Degree | Type | Year | Semester |
---|---|---|---|
4313796 Quality of Food of Animal Origin | OB | 0 | 2 |
The requirements to take this module are the generic regulations for this Master. In addition, we will need to have pass the previous modules.
The objective of the module is to provide students with the necessary tools to evaluate and manage the quality of food.Based on this, the contents of this module will develop three aspects
.
The contents of this module are distributed in the following thematic blocks:
Methods of experimental design, data analysis and results presentation:
This block will work on the principles of experimental design and data analysis, in order to obtain representative results and correct conclusions about the quality parameters evaluated, as well as the principles of oral and written communication, of the results. This aspect is done through two different subjects:
Quality indicator methods:
In this block, we will work with the main analytical procedures for assessing food quality indicators, paying special attention to the most innovative methods, designed to obtain fast and reliable results. The contents will be taught in theoretical and practical sessions, in addition to the individual work based on practical cases. The unit contents will be included in the following thematic blocks:
The quality management statments:
The module will be developed in 90 hours of theoretical sessions (lectures, seminars) and practices (laboratory and computer classroom).Different self-learning activities (ndividual or collective) will also be proposed, which will include resolution of practical cases, with a workload for the student of approximately 210h.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Theoretical and practical sessions | 90 | 3.6 | 2, 1, 8, 9, 14, 10, 11, 13, 7, 12, 15, 6, 17, 16, 3, 4 |
Type: Autonomous | |||
Accomplishment of work and resolution of practical, individual and group cases | 210 | 8.4 | 2, 1, 8, 9, 14, 10, 11, 5, 13, 7, 12, 15, 6, 17, 16, 3, 4 |
At the beginning of each block, the responsible professor will inform about the activities to be carried out and the relative weight of the activities and assistance in the note.The final mark of the module will be obtained after weighting the partial notes of each block according to their relative weight in the module.To pass the module you also need a minimum average grade of 5 out of 10.
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Attendance at theoretical and practical sessions | Variable according to block | 0 | 0 | 2, 1, 8, 9, 11, 13, 7, 12, 15, 6, 17, 16 |
Resolution of practical cases and self-learning activities and examam | Variable according to block | 0 | 0 | 2, 1, 8, 9, 14, 10, 11, 5, 12, 15, 6, 3, 4 |
Books:
Anonymous 2011, "Microorganisms in Foods 8 Use of Data for Assessing Process Control and Product Acceptance". Intl Commission on Microbiological Specifications for Foods, Springer
Carpenter, Roland P. 2002. "Análisis sensorial en el desarrollo y control de la calidad de alimentos". Acribia, S.A., Zaragoza.
Clute, Mark. 2009 "Food industry quality control system". CRC Press, Taylor & Francis, USA
Crawley, Michael J., 2013, 2nd ed. "The R Book", Wiley, West Sussex, UK.
Dickinson, E.; Van Vliet, T. 2003. "Food Colloids, Biopolymers and Materials". Royal Society of Chemistry
Da-Wen Sun (2009) Infrared spectroscopy for food quality analysis and control. Elsevier (Disponible a: http://www.sciencedirect.com/science/book/9780123741363)
Fellows, P. 2007. "Tecnología del procesado de los alimentos: Principios y Práctica". Ed. Acribia, Zaragoza.
Hough, G. 2010. "Sensory shelf life estimation of food products". Taylor & Francis, Boca Raton, USA
Kilcast, David. 2004. "Texture in Food, Volume 2 - Solid Foods". Woodhead Publishing
Kress-Rogers, E., Brimelow, C. J. B. (Ed.). 2001. "Instrumentation and sensors for the food industry". Ed. Woodhead Publishing Limited, Cambridge, UK.
Malmfors, Birgita; Garnsworthy, Phil; Grossman, Michael, 2004, 2nd ed. "Writting and presenting scientific papers", Nottingham University Press, Nottingham, UK.
McKenna, Brian M. 2003. "Texture in Food, Volume 1 - Semi-Solid Foods". Woodhead Publishing
Olsen, E. D. 2008. "Métodos ópticos de anàlisis". Ed. Reverté, S. A., Barcelona.
Skoog et al. 2006 "Principles of Instrumental Analisys".6th edition You Liu, Dong. 2009 "Molecular Detection of Foodborne Pathogens". CRC Press, Taylor & Francis, USA
Sun, D. W. (Ed.). 2009. Infrared spectrosocpy for food quality analysis and control. Academic Press.
URL:
http://ddd.uab.cat/record/126376