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 |
Objectives |
Competences |
Aplica metodologies estructurades al procés d'innovació i disseny de productes alimentaris. |
AP4
|
BP1 BP8 BP9
|
CC4
|
Aplica les tecnologies de producció industrial al disseny i la producció sostenible d'aliments estructurats.
|
AP5
|
BP1 BP8 BP9
|
CC4
|
Topic |
Sub-topic |
1. Advanced physic-chemistry of food ingredients |
1.1.- INTRODUCTION
1.2.- MAIN FOOD COMPONENTS
1.3.- WATER
1.4.- CARBOHYDRATES
1.5.- PROTEINS
1.6.- LIPIDS
1.7.- COLLOIDS
1.8.- CHEMICAL INTERACTIONS |
2. Sustainable design and production of structured foods
|
2.1.- EMULSIFICATION AND FOAMING
2.2.- FOOD EXTRUSION AND AGGLOMERATION
2.3.- ENCAPSULATION: FREEZE-DRYING AND SPRAY-DRYING
2.4.- OSMOTIC TREATMENT: FORMULATION OF SOLID FOODSTUFF |
3. Tools for food product design |
3.1 Development of food products based on design methodologies.
3.2 Case studies |
Methodologies :: Tests |
|
Competences |
(*) Class hours |
Hours outside the classroom |
(**) Total hours |
Introductory activities |
|
0.5 |
0 |
0.5 |
|
Lecture |
|
26 |
39 |
65 |
Problem solving, exercises |
|
18 |
27 |
45 |
Case study |
|
15 |
22 |
37 |
|
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
|
Description |
Introductory activities |
Activitats de presa de contacte amb els estudiants i de presentació de l'assignatura.
|
Lecture |
Combinació de classe magistral i estudi de casos mitjançant la introducció de conceptes bàsics, la discussió d'exemples i la realització conjunta d'exercicis de forma presencial. |
Problem solving, exercises |
Resolució de coleccions de problemes per als estudiants sota la supervisió del professorat, individualment o en grup.
|
Case study |
Es plantejarà un problema obert (cas pràctic) sobre el que l'estudiant, individualment o en grup, desenvoluparà una solució concreta.
|
Personal tuition |
|
|
Description |
Es realitzarà a través de mitjans electrònics (moodle, correu electrònic) o de forma presencial en els despatxos de les professores:
Carme Güell i Montse Ferrando: Despatx 317 del Departament d'Enginyeria Química
Olga Busto i Montse Mestres: Despatx 311 del Departament de Química Analítica i Química Orgànica. |
|
|
Description |
Weight |
Problem solving, exercises |
Resolució de problemes, a l'aula o fóra d'ella, de forma individual o en grup |
30% |
Case study |
Discussió i resolució de problemes oberts sujectes a resticcions però amb múltiples solucions.
|
70% |
|
Other comments and second exam session |
There's no second call, due to the characteristics of the subject. |
Basic |
A.R. Linneman; M. A.J.S. van Boekel, Food Product Design. An Integrated Approach, Wageningen Academic Publishers, The Netherlands , 2