Guías Docentes Electrónicas
1. General information
Course:
(EDIBLE) OILS AND FATS
Code:
58329
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:
4
Duration:
First semester
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer: SERGIO GOMEZ ALONSO - Group(s): 22 
Building/Office
Department
Phone number
Email
Office hours
IRICA/Primera planta
Q. ANALÍTICA Y TGIA. ALIMENTOS
926052829
sergio.gomez@uclm.es

Lecturer: MARIA DESAMPARADOS SALVADOR MOYA - Group(s): 22 
Building/Office
Department
Phone number
Email
Office hours
Marie Curie, 1a planta
Q. ANALÍTICA Y TGIA. ALIMENTOS
3422
amparo.salvador@uclm.es

2. Pre-Requisites

It is recommended to have passed the subjects 'Estructura y propiedades de los componentes de los alimentos', 'Bromatología', 'Tecnología de Alimentos' y 'Análisis Sensorial'.

3. Justification in the curriculum, relation to other subjects and to the profession

The main objective of this subject is to adquire basic knowledge and skills applied to the composition, characterization and manufacture of main edible fats and oils.

Due to the great relevance in our nutrition, virgin olive oil is studied in more detail.


4. Degree competences achieved in this course
Course competences
Code Description
CB03 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.
CB04 Transmit information, ideas, problems and solutions for both specialist and non-specialist audiences.
CB05 Have developed the necessary learning abilities to carry on studying autonomously
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
G05 To understand and to use the English language, both written and spoken, applied to the area of the Food Science and Technology. (To be able to acquire this hability, a series of actions that will be specified in every module will be peformed).
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.
5. Objectives or Learning Outcomes
Course learning outcomes
Description
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 have knowledge on the quality control and the procedeures that guarantee the traceability of the meat and dairy products, wine, fats and oils.
To qualify the stutent in order to determine the effects of the technological processes on the composition of the above mentioned food.
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.
Additional outcomes
Not established.
6. Units / Contents
  • Unit 1: Introduction to edible fats and oils.
  • Unit 2: Vegetable oils.
  • Unit 3: Fats and oils processing
  • Unit 4: Refining of fats and oils
  • Unit 5: Virgin olive oil
  • Unit 6: Practical activities
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 1.28 32 Y N
Class Attendance (practical) [ON-SITE] Practical or hands-on activities 0.85 21.25 Y Y
Workshops or seminars [ON-SITE] Project/Problem Based Learning (PBL) 0.1 2.5 Y Y
Group tutoring sessions [ON-SITE] Group tutoring sessions 0.05 1.25 Y N
Practicum and practical activities report writing or preparation [OFF-SITE] Cooperative / Collaborative Learning 1 25 Y N
Study and Exam Preparation [OFF-SITE] Self-study 2.6 65 Y N
Progress 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).

8. Evaluation criteria and Grading System
Evaluation System Continuous assessment Non-continuous evaluation * Description
Progress Tests 70.00% 70.00% Written examen on theoretical knowledge and practical activities
Portfolio assessment 30.00% 30.00% Assessment of educational activities
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:
    Defined in Campus virtual.
  • Non-continuous evaluation:
    Defined in Campus virtual.

Specifications for the resit/retake exam:
none
Specifications for the second resit / retake exam:
None
9. Assignments, course calendar and important dates
Not related to the syllabus/contents
Hours hours

10. Bibliography and Sources
Author(s) Title Book/Journal Citv Publishing house ISBN Year Description Link Catálogo biblioteca
 
 
 
Alba Mendoza, José Aceite de oliva virgen : análisis sensorial Editorial Agrícola Española Ministerio de Med 978-84-85441-92-1 2008 Ficha de la biblioteca
Aparicio, Ramón Manual del aceite de oliva A. Madrid Vicente, Edicones Ediciones Mundi-P 84-8476-038-3 (Edici 2003 Ficha de la biblioteca
Comisión Mixta FAO/OMS del Codex Alimentarius Codex alimentarius. volumen 8. Grasas y aceites y productos Organización de las Naciones Unidas para la Agr 92-5-303268-5 1993 Ficha de la biblioteca
Edited R.E. O`Brien; W.E. Farra Introduction to Fats and Oils technology American Oil Chemists' Society 0-893997-13-8 2000 Ficha de la biblioteca
Graciani Constante, Enrique Los aceites y grasas : composición y propiedades A. Madrid Vicente Mundi Prensa 84-8476-272-6 2006 Ficha de la biblioteca
Lawson, Harry Aceites y grasas alimentarios : tecnología, utilización y nu Acribia 84-200-0880-X 1999 Ficha de la biblioteca
Madrid Vicente, Antonio Manual de aceites y grasas comestibles A. Madrid Vicente Mundi Prensa 84-87440-60-6 (A. Ma 1997 Ficha de la biblioteca



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