IDENTIFYING DATA 2016_17
Subject (*) QUIMIOMETRIA PEL CONTROL DE BEGUDES FERMENTADES Code 19625103
Study programme
Fermented Beverages (2014)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Compulsory First 1Q
Language
Castellà
Department Analytical Chemistry and Organic Chemistry
Coordinator
BOQUÉ MARTÍ, RICARD
 E-mail ricard.boque@urv.cat
Lecturers
BOQUÉ MARTÍ, RICARD
Web http://www.quimica.urv.es/quimio/index.php?lang=ca
General description and relevant information In this course the students will learn how to use classical statistical tools and multivariate analysis techniques to solve problems related to teh agrifood analysis. They will also know their potential application in the fields of food authentication, product quality control and process analytical technologies (PAT).

Competences
Type A Code Competences Specific
 A1 Develop a thorough knowledge of chemical, biological and technological processes and of the latest scientific and technical advances involved in the production of fermented beverages, from the raw material to the final product
 A5 Use the tools of statistical analysis, chemometrics and graphic data handling to interpret and extract useful information using data obtained during the production of fermented beverages
Type B Code Competences Transversal
 B1 Learning to learn
 B6 Clearly and effectively communicate of information, ideas, problems and solutions in public or in a specific technical field
Type C Code Competences Nuclear
 C3 Be able to manage information and knowledge
 C4 Be able to express themselves correctly both orally and in writing in one of the two official languages of the URV

Learning outcomes
Type A Code Learning outcomes
 A1 Have criteria to select the most appropriate chemometric technique to solve a raised oenological/raised food problem.
 A5 Ser capaç d'interpretar amb caràcter crític els resultats analítics.
Type B Code Learning outcomes
 B1 Ask intelligent questions that challenge what they have learned and show initiative in their search for information.
Have an overview of the various theories and methodologies of a subject.
 B6 Plan their communications: generate ideas, search for information, select and order the information, make schemes, determine the type of audience and the objectives of the communication, etc.
Make interesting and persuasive presentations.
Analyze, appraise and respond to the questions they are asked during an oral presentation.
Type C Code Learning outcomes
 C3 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.
 C4 Produce oral texts that are appropriate to the communicative situation.
Produce written texts that are appropriate to the communicative situation

Contents
Topic Sub-topic
1. Introduction to the basic statistical tools Experimental design
Hypothesis tests
Analysis of variance (ANOVA)
Regression
2. Tecniques of multivariate analysis Visualization techniques
Classification techniques
Prediction techniques
3. Food authentication Quality control
Fraud control
4. Process control Process analytical technologies (PAT)
Application examples of PAT in the agrifood industry

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 0 1
Lecture
A1
 5 15 20
Practicums/Case studies
A5
C3
 8 24 32
Presentations / expositions
B6
C4
 2 10 12
Personal tuition
B1
 1 0 1
 
Mixed tests
A1
A5
C4
 1 8 9
 
(*) 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
Methodologies
  Description
Introductory activities Presentation of the course, the teaching methodology and the evaluation process.
Lecture Explanation of some basic contents of the course. Since the course is partially virtual, students should consult and study the documentation placed in Moodle.
Practicums/Case studies Completion and subsequent discussion of exercises and case studies that students have previously prepared.
Presentations / expositions Oral presentation of a scientific article and subsequent discussion. Tutoring in the office, through e-mail or discussion forum on issues related to the course.
Personal tuition Tutoring in the office, through email or through the forum discussion on issues related to the course (expectations, planning, monitoring, ...).

Personalized attention
Description
Tutoring in the office, through email or through the forum discussion on issues related to the course (expectations, planning, monitoring, ...).

Assessment
Methodologies Competences Description Weight        
Practicums/Case studies
A5
C3
 The preparation of the case studies, the process of resolution and the ability to critically interpret the results will be taken into account. 40%
Presentations / expositions
B6
C4
 The presentation planning, structure, form and content, as well as the student's ability to connect with the audience and answer questions, will be taken into account. 30%
Personal tuition
B1
 Student's critical thinking, planning and managing of the course, as well as their motivation and expectations, will be assessed. 5%
Mixed tests
A1
A5
C4
 Students' criterion when solving problems and their ability to interpret the results will be assessed. 25%
Others  
 
Other comments and second exam session

This subject is evaluted by continuous assessment and the grade that is given is definitive. There are no final exams or retakes.

During the exams, any mobil telephone, tablet or other device that has not been expressly authorized for the exam must be switched off and out of view.

Any attempt to pass any exam of any subject by fraudulent means (be this physical or electronic) will result in the student being awarded a fail for the exam in question. In addition to this, the gravity of the offence may lead the faculty/school to propose that the student be subjected to disciplinary proceedings, which will be initiated by a resolution from the rector.

Sources of information

Basic Editor: Federico Marini, Chemometrics in food chemistry, 1ª ed. Elsevier (Oxford), 2013
Editor: Katherine A. Bakeev, Process analytical technology : spectroscopic tools and implemented strategies for the chemical and pharmaceutical industries, 2ª ed. Wiley (Chichester), 2010
J.N. Miller; J.C. Miller, Estadística y quimiometría para química analítica , 1ª ed. Prentice Hall (Madrid), 2002

The first two books are available electronically through the following links to the CRAI website:

http://cataleg.urv.cat/search~S13*cat?/Xchemometrics%20food&SORT=D/Xchemometrics%20food&SORT=D&SUBKEY=chemometrics+food/1%2C2%2C2%2CB/frameset&FF=Xchemometrics%20food&SORT=D&2%2C2%2C

http://cataleg.urv.cat/search~S13*cat?/Xprocess%20analytical&SORT=D/Xprocess%20analytical&SORT=D&SUBKEY=process+analytical/1%2C16%2C16%2CB/frameset&FF=Xprocess%20analytical&SORT=D&2%2C2%2C
Complementary

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.