The basic knowledge that students must possess, in general, and that will be very useful when taking the subject, can be summarized in the following points:
1. Food microbiology, industrial fermentation, biotenology
2.Composition of food
3. Food technology
4. Physico-chemical properties of food
Therefore it is recommended that the student has passed the first three years of the Degree before enrolling in this subject.
Cereals are the basis of the diet of most of the world's population and their production is the largest of all food. Its importance is high for its consumption in the form of grain in the case of some cereals, such as rice, and it is also very important its transformation into derivatives such as flours, bread, bakery products, semolina, pasta, breakfast cereals, and drinks like beer, whiskey, sake, etc.
The subject of Cereals and Derivatives is part of the curriculum within the Food Technology module, in the Food Industries II field.
The aim of the course is for the student to know in depth all the aspects related to cereals, as well as to study their transformation processes into elaborated products, to be able to design and control these processes and to guarantee the quality of the final products. .
It is an optional subject, which is taught in the last year of the Degree, when the student already has a fairly complete knowledge of Food Science and Technology and has acquired skills related to these disciplines. The skills acquired by the student in this subject will be essential when developing a professional activity related to the cereal industries.
| Course competences | |
|---|---|
| Code | Description |
| 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 |
| 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 |
| 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 | |
|---|---|
| Description | |
| To advance in the physico-chemical, nutritional and functional properties of meat, dairy, wine, fats and oils products. | |
| To know and to design the specific aspects of the food proceeding of cereals, fruits and other vegetables. | |
| Aptitude to develop and formulate new products from from cereals, fruits and other vegetables. | |
| To be capable of evaluating and establishing mechanisms to support the traceability for the food proceeding of cereals, fruits and other vegetables. | |
| 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. |
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Unit 1: Main cereals in food industry
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Unit 2: Flours and semolas
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Unit 3: Quality control of flours. Rheology
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Unit 4: Yeasts
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Unit 5: Sourdough
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Unit 6: Enzymes
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Unit 7: Fats
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Unit 8: Gasifiers and oxidants. Other additives
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Unit 9: Baking: Physico-chemical bases of kneading, fermentation, cooking
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Unit 10: Cold applications in baking: refrigerated doughs, frozen doughs, controlled fermentation
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Unit 11: Bread quality criteria. Defects: causes and solutions
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Unit 12: Pasta
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Unit 13: Bakery products
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Unit 14: Biscuits
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Unit 15: Snacks and breakfast cereals
| 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 | |||
| Class Attendance (practical) [ON-SITE] | Practical or hands-on activities | 0.7 | 17.5 | Y | Y | |||
| Group tutoring sessions [ON-SITE] | Group tutoring sessions | 0.1 | 2.5 | Y | N | |||
| Workshops or seminars [ON-SITE] | Case Studies | 0.05 | 1.25 | Y | N | |||
| Final test [ON-SITE] | Assessment tests | 0.12 | 3 | Y | N | |||
| Study and Exam Preparation [OFF-SITE] | Self-study | 3.6 | 90 | 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 |
| Final test | 70.00% | 70.00% | There will be a final exam on the theoretical contents. |
| Portfolio assessment | 30.00% | 30.00% | Evaluation of practical activities and other academically supervised activities, such as seminars or resolution of practical cases. |
| Total: | 100.00% | 100.00% |
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Continuous assessment:To pass the subject a minimum of 4/10 in each part and an average grade equal to or greater than 5/10 applying the percentages will be required.
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Non-continuous evaluation:The same as continuous evaluation, facilitating the carrying out of tests or presentations electronically.
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
