1. General information
Course:
PRINCIPLES OF FOOD SCIENCE AND TECHNOLOGY
Code:
58304
Type:
CORE COURSE
ECTS credits:
6
Degree:
383 - UNDERGRADUATE DEGREE PROGRAMME IN FOOD SCIENCE AND TECHNOLOGY
Academic year:
2023-24
Center:
1 - FACULTY OF SCIENCE AND CHEMICAL TECHNOLOGY
Group(s):
22
Year:
1
Duration:
First semester
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
campusvirtual.uclm.es
Bilingual:
N
Lecturer:
FERNANDO DORADO FERNANDEZ
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Enrique Costa. Despacho 2
INGENIERÍA QUÍMICA
3516
fernando.dorado@uclm.es
M-Th from 13 to 14 h.
Lecturer:
SERGIO GOMEZ ALONSO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
IRICA/Primera planta
Q. ANALÍTICA Y TGIA. ALIMENTOS
926052829
sergio.gomez@uclm.es
Send an e-mail to arrange a day and time for the tutorial.
Lecturer:
ESTER LÓPEZ FERNÁNDEZ
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
INGENIERÍA QUÍMICA
Ester.LFernandez@uclm.es
2. Pre-Requisites
No prerequisites
3. Justification in the curriculum, relation to other subjects and to the profession
Food science is the discipline in which the sciences of biology, chemistry, physics and engineering are used to study the nature of food, the causes of its deterioration, the principles that underlie the processing of food. food, and improving food for consumers. On the other hand, Food Technology is the application of Food Science to the selection, preservation, elaboration, packaging, distribution and use of safe, nutritious and healthy foods.
Foundations of Food Science and Technology (CTA) is a basic introductory subject to the scientific-technological discipline and professional competences of CTA. It begins the study of the principles of the complex and multidisciplinary socio-economic world related to food, food and food industries. The foundations of the properties of food, the preservation and processing of food products, the principles of food quality and safety management and the relationship between food, nutrition and human health are addressed, among others. .
On the other hand, food production and its preservation have been developed, for centuries, without knowledge of its action mechanisms. Currently, the food industry is characterized by a high degree of technological development, in which the basic operations of Chemical Engineering are applied in processes that, in most cases, are carried out on a large scale and with continuous processes of production. The knowledge related to these operations constitutes the formation of Food Engineering and Technology.
This part of the course aims to provide the student with the basic and applied knowledge on matter and energy balances, fluid flow and heat transmission, the basis for the design of basic operations in Food Engineering. This training is expanded and complemented with the subject "Basic Operations in the Food Industry", located in the first semester of the second year of the Degree.
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| CB02 | Apply their knowledge to their job or vocation in a professional manner and show that they have the competences to construct and justify arguments and solve problems within their subject area. |
| E02 | To acquire basic knowledge in biology, biochemistry, physiology and microbiology to allow the study of the nature of foods, causes of their alteration and fundamentals of their production, as well as their role in human nutrition and dietetics |
| E04 | To know the basic fundamentals of instrumentation and process control in the food industry |
| E05 | To know the composition, phyco-chemical properties, nutritional value and sensory properties of foods |
| E23 | To acquire knowledge on culinary techniques, catering, nutrition and culture |
| G01 | To develop the aptitude to gather and interpret information and data to issue critical judgments that include a reflection on relevant topics of social, scientific or ethical nature. |
| G02 | To possess a correct oral and written communication. To transmit information, ideas, problems and solutions to a both specialized and not specialized public. |
| G03 | To develop habits of excellence and quality in the professional exercise applying the fundamental human rights, the principles of equality of opportunities and the values of a culture of peace and democratic. Acquiring an ethical commitment and acting according to the professional business ethics and the respect to the environment. |
| G05 | To understand and to use the English language, both written and spoken, applied to the area of the Food Science and Technology. (To be able to acquire this hability, a series of actions that will be specified in every module will be peformed). |
| G06 | To dominate the Technologies of the Information and the Communication (TIC) to user's level, which allows to work in virtual spaces, Internet, electronic databases, as well as with common software packages (e.g. Microsoft Office). |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| Introduce the student into the fundamentals of Food Technology | |
| Enhance self-awareness of the importance of food-culture-society interaction | |
| Acquire the basic terminology of the discipline and the fundamentals of quality management, food safety and the relationship between food and health | |
| Know the professional competence of the future graduate in society | |
| Introduce the student into the fundamentals of Food Science | |
