Degree | Type | Year | Semester |
---|---|---|---|
2501925 Food Science and Technology | OB | 1 | 2 |
You can check it through this link. To consult the language you will need to enter the CODE of the subject. Please note that this information is provisional until 30 November 2023.
There are no official prerequisites but it is desirable that the student has acquired the knowledge based on the principles of Biology studied during the previous semester, which will facilitate the understanding the factors that contribute in plant and animal production
This is a first-year basic education course that develops the scientific and technical bases that man uses to improve the performance and quality of food from plant and animal origin for their commercialization in agreement with the current requirements of consumers and the agri-food industry.
The specific training objectives are:
1) Acquire the fundamental knowledge of the foundations of plant and animal production and the different production systems. Sustainable production
2) Knowing the main techniques used to obtain, conserve and transform products of plant and animal origin of highest yield and of the highest possible quality.
3) Knowing the main vegetable and animal species used in food, its productive objectives and the different forms of use.
4) Understand the relationship between botanical, physiological, environmental factors, production system, harvesting, post-harvest, and the chemical composition and quality of the raw materials and foods obtained.
5) Knowing the factors, both intrinsic and extrinsic, that influence the characteristics of products of animal origin
Lesson 16. Introduction to food production of animal origin. Definition of zootechnics and animal production. Evolution of animal production. Production of meat from different species (pork, poultry, beef and sheep), milk and eggs in the world, in the EU, in Spain and in Catalonia.
Section A: PRODUCTION OF EGGS
Lesson 17. The commercial egg. Productive sector. Productive cycle of laying hens. Egg production curve for a laying flock. Description of the productive sector. Traceability (Identification and Labeling). Egg labels (organic, free-range, barn and cage). Classification, storage and marketing of eggs.
Lesson 17. Structure and formation of the egg. Structure, composition and functions of the different parts of the egg.Differences between species. Egg formation process and alterations.
Lesson 19. Egg quality. Factors affecting egg shell quality and egg internal quality (albumen and yolk) in laying hens. The effect of storage time on egg quality. .
Section B: PRODUCTION OF MILK
Lesson 20.Milk from cow and other species. Milk: physical-chemical definition.Composition of milk and relationship between components. Chemical composition of milk from different mammalian species. Quality of milk. Productive factors that influence thesanitary and bromatological quality of milk.
Lesson 21. The mammary gland. Functional structure of the udder. Physiology of milk production. The fractions of milk in the udder, the dairy aptitude and milking routines. The milking machine.
Lesson 22. Lactation curve. Amount and composition. Lactation curve. Standardization and modeling of the lactation curve. Factors that condition milk production and composition
Lesson 23. Production cycle of dairy animals. Description of the productive cycle: calving, lactation, mating and drying. Life cycle of dairy cows, sheep and goats. Dairy breeds.
Section C: PRODUCTION OF MEAT
Lesson 24. Muscle and meat. Definition of meat. Macroscopic and microscopic structure of the muscle.
Lesson 25. Growth and development. Definition. Stages. Main factors that affect growth rate. Forms of growth expression. Modifications due to development. Concept of precocity. Main factors that affect development rate.
Lesson 26. The carcass. Process from the farm to the consumer. Definition of carcass and fifth quarter. Transformation of the live animal in carcass and offal. Chain of sacrifice. Carcass yields. Commercial carcass classification by species. Evolution of the muscle between the slaugther and meat consumption. DFD and PSE meats.Muscle abnormalities in the broiler (wooden-breast, White Striping,...). Productive factors that influence the organoleptic characteristics of meat.
Lesson 27. Pig, poultry and rabbit production. Biological and productive cycle of swine and rabbit species.Crossings, handling and farm types. Structure of poultry production. Productive cycle of broilers, other varieties of chicken meat and turkey.
Lesson 28. Production cycle of ruminants for meat. Productive cycle of beef, lamb andgoats. Types of meat. Breeds.
Section D: AQUACULTURE
Lesson 29. Production cycle of molluscs and crustaceans. Main species of molluscs and crop crustaceans. Biological and productive cycle. Type of culture.
Lesson 30. Production cycle of fish. Main marine and freshwater species of commercial interest. Biological and productive cycle. Type of culture
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 | |||
Master classes | 30 | 1.2 | 1, 2, 4, 3, 5, 7, 6, 8, 9, 10 |
Practical lessons | 15 | 0.6 | 3, 8, 9, 10 |
Seminars | 7.5 | 0.3 | 2, 5, 7, 8, 9, 10 |
Type: Supervised | |||
Student tutoring | 4.5 | 0.18 | 1, 2, 3, 5, 7, 6, 8, 9, 10 |
Type: Autonomous | |||
Self study | 60 | 2.4 | 1, 2, 4, 3, 5, 7, 6, 8, 9, 10 |
Self-learning work | 30 | 1.2 | 9, 10 |
Unique assessment
Exam. The single assessment will consist of a single summary test in which the contents of the theory program, seminars and practicals of the subject will be assessed. The test will consist of quiz-type questions (single-answer multiple choice) and/or short-answer questions. The exam will have two distinct parts (Vegetable and Animal) and will have a weight on the final grade of 70%, distributed in 35% Vegetal and 35% Animal. To pass the exam and be able to make the average with the other assessment activities, it is necessary to obtain a minimum grade of 5/10. This grade can be obtained by averaging the 4.5 grade of one of the two parts. The assessment date will be the same date set in the subject's schedule for the last continuous assessment test (second partial).
Students who do not obtain a grade ≥ 5 may take the make-up exam following the same criteria as for the continuous assessment.
