1. General information
Course:
WORK PLACEMENT
Code:
58332
Type:
ELECTIVE
ECTS credits:
6
Degree:
383 - UNDERGRADUATE DEGREE PROGRAMME IN FOOD SCIENCE AND TECHNOLOGY
Academic year:
2023-24
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:
MARIA AREVALO VILLENA
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie
Q. ANALÍTICA Y TGIA. ALIMENTOS
3423
maria.arevalo@uclm.es
Lecturer:
MARIA CONSUELO DIAZ-MAROTO HIDALGO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie / IRICA
Q. ANALÍTICA Y TGIA. ALIMENTOS
6743
mariaconsuelo.diaz@uclm.es
Lecturer:
GIUSEPPE FREGAPANE QUADRI
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie, 1a planta
Q. ANALÍTICA Y TGIA. ALIMENTOS
3439
giuseppe.fregapane@uclm.es
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:
MIGUEL ANGEL GONZALEZ VIÑAS
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie
Q. ANALÍTICA Y TGIA. ALIMENTOS
+34926052167
miguelangel.gonzalez@uclm.es
Lecturer:
MANUELA VANESSA MANCEBO CAMPOS
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
MARIE CURIE/PLANTA PILOTO
Q. ANALÍTICA Y TGIA. ALIMENTOS
+34 926 29 52 59
MVanesa.Mancebo@uclm.es
Lecturer:
MARIA SOLEDAD PEREZ COELLO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
MarieCurie
Q. ANALÍTICA Y TGIA. ALIMENTOS
3421
soledad.perez@uclm.es
Lecturer:
JUSTA MARIA POVEDA COLADO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie / IRICA
Q. ANALÍTICA Y TGIA. ALIMENTOS
ext 6427
justamaria.poveda@uclm.es
Friday, 11:00-12:00 h
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
Lecturer:
EVA SANCHEZ PALOMO LORENZO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie
Q. ANALÍTICA Y TGIA. ALIMENTOS
+34926052167
eva.sanchez@uclm.es
Lecturer:
MARIA ALMUDENA SORIANO PEREZ
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
Marie Curie
Q. ANALÍTICA Y TGIA. ALIMENTOS
926 051925
almudena.soriano@uclm.es
2. Pre-Requisites
Have passed at least 120 credits of the degree.
3. Justification in the curriculum, relation to other subjects and to the profession
This subject will allow the student to make contact with the industry and learn about the functions of a graduate in Food Science and Technology in the professional field.
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| 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 |
| E11 | To qualify to be able to evaluate the effects of processing on the components and properties of foods |
| E15 | To analyse and evaluate food risks and hazards. To manage food safety. |
| E16 | To know and manage behaviour guidelines on personal hygiene, food handling and hygienic control of food processing |
| 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 |
| E20 | To manage sub-products and residues of the food industry according to an effective environmental management |
| E22 | To perform formation of staff in the food sector |
| E25 | To establish and calculate patterns of healthy nutrition, as well as to develop menu scheduling for communities |
| E26 | To evaluate habits and food intake and the nutritional status at individual or community level |
| E27 | To schedule and develop programs for nutritional education and promotion and prevention of health |
| G01 | To develop the aptitude to gather and interpret information and data to issue critical judgments that include a reflection on relevant topics of social, scientific or ethical nature. |
| G03 | To develop habits of excellence and quality in the professional exercise applying the fundamental human rights, the principles of equality of opportunities and the values of a culture of peace and democratic. Acquiring an ethical commitment and acting according to the professional business ethics and the respect to the environment. |
| 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 acquire capacity for the initiative and the decisions making in the professional area. | |
| To acquire capacity for the debate and the resolution of problems arisen in the profession that they might realize in the future. | |
| To be able to be a member of a teamwork, acquire responsibilities and have initiatives in the performance of his working activity, being conscious of the transcendency of his results and of the decisions making. | |
| To take contact with the world of work and to know the functions of the graduate in Food Science and Technology in the professional world. | |
| To be able to apply the theoretical knowledge acquired in the Degree to the real cases that appear to him in the world of work. | |
| To obtain knowledge on the management and organization of the work in a company or Institution related to the food sector. | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
No units added
ADDITIONAL COMMENTS, REMARKS
The student will join the Company/Institution to carry out a professional activity that will previously be coordinated between the tutors (academic and external) related to the company's activity and that allows the application of the knowledge, skills and attitudes acquired in their studies of degree to the professional field.
The activity to be carried out by the student may be related to the following aspects:
- Control of raw materials
- Control of food manufacturing processes
- Control of finished products/conservation/packaging.
- Analytical determinations related to food quality
- Quality management or Food safety
- Training of personnel related to the control and assurance of food quality
- Nutrition and diet
- Design of new foods and/or production processes.
- Any other activity of the company related to the competences of the Degree.
7. Activities, Units/Modules and Methodology
| Training Activity | Methodology | Related Competences (only degrees before RD 822/2021) | ECTS | Hours | As | Com | Description | |
| Practicum [ON-SITE] | Practical or hands-on activities | 4.5 | 112.5 | Y | Y | |||
| Practicum and practical activities report writing or preparation [OFF-SITE] | Self-study | 0.58 | 14.5 | Y | Y | |||
| Final test [ON-SITE] | Other Methodologies | 0.02 | 0.5 | Y | Y | |||
| Individual tutoring sessions [ON-SITE] | Guided or supervised work | 0.8 | 20 | Y | Y | |||
| Class Attendance (theory) [ON-SITE] | Guided or supervised work | 0.1 | 2.5 | Y | N | |||
| Total: | 6 | 150 | ||||||
| Total credits of in-class work: 5.42 | Total class time hours: 135.5 | |||||||
| Total credits of out of class work: 0.58 | Total hours of out of class work: 14.5 | |||||||
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 performance | 40.00% | 40.00% | The tutor of the company will prepare a report in which the realization of the practices is assessed |
| Final test | 30.00% | 30.00% | There will be a final test in which the use of the practices is assessed |
| Practicum and practical activities reports assessment | 30.00% | 30.00% | The memory assessment will be carried out by the academic tutor |
| 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:Those specified in the table above
-
Non-continuous evaluation:not applicable
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 |
|---|---|---|---|---|---|---|---|---|---|
| Coordinadores de Prácticas Externas UCLM | Guía para la realización de Prácticas Académicas Externas en los Grados y Másters de la Facultad | Información completa sobre la realización de las Prácticas externas: Convocatoria, Normativas, Temporización y Documentación | http://www.uclm.es/cr/fquimicas/menu_principal/06-movilidad/practicas_empresa/index.htm |
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