1. General information
Course:
RAW MATERIALS IN THE FOOD INDUSTRY
Code:
58307
Type:
CORE COURSE
ECTS credits:
6
Degree:
383 - UNDERGRADUATE DEGREE PROGRAMME IN FOOD SCIENCE AND TECHNOLOGY
Academic year:
2022-23
Center:
1 - FACULTY OF SCIENCE AND CHEMICAL TECHNOLOGY
Group(s):
22
Year:
2
Duration:
First semester
Main language:
Spanish
Second language:
English
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
JOSE RAMON CABALLERO DE LA CALLE
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
ed. San Isidro Labrador, Despacho 314
CIENCIA Y TECNOLOGÍA AGROFORESTAL Y GENÉTICA
926295478
joseramon.caballero@uclm.es
Lecturer:
JAVIER CABRERA DE LA COLINA
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
San Isidro Labrador / 2.05
PROD. VEGETAL Y TGIA. AGRARIA
926295473
javier.cabrera@uclm.es
Lecturer:
FCO. JAVIER LOPEZ-BELLIDO GARRIDO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
E.T.S. Ingenieros Agrónomos CR/ 321
PROD. VEGETAL Y TGIA. AGRARIA
926295323
fcojavier.lopez@uclm.es
2. Pre-Requisites
Not established
3. Justification in the curriculum, relation to other subjects and to the profession
Livestock and Plant Production covers a wide field, made up of the morphological and physiological bases of animal and crops, for the offering to the market and food industry raw plant and animal products obtained in the best conditions of quality and heald segurity.
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| E07 | To know the production processes of raw materials employed in the food industry |
| E08 | To be able to apply the technological advances and the innovation in foods and food processing processes in the food industry and to evaluate their acceptability by consumers |
| E10 | To acquire knowledge on equipments and systems for the automatization and control of food processing |
| E12 | To acquire knowledge on microbiology and biotechnology and their applications in the food processing |
| E14 | To know knowledge on microbiology and parasitology and food toxicology |
| E16 | To know and manage behaviour guidelines on personal hygiene, food handling and hygienic control of food processing |
| E19 | To know the fundamentals of quality and traceability systems and be able to perform their deploy, as well as to evaluate and control the food quality |
| E20 | To manage sub-products and residues of the food industry according to an effective environmental management |
| 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. |
| G04 | To develop the necessary skills of learning to undertake later studies with a high degree of autonomy. |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| Analyze critically new trends in agricultural production systems: sustainable systems, integrated and precision agriculture, biotechnology and transgenics. Critical analysis of the new agricultural pseudo-sciences: ecology and organic agriculture. | |
| Determine the industrial quality of the raw material for use in the agri-food industry: definition of concepts such as food safety, economic profitability, environmental impact and traceability | |
| Differentiate the peculiar characteristics of the agricultural sector that make it different from the other productive sectors. Frame the current agricultural sector in its economic, political and social reality worldwide and in the EU. | |
| Know the origin and diversity of the different raw materials used in the agri-food industry. | |
| Understand the importance of agriculture (crops and livestock) from rise of domesticated to nowadays and the subsequent technological improvements to increase their production | |
| Know brieflythe production processes of raw materials of plant and animal origin used in human food. | |
| Evaluate the natural limiting factors in the farming systems that affect the profitability and quality of the products | |
| Additional outcomes | |
| Description | |
6. Units / Contents
-
Unit 1: Vegetable raw materials (crops production)
-
Unit 1.1: Introduction. Agronomy concept. Origin and evolution of agriculture. Statistics of agricultural production.
-
Unit 1.2: Agricultural production factors. Agricultural systems. Agricultural production techniques and management.
-
Unit 1.3: Cereals: production and quality factors.
-
Unit 1.4: Legumes (pulses) for human consumption: production and quality factors.
-
Unit 1.5: Others arable crops (oil, sugar and vegetable crops): production and quality factors.
-
Unit 1.6: Overview, concept and basis of the integrated protection. Etiology and expression of the disease or pest.
-
Unit 1.7: Diagnosis and nature of the disease.
-
Unit 1.8: Pest management strategy. Integrated protection and sustainable agriculture.
-
-
Unit 2: Raw Materials of Animal Origin (Animal Production)
-
Unit 2.1: Introduction to Animal Husbandry and Animal Production: Concepts. Importance. Evolution and Future. Conditioning factors of Animal Production.
-
Unit 2.2: Livestock farming worldwide, from the U.E. and from Spain: Censuses. Productions Current situation.
-
Unit 2.3: Meat poultry: Production systems. The bait. Sacrifice. Commercialization.
-
Unit 2.4: Laying poultry: The laying hen. Laying cycles. The commercial egg.
-
Unit 2.5: Pig livestock: The animal base in pig farms. The bait. The channel. Bases of extensive exploitation. The Iberian pig.
