1. General information
Course:
UNIT OPERATIONS IN THE FOOD INDUSTRY
Code:
58314
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:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
PABLO CAÑIZARES CAÑIZARES
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Edifico Enrique Costa / Despacho 9
INGENIERÍA QUÍMICA
3412
pablo.canizares@uclm.es
Lecturer:
FRANCISCO JESUS FERNANDEZ MORALES
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
ITQUIMA / 1
INGENIERÍA QUÍMICA
926 05 21 79
fcojesus.fmorales@uclm.es
monday to friday from 9 am to 10 am
Lecturer:
MARIA TERESA GARCIA GONZALEZ
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Edifico Enrique Costa / Despacho 14
INGENIERÍA QUÍMICA
926052851
teresa.garcia@uclm.es
Lecturer:
ALBERTO RODRÍGUEZ GÓMEZ
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
INGENIERÍA QUÍMICA
Alberto.RGomez@uclm.es
2. Pre-Requisites
Not established
3. Justification in the curriculum, relation to other subjects and to the profession
The unit operations are the constituent elements of all the processes of transformation and elaboration of the food industry, due to this reason the graduate in food science and technology must know the bases of design and operation of the unit operations. Both concepts are presented in the subject Basic Operations of the Food Industry. The subject basic operations of the food industry belongs to the subject of the same name and is located in the food technology module.
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| E09 | To know, optimize and control the production and conservation food processes |
| E10 | To acquire knowledge on equipments and systems for the automatization and control of food processing |
| G02 | To possess a correct oral and written communication. To transmit information, ideas, problems and solutions to a both specialized and not specialized public. |
| 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 develop in the student the capacity of taking action to propose and solve concrete problems of the food industry, as well as of interpreting the obtained results. | |
| To know the theoretical basis of Unit Operations in the Food Industry based on the flow of fluids, heat transfer and the simultaneous flow of fluids and heat transfer. | |
| To have the scientific and technical knowledge necessary for the design of the equipment and for the operation of the Unit Operations of Chemical Engineering applied to the food industry. | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
Unit 1: Technological processes in the food industry
-
Unit 2: Fluid dynamics
-
Unit 3: Filtration
-
Unit 4: Centrifugation
-
Unit 5: Evaporation
-
Unit 6: Drying process
7. Activities, Units/Modules and Methodology
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Workshops or seminars [ON-SITE] | Case Studies | 0.1 | 2.5 | Y | N | |||
| Laboratory practice or sessions [ON-SITE] | Practical or hands-on activities | 0.5 | 12.5 | Y | Y | |||
| Final test [ON-SITE] | Combination of methods | 0.14 | 3.5 | Y | N | |||
| Study and Exam Preparation [OFF-SITE] | Combination of methods | 3.6 | 90 | Y | N | |||
| Class Attendance (theory) [ON-SITE] | Lectures | 0.9 | 22.5 | N | N | |||
| Class Attendance (practical) [ON-SITE] | Problem solving and exercises | 0.76 | 19 | N | 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 |
| Practicum and practical activities reports assessment | 20.00% | 20.00% | |
| Final test | 70.00% | 80.00% | |
| Assessment of problem solving and/or case studies | 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:Evaluation criteria not defined
-
Non-continuous evaluation:Evaluation criteria not defined
Specifications for the resit/retake exam:
Evaluation criteria not defined
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