| Acquire knowledge and skills in the basic calculation of flux of fluid, heat transfer and mass transfer operations, and in the basic design of chemical reactors. | |
| Additional outcomes | |
| Description | |
| O1 - Explain and defend in writing and orally a practical case related to Food Science and Technology (CTA) [G1, G2, G3, G5] O2 - Use ICT [G6] O3 - Identify and describe the foundations of the CTA and food properties [E2, E4] O4 - Identify and apply the principles of food quality and safety management [E2, E5] O5 - Ground the relationship between food and health [E2, E5 ] O6 - Identify the professional skills of the future graduate in society [E2, E4, E5] O7 - Carry out material and energy balances of process flow diagrams related to Food Engineering [E4] O8 - Know the fundamental concepts related to Fluid Flow and Heat Transmission [E4] O9 - Identify the equipment used to drive liquids, flow measurement and heat exchange [E4] O10 - Understand the main mechanisms of matter transfer, diffusion and convection [ E4] O11 - Know the basic principles of the design of reactors and processes in the Food Industry [E4] O12 - Base the interaction between food, culture and society [E23] | |
6. Units / Contents
-
Unit 1: Unit 1 (3 ECTS)
-
Unit 1.1: General concepts of Food Science and Technology (CTA). [O3]
-
Unit 1.2: Historical evolution of the CTA and the food sector. [O3]
-
Unit 1.3: Relationship between food, culture and society. [O12]
-
Unit 1.4: Training in CTA: methodologies and teaching resources. [O3, O6]
-
Unit 1.5: Introduction to food and its properties (Food Science). [O3]
-
Unit 1.6: Foundations of food preservation and processing (Technology, Biotechnology and Food Industries). [O3]
-
Unit 1.7: Principles of food quality and safety management. [O4]
-
Unit 1.8: Introduction to the relationship between food, nutrition and health. [O12]
-
Unit 1.9: Professional competences of the CTA graduate in society. [O6]
-
-
Unit 2: Unit 2 (3 ECTS)
-
Unit 2.1: General concepts of Chemical Engineering and the Food Industry: Food Engineering [O1, O2, O3].
-
Unit 2.2: Conservation laws for extensive properties [O3, O7].
-
Unit 2.3: Introduction to fluid flow [O3, O8, O9].
-
Unit 2.4: Introduction to heat transport [O3, O8, O9].
-
Unit 2.5: Introduction to the transfer of matter [O3, O10].
-
Unit 2.6: Basic calculation of reactors and processes in the food industry [O3, O11].
-
-
Unit 3: Problem solving and activities
-
Unit 4: Elaboration of group work
7. Activities, Units/Modules and Methodology
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Class Attendance (theory) [ON-SITE] | Lectures | 1.6 | 40 | Y | N | |||
| Workshops or seminars [ON-SITE] | Workshops and Seminars | 0.4 | 10 | Y | N | |||
| Group tutoring sessions [ON-SITE] | Group tutoring sessions | 0.2 | 5 | Y | Y | |||
| Writing of reports or projects [OFF-SITE] | Cooperative / Collaborative Learning | 2.8 | 70 | Y | Y | |||
| Study and Exam Preparation [OFF-SITE] | Self-study | 0.8 | 20 | Y | N | |||
| Formative Assessment [ON-SITE] | Assessment tests | 0.2 | 5 | Y | N | |||
| Total: | 6 | 150 | ||||||
| Total credits of in-class work: 2.4 | Total class time hours: 60 | |||||||
| Total credits of out of class work: 3.6 | Total hours of out of class work: 90 | |||||||
As: Assessable training activity Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).
8. Evaluation criteria and Grading System
| Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
| Test | 60.00% | 60.00% | |
| Theoretical papers assessment | 25.00% | 25.00% | |
| Assessment of problem solving and/or case studies | 15.00% | 15.00% | |
| Total: | 100.00% | 100.00% |
According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).
Evaluation criteria for the final exam:
-
Continuous assessment:Unit 1 and Unit 2 are evaluated independently and therefore, to pass the subject, a grade equal to or greater than 4 out of 10 must be achieved in each of them and their average is equal to or greater than 5 out of 10. If in the ordinary call the student obtains a grade equal to or greater than 5 out of 10 in one unit but obtains a grade less than 4/10 in the other or the average of the grades of both units is less than 5 out of 10, the subject will be suspended, but the grade for the approved unit will be kept until the extraordinary call.
-
Non-continuous evaluation:Unit 1 and Unit 2 are evaluated independently and therefore, to pass the subject, a grade equal to or greater than 4 out of 10 must be achieved in each of them and their average is equal to or greater than 5 out of 10. If in the ordinary call the student obtains a grade equal to or greater than 5 out of 10 in one unit but obtains a grade less than 4/10 in the other or the average of the grades of both units is less than 5 out of 10, the subject will be suspended, but the grade for the approved unit will be kept until the extraordinary call.
Specifications for the resit/retake exam:
Students will only have to take a compulsory examination of the unit or units in which they have achieved a grade lower than 4 out of 10 in the ordinary call. But they must bear in mind that the average of the qualifications of both units must be equal to or greater than 5 out of 10 to pass the subject.
Specifications for the second resit / retake exam:
Evaluation criteria not defined
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
10. Bibliography and Sources
