1. General information
Course:
FUNDAMENTALS OF AGRI-FOOD INDUSTRY TECHNOLOGY
Code:
60420
Type:
ELECTIVE
ECTS credits:
6
Degree:
411 - UNDERGRADUATE DEGREE PROGRAMME IN AGRICULTURAL AND FOOD ENGINEERING
Academic year:
2023-24
Center:
107 - E.T.S. OF AGRICULTURAL ENGINEERS OF C. REAL
Group(s):
20
Year:
3
Duration:
First semester
Main language:
Spanish
Second language:
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer:
JOSÉ PÉREZ NAVARRO
- Group(s):
20
Building/Office
Department
Phone number
Email
Office hours
San Isidro Labrador/302
Q. ANALÍTICA Y TGIA. ALIMENTOS
Jose.PNavarro@uclm.es
Tuesday, wednesday and thursday from 9:00 to 11:00
am.
2. Pre-Requisites
To take the Fundamentals of agri-food industry technology subject, no pre-requisites are required. It is recommended basic notions of Chemistry, Biochemistry or Microbiology.
3. Justification in the curriculum, relation to other subjects and to the profession
This subject is related to others in the study plan that also deal more conceptually or specifically with some of the unit operations necessary for the transformation of raw materials into agri-food products, such as: Basic Operations I and II, Microbiology, Hygiene and Food Safety. Likewise, due to the repercussions that the treatment of the raw material has on the final product, other related subjects are: Chemistry and Biochemistry of Food Products; Quality Control of Agricultural Products. On the other hand, it serves as a basis for the subjects of Industries Derived from Vegetable Products, Industries Derived from Animal Products, Facilities of the Agro-food Industries, Design of Agri-food Industries and Projects.
In relation to the profession of Agro-Food Engineer, this subject allows to achieve professional skills related to the ability to decision on the most appropriate production process (from the technological and quality points of view of the final product) when approaching the design of an agri-food industry.
4. Degree competences achieved in this course
| Course competences | |
|---|---|
| Code | Description |
| E47 | Ability to know, understand and use the principles of food technology |
| E53 | Ability to know, understand and use the principles of engineering and food technology |
| E59 | Ability to know, understand and use the principles of waste management and utilization |
| G03 | Speaking and writing skills |
| G04 | Analysis and synthesis capacity |
| G07 | Problem resolution |
| G08 | Decision-making |
| G10 | Teamwork |
| G13 | Teamwork |
| G14 | Autonomous Learning |
| G19 | Quality Motivation |
| G20 | Environmental sensitivity |
| G21 | Ability to apply practical knowledge |
| G22 | Basic knowledge of the profession |
| G24 | Capacity for the prior preparation, conception, drafting and signing of projects whose purpose is the construction, reform, repair, conservation, demolition, manufacture, installation, assembly or exploitation of movable or immovable property that by its nature and characteristics are included in the technique of agricultural and livestock production (facilities or buildings, farms, infrastructures and rural roads), the agri-food industry (extractive, fermentative, dairy, canning, fruit and vegetable, meat, fishing, salting industries and, in general, any other dedicated to the preparation and/or transformation, conservation, handling and distribution of food products) and gardening and landscaping (urban and/or rural green spaces, parks, gardens, nurseries, urban trees, etc., public or private sports facilities and environments for landscape recovery) |
| G25 | Adequate knowledge of physical problems, technologies, machinery and water and energy supply systems, the limits imposed by budgetary factors and construction regulations, and the relationships between facilities or buildings and farms, agri-food industries and spaces related to the gardening and landscaping with their social and environmental environment, as well as the need to relate them with human needs and the preservation of the environment. |
| G29 | Ability to direct and manage all kinds of agri-food industries, agricultural and livestock farms, urban and/or rural green spaces, and public or private sports areas, with knowledge of new technologies, quality processes, traceability and certification and the marketing and commercialization techiniques of food products and cultivated plants |
| G31 | Ability to solve problems with creativity, initiative, methodology and critical thinking |
| G33 | Ability to search for and use the rules and regulations relating to their field of action |
| G34 | Ability to develop their activities, assuming a social, ethical and environmental commitment in tune with the reality of the human and natural environment. |
5. Objectives or Learning Outcomes
| Course learning outcomes | |
|---|---|
| Description | |
| Basic knowledge that allows the student to understand the nature of the transformations that food undergoes in the processes of the agro-food industries. | |
| Knowledge to choose among the existing technological alternatives for the waste treatment and the use of by-products. | |
| Knowledge to choose among the existing technological alternatives for the elaboration and conservation of a product in an agro-food industry. | |
| Additional outcomes | |
| Not established. |
6. Units / Contents
-
Unit 1: MODULE I. PRELIMINARY OPERATIONS
-
Unit 1.1: CLEANING OF RAW MATERIALS
-
Unit 1.2: FOOD SELECTION AND CLASSIFICATION
-
Unit 1.3: PEELING
-
-
Unit 2: MODULE II. CONVERSION OPERATIONS
-
Unit 2.1: SIZE REDUCTION AND SIEVING OF SOLIDS
-
Unit 2.2: EMUSION AND HOMOGENIZATION
-
Unit 2.3: MIXING AND MOLDING
-
Unit 2.4: MECHANICAL SEPARATION
-
Unit 2.5: FILTRATION AND CONCENTRATION BY MEMBRANES
-
-
Unit 3: MODULE III. CONSERVATION OPERATIONS
-
Unit 3.1: FOOD PRESERVATION BY HEAT ACTION
-
Unit 3.2: FOOD SCALDING AND PASTEURIZATION
-
Unit 3.3: HEAT STERILIZATION
-
Unit 3.4: TREATMENT OF FOOD WITH NON-IONIZING ELECTROMAGNETIC RADIATION
-
Unit 3.5: FOOD IRRADIATION
-
