IDENTIFYING DATA 2012_13
Subject (*) EMERGING TECHNOLOGIES FOR SUSTAINABILITY IN FOOD PRODUCTION Code 20675201
Study programme
Environmental Engineering and Sustainable Production (2011)
 Cycle 2nd
Descriptors Credits Type Year Period
6 Optional Only annual
Language
Anglès
Department Enginyeria Química
Química Analítica i Química Orgànica
Coordinator
DE LAMO CASTELLVI, SILVIA
 E-mail ricard.boque@urv.cat
silvia.delamo@urv.cat
Lecturers
BOQUÉ MARTÍ, RICARD
DE LAMO CASTELLVI, SILVIA
Web
General description and relevant information At the end of this course, students will be able to decide which emerging technology will be more adequate to produce a specific food product. They will also learn different analytical and statistical techniques to monitor and control food processes. Students will develop competencies to know how to: i) apply the functional properties of food ingredients, ii) use sustainable food technologies for food structuring in order to design novel foods with defined properties, and iii) implement a process analytical technology and apply a suitable quality control strategy to control a given food process. In addition, several techniques for developing the innovation process and design novel foods will be introduced by means of a case-study approach.

Competences
Type A Code Competences Specific
  Professional
  AP4 A1.4. Apply the best tools, management strategies and/or design processes from the point of view of sustainability.
  AP5 A2.1. Learn and apply the latest and most innovative environmentally friendly technologies to solve environmental problems in various fields such as the chemical and food industries.
Type B Code Competences Transversal
  Professional
  BP1 B1.1. Communicate and discuss proposals and conclusions in a clear and unambiguous manner in specialized and non-specialized multilingual forums.
  BP8 B4.2. Learn autonomously and with initiative.
  BP9 B5.1. Work autonomously, responsibly and with initiative in a research and innovation context.
Type C Code Competences Nuclear
  Common
  CC4 Be able to express themselves correctly both orally and in writing in one of the two official languages of the URV

Learning aims
Objectives Competences
Knowing the relationship between the environmental and technological factors required in the innovation of food products and processes. AP4
AP5
 BP1
BP8
BP9
 CC4
Learning about the principles of the industrial application of emerging technologies in the conservation and production of traditional and new foods. AP4
AP5
 BP1
BP8
BP9
 CC4
Knowing the basics of process analytical control and its use in the food industry. AP4
AP5
 BP1
BP8
BP9
 CC4

Contents
Topic Sub-topic
PART I. Emerging Technologies
 1. Conventional thermal processing
a. Blanching
b. Pasteurization
c. Sterilization
2. High pressure processing
a. At mild temperatures
b. At high temperatures
c. At low temperatures
3. Pulsed electric fields processing
a. Food safety
b. Extraction
4. Microwave processing
5. Ohmic heating
6. Cold plasma processing
7. Ozone
8. Sustainable food production
PART II. Analytical Process Control
 1. Implementation of Process Analytical Technologies (PAT)
2. Spectroscopic techniques for PAT
3. Chemometrics in PAT
4. Statistical quality control

Planning
Methodologies  ::  Tests
  Competences (*) Class hours Hours outside the classroom (**) Total hours
Introductory activities
0.5 0.75 1.25
 
Lecture
30 45 75
Problem solving, exercises
20 30 50
Case study
9 13.5 22.5
 
Personal tuition
1 1.5 2.5
 
 
(*) 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 Introductory activities
Lecture Lecture
Problem solving, exercises In-class activities (group activity)
Case study Oral presentation about a food product design case study (group activity)
Personal tuition

Personalized attention
 
Personal tuition
Description
Sílvia de Lamo: Office 318, Departament d'Enginyeria Química. Ricard Boqué: Office 313, Department of Analytical Chemistry and Organic Chemistry. Faculty of Chemistry

Assessment
  Description Weight
Problem solving, exercises In-class activities (group activity) 30%
Case study Oral presentation about a food product design case study (group activity) 70%
 
Other comments and second exam session

Sources of information

Basic

Conservación no térmica de alimentos (1999) G.V. Barbosa-Canovas. Acribia. Zaragoza.

Nonthermal processing technologies for food (2011) H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam.  Pullman, Wash., USA. Washington State University.

Emerging technologies for food processing (2005) Da-Wen Sun. Elsevier Academic Press. San Diego, CA.

Process analytical technology : spectroscopic tools and implemented strategies for the chemical and pharmaceutical industries, 2ª ed. (2010). Ed. Katherine A. Bakeev. Wiley, Chichester.

Emerging Technologies for Food Quality and Food Safety Evaluation (2011). Ed. Yong-Jin Cho and Sukwon Kang. CRC Press. Boca Raton, FL.
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.