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
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 | |||
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: Online books on UAB intranet
www.knovel.com
www.sciencedirect.com (Encyclopedia “of dairy sciencies”, “of meat sciencies” “of food sciences and nutrition”)
Specifics:
Ahvenainen, Raija (2003). Novel Food Packaging Techniques. Woodhead Publishing. 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. 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. 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.
Chemat F & Vorobiev E (eds.) (2020). Green Food Processing Techniques. Preservation, Transformation and Extraction.
4 - High hydrostatic pressure processing of foods
5 - High-pressure homogenization in food processing
14 - Pulsed light as a new treatment to maintain physical and nutritional quality of food
15 - Pulsed electric field in green processing and preservation of food products
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. http://app.knovel.com/web/toc.v/cid:kpOFBAAVMK/viewerType:toc/root_slug:oxidation-in-foods-beverages/url_sl
Doona, Christopher J.; Kustin, Kenneth; Feeherry, Florence E. (2010). CaseStudies in Novel Food Processing Technologies - Innovations in Processing, Packaging and Predictive Modelling. Woodhead Publishing. http://www.knovel.com/web/portal/browse/display?_EXT_KNOVEL_DISPLAY_bookid=3882&VerticalID=0
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 https://xpv.uab.cat/cabebooks/FullTextPDF/2012/,DanaInfo=.awxyCgfhpHx1r+20123378738.pdf
Zhang ZH, Wang LH, Zeng XA, Han Z & Brennan CH (2019). Non-thermal technologies and its current and future application inthe food industry: a review. Food Sc. & Tech. 54: 1-13. https://doi-org.are.uab.cat/10.1111/ijfs.13903
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