1. General information
Course:
STRUCTURE AND PROPERTIES OF FOOD COMPONENTS
Code:
58312
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:
2
Duration:
First semester
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
MIGUEL ANGEL GONZALEZ VIÑAS
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie
Q. ANALÍTICA Y TGIA. ALIMENTOS
+34926052167
miguelangel.gonzalez@uclm.es
Send an e-mail to the teacher to arrange a date and time.
Lecturer:
EVA SANCHEZ PALOMO LORENZO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie
Q. ANALÍTICA Y TGIA. ALIMENTOS
+34926052167
eva.sanchez@uclm.es
Send an e-mail to the teacher to arrange a date and time.
2. Pre-Requisites
Not established
3. Justification in the curriculum, relation to other subjects and to the profession
To know the structure and components of foods, as well as their function and behaviour within them, is fundamental for a Food Technology. This course helps the student to understand the necessary conditions for each technological process, various aspects of human nutrition and is also the basis for the study of food composition. On the other hand, the study of the functional properties of each component opens a great number of possibilities when creating new products or modifying characteristics of existing ones
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. |
| E03 | To know and be able to apply fundamentals of chemistry, as well its applications in analytical chemistry, organic chemistry, physical chemistry and inorganic chemistry in the field of the Food Science and Technology |
| E05 | To know the composition, phyco-chemical properties, nutritional value and sensory properties of foods |
| E06 | To know and be able to handle the techniques and procedures of food analysis |
| 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 |
| E11 | To qualify to be able to evaluate the effects of processing on the components and properties of foods |
| E22 | To perform formation of staff in the food sector |
| E24 | To assure and improve the nutritional quality and the health properties of ingredients and foods |
| 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. |
| G07 | To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making. |
| G09 | To develop the motivation for quality, the capacity to adapt to new situations and the creativity. |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| To identify and evaluate the effects produced by enzymatic and non-enzymatic browning in food | |
| To understanding the physical, chemical and functional properties of food | |
| To know and correct the effects of food processing on minority components (vitamins, pigments and minerals) | |
| To take advantage of the above properties to modify some characteristics of the food according to market trends | |
| To know the functionality and properties of the majority chemical components of food, as well as the minority vitamins, minerals, pigments and additives. | |
| To developing strategies for food processing according to market trends | |
| To manage to promote his aptitudes of leadership and management of teamwork. | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
Unit 1: Importance of the subject framed in the Food Science and Technology Degree
-
Unit 2: Major components of Food
-
Unit 2.1: Carbohydrates
-
Unit 2.2: Fatty systems
-
Unit 2.3: Proteins. Enzymes in Food Technology
-
-
Unit 3: The water. Water activity. Distribution and stability of water in food
-
Unit 4: non enzymatic browning
-
Unit 5: Minor Components of Food
-
Unit 5.1: Vitamins
-
Unit 5.2: Minerals
-
Unit 5.3: Natural pigments
-
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 | CB02 E03 E05 E06 E08 E11 E22 E24 G01 G02 G04 G07 G09 | 1.2 | 30 | Y | N | ||
| Laboratory practice or sessions [ON-SITE] | Practical or hands-on activities | CB02 E03 E05 E06 E08 E11 E22 E24 G01 G02 G04 G07 G09 | 0.8 | 20 | Y | Y | ||
| Workshops or seminars [ON-SITE] | Workshops and Seminars | CB02 E03 E05 E06 E08 E11 E22 E24 G01 G02 G04 G07 G09 | 0.2 | 5 | Y | N | ||
| In-class Debates and forums [ON-SITE] | Debates | CB02 E03 E05 E06 E08 E11 E22 E24 G01 G02 G04 G07 G09 | 0.06 | 1.5 | Y | N | ||
| Final test [ON-SITE] | Assessment tests | CB02 E03 E05 E06 E08 E11 E22 E24 G01 G02 G04 G07 G09 | 0.14 | 3.5 | Y | Y | ||
| Study and Exam Preparation [OFF-SITE] | Self-study | CB02 E03 E05 E06 E08 E11 E22 E24 G01 G02 G04 G07 G09 | 2.9 | 72.5 | Y | N | ||
| Writing of reports or projects [OFF-SITE] | Workshops and Seminars | CB02 E03 E05 E06 E08 E11 E22 E24 G01 G02 G04 G07 G09 | 0.32 | 8 | Y | N | ||
| Practicum and practical activities report writing or preparation [OFF-SITE] | Self-study | CB02 E03 E05 E06 E08 E11 E22 E24 G01 G02 G04 G07 G09 | 0.38 | 9.5 | Y | Y | ||
| 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 |
| Portfolio assessment | 15.00% | 0.00% | The activities will be available in the moodle application. |
| Laboratory sessions | 15.00% | 15.00% | A laboratory grade and a practical exam grade will be taken into account. |
| Test | 70.00% | 85.00% | A written exam will be taken on the dates proposed in the ordinary and extraordinary exams. |
| 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:The information related to each of the activities will be available in the moodle computer application so that all students (both students who regularly attend class and those who do not take the continuous assessment) can be evaluated in each one. of the items. In any case, the ordinary and extraordinary official calls will be respected
-
Non-continuous evaluation:The information related to each of the activities will be available in the moodle computer application so that all students (both students who regularly attend class and those who do not take the continuous assessment) can be evaluated in each one. of the items. In any case, the ordinary and extraordinary official calls will be respected
Specifications for the resit/retake exam:
The same criteria will be maintained as in the ordinary call.
Specifications for the second resit / retake exam:
It will be evaluated by means of a written test in which the knowledge of theory and practice of the subject will be evaluated with 85% of the grade corresponding to the theory and 15% to the practice. A minimum of 4/10 will be required in each of the parts and a grade equal to or higher than 5/10 applying the percentages.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
10. Bibliography and Sources