-
Unit 2.6: Cattle: The animal base in dairy and meat cattle. The lactation curve. Milk treatment and storage. Meat production systems. The channel.
-
Unit 2.7: Sheep production: The animal base. Production systems. The channel and marketing. Sheep milk production. Cheeses
-
Unit 2.8: Goat production: Production systems. Goat milk production. Milk characterization and marketing.
-
Unit 2.9: Rabbit farming: Production systems. Marketing of rabbit products.
-
Unit 2.10: Alternative poultry: Chickens "Label". Free-range and picantón chicken. Organic chickens and eggs. Laying layers. The capon and the pularda. The duck and the pularda. The duck and the goose. Dove.
-
Unit 2.11: Beekeeping: Production and management of the hive. Honey, wax, and royal jelly.
-
ADDITIONAL COMMENTS, REMARKS
Although in this guide the program has been divided into only two topics, in reality each of them corresponds to very different areas of knowledge (different departments). The subtopics presented correspond to the of each of the two parts.
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 | E07 E12 E14 E16 E19 E20 G01 G02 G04 | 1.2 | 30 | Y | N | Presentation of the syllabus of the subject | |
| Workshops or seminars [ON-SITE] | Project/Problem Based Learning (PBL) | E14 E16 E19 E20 G01 | 0.6 | 15 | Y | N | Approach of questions that deepen the knowledge of the areas of plant and animal production. Visits to agricultural and livestock farms | |
| Final test [ON-SITE] | Assessment tests | E07 E12 E14 E16 E19 E20 G01 G02 G04 | 0.1 | 2.5 | Y | N | Assessment of acquired knowledge | |
| Project or Topic Presentations [ON-SITE] | Group Work | E07 E08 E10 E12 E14 E16 E19 E20 G01 G02 G04 | 0.5 | 12.5 | Y | N | Presentation in class of the work carried out | |
| Writing of reports or projects [OFF-SITE] | project-based learning | E07 E12 E14 E16 E19 E20 G01 G02 G04 | 1.1 | 27.5 | Y | N | Preparation of a report on the topic addressed | |
| Study and Exam Preparation [OFF-SITE] | Self-study | E07 E12 E14 E16 E19 E20 G01 G02 G04 | 2.5 | 62.5 | N | N | exam preparation | |
| 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 |
| Oral presentations assessment | 10.00% | 0.00% | |
| Theoretical papers assessment | 10.00% | 0.00% | |
| Final test | 70.00% | 100.00% | final test with a value of 70% of total evaluation. |
| Assessment of active participation | 10.00% | 0.00% | |
| 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:In the final evaluation of "continuous assessment", will be had into account all of items cited below with different weight on the total score according to current legislation:
final test 70 % of total score
oral presentations 10 % total score
practical activities 10 % total escore
assistance and active participation 10 % total escore
The Animal Production and Plant Production sections are independent in their evaluation, requiring at least a score of 4 in each of them to make the average of overall subject. -
Non-continuous evaluation:final test with a value of 100% of total evaluation.The subject evaluated in the final test will be the one corresponding to the theoretical content of the subject and the one referring to the practical, work and laboratory material.
Specifications for the resit/retake exam:
final test with a value of 100% of total evaluation.
Specifications for the second resit / retake exam:
final test with a value of 100% of total evaluation.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
| Unit 1 (de 2): Vegetable raw materials (crops production) | |
|---|---|
| Activities | Hours |
| Class Attendance (theory) [PRESENCIAL][Lectures] | 16 |
| Workshops or seminars [PRESENCIAL][Project/Problem Based Learning (PBL)] | 6.5 |
| Final test [PRESENCIAL][Assessment tests] | 1.5 |
| Project or Topic Presentations [PRESENCIAL][Group Work] | 6 |
| Writing of reports or projects [AUTÓNOMA][project-based learning] | 13.5 |
| Study and Exam Preparation [AUTÓNOMA][Self-study] | 30.5 |
| Group 22: | |
| Initial date: 08-09-2022 | End date: 22-12-2022 |
| Unit 2 (de 2): Raw Materials of Animal Origin (Animal Production) | |
|---|---|
| Activities | Hours |
| Class Attendance (theory) [PRESENCIAL][Lectures] | 16.5 |
| Workshops or seminars [PRESENCIAL][Project/Problem Based Learning (PBL)] | 6 |
| Final test [PRESENCIAL][Assessment tests] | 1.5 |
| Project or Topic Presentations [PRESENCIAL][Group Work] | 6 |
| Writing of reports or projects [AUTÓNOMA][project-based learning] | 14 |
| Study and Exam Preparation [AUTÓNOMA][Self-study] | 32 |
| Group 22: | |
| Initial date: 08-09-2020 | End date: 15-12-2020 |
| Global activity | |
|---|---|
| Activities | hours |
10. Bibliography and Sources
