Degree | Type | Year | Semester |
---|---|---|---|
2501925 Food Science and Technology | OB | 1 | 2 |
There are no official prerequisites but it is desirable that the student has acquired the knowledge based on the principles of Biology studied during the previous semester, which will facilitate the understanding the factors that contribute in plant and animal production
This is a first-year basic education course that develops the scientific and technical bases that man uses to improve the performance and quality of food from plant and animal origin for their commercialization in agreement with the current requirements of consumers and the agri-food industry.
The specific training objectives are:
1) Acquire the fundamental knowledge of the foundations of plant and animal production and the different production systems. Sustainable production
2) Knowing the main techniques used to obtain, conserve and transform products of plant and animal origin of highest yield and of the highest possible quality.
3) Knowing the main vegetable and animal species used in food, its productive objectives and the different forms of use.
4) Understand the relationship between botanical, physiological, environmental factors, production system, harvesting, post-harvest, and the chemical composition and quality of the raw materials and foods obtained.
5) Knowing the factors, both intrinsic and extrinsic, that influence the characteristics of products of animal origin
Lesson 16. Classification and importance of products of animal origin. Definition of zootechnics and animal production. Evolution of animal production. Production of meat from different species (pork, poultry, beef and sheep), milk and eggs in the world, in the EU, in Spain and in Catalonia.
Section A: PRODUCTION OF EGGS
Lesson 17. The commercial egg. Productive sector. Productive cycle of laying hens. Egg production curve for a laying flock. Description of the productive sector. Traceability (Identification and Labeling). Egg labels (organic, free-range, barn and cage). Classification, storage and marketing of eggs.
Lesson 17. Structure and formation of the egg. Structure, composition and functions of the different parts of the egg. Differences between species. Egg formation process and alterations.
Lesson 19. Egg quality. Factors affecting egg shell quality and egg internal quality (albumen and yolk) in laying hens. The effect of storage time on egg quality. .
Section B: PRODUCTION OF MILK
Lesson 20.Milk from cow and other species. Milk: physical-chemical definition. Composition of milk and relationship between components. Chemical composition of milk from different mammalian species. Quality of milk. Productive factors that influence thesanitary and bromatological quality of milk.
Lesson 21. The mammary gland. Functional structure of the udder. Physiology of milk production. The fractions of milk in the udder, the dairy aptitude and milking routines. The milking machine.
Lesson 22. Lactation curve. Amount and composition. Lactation curve. Standardization and modeling of the lactation curve. Factors that condition milk production and composition
Lesson 23. Production cycle of dairy animals. Description of the productive cycle: calving, lactation, mating and drying. Life cycle of dairy cows, sheep and goats. Dairy breeds.
Section C: PRODUCTION OF MEAT
Lesson 24. Muscle and meat. Definition of meat. Macroscopic and microscopic structure of the muscle.
Lesson 25. Growth and development. Definition. Stages. Main factors that affect growth rate. Forms of growth expression. Modifications due to development. Concept of precocity. Allometry and allometric coefficient.
Lesson 26. The carcass. Process from the farm to the consumer. Definition of carcass and fifth quarter. Transformation of the live animal in carcass and offal. Chain of sacrifice. SRM (Specified Risk Material). Carcass yields. Commercial carcass classification by species. Evolution of the muscle between the slaugther and meat consumption. DFD and PSE meats. Muscle abnormalities in the broiler (wooden-breast, White Striping,...). Productive factors that influence the organoleptic characteristics of meat.
Lesson 27. Pig, poultry and rabbit production. Biological and productive cycle of swine and rabbit species.Crossings, handling and farm types. Structure of poultry production. Productive cycle of broilers, other varieties of chicken meat and turkey.
Lesson 28. Production cycle of ruminants for meat. Productive cycle of beef, lamb andgoats. Types of meat. Breeds.
Section D: AQUACULTURE
Lesson 29. Production cycle of molluscs and crustaceans. Main species of molluscs and crop crustaceans. Biological and productive cycle. Type of culture.
