Degree | Type | Year | Semester |
---|---|---|---|
2501925 Food Science and Technology | OB | 3 | 2 |
In order to take this subject, it is recommended that you should previously have passed the subjects of the area of Chemical Engineering.
This is a compulsory third-year subject that introduces students to the basic fundamentals that characterize the realization of a food technology project. Therefore, the subject will deal with the concepts of: (i) planning, development and planning of a project, (ii) economic evaluation, (iii) design of equipment and (iv) memory and defense of the project.
1. Definition, approach and development of a project.
2. Economic evaluation.
3. Design of equipment of the food industry.
4. Report and oral presentation of a project.
See training activities
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 | |||
Classroom practices | 4 | 0.16 | 3 |
Master classes | 18 | 0.72 | 3, 5 |
Type: Supervised | |||
Tutorials | 2 | 0.08 | 3, 5 |
Type: Autonomous | |||
Preparation of projects for industrial food facilities | 50 | 2 | 3, 4, 1, 2, 5, 7 |
This subject will be assessed with 4 activities: 1. Submission of the project proposal (Date: mid-March; Value: 5% of the total grade) 2. Delivery of the spreadsheet for the economic evaluation of the example carried out at the classroom practices (Date: one week after the classroom practices completed, Value: 5% of the total grade) 3. Writing and delivery of the project's report (Date: early June; Value: 50% of the total grade) 4. Oral defense of the project (Date: means / end of June; Value: 40% of the total grade) Due to the characteristics of the subject, the nature of the tests and that no activity exceeds 50% of the total mark, there will be no recovery activities. It will be considered that a student is not assessable if he/she has participated in assessment activities that represent less than 15% of the final grade. The repeating student will be evaluated with the same procedure as any other student.
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Delivery of the spreadsheet for an economic evaluation | 5% | 0 | 0 | 3, 4, 5, 7 |
Oral defense of the project | 40% | 1 | 0.04 | 1, 2, 7 |
Writing and delivery of the project's report | 50% | 0 | 0 | 6, 3, 4, 1, 2, 5, 7 |
Writting and delivery of the project proposal | 5% | 0 | 0 | 4, 1, 2, 5, 7 |
A. Vian. El pronóstico económico en química industrial. Editorial Eudema Universidad, 1991.
R.P. Singh and D.R. Heldman. Introduction to food engineering. Fourth Edition. Elsevier, 2009.
G. Lawson, S. Wearne, P. Iles-Smith, Ed. Institution of Chemical Engineers, UK, 1999.
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