It is recommended that the student have basic knowledge about: physical-chemical composition, sensory properties, microbiology, quality control and food technology.
It is convenient that the student has passed most or all of the subjects of the first three years of the Degree.
|Be able to gather and process relevant information (usually within their subject area) to give opinions, including reflections on relevant social, scientific or ethical issues.
|Have developed the necessary learning abilities to carry on studying autonomously
|To know the composition, phyco-chemical properties, nutritional value and sensory properties of foods
|To know and be able to handle the techniques and procedures of food analysis
|To know, optimize and control the production and conservation food processes
|To qualify to be able to evaluate the effects of processing on the components and properties of foods
|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
|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.
|Course learning outcomes
|To acquire skills regarding the physico-chemical analysis in the food (edible fats, grape and wine, dairy and meat products).
|To acquire basic and applied knowledge on the majority and minority chemical compounds with influence in the sensory properties (color, smell, flavor, texture), or related to technological processes or of instability of the different food studied.
|To qualify the stutent in order to determine the effects of the technological processes on the composition of the above mentioned food.
|To have knowledge on the quality control and the procedeures that guarantee the traceability of the meat and dairy products, wine, fats and oils.
|To advance in the knowlegde of the physico - chemical, nutritional and functional properties, as well as the alterations that can experiment the cereals and its derivatives, as well as of different type of drinks.
|To learn how to detect the origin of defects in processed foods and their possible prevention or correction.
|To know the technology of animal sacrifice and the design of slaughtering lines for pigs, cattle, sheep and poultry. To identify the structure of muscle, the major component of meat, as well as its chemical composition and nutritional value To know the conversion of the muscle to meat, its influence on quality and anomalies caused by ante and post mortem factors. To identify the parameters that define the quality of the meat, know its methodology of analysis and define the technological properties that determine the functionality of the meat at the time of its transformation. To know the different types of meat products, as well as the function of the ingredients and additives that participate in their formulation. To know the technology of elaboration of the different types of meat products: raw, cured, smoked, cooked, scalded, etc. Acquiring knowledge about hygiene and quality control carried out in the meat industry
The subject has been divided into 5 blocks:
BLOCK I. INTRODUCTION. THE MEAT SECTOR (Init 1)
BLOCK II. SACRIFICE TECHNOLOGY (Unit 2)
BLOCK III. STRUCTURE, CHEMICAL COMPOSITION, ORGANOLEPTIC AND TECHNOLOGICAL PROPERTIES OF MEAT (Units 3 and 4)
BLOCK IV. MEAT PRODUCTS PRODUCTION TECHNOLOGY (Units 5-13)
BLOCK V. QUALITY CONTROL IN THE MEAT INDUSTRY (Unit 14)
1. Determination of technological properties of fresh meat from different animal species: pH, Water retention capacity, Color determination (CIELAB)
2. Determination of the raw chemical composition of the meat (moisture, fat, protein)
3. Determination of the amount of myoglobin in the meat of different animal species
4. Determination of the salt content in meat products (sodium chloride, nitrifying salts)
5. Qualitative determination of starch content in meat products
Tasting of meat products (cured ham, sausages, cooked products...)
|Related Competences (only degrees before RD 822/2021)
|Class Attendance (theory) [ON-SITE]
|Laboratory practice or sessions [ON-SITE]
|Practical or hands-on activities
|Practicum and practical activities report writing or preparation [OFF-SITE]
|Writing of reports or projects [OFF-SITE]
|Problem solving and/or case studies [ON-SITE]
|Workshops and Seminars
|Group tutoring sessions [ON-SITE]
|Group tutoring sessions
|Final test [ON-SITE]
|Study and Exam Preparation [OFF-SITE]
|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).
|Non-continuous evaluation *
|Theory teaching will be evaluated by a written exam in the ordinary and extraordinary official calls.
|Practical teaching will be evaluated by a written exam in the ordinary and extraordinary official calls.
|Assessment of problem solving and/or case studies
|The assessment of problem solving/ case studies will be evaluated taking into account the portfolio delivered by the student and the oral defense of the same when it is considered convenient to carry it out
|Not related to the syllabus/contents
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