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2020/2021

Quality, Innovation and Emerging Processing Technologies

Code: 43035 ECTS Credits: 9
Degree Type Year Semester
4313796 Quality of Food of Animal Origin OB 0 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:
Montserrat Mor-Mur Francesch
Email:
Montserrat.Mor-Mur@uab.cat

Use of Languages

Principal working language:
spanish (spa)

Teachers

Victoria Ferragut Pérez
María Manuela Hernández Herrero
Reyes Pla Soler
José Juan Rodríguez Jerez
Artur Xavier Roig Sagués
Antonio José Trujillo Mesa
Manuel Castillo Zambudio
Jordi Saldo Periago

External teachers

Elena Beltran
Joan Simó
Oriol Brutau
Sònia Guri

Prerequisites

This module does not have any requirements.

Objectives and Contextualisation

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.

Competences

  • Communicate and justify conclusions clearly and unambiguously to both specialist and non-specialist audiences.
  • Design new foods by incorporating the necessary ingredients and additives and by applying appropriate processing and conservation technologies.
  • Design, organise and execute projects related to this field of study, working alone or in a unidisciplinary or multidisciplinary team, displaying a critical sense and creativity, and the ability to analyse, synthesise and interpret information.
  • Evaluate the potential of a technological process to obtain the microbiological, physical, chemical, sensorial and nutritional properties that determine the quality of a food.
  • Execute and manage an innovation process on a food product, or a production and conservation process.
  • Integrate knowledge and use it to make judgements in complex situations, with incomplete information, while keeping in mind social and ethical responsibilities.
  • Search for information using the appropriate channels and use this information to solve problems in the work context.
  • Solve problems in new or little-known situations within broader (or multidisciplinary) contexts related to the field of study.

Learning Outcomes

  1. Carry out a bibliographic search.
  2. Communicate and justify conclusions clearly and unambiguously to both specialist and non-specialist audiences.
  3. Identify regional, national and international regulations.
  4. Identify scientifically sound information sources.
  5. Identify the differential characteristics of the innovation project.
  6. Identify the potential of food industry by-products as sources of functional ingredients.
  7. Integrate knowledge and use it to make judgements in complex situations, with incomplete information, while keeping in mind social and ethical responsibilities.
  8. Know the parameters that determine product quality in a process of food transformation or conservation
  9. Make proposals for addressing specific practical problems.
  10. Obtain the parameters of a quantitative model that describes the changes caused by technological processing to the properties of a food.
  11. Prepare flowcharts, diagrams, tables and/or figures.
  12. Present work done in seminars, leading the discussion of problem areas
  13. Present work done in seminars, leading the discussion of problem areas.
  14. Recognise the capacities of each different food processing and conservation technology, especially those of emerging technologies.
  15. Recommend the appropriate technology for preparing innovative foods.
  16. Solve problems in new or little-known situations within broader (or multidisciplinary) contexts related to the field of study.
  17. Use mathematical models to predict the effect of processing on the characteristics of a food.
  18. Use tools for managing and documenting the innovation process.

Content

New technologies for processing, preserving and control

  • Sensors: fundamentals, validation and uses 
  • High pressure
  • Electrical pulses
  • High pressure homogenization
  • Active packaging
  • UV radiation
  • Validation of technological treatments to ensure food quality

Innovation Management

  • New products design
  • Foods with nutrition and health claims
  • Recovery of traditional products
  • Collective restoration
  • Recovery of raw materials devalued and co-products of food industry

Methodology

  • Lectures / expository classes
  • Seminars
  • Problem-based Learning
  • Debates
  • Tutoring
  • Lab / Pilot Plant
  • Reporting / coursework
  • Reading articles / reports of interest
  • Lecture / oral presentation of work

Activities

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

Assessment

Several activities depending on item and teacher. They will be announced with enough time.

Assessment Activities

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

Bibliography

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 Engineering115, 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 & Technology31(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.