Información del Plan Docente

4.1. Methodological overview

The course is organized in 23 participatory lectures, 10 hours seminars and 17 hours of laboratory sessions and visits to industries.

The seminars will be organized in 2 hours sessions. The laboratory practices will be done in two sessions (4 and 2 hours). The visits will have different duration.

The student will need also to make a practical work. The different subjects for this work will be assigned when the academic year will start. The students will make the work in 3-4 people workgroups. Finally the students will make an oral presentation of the work.

4.2. Learning tasks

The course includes the following learning tasks: 

• 1. Lectures. 23 presential hours (1 hour sessions).
• 2. Laboratory sessions. 6  presential hours (2 and 4 hours sessions).
• 3. Visits. 11 hours
• 3. Seminars: 10  presential hours (2 hours sessions).
• 4. Elaboration and presentation of the practical work. 19  not presential hours.

4.3. Syllabus

The course will address the following topics: 

Section I- OIL SECTOR

Lectures

• 1. Oil extraction from oilseeds. Refining of edible oils and fats
• 2. Olive oil extraction. Milling, malaxation and centrifugation
• 3. Factors affecting olive oil quality
• 4. Oils and fats quality control. Margarine and vegetable fats production .
• 5. Pollutants generated. Techniques to reduce pollution. Waste management
• 6. Food safety, quality and legal regulations for oil sector
• 7. Market structure (national and international production, consumption and market). Olive oil Common market organization (CMO). Marketing channels

Practical sessions

• Olive oil mill visit
• Practice: Laboratory olive oil production and sensory analysis
• Seminar: Sector Company
• Seminar ( Problem  and cases solving) about olive oil food safety, quality and legal regulations.

Section II- SUGAR SECTOR

Lectures

• 1. Beet sugar extraction. Sugar cane extraction. Molasses use technology  
• 2. Candies and sweets.  Nougat and marzipan. Chocolate
• 3. Pollutants generated. Techniques to reduce pollution. Waste management
• 4. Food safety, quality and legal regulations for sugar sector
• 5. Market structure (national and international production, consumption and market). Sugar Common market organization (CMO). Marketing channels

Practical sessions

• Visit: Sector Company
• Seminar: Sector Company
• Seminar ( Problem  and cases solving) about sugar food safety, quality and legal regulations.

BLOQUE III – CEREAL PRODUCTS SECTOR

Lectures

• 1. Cereals storage. Dry and wet milling. Flour and semola production
• 2. Bread processing  technology.
• 3. Biscuits, bakery and cakes processing technology. Pasta and breakfast cereals technology.
• 4. Rice processing. Beer production technology.
• 5. Pollutants generated. Techniques to reduce pollution. Waste management.
• 6. Food safety, quality and legal regulations for cereal products sector.
• 7. Market structure (national and international production, consumption and market). Cereal products Common market organization (CMO). Marketing channels.

Practical sessions

• Flour  mill visit
• Practice: Flour quality
• Seminar: Sector Company
• Seminar (Problem  and cases solving) about cereal products food safety, quality and legal regulations

4.4. Course planning and calendar

The calendar of the matter is described with the other matters for 4th course of CTA Degree in the web of Veterinary Faculty in the next address http://veterinaria.unizar.es/gradocta/). This address will be updated each academic year.