Food Technology
Code: 102610 ECTS Credits: 6| Degree | Type | Year | Semester |
|---|---|---|---|
| 2502445 Veterinary Medicine | OB | 2 | A |
Contact
- Name:
- Marta Capellas Puig
- Email:
- marta.capellas@uab.cat
Use of Languages
- Principal working language:
- catalan (cat)
- Some groups entirely in English:
- No
- Some groups entirely in Catalan:
- No
- Some groups entirely in Spanish:
- No
Other comments on languages
95% catalan, 5% spanishTeachers
- Montserrat Mor-Mur Francesch
- Nuria Aguilar Puig
- Manuel Castillo Zambudio
- Bernat Perez Playa
- Jaume Prat Castellà
- Joan Pere Bosch Llopart
- Bibiana Juan Godoy
Prerequisites
There are no prerequisites for taking this course. However, in order to ensure the proper achievement of the learning aims, it is recommended that students have basic knowledge about physics, chemistry, mycrobiology, and food science.
It is common to use sources of information in English and it is recommended that students have a good knowledge of this language.
Objectives and Contextualisation
Objectives and Contextualisation
The subject (materia) Food Science and Technology, which is taught in the 2nd year of the degree, provides a part of the specific competences that veterinarians must acquire during their training according to Order ECI /333/2008 which establishes the requirements for the verification of official university degrees that qualify for the exercise of the Veterinary profession. The first competence that graduates in Veterinary Medicine must have acquired, is the control of the hygiene, the inspection and the technology of the production and elaboration of foods for human consumption, from the primary production to the consumer.
The contents of "Food Technology" is made up of two courses. In the first semester, Food Science is studied, in which the student must acquire the knowledge, theoretical and practical, about the characteristics, composition and alteration of foodstuffs for human consumption. In the second semester, Food Technology is studied, which acquires the foundations and principles of the technologies used to obtain healthy and safe foods.
Training objectives
At the end of the subject of Food Technology, students will be able to:
- Describe basic operations applied to food industries.
- Establish flow diagrams typical of the food industry.
- Describe the main process of transformation and / or conservation of foods, the consequences they have on the
- Identify the main characteristics of food industries derived from raw materials of animal origin.
Competences
- Apply food technology to the preparation of food for human consumption.
- Demonstrate knowledge of the rights and duties of the veterinarian, with a special focus on ethical principles
- Seek and manage information related with professional activity
- Work effectively in single or multidisciplinary teams and show respect, appreciation and sensitivity for the work of others.
Learning Outcomes
- Analyse the processes used in the food industry for the conservation, transformation, storage and transport of foods.
- Apply knowledge of basic sciences to food technology.
- Identify and interpret the basic operations used in food industries to be able to program food conservation and/or transformation processes.
- Seek and manage information related with professional activity
- Specify quality criteria while taking into account the real functions of the food industry.
- Work effectively in single or multidisciplinary teams and show respect, appreciation and sensitivity for the work of others.
Content
The subject consists of 2 units, whose contents are distributed in theory lessons, practical sessions and self-learning activities.
UNIT I. Basics of food industries
- Theoretical lessons
Topic 1. Processes and basic operations in food technology. Flow diagrams. Discontinuous and continuous processes. Description of the main processes and equipment used in the food industry.
Topic 2. High temperatures in food preservation. Blanching. Pasteurization and sterilization of packaged products. Continuous treatments. Equipment and processes used in industry. Action on microorganisms: DTT curves, coefficients D and Z. F0 calculation. Other applications: baking, frying, toasting, baking.
Topic 3. Introduction to chilled foods. Industrial refrigeration and systems for chilling and freezing in the food industry. Characteristics and selection of cooling agents. Regulation and control elements. Effects of low temperatures on raw materials and processed foods. Speed of reactions and food conservation. Ice crystalization and changes in the food structure.
- Practical sessions (Servei Planta de Tecnologia dels Aliments -SPTA-; seminars; computer classroom)
- Food industries: production systems (seminar)
- Psychometrics (seminar)
- Cooling and freezing systems (practical session at SPTA)
- Heat treatments: DTT curves (seminar at computer classroom)
UNIT II. Fundamentals of the industries from raw materials of animal origin
- Theoretical lessons
Topic 4. Technology of milk and derivatives. Composition and structure of milk. Microbiology of milk. Conservation treatments. Concentrated milk and powdered milk. Cream and butter. Coagulation. Other products.
Topic 5. Technology of fishery products. Composition andcharacteristics. Changes postmortem. Cooling and freezing. Fish processing.
Topic 6. Technology of meat and derivatives. Transformation of muscle in meat: normal and abnormal post-mortem metabolism in channels. Variability of meat. Cooling and freezing. Microbiology and meat conservation. Main families of emerging and processed derivatives.
- Practical sessions
- Pasteurization (practical session at SPTA)
- Eggs and eggproducts (seminar)
- Fish industry processing (seminar)
- Meat industry processing and meat products (seminar)
- Milk processing: Cheesemaking (practical session at SPTA) and Dairy products (laboratory practical session)
- Food Packaging (seminar)
- Food Shelf-life (seminar)
- Self-learning activity about meat refrigeration during transport
“*Unless the requirements enforced by the health authorities demand a prioritization or reduction of these contents.”
Methodology
The methodology used in this course during the learning process combines theoretical lessons and practical activities that expand and/or reinforce the knowledge acquired during theoretical lessons.
Practical sessions include laboratory practices, practices at Servei Planta Pilot de Tecnologia dels Aliments, computer room practice and a self-learning activity that requires researching and selecting information in different resources and answering the proposed questions.
