1. General information
Course:
ALCOHOLIC AND NON-ALCOHOLIC BEVERAGES
Code:
58333
Type:
ELECTIVE
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:
C2
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
MARÍA ELENA ALAÑÓN PARDO
- Group(s):
22
Building/Office
Department
Phone number
Email
Office hours
San Isidro Labrador/320
Q. ANALÍTICA Y TGIA. ALIMENTOS
MariaElena.Alanon@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
Send a email to the lecturer
2. Pre-Requisites
It is recommended that the student have general knowledge about food: chemical composition, sensory properties, microbiology and technology.
Therefore, it is convenient that the student has passed the first three years of the Degree.
Therefore, it is convenient that the student has passed the first three years of the Degree.
3. Justification in the curriculum, relation to other subjects and to the profession
The subject is included in Food Industries II. Student will enhance their knowledge about the Beverage Industry. In particular, to know the manufacturing process, the chemical and nutritional composition, the sensory characteristics and the quality control in the main beverages existing in the market (fruit juices, soft drinks, alcoholic beverages obtained by fermentation and / or distillation, water)
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 |
| 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 |
| 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 |
| E13 | To know the organoleptic properties of foods and be able to apply methodology and techniques of sensory analysis |
| 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 physico-chemical, nutritional and functional properties of meat, dairy, wine, fats and oils products. | |
| To be capable of establishing mechanisms that assure the quality of the products during their production, storage and transportation. | |
| To know the strategies of utilization of the by-products of the industries of derivatives of cereals and drinks. | |
| To know the official methodology of analysis and quality control applied to the cereals and derivatives and alcoholic and non alcoholic drinks. | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
Unit 1: Introduction
-
Unit 2: Water
-
Unit 3: Fruit juices
-
Unit 4: Soft drinks
-
Unit 5: Beer
-
Unit 6: Cider
-
Unit 7: Sake
-
Unit 8: Spirit drinks
-
Unit 9: Whisky
-
Unit 10: Rum
-
Unit 11: Brandy
-
Unit 12: Tequila
-
Unit 13: Vodka and Gin
-
Unit 14: Liquors
ADDITIONAL COMMENTS, REMARKS
THEORY CONTENTS:
They are divided into three blocks:
Block I: Non-alcoholic beverages (Units 2-4)
Block II: Fermented alcoholic beverages (Units 5-7)
Block III: Distilled alcoholic beverages (Units 8-14)
PRACTICAL CONTENTS:
1. Practices in pilot plant:
• brewing
• liquor production
2. Sensory analysis:
• tasting of different types of beer
• tasting of distilled drinks
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 | 1.43 | 35.75 | Y | N | |||
| Laboratory practice or sessions [ON-SITE] | Practical or hands-on activities | 0.7 | 17.5 | Y | Y | |||
| Practicum and practical activities report writing or preparation [OFF-SITE] | Group Work | 0.16 | 4 | Y | Y | |||
| Writing of reports or projects [OFF-SITE] | Guided or supervised work | 0.2 | 5 | Y | N | |||
| Project or Topic Presentations [ON-SITE] | Workshops and Seminars | 0.05 | 1.25 | Y | N | |||
| Group tutoring sessions [ON-SITE] | Group tutoring sessions | 0.1 | 2.5 | N | N | |||
| Final test [ON-SITE] | Assessment tests | 0.12 | 3 | Y | Y | |||
| Study and Exam Preparation [OFF-SITE] | Self-study | 3.24 | 81 | 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 |
| Final test | 70.00% | 70.00% | Theory teaching will be evaluated by a written exam in the ordinary and extraordinary official calls. |
| Practicum and practical activities reports assessment | 15.00% | 15.00% | Practical contents will be evaluated by a written exam in the ordinary and extraordinary official calls. The quality of the practice report will be taken into account |
| Theoretical papers assessment | 15.00% | 15.00% | Theoretical papers will be evaluated taking into account the contents of the written report presented, and the oral presentation made by the student of the work. |
| 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:To pass the "obligatorias" activities, a minimum score of 4/10 must be obtained in the theory and practical exams.
To pass the course, a minimum of 5/10 must be obtained in all the evaluations of each evaluable activity. -
Non-continuous evaluation:Students who cannot follow the continuous assessment may request, at the beginning of the semester, to take the non-continuous assessment mode. In this case, they must deliver the theorical papers, without being obliged to do an oral presentation.
Specifications for the resit/retake exam:
There will be two exams: theory and practice that will allow the evaluation of all competences.
To pass, the same criteria described in continuous assessment will be followed.
To pass, the same criteria described in continuous assessment will be followed.
Specifications for the second resit / retake exam:
There will be a final exam that will allow the evaluation of all competences.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
10. Bibliography and Sources
