
U 2 (2 h)
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LP3 (2 h)
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|
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7
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U 2 (2 h)
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LP4 (2 h)
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|
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MW 1 (1 h)
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Report LP3
Exam units 1 and 2
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8
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9
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10
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U 2 (2 h)
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|
|
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MW 2 (2 h)
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Report LP4
|
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11
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U 2 (1 h)
U 3 (1 h)
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|
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MW 3 (2 h)
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12
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U 3 (1 H)
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|
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S1 (2 h)
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13
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U 4 (2 h)
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S1 (1 h)
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MW 4 (2 h)
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14
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U 4 (2 h)
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PP1 (3 h)
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Report S1
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15
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U 4 (2 h)
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PP2 (4 h)
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S2 (2 h)
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Report PP1
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16
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U 4 (2 h)
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MW 5 (2 h)
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Report PP2
Report S2
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17
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MW 6 (1 h)
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Mentored work presentation
Exam units 3 and 4
|
U: didatic unit
LP: laboratory sessions
PP: pilot plant sessions
S: seminaris
MW: mentored work
5.5. Bibliography and recommended resources
BB Cheftel, Jean-Claude. Introducción a la bioquímica y tecnología de los alimentos. Vol. I / Jean-Claude Cheftel, Henri Cheftel / traducido del francés por Francisco López Capont . [1º ed., 4ª reimp.] Zaragoza : Acribia, 2000
BB Fellows, Peter. Tecnología del procesado de los alimentos : principios y prácticas / Peter Fellows ; traducido por Francisco Javier Sala Trepat . [1a. ed.] Zaragoza : Acribia, D.L. 1993
BB Jay, James M.. Microbiología moderna de los alimentos / James M. Jay, Martin J. Loessner, David A. Golden ; [traducción a cargo de Juan Antonio Ordóñez Pereda, Miguel Ángel Asensio Pérez , Gonzalo D. García de Fernando Minguillón] . 5ª ed. Zaragoza : Acribia, imp. 2009
BB Química de los alimentos / editado por Srinivansan Damodaran, Kirk L. Parkin, Owen R. Fennema ; [traducción a cargo de : Pascual López Buesa, Rosa Oria Almudí ... (et al.)]. 3ª ed. en español, traducción de la 4ª ed. inglesa Zaragoza : Acribia, D.L. 2010
BB Tecnología de los alimentos. Vol.I, Componentes de los alimentos y procesos / Juan A. Ordóñez Pereda (editor) . Madrid : Síntesis, D.L. 1998
BC Análisis de los alimentos : manual de laboratorio / editora S. Suzanne Nielsen ; traducción de Ana Cristina Ferrando Navarro ; revisión de Miguel Ángel Usón Finkenzeller . Zaragoza : Acribia , D. L. 2007
BC Análisis de los alimentos / editora S. Suzanne Nielsen ; traducción de Ana Cristina Ferrando Navarro ; revisión de Miguel Ángel Usón Finkenzeller . [ed. en español, traducción de la 3ª ed. en inglés] Zaragoza : Acribia, D. L. 2008
BC Barbosa-Canovas, G.V. ; Tapia, S. ; Cano, P. Novel food processing technology. - CRC Press
BC Cheftel, Jean-Claude. Introducción a la bioquímica y tecnología de los alimentos. Vol.II / Jean-Claude Cheftel, Henri Cheftel, Pierre Besançon ; prólogo de Pierre Desnuelle ; traducido del francés por Francisco López Capont . [1ª ed., 4ª reimp.] Zaragoza : Acribia, 2000
BC Coultate, Tom P.. Manual de química y bioquímica de los alimentos / T.P. Coultate ; [traducción de : José Fernández-Salguero Carretero] . 3ª ed., 1ª reimpr. Zaragoza : Acribia, 2007(reimp.2013)
BC Envasado de alimentos en atmósferas controladas, modificadas y a vacío / editado por Aaron L. Brody ; [traducción realizada por Juan Antonio Ordoñez Pereda, Gonzalo D. García de Fernando Minguillón, Miguel Ángel Asensio Pérez] . Zaragoza : Acribia, imp. 1996
BC Fábricas de alimentos : procesos, equipamiento, costos / editado por Alfred Bartholomai ; [traducido por: Agustín Díez Cisneros, J. Carlos Lizama Abad] . [1a. reimp.] Zaragoza : Acribia, 2001
BC Las operaciones de la ingeniería de los alimentos / J.G. Brennan ... [et al.] . 3ª ed Zaragoza : Acribia, 1998
BC Lewis, M.J.. Propiedades físicas de los alimentos y de los sistemas de procesado / M.J. Lewis ; traducido por Julián Zapico Torneros, Juan Pablo Barrio Lera . Zaragoza : Acribia, D.L.1993
BC Lück, Erich. Conservación química de los alimentos : características, usos, efectos / Erich Lück, Martin Jager ; [traducido por Andrés Marcos Barrado] . 2ª ed. Zaragoza : Acribia, imp. 2000
BC Madrid Vicente, Antonio. Nuevo manual de industrias alimentarias / autores, Antonio Madrid Vicente, Javier Madrid Cenzano . [3ª] ed. amp. y corr. Madrid : A. Madrid Vicente : Mundi-Prensa, 2001
BC Matissek, Reinhard. Análisis de los alimentos : Fundamentos - Métodos - Aplicaciones / Reinhard Matissek, Frank-M. Schnepel, Gabriele Steiner . Zaragoza : Acribia, D.L. 1998
BC Microbiología alimentaria. Vol. II, Fermentaciones alimentarias / coordinadores, C.M. Bourgeois, J.P. Larpent ; Traducido por José Antonio Beltrán Gracia . [1ª ed.] Zaragoza : Acribia, D.L. 1995
BC Microbiología de los alimentos : Características de los patógenos microbianos / ICMSF ; traducido por Manuel Ramis Vergés. Zaragoza : Acribia, D.L. 1998
BC Microorganismos de los alimentos. 6, Ecología microbiana de los productos alimentarios / [Patrocinado por the International Commission on Microbial Specifications for Foods of the International Association of Microbiological Societies] ; [traducción a cargo de Bernabé Sanz Pérez...(et al.)] . Zaragoza : Acribia, imp. 2001
BC Microorganismos de los alimentos. V. 1, Técnicas de análisis microbiológico / patrocinado por The International Commission on Microbiological Specifications for Foods of the International Association of Microbiological Societies . 2ª ed. Zaragoza : Acribia, D.L. 1983
BC Yousef, Ahmed E.. Microbiología de los alimentos : manual de laboratorio / Ahmed E. Yousef, Carolyn Carlstrom ; [traducción realizada por Juan Antonio Ordóñez Pereda, Gonzalo D. García de Fernando Minguillón] . Zaragoza : Acribia, 2006
The updated recommended bibliography can be consulted in: http://psfunizar7.unizar.es/br13/egAsignaturas.php?id=8099