The teaching material used in the subject will be available in Moodle. Self-evaluation material will also be left for the different topics of the subject, which the students can use to reinforce their knowledge.
Moodle will be used as a mechanism for the exchange of information between professors and students.
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.
“*The proposed teaching methodology may experience some modifications depending on the restrictions to face-to-face activities enforced by health authorities.”
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.
Activities
| Title | Hours | ECTS | Learning Outcomes |
|---|---|---|---|
| Type: Directed | |||
| Laboratory practices | 4 | 0.16 | 3, 6 |
| Pilot plant practices | 7 | 0.28 | 1, 5, 3, 6 |
| Seminars | 14 | 0.56 | 4, 3, 6 |
| Theory class | 27 | 1.08 | 1, 2, 5, 3 |
| Type: Autonomous | |||
| Online tests, self-learning activity, auto-evaluation, problem solving | 36.5 | 1.46 | 1, 2, 4, 5, 3, 6 |
| Self study | 58 | 2.32 | 2, 4, 3 |
Assessment
Continuous evaluation
The subject will be approved with a minimum global score of 5/10. The evaluation will be individual and will be carried out continuously during the different training activities. The subject is organized in two Units (I and II). Unit I has the 40% of the weight in the final grade. Unit II has the 60% of the weight in the final grade. The minimum grade of each Unit necessary to calculate the final grade is 5/10.
The grade of each Unit will be the sum of the notes of each type of activity in the following way:
70 % corresponds to the exam, which includes all the information from all the activities. The exam has 2 parts: a) multiple choice questions and b) short answer questions. The short answer questions will not be corrected if 4/10 is not reached in multiple choice questions part. Minimum grade to sum up the exam grade to the grade of the online tests is 5/10.
30 % corresponds to online tests from Moodle, which are linked to all practical activities and to the self-learning activity. Depending on the typology and the conditions of each practical activity, the online test will be performed at the end of the session of after the last group has finished the practice. Minimum grade to sum up the online test grade to the exam grade is 5/10.
Reevaluation
Students who have not passed any of the exams during the course will be eligible for recovery, which will consist of a specific exam for each unit to be recovered, about all the contents of the Unit.
The minimum score needed in each Unit in order to calculate the final grade is 5. Unit I has the 40% of the weight in the final grade. Unit II has the 60% of the weight in the final grade during the continuous evaluation will not be taken into account. For the final grade the weight of each Unit is maintained (50% U I and 50% U II) as well as the continuous evaluation.
It is considered that a student cannot be evaluated if the participation inthe evaluation activites represents ≤ 15 % of the final grade.
“*Student’s assessment may experience some modifications depending on the restrictions to face-to-face activities enforced by health authorities.”
Assessment Activities
| Title | Weighting | Hours | ECTS | Learning Outcomes |
|---|---|---|---|---|
| Exams | 70% | 3.5 | 0.14 | 1, 2, 5, 3 |
| Online tests | 30% | 0 | 0 | 1, 2, 4, 5, 3, 6 |
Bibliography
Online books:
http://tools.ovid.com.are.uab.cat/fsta/uniautonomabarcelona/
Books in paper from the Vet's Library
- Brennan J.G., J.R. Butters, N.D. Cowell i A.E.V. Lilley (1990) Food engineering operations. Ed. Elsevier Applied Science, Barking. Las operaciones en la ingeniería de alimentos. Ed. Acribia, 1998.
- Cheftel J.C. y H. Cheftel (1980) Introducción a la bioquímica y tecnología de los alimentos. Vol. 1. Ed. Acribia, Saragossa.
- Cheftel J.C., H. Cheftel i P. Besançon (1982) Introducción a la bioquímica y tecnología de los alimentos. Vol. 2. Ed. Acribia, Saragossa.
- Fellows P. (2007) Food processing technology. Woodhead Publising, Cambridge.- Tecnología del procesado de alimentos. Ed. Acribia (1993).
- Lawrie R. (1998) Meat Science. Ed. Woodhead Publishing, Cambridge. (Existeix la traducció castellana –Ed. Acribia, 1977– d’una edició anterior).
- Mafart P. (1993) Ingeniería industrial alimentaria. Vol. 1: Procesos físicos de conservación. Ed. Acribia, Saragossa.
- Mafart P. i Béliard E. (1994) Ingeniería industrial alimentaria. Vol. 2: Técnicas de separación. Ed. Acribia, Saragossa.
- Ordoñez J. A. (ed.) (1999) Tecnología de los alimentos. Vol I. Componentes de los alimentos y procesos. Ed. Síntesis, Madrid.
- Ordoñez J. A. (ed.) (1999) Tecnología de los alimentos. Vol II. Alimentos de origen animal. Ed. Síntesis, Madrid.
- Regenstein J.M. y C.E. Regenstein (1991) Introduction to fish technology. Ed. Van Nostrand Reinhold, Nova York, Nova York.
- Richardson, T. i J.W. Finley (eds.) (1985) Chemical changes in food during processing. Ed. AVI Publishing Company, Westport, Connecticut.
- Stadelman W.J. i O.J. Cotterill (1986) Eggscience and technology. Ed. AVI Publishing Company, Westport, Connecticut.
- Thapon J.-L. i C.-M. Bourgeois (1995) L'oeuf et les ovoproduits. Ed,Tech & Doc, París.
- Walstra, P., Geurts, T.J., Noomen, A., Jellema, A (2001). Ciencia de la leche y tecnología de los productos lácteos. Editorial Acribia S.A. Zaragoza.
Software
No software is needed