Lesson 30. Production cycle of fish. Main marine and freshwater species of commercial interest. Biological and productive cycle. Type of culture
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.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Master classes | 30 | 1.2 | 1, 2, 4, 3, 5, 7, 6, 8, 9, 10 |
Practical lessons | 15 | 0.6 | 3, 8, 9, 10 |
Seminars | 7.5 | 0.3 | 2, 5, 7, 8, 9, 10 |
Type: Supervised | |||
Student tutoring | 4.5 | 0.18 | 1, 2, 3, 5, 7, 6, 8, 9, 10 |
Type: Autonomous | |||
Self study | 60 | 2.4 | 1, 2, 4, 3, 5, 7, 6, 8, 9, 10 |
Self-learning work | 30 | 1.2 | 9, 10 |
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Partial exams (2) | 70% (35% Plant+35% Animal) | 3 | 0.12 | 1, 2, 4, 3, 5, 7, 6, 8, 9, 10 |
Practical lessons | 10% | 0 | 0 | 3, 8, 9, 10 |
Self-learning | 20% | 0 | 0 | 9, 10 |
BIBLIOGRAPHY
- BUXADÉ C. 1995. Zootecnia. Bases de Producción Animal (10 Tomos). Ediciones Mundi-Prensa.
- CAÑEQUE V., SAÑUDO C. 2005. Estandarización de las metodologías para evaluar la calidad del producto (animal vivo, canal, carne y grasa en los rumiantes). Ed. Mundi Prensa. Madrid.
- CASTELLÓ y col. 2010. Producción de huevos. Real Escuela de Avicultura.
- GIL ALBERT. 1992. Tratado de arboricultura frutal. Vol. I, II, III, IV. Ed. Mundi-Prensa. Madrid.GUERRERO A. 1999. Cultivos herbáceos extensivos. Ed. Mundi-Prensa, Madrid.
- GUERRERO A. 2000. El suelo, los abonos y la fertilización de los cultivos. Ed. Mundi-Prensa, Madrid.
- HARTMAN, H.T., HESTER D.E. 1992. Propagación de Plantas. Ed. CECSA. Mexico.
- LOPEZ BELLIDO, L. 1991. Cultivos herbáceos Vol. I. Cereales. Ed. Mundi-Prensa. Madrid ORDOÑEZ JA. 1998. Tecnología de los alimentos. Vol. II. Alimentos de origen animal. Ed Mundi-Prensa. Madrid.
- ORDOÑEZ JA. 1998. Tecnología de los alimentos. Vol. II. Alimentos de origen animal. Ed Mundi-Prensa. Madrid.
- VILLALOBOS F.J., MATEOS L., ORGAZ F., FERRES E. 2002. Fitotecnia: bases y tecnologías de la producción agrícola. Ed. Mundi-Prensa, Madrid.
- WITTWER, S.H. 1995. Food, Climate and World Food Production. CRC Press, Inc. Florida. USA.
On-line books
- BELTRAN JP. 2018. Cultivos transgénicos. Ed. CSIC. http://www.digitaliapublishing.com.are.uab.cat/a/56603/cultivos-transgenicos
- CARRICK D. 2014. Encyclopedia of Meat Science. Ed. Elsevier https://www-sciencedirect-com.are.uab.cat/referencework/9780123847348/encyclopedia-of-meat-sciences
- CLEMENTE C, de RON AM. 2016. Las legumbres. Ed. CSIC. http://www.digitaliapublishing.com.are.uab.cat/a/45818/
- FERNANDEZ C, GONZÁLEZ JL. 2017. Las malas hierbas. Ed. CSIC. http://www.digitaliapublishing.com.are.uab.cat/a/50741/las-malas-hierbas
- FUQUAY et al., 2011. Encyclopedia of Dairy Sciences. Ed. Academic Press https://www-sciencedirect-com.are.uab.cat/referencework/9780123744074/encyclopedia-of-dairy-sciences
- HERRERO M. 2018. Falsos mitos de la alimentación. Ed CSIC. http://www.digitaliapublishing.com.are.uab.cat/a/56624/los-falsos-mitos-de-la-alimentacion
- KENT NL. 1994. Technology of Cereals (4th Edition). Ed. Elsevier. http://web.a.ebscohost.com.are.uab.cat/pfi/detail/detail?vid=12&sid=4c1db0ec-f129-4586-bafd-140cb135306e%40sdc-v-sessmgr02&bdata=JnNpdGU9cGZpLWxpdmU%3d#AN=edp203924&db=edspub
Web links
+ Comisión Europea, Agricultura y Desarrollo Rural: http://ec.europa.eu/agriculture/index_es.htm
+ DAAM (Departament d?Agricultura, Ramaderia, Pesca, Alimentació i Medi Natural): http://www20.gencat.cat/portal/site/DAR/
+ FAO (Food and Agriculture Organization): http://www.fao.org/
+ Informació agrària: http://www.infoagro.com/
+ INM (Instituto Nacional de Meteorología): http://www.inm.es/
+ MAAMA (Ministerio de Agricultura, Alimentación y Medio Ambiente): http://www.marm.es/
+ Servei meteorològic de Catalunya: http://www.gencat.net/servmet/