The basic knowledge that students must possess, in general, and that will be very useful when taking the subject, can be summarized in the following points:
1. Food microbiology, industrial fermentation, biotechnology
2.Composition of food
3. Physico-chemical properties of food
4. Food technology: thermal treatments, separation processes, dehydration, concentration, etc.
Therefore, it is recommended to have passed the first three years of the Degree before enrolling in this subject.
The subject of Dairy Products is part of the curriculum within the Food Technology module, in the field of Food Industries I.
Its objective is that the student knows in depth the components of milk and its properties as well as the technologies that are applied in the elaboration of dairy products at an industrial level.
It is a core subject, which is taught in the last year of the Degree, when the student has already achieved a fairly broad knowledge of Food Science and Technology and has acquired skills related to these disciplines.
The skills acquired by the student in this subject will be essential when developing a professional activity related to the dairy industry, one of the main industries of the food sector.
| Course competences | |
|---|---|
| Code | Description |
| 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 |
| 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 |
| 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 |
| E11 | To qualify to be able to evaluate the effects of processing on the components and properties of foods |
| E12 | To acquire knowledge on microbiology and biotechnology and their applications in the food processing |
| E13 | To know the organoleptic properties of foods and be able to apply methodology and techniques of sensory analysis |
| E18 | To adquire knowldege on food legislation and normalization. To counsel legaly, scientifically and technocally the food industry and consumers. |
| 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 |
| 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 |
| 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). |
| 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. |
| Course learning outcomes | |
|---|---|
| Description | |
| 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. | |
| Additional outcomes | |
| Description | |
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Unit 1: General characteristics of milk
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Unit 2: Composition of milk. Carbohydrates. Lipids. Proteins. Enzymes, vitamins and minerals.
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Unit 3: Microbiology of raw milk
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Unit 4: Reception and treatments of milk in the dairy industry
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Unit 5: Consumer milks. I: pasteurized milk and sterilized milk. II: Concentrated, evaporated and condensed milks. III. Milk powder
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Unit 6: Starter cultures
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Unit 7: Cheese: I. general aspects. II. Coagulation, draining, pressing and salting. III. Microbiological and biochemical aspects of ripening. IV. Classification and comparative technology of cheeses.
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Unit 8: Classification and comparative technology of cheeses. Manchego cheese
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Unit 9: Fermented milks. Probiotics
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Unit 10: Cream and butter
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Unit 11: Ice creams
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Unit 12: By-products of the dairy industry
PRACTICAL CONTENTS
BLOCK I: Milk quality control (Laboratory)
-Determination of fat content.
-Determination of dry mater.
-Determination of pH.
-Determination of acidity.
-Determination of density.
-Methylene blue/resazurin reduction test.
BLOCK II: Manufacture of dairy products (Pilot Plant)
BLOCK III: Sensory analysis
-Sensory analysis of different varieties of cheeses from around the world
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Class Attendance (theory) [ON-SITE] | Lectures | 1.28 | 32 | Y | N | |||
| Laboratory practice or sessions [ON-SITE] | Practical or hands-on activities | 0.85 | 21.25 | Y | Y | |||
| Group tutoring sessions [ON-SITE] | Group tutoring sessions | 0.05 | 1.25 | N | N | |||
| Writing of reports or projects [OFF-SITE] | Guided or supervised work | 0.16 | 4 | Y | Y | |||
| Study and Exam Preparation [OFF-SITE] | Self-study | 3.44 | 86 | Y | Y | |||
| Workshops or seminars [ON-SITE] | Case Studies | 0.1 | 2.5 | Y | N | |||
| Final test [ON-SITE] | Assessment tests | 0.12 | 3 | 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).
| Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
| Final test | 70.00% | 70.00% | Theoretical teaching will be evaluated by means of a final exam for which they will have the ordinary and extraordinary official calls. |
| Portfolio assessment | 30.00% | 30.00% | Evaluation of practical activities and other academically supervised activities, such as seminars, questionnaires or resolution of practical cases. |
| Total: | 100.00% | 100.00% |
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Continuous assessment:To pass the subject a minimum of 4/10 in each part and an average grade equal to or greater than 5/10 applying the percentages will be required.
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Non-continuous evaluation:The same as continuous evaluation, facilitating the carrying out of tests or presentations electronically.
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
