2018/19
28951 - Processing technologies in the food industries
437 - Degree in Rural and Agri-Food Engineering
Compulsory
4.3. Syllabus
The course will address the following topics:
Theory sessions
UNIT 1. INTRODUCTION
Topic 1. Introduction to the subject Technology of Agro-Food Industries (0,5 ECTS)
Teaching / learning activities:
Participatory Master Class: 0,5 ECTS
UNIT 2. TECHNOLOGY OF MEAT AND MEAT PRODUCTS
Topic 2. Introduction (0,05 ECTS)
Topic 3. Transformation of muscle in meat (0,1 ECTS)
Topic 4. Quality of meat (0,15 ECTS)
Topic 5. Fresh meat technology (0.1 ECTS)
Topic 6. Meat derivatives: classification and main technological processes (0,3 ECTS)
Item 7. Technology of meat preparations and raw meat products (0.1 ECTS)
Item 8. Technology of whole raw meat products (0.1 ECTS)
Topic 9. Heat treated meat products technology (0.1 ECTS)
Teaching / learning activities:
Participatory Master Class: 1 ECTS
UNIT 3. FISH AND FISH PRODUCTS TECHNOLOGY
Topic 11. Fish Technology (0.1 ECTS)
Topic 12. Technology of fish products (0.1 ECTS)
Teaching / learning activities:
Participatory Master Class: 0,2 ECTS
UNIT 4. TECHNOLOGY OF MILK AND DAIRY PRODUCTS
Topic 13. Introduction to the dairy sector (0,05 ECTS)
Item 14. Composition and physical-chemical structure of milk (0,15 ECTS)
Item 15. Physical, physical-chemical and organoleptic properties of milk. Hygienic quality of milk (0,1 ECTS)
Item 16. Collection, refrigeration and previous operations to the thermal treatment of milk (0.1 ECTS)
Item 17. Pasteurized milk and sterilized milk (0,1 ECTS)
Topic 18. Concentrated milk (0.1 ECTS)
Topic 19. Fermented milks: yogurt and other fermented milks (0,1 ECTS)
Unit 20. Cream and butter (0,1 ECTS)
Topic 21. Cheese (0,2 ECTS)
Teaching / learning activities:
Participatory Master Class: 1 ECTS
UNIT 5. TECHNOLOGY OF EGG AND OVOPODULTS
Topic 22. Egg and egg products (0 ECTS)
Teaching / learning activities:
Participatory Master Class: 0.1 ECTS
UNIT 6. TECHNOLOGY OF VEGETABLE PRODUCTS AND DERIVATIVES
Topic 23. Introduction to the horticultural sector (0,5 ECTS)
Theme 24. Characteristics and conservation of fresh fruits and vegetables (0.1 ECTS)
Item 25. Minimally processed products and products of the fifth range (0,05 ECTS)
Item 26. Canned, frozen and dehydrated fruit and vegetable products (0,15 ECTS)
Topic 27. Juice and cremogen production (0.1 ECTS)
Unit 28. Flour and bread (0.1 ECTS)
Topic 29. Olive and olive oil production (0.1 ECTS)
Teaching / learning activities:
Participatory Master Class: 0,65 ECTS
Practical sessions
UNIT 2. TECHNOLOGY OF MEAT AND MEAT PRODUCTS
Practical 1. Meat quality parameters (0.2 ECTS)
Practical 2. Determination of meat additives (0.2 ECTS)
Visit to the meat processing industry (0,3 ECTS)
Teaching / learning activities:
Laboratory Practice: 0,4 ECTS
Visits to agro-food industries: 0,3 ECTS
UNIT 4. TECHNOLOGY OF MILK AND DAIRY PRODUCTS
Practical 3. Milk Quality Parameters (0.2 ECTS)
Practical 4. Parameters for the control of the thermal treatment of milk. Factors influencing milk coagulation (0,2 ECTS)
Visit to the cheese and yoghurt processing industry (0,3 ECTS)
Teaching / learning activities:
Laboratory Practice: 0,4 ECTS
Visits to agro-food industries: 0,3 ECTS
UNIT 6. TECHNOLOGY OF HORTO-FRUIT PRODUCTS AND DERIVATIVES
Practical 5. Influence of different parameters on the organoleptic and nutritional quality of foods of plant origin (0.2 ECTS)
Visit to the juice processing industry (0,4 ECTS)
Teaching / learning activities:
Laboratory Practice: 0,2 ECTS
Visits to agro-food industries: 0,4 ECTS
For the whole subject and coinciding temporarily with units 3, 4 and 5: Tutored work: 1 ECTS