Practical lessons. The practical sessions are mandatory and will be evaluated individually. This evaluation has an overall weight of 10%. Practice reports will be delivered on the same day and time of the single test (date of the second partial continuous assessment).Case study. The capacity for synthesis and coherence in the discussion of the results and decision-making will be assessed and will have a value of 20% on the final grade of the subject. The Case study assignment will be handed in, on the day of the single test (date of the second partial continuous assessment). .
Case study. The capacity for synthesis and coherence in the discussion of the results and decision-making will be assessed and will have a value of 20% on the final grade of the subject. The Case study assignment will be handed in, on the day of the single test (date of the second partial continuous assessment). .
To pass the subject, it is essential to have passed the theory part (≥ 5) and to have attended a minimum of 80% of the practical sessions.
It will be considered that a student is not assessable if he has participated in assessment activities that represent ≤ 15% of the final grade
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Partial exams (2) | 70% (35% Plant+35% Animal) | 3 | 0.12 | 11, 1, 2, 4, 3, 5, 7, 6, 8, 9, 10 |
Practical lessons | 10% | 0 | 0 | 3, 8, 9, 10 |
Self-learning | 20% | 0 | 0 | 11, 9, 10 |
BIBLIOGRAPHY
- CAÑEQUE V., SAÑUDO C. 2005. Estandarización de las metodologías para evaluar la calidad del producto (animal vivo, canal, carne y grasa en los rumiantes). Ed. Mundi Prensa. Madrid.
- CASTELLÓ y col. 2010. Producción de huevos. Real Escuela de Avicultura.
- GIL ALBERT. 1992. Tratado de arboricultura frutal. Vol. I, II, III, IV. Ed. Mundi-Prensa. Madrid.
- GUERRERO A. 1999. Cultivos herbáceos extensivos. Ed. Mundi-Prensa, Madrid.
- GUERRERO A. 2000. El suelo, los abonos y la fertilización de los cultivos. Ed. Mundi-Prensa, Madrid.
- HARTMAN, H.T., HESTER D.E. 1992. Propagación de Plantas. Ed. CECSA. Mexico.
- LOPEZ BELLIDO, L. 1991. Cultivos herbáceos Vol. I. Cereales. Ed. Mundi-Prensa. Madrid ORDOÑEZ JA. 1998. Tecnología de los alimentos. Vol. II. Alimentos de origen animal. Ed Mundi-Prensa. Madrid.
- ORDOÑEZ JA. 1998. Tecnología de los alimentos. Vol. II. Alimentos de origen animal. Ed Mundi-Prensa. Madrid.
- WITTWER, S.H. 1995. Food, Climate and World Food Production. CRC Press, Inc. Florida. USA.
On-line books
- BELTRAN JP. 2018. Cultivos transgénicos. Ed. CSIC. http://www.digitaliapublishing.com.are.uab.cat/a/56603/cultivos-transgenicos
- CARRICK D. 2014. Encyclopedia of Meat Science. Ed. Elsevier https://www-sciencedirect-com.are.uab.cat/referencework/9780123847348/encyclopedia-of-meat-sciences
- CLEMENTE C, de RON AM. 2016. Las legumbres. Ed. CSIC. http://www.digitaliapublishing.com.are.uab.cat/a/45818/
- FERNANDEZ C, GONZÁLEZ JL. 2017. Las malas hierbas. Ed. CSIC. http://www.digitaliapublishing.com.are.uab.cat/a/50741/las-malas-hierbas
- FUQUAY et al., 2011. Encyclopedia of Dairy Sciences. Ed. Academic Press https://www-sciencedirect-com.are.uab.cat/referencework/9780123744074/encyclopedia-of-dairy-sciences
- HERRERO M. 2018. Falsos mitos de la alimentación. Ed CSIC. http://www.digitaliapublishing.com.are.uab.cat/a/56624/los-falsos-mitos-de-la-alimentacion
- KENT NL. 1994. Technology of Cereals (4th Edition). Ed. Elsevier. http://web.a.ebscohost.com.are.uab.cat/pfi/detail/detail?vid=12&sid=4c1db0ec-f129-4586-bafd-140cb135306e%40sdc-v-sessmgr02&bdata=JnNpdGU9cGZpLWxpdmU%3d#AN=edp203924&db=edspub
- ORTON TJ. 2019. Horticultural Plant Breeding. Ed. Elsevier https://mirades.uab.cat/ebs/items/show/276620 https://www.sciencedirect.com/science/book/9780128153963
- VILLALOBOS F.J., MATEOS L., ORGAZ F., FERRES E. 2002. Fitotecnia: bases y tecnologías de la producción agrícola. Ed. Mundi-Prensa, Madrid. https://ebookcentral-proquest-com.are.uab.cat/lib/uab/detail.action?docID=3175785&query=
Web links
+ Comisión Europea, Agricultura y Desarrollo Rural: http://ec.europa.eu/agriculture/index_es.htm
+ DAAM (Departament d’Agricultura, Ramaderia, Pesca, Alimentació i Medi Natural): http://www20.gencat.cat/portal/site/DAR/
+ FAO (Food and Agriculture Organization): http://www.fao.org/
+ Informació agrària: http://www.infoagro.com/
+ AEMet (Agencia Estatal de Meteorología): http://www.aemet.es/es/serviciosclimaticos
+ MAPA (Ministerio de Agricultura, Pesca y Alimentación): http://www. https://www.mapa.gob.es/
+ Servei meteorològic de Catalunya: http://www.gencat.net/servmet/
None in particular