It is recommended to have passed the subjects 'Estructura y propiedades de los componentes de los alimentos', 'Bromatología', 'Tecnología de Alimentos' y 'Análisis Sensorial'.
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.
Course competences | |
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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. |
Course learning outcomes | |
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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. |
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).
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% |
Not related to the syllabus/contents | |
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Hours | hours |