Degree | Type | Year | Semester |
---|---|---|---|
4313796 Quality of Food of Animal Origin | OB | 0 | 2 |
This module does not have any requirements.
In this module students will learn the different key stages in the innovation process and design of a new product of animal origin. They will also know the most innovative processing technologies; its validation and they will study the parameters of the process that have the greatest impact on the characteristics of the final product. Among the technologies that reduce the environmental impact of the food industry, students will study the use of co-products for the preparation of functional ingredients.
New technologies for processing, preserving and control
Innovation Management
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Participative lectures | 42 | 1.68 | 8, 9, 6, 5, 10, 7, 16, 15, 14, 18, 17 |
Pilot plant practices | 9 | 0.36 | 9, 6, 11, 7, 16, 14 |
Presentation/Oral presentations | 14 | 0.56 | 11, 12, 13, 2 |
Seminars | 4 | 0.16 | 4, 1, 10, 11, 13, 7, 16, 2, 17 |
Type: Supervised | |||
Learning based on problem-solving | 10 | 0.4 | 8, 4, 9, 1, 6, 5, 3, 10, 11, 12, 13, 7, 16, 2, 15, 14, 18, 17 |
Unprogrammed tutoring | 15 | 0.6 | 8, 4, 9, 6, 5, 10, 12, 7, 2, 15, 14, 18, 17 |
Type: Autonomous | |||
Reading articles and reports of interest | 70 | 2.8 | 8, 4, 1, 6, 5, 3, 10, 11, 7, 15, 14, 18, 17 |
Reporting | 58 | 2.32 | 8, 4, 9, 1, 6, 5, 3, 10, 11, 12, 13, 7, 16, 15, 14, 18, 17 |
Several activities depending on item and teacher. They will be announced with enough time.
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Delivery of problems and written exercises | Weighted with the associated topics | 1 | 0.04 | 8, 4, 9, 1, 6, 5, 3, 10, 11, 12, 13, 7, 16, 2, 15, 14, 18, 17 |
Multiple choice test | Proportional to related items | 1 | 0.04 | 8, 6, 5, 14, 17 |
Presentations | Weighted with the associated topics | 1 | 0.04 | 8, 4, 9, 1, 6, 5, 3, 10, 11, 12, 13, 7, 16, 2, 15, 14, 18, 17 |
Generics: Llibres online accessibles des dels ordinadors connectats a la xarxa UAB:
www.knovel.com
www.sciencedirect.com (les Enciclopèdies “of dairy sciencies”, “of meat sciencies” “of food sciences and nutrition”)
Specifics:
Ahvenainen, Raija (2003). Novel Food Packaging Techniques. Woodhead Publishing. Versió online a: http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=914&VerticalID=0
Baldwin, Cheryl (2009). Sustainability in the Food Industry. John Wiley & Sons. Versió online a: http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=5063&VerticalID=0
Breivik, H. (2007). Long-Chain Omega-3 Specialty Oils. Breivik, Harald (2007). Woodhead Publishing. Versió online: http://app.knovel.com/web/toc.v/cid:kpLCOSO002/viewerType:toc/root_slug:long-chain-omega-3-specialty-oils
Campus, M. (2010). High Pressure Processing of Meat, Meat Products and Seafood. Food Eng. Rev. 2, 256–273.
Decker, E.A.; Elias, R.J.; McClements, D.J. (2010). Oxidation in Foods and Beverages and Antioxidant Applications, Volume 2 - Management in Different Industry Sectors. Woodhead Publishing. Versió online en: http://app.knovel.com/web/toc.v/cid:kpOFBAAVMK/viewerType:toc/root_slug:oxidation-in-foods-beverages/url_slug:oxidation-in-foods-beverages?b-q=Oxidation%20in%20Foods&b-group-by=true&b-search-type=tech-reference
Donsì, F., Ferrari, G. andMaresca, P. (2009). High-Pressure Homogenization for Food Sanitization. Global Issues in Food Science and Technology. Elsevier
Donsì, F., Annunziata, M. and Ferrari, G. (2013). Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry. Journal of Food Engineering, 115, 362–370
Doona, Christopher J.; Kustin, Kenneth; Feeherry, Florence E. (2010). CaseStudies in Novel Food Processing Technologies - Innovations in Processing, Packaging and Predictive Modelling. Woodhead Publishing. Versió online a: http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=3882&VerticalID=0
Dumay, E., Chevalier-Lucia, D., Picart-Palmade, L., Benzaria, A., Gràcia-Julià, A., & Blayo, C. (2013). Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends in Food Science & Technology, 31(1), 13–26.
Kelly, A. L., Kothari, K. I., Voigt, D. D. (2009). Improving technological and functional properties of milk by high-pressure processing. En: Dairy Derived Ingredients - Food and Nutraceutical Uses. Ed.: Corredig, M. Woodhead Publishing. Versió online en: http://app.knovel.com/web/view/swf/show.v/rcid:kpDDIFNU02/cid:kt007AZMD1/viewerType:pdf/root_slug:dairy-derived-ingredients?cid=kt007AZMD1&page=1&q=Improving%20technological%20and%20functional%20properties%20of%20milk%20by%20high-pressure%20processing&b-q=Improving%20technological%20and%20functional%20properties%20of%20milk%20by%20high-pressure%20processing&b-group-by=true&b-search-type=tech-reference
Martin, R.E., Carter, E.P., Flick, G.J.., Davis, L.M. (2000). Marine & freshwater products handbook, CRC Press.
Medina-Meza, I.G., Barnaba, C., Barbosa-Cánovas, G.V. (2014). Effects of high pressure processing on lipid oxidation: A review. Innovative Food Science and Emerging Technologies 22, 1–10.
Peter W.B. Phillips, Jeremy Karwandy, Graeme Webb andCamilleD. Ryan (2012). Innovation in Agri-food Clusters. Theory and Case Studies. CABI.Versió online a: https://xpv.uab.cat/cabebooks/FullTextPDF/2012/,DanaInfo=.awxyCgfhpHx1r+20123378738.pdf
Rendueles, E., Omer, M.K., Alvseike, O., Alonso-Calleja, C., Capita, R., Prieto, M. (2011). Microbiological food safety assessment of high hydrostatic pressure processing:A review. LWT - Food Science and Technology 44, 1251-1260.