Unit 3.6: TREATMENT OF FOOD WITH HIGH HYDROSTATIC PRESSURE
-
Unit 3.7: EMERGING TECHNOLOGIES FOR MINIMAL FOOD PROCESSING
-
Unit 3.8: FOOD PRESERVATION BY REDUCTION OF WATER ACTIVITY. DEHYDRATION
-
Unit 3.9: EVAPORATION
-
Unit 3.10: EXTRUSION
-
Unit 3.11: BAKING AND ROASTING
-
Unit 3.12: FRYING
-
Unit 3.13: REFRIGERATION
-
Unit 3.14: CONTROLLED AND MODIFIED ATMOSPHERES
-
Unit 3.15: FREEZING
-
Unit 3.16: LYOPHILIZATION AND CRYOCONCENTRATION
-
-
Unit 4: MODULE IV. POST-PROCESSING OPERATIONS
-
Unit 4.1: FOOD PACKAGING
-
-
Unit 5: MODULE V. MANAGEMENT AND USE OF WASTE
-
Unit 5.1: ENVIRONMENTAL ASPECTS OF FOOD PROCESSING
-
Unit 5.2: TREATMENT OF WATER AND EFFLUENTS
-
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 | E47 E53 E59 G04 G19 G20 G22 G24 G25 G29 G34 | 1.4 | 35 | N | N | Lecture and guided discussion of theoretical content and problem solving. The teaching material will be available on the Virtual Campus. Student participation in the classes will be encouraged. | |
| Class Attendance (practical) [ON-SITE] | Practical or hands-on activities | E47 E53 E59 G08 G10 G19 G20 G21 G24 G34 | 0.8 | 20 | Y | Y | Guided practice in the laboratory. The knowledge and abilities acquired during this training activity will be assessed by means of a questionnaire. | |
| Practicum and practical activities report writing or preparation [OFF-SITE] | Self-study | E47 E53 E59 G03 G04 G07 G08 G13 G24 G29 G31 G34 | 1.2 | 30 | Y | Y | Elaboration of a practical report where the work carried out in the laboratory is reported and the results obtained are discussed. This training activity will be compulsory for all students regardless of whether they have done the practical work in the laboratory or not. | |
| Study and Exam Preparation [OFF-SITE] | Self-study | E53 E59 G03 G04 G14 G33 | 2.4 | 60 | N | N | Independent and autonomous work of the student. | |
| Mid-term test [ON-SITE] | Assessment tests | E47 G03 G04 G07 G25 | 0.2 | 5 | Y | Y | In the case of continuous assessment, mid-term tests will be carried out which may partially or totally replace the written test performed in the final exam. For non-continuous evaluation, the knowledge acquired by the student during the course will be evaluated by means of a written test in official exams. | |
| 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 | 0.00% | 70.00% | Written test consisting of evaluating the knowledge acquired by the students during the course. |
| Mid-term tests | 70.00% | 0.00% | The knowledge of the subject will be evaluated through mid-term tests in continuous assessment. |
| Laboratory sessions | 10.00% | 10.00% | Evaluation of the knowledge and skills acquired in the laboratory by means of a questionnaire. |
| Practicum and practical activities reports assessment | 20.00% | 20.00% | Preparation of a practical report on the work carried out in the laboratory and a discussion of the results in a clear and precise manner. |
| 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:For continuous assessment, the completion and delivery of all assessable and compulsory training activities will be proposed within a reasonable period of time and sufficiently separated from each other, which will be set by the lecturer. During the course, mid-term tests will be carried out which may partially or totally replace the written test performed in the final exam. The mark required for each of the assessable and compulsory training activities must reach a minimum of 40% of the grade for that activity. In order to pass the subject, a minimum mark of 5 points out of 10 will be required, after applying the percentages corresponding to each of the evaluable training activities.
-
Non-continuous evaluation:Any student with difficulties in following the proposed development of the subject may change to the non-continuous assessment modality provided that the student has not participated during the period of classes in assessable activities that together account for at least 50% of the total assessment of the subject. In this case, it will be an essential requirement to deliver the compulsory and assessable training activities before taking the written test in the final exam.
The knowledge acquired by the student during the course will be evaluated by means of a written test in official exams. The mark required in each of the compulsory and assessable training activities must reach a minimum of 40% of the grade for that activity. In order to pass the course, a minimum mark of 5 points out of 10 will be required, after applying the percentages corresponding to each of the assessable training activities.
Specifications for the resit/retake exam:
A final test will be carried out to assess all the competences to be acquired by the student, with theoretical and practical contents of the subject, regardless of whether a mid-term test has been passed. For the rest of the assessable and compulsory activities in which the student has obtained a minimum score of 40% of the grade, they will not be re-evaluated in the resit/retake exam, maintaining the grade of each activity. In order to pass the subject, a minimum score of 5 point out of 10 will be required, after applying the percentages corresponding to each of the evaluable training activities.
Specifications for the second resit / retake exam:
A final test will be held in which all the competences to be acquired by the student will be assessed, with both theoretical and practical contents of the subject, including all the assessable activities.
9. Assignments, course calendar and important dates
| Not related to the syllabus/contents | |
|---|---|
| Hours | hours |
| Class Attendance (theory) [PRESENCIAL][Lectures] | 35 |
| Class Attendance (practical) [PRESENCIAL][Practical or hands-on activities] | 20 |
| Practicum and practical activities report writing or preparation [AUTÓNOMA][Self-study] | 30 |
| Study and Exam Preparation [AUTÓNOMA][Self-study] | 60 |
| Mid-term test [PRESENCIAL][Assessment tests] | 5 |
| Global activity | |
|---|---|
| Activities | hours |
10. Bibliography and Sources