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 |
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. |
Course learning outcomes | |
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Description | |
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. | |
To be capable of establishing mechanisms that assure the quality of the products during their production, storage and transportation. | |
To advance in the physico-chemical, nutritional and functional properties of meat, dairy, wine, fats and oils products. | |
Additional outcomes | |
Not established. |
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
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).
Evaluation System | Continuous assessment | Non-continuous evaluation * | Description |
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. |
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 |
Total: | 100.00% | 100.00% |
Not related to the syllabus/contents | |
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Hours | hours |