Degree | Type | Year | Semester |
---|---|---|---|
2501925 Food Science and Technology | OB | 2 | 1 |
Although there are no official prerequisites, it is convenient for the student to review the knowledge acquired in the first year subjects:
1) Chemistry I and II
2) Biochemistry I
3) Production of Raw Materials
The subject "Food Products" is an initial training course that aims to introduce the student to the world of food, presenting in a general way all the aspects related to its importance in relation to its consumption in our society, its fundamental composition, properties nutritious and functional and commercial and regulatory aspects, as well as their technological skills.
overall objective
Identify and classify the different types of foods, determining their nutritional and technological aptitudes based on their composition and characteristics.
Training objectives:
Theory
Block I. GENERAL CONCEPTS
Block II. FOOD OF ANIMAL ORIGIN
Block III. VEGETARIAN FOOD
Block IV. FOODS WITH SENSORY AND STIMULATING PROPERTIES
Block V. DRINKS
Block VI. FOOD FOR SPECIAL FOODS
Teacher development will be based on the following activities:
Theoretical classes:
They will consist of master classes with ICT support. In this case the material will be located on the virtual campus. Each of the 6 thematic blocks will be developed, by each of the participating teachers, through recordings or commented PowerPoint presentations. These materials will explain the concepts and information relevant to learning the subject. Therefore, this training will be virtual and asynchronous.
In the virtual campus the topics will be classified by thematic blocks, so that the monitoring is easier.
Practical classes:
Teaching in this case will be synchronous and may be face-to-face or virtual.
The virtual sessions will be as follows:
1. Presentation: Organization of the subject,
2. Reinforcement 1: Fishery Products,
3. Reinforcement 2: Milk and eggs,
4. Reinforcement 3: Meat and derivatives,
5. Reinforcement 4: Cereals and legumes,
6. Reinforcement 5: Fruits and Vegetables,
7. Reinforcement 6: Drinks,
8. Reinforcement 7: Products with special properties.
The face-to-face sessions will be as follows:
1. Seminar 1: Food labeling,
2. Seminar 2 Individual works,
3. Seminar 3 Individual works.
Tutorials:
the student will be able to carry out tutorials throughout the course to follow up on the self-study work and other aspects related to the subject. The tutorials will be mainly aimed at guiding and solving the doubts of the students. The tutorials can be done individually or in groups, depending on the objectives. Each student will be able to contact the teaching team by email to schedule the tutorials when they need it.
Self-learning:
Teachers will program directed self-learning activities, aimed atevaluating the subject's competences. Therefore, two seminar sessions have been scheduled to address questions about individual work. In these works, each of the foods to be studied must be developed:
1. Classify and describe foods according to their nature and composition,
2. Describe the nutritional and functional characteristics of food,
3. Demonstrate that the nutrients are known, their bioavailability,
4. Identify the technological utility of food components.
5. Evaluate based on changes in the composition or properties of raw materials the technological utility in food processing and its consequences on food,
6. Assess the aptitude for transformation in order to obtain other food products,
7. Identify the sources and variability of raw materials to predict the impact on processing and feeding operations,
8. Apply the regulatory aspects regarding the composition and properties of food,
9. Search, manage and interpret information from various sources.
10. Use computer resources for communication and information search in the field of study, data processing and calculation.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Practical classes | 13 | 0.52 | 3, 1 |
Theoretical classes (lectures or master classes of theory) | 32 | 1.28 | 3, 1, 4, 5, 8, 6 |
Type: Supervised | |||
Tutorials | 5 | 0.2 | 3, 1, 2, 4, 5, 8, 6 |
Type: Autonomous | |||
Preparation of case studies and continuous evaluation activities | 45 | 1.8 | 3, 9, 1, 4, 5, 8, 10, 6 |
Self study | 50 | 2 | 3, 9, 1, 4, 5, 8, 10, 6 |
The evaluation will be based on the fulfillment of the described competences of the subject. To do this, we will be based on the cases, the seminars developed, the participation in the question sessions, in the correction of the deliverables and in the theoretical exams. To facilitate learning the subject is divided into two parts. These two parts correspond to the partial examination 1 and 2. However, the deliverables and the practical activities will be developed throughout the subject.
Deliverables:
Each student will have to be evaluated according to 10 competencies:
1. Classify and describe foods according to their nature and composition,
2. Describe the nutritional and functional characteristics of foods,
3. Demonstrate knowledge of nutrients, their bioavailability,
4. Identify the technological utility of food components.
5. Assess the technological utility of food processing and its effects on food in the light of changes in the composition or properties of raw materials,
6. Assess the suitability for processing in order to obtain other foodstuffs,
7. Identify the sources and variability of raw materials to predict the impact on processing operations and feeding,
8. Apply the normative aspects regarding the composition and properties of foods,
9. Search, manage and interpret information from various sources.
10. Use computer resources for communication and information retrieval in the field of study, data processing and computation.
Each of them will be evaluated with the deliverables that will be proposed to the students, which will give a global evaluation of the degree of fulfillment of these. Each competency will be evaluated from 0 to 10. Therefore, adding each of the competencies will result in an overall grade from 0 to 100. To pass the subject, a minimum of 70 will be required. This part will be counted only if they have been delivered. a minimumof 80% of the activities proposed throughout the course.
This part will be evaluated with 50% of the final grade of the subject.
Theoretical exams:
a) Control of blocks I and II, with a weight of 20% of the final grade. The theoretical exam will be a test type and will deduct 0.25 points for each incorrectly answered question.
b) Control of blocks III to VI with a weight of 20% of the final grade. The theoretical exam will be a test type and will deduct 0.25 points for each incorrectly answered question.
Each of the exams will have 100 questions, corresponding to the theoretical training and the proposed deliverables. For the realization of the examination the students will have 60 minutes and will have to obtain a minimum of 40 points, that will be equivalent to a 5. The maximum note (10) will be the maximum note obtained by the students of the asignatura. The rest of the scores, from 0 to 10, will be calculated in proportion to the maximum mark obtained.
Assistance:
Attendance at synchronous activities and tutorials will be valued at 10% of the final grade.
It will be considered a "Non-evaluable" in the subject if the student does not take one of the two controls (or the corresponding retake exam), regardless of whether or not he has done the self-learning activities.
To pass the subject you are asked to have obtained:
A minimum of 5.0 points (out of 10) in a weighted average of the different evaluable elements: Attendance (10%), deliverables (50%) and theoretical exams (40%).
A student will be considered non-assessable if he has participated in assessment activities that represent que 15% of the final grade.
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Assistance | 10% | 0 | 0 | 9, 10 |
Continuous evaluation activities of individual realization (self-learning) | 50% | 0 | 0 | 3, 7, 9, 1, 2, 4, 5, 8, 10, 6 |
Control of blocks I to II (individual) | 20% | 2.5 | 0.1 | 3, 7, 1, 4, 5, 8, 6 |
Control of blocks III to VI (individual) | 20% | 2.5 | 0.1 | 3, 7, 1, 4, 5, 8, 6 |