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2020/2021

Project Fundamentals

Code: 103231 ECTS Credits: 3
Degree Type Year Semester
2501925 Food Science and Technology OB 3 2
The proposed teaching and assessment methodology that appear in the guide may be subject to changes as a result of the restrictions to face-to-face class attendance imposed by the health authorities.

Contact

Name:
Julián Carrera Muyo
Email:
Julian.Carrera@uab.cat

Use of Languages

Principal working language:
catalan (cat)
Some groups entirely in English:
No
Some groups entirely in Catalan:
Yes
Some groups entirely in Spanish:
No

Prerequisites

In order to take this subject, it is recommended that you should previously have passed the subjects of the area of Chemical Engineering.

Objectives and Contextualisation

This is a compulsory third-year subject that introduces students to the basic fundamentals that characterize the realization of a food technology project. Therefore, the subject will deal with the concepts of: (i) planning, development and planning of a project, (ii) economic evaluation, (iii) design of equipment and (iv) memory and defense of the project.
 

Competences

  • Apply the principles of biology and chemical engineering to describe, analyse, control and optimise the processes of food transformation and conservation.
  • Communicate effectively with both professional and non-professional audiences, orally and in writing, in the first language and/or in English.
  • Develop individual learning strategies and planning and organisation skills.
  • Search for, manage and interpret information from different sources.
  • Use IT resources for communication, the search for information within the field of study, data processing and calculations.

Learning Outcomes

  1. Communicate effectively with both professional and non-professional audiences, orally and in writing, in the first language and/or in English.
  2. Develop individual learning strategies and planning and organisation skills.
  3. Make a financial evaluation of a project.
  4. Search for, manage and interpret information from different sources.
  5. Structure a project and use suitable tools to manage it.
  6. Use IT resources for communication, the search for information within the field of study, data processing and calculations.

Content

1. Definition, approach and development of a project.
										
											
										
											2. Economic evaluation.
										
											
										
											3. Design of equipment of the food industry.
										
											
										
											4. Report and oral presentation of a project.

Methodology

See training activities

Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Activities

Title Hours ECTS Learning Outcomes
Type: Directed      
Classroom practices 4 0.16 3
Master classes 18 0.72 3, 5
Type: Supervised      
Tutorials 2 0.08 3, 5
Type: Autonomous      
Preparation of projects for industrial food facilities 50 2 3, 4, 1, 2, 5, 6

Assessment

This subject will be assessed with 4 activities:
										
											
										
											1. Submission of the project proposal (Date: mid-March; Value: 5% of the total grade)
										
											
										
											2. Delivery of the spreadsheet for the economic evaluation of the example carried out at the classroom practices (Date: one week after the classroom practices completed, Value: 5% of the total grade)
										
											
										
											3. Writing and delivery of the project's report (Date: early June; Value: 50% of the total grade)
										
											
										
											4. Oral defense of the project (Date: means / end of June; Value: 40% of the total grade)
										
											
										
											Due to the characteristics of the subject, the nature of the tests and that no activity exceeds 50% of the total mark, there will be no recovery activities.
										
											
										
											It will be considered that a student is not assessable if he/she has participated in assessment activities that represent less than 15% of the final grade.
										
											
										
											The repeating student will be evaluated with the same procedure as any other student.
 

Assessment Activities

Title Weighting Hours ECTS Learning Outcomes
Delivery of the spreadsheet for an economic evaluation 5% 0 0 3, 4, 5, 6
Oral defense of the project 40% 1 0.04 1, 2, 6
Writing and delivery of the project's report 50% 0 0 3, 4, 1, 2, 5, 6
Writting and delivery of the project proposal 5% 0 0 4, 1, 2, 5, 6

Bibliography

A. Vian. El pronóstico económico en química industrial. Editorial Eudema Universidad, 1991.

R.P. Singh and D.R. Heldman. Introduction to food engineering. Fourth Edition. Elsevier, 2009.

G. Lawson, S. Wearne, P. Iles-Smith, Ed. Institution of Chemical Engineers, UK, 1999.

Software