| Competences |
| Type A | Code | Competences Specific |
| A12 | Identify and develop unit operations in biochemical engineering, integrating them with the biological foundations, and apply them to the design of bioreactors and separation process | |
| A15 | Know the diversity of existing biotechnological processes and products, as well as the recent biotechnological advances, and know how to explain them and communicate them to diverse audiences. | |
| Type B | Code | Competences Transversal |
| Type C | Code | Competences Nuclear |
| C3 | Be able to manage information and knowledge |
| Learning outcomes |
| Type A | Code | Learning outcomes |
| A12 |
Know in a practical way the basic operations that will intervene in the process of elaboration of the different products. | |
| A15 |
Have the ability to know, understand and use the principles of Engineering and food technology: Engineering and basic food operations; Food Technology; Processes in the agri-food industries Distinguish the main technologies of conservation and food processing. Design and model heat treatment for food preservation. Estimation of the scalding/cooking time of freezing and refrigeration of food with different geometries. Applies specifications, regulations and related standards. Know and apply the latest and most innovative food processing technologies. Produce food products at the laboratory level and know in a practical way the basic operations that will intervene in the production process of different products. | |
| Type B | Code | Learning outcomes |
| Type C | Code | Learning outcomes |
| C3 |
Locate and access information effectively and efficiently. Critically evaluate information and its sources, and add it to their own knowledge base and system of values. Have a full understanding of the economic, legal, social and ethical implications of accessing and using information. Reflect on, review and evaluate the information management process. |
| Contents |
| Topic | Sub-topic |
| TOPIC 1: Bases of food preservation |
1.1. Goals. 1.2. Classification. 1.3. Description of the main food preservation technologies. 1.4 Food shelf life (deterioration kinetics). |
| TOPIC 2: Industrial methods of food preservation |
2.1 Factors that influence microbial development. 2.1 Procedures used in food preservation. 2.3 Industrial conservation methods. |
| TOPIC 3: Thermal treatments of food preservation | 3.1 Reaction kinetics (microbial innactivation). 3.2 Heat conservation treatments: blanching, sterilization and pasteurization. 3.3 Cold storage treatments: refrigeration and freezing. |
| TOPIC 4: Conservation treatments by elimination of water | 4.1 Dehydration with hot air. 4.2 Lyophilization. |
| TOPIC 5: Non-thermal food preservation treatments | 5.1 High pressures. 5.2 Electric pulses. 5.3 Ohmic heating. |
| Laboratory practices (one week) | Practical applications of food processes. |
| Planning |
| Methodologies :: Tests | ||||||||||
| Competences | (*) Class hours |
Hours outside the classroom |
(**) Total hours | |||||||
| Introductory activities |
|
1 | 0 | 1 | ||||||
| Lecture |
|
10 | 10 | 20 | ||||||
| Problem solving, exercises in the classroom |
|
3 | 3 | 6 | ||||||
| Laboratory practicals |
|
15 | 10 | 25 | ||||||
| Personal attention |
|
2 | 0 | 2 | ||||||
| Mixed tests |
|
2 | 8 | 10 | ||||||
| Practical tests |
|
2 | 8 | 10 | ||||||
| (*) On e-learning, hours of virtual attendance of the teacher. (**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. | ||||||||||
| Methodologies |
| Description | |
| Introductory activities | Presentation of the subject, explanation of the methodology to be used, communication of evaluation criteria, formation of working groups. |
| Lecture | Exposition of the content of each topic. |
| Problem solving, exercises in the classroom | Resolution of problems related to the topic of the subject by the student with the supervision of the teacher. |
| Laboratory practicals | Completion of practices in the laboratory in which the acquired knowledge is applied. |
| Personal attention | Tutoring schedule: Dra. Silvia de Lamo Castellví, office 318 ETSIQ, Tuesday from 12-14h e-mail: silvia.delamo@urv.cat Send an e-mail to confirm the appointment |
| Personalized attention |
| Description |
| Tutoring schedule: Dra. Silvia de Lamo Castellví, office 318 ETSIQ, Tuesday from 12-14h e-mail: silvia.delamo@urv.cat Send an e-mail to confirm the appointment |
| Assessment |
| Methodologies | Competences | Description | Weight | ||||
| Problem solving, exercises in the classroom |
|
Problem solving in groups in the classroom (2) (Minimum grade 4/10 to do average) |
10% | ||||
| Mixed tests |
|
Examination of the contents of the course (Minimum grade 4/10 to do average) |
40% | ||||
| Practical tests |
|
Preparation of a group work of the four practices carried out. | 50% | ||||
| Others |
| Other comments and second exam session | |||
|
An exam of the contents of the subject 50% Practical test 50%. This group work is obligatory during the course. During the evaluation tests, mobile phones, tablets and other devices that are not expressly authorized for the test, must be turned off and out of sight. The demonstrable fraudulent realization of some evaluation activity of a subject both in material and virtual and electronic support entails the student's failure mark of this evaluation activity. Regardless of this, given the seriousness of the events, the center may propose the initiation of a disciplinary file, which will be opened by resolution of the rector. |
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| Sources of information |
| Basic |
A. Casp i J. Abril, Procesos de Conservación de Alimentos, A. Madrid Vicente, Ediciones Mundi-Prensa, Madrid, 1999
G.V. Barbosa-Canovas, Conservación no térmica de alimentos, Acribia, Zaragoza, 1999
H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, Nonthermal processing technologies for food, Pullman, Wash., USA, Washington State University, 2011 |
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| Complementary |
M. S. Rahman, Manual de Conservación de los Alimentos, Ed. Acrbibia S.A., Zaragoza, 2002
F. A..R. Oliveira i J. C. Oliveira, Processing Foods, CRC Press, Boca Raton, 1999 |
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| Recommendations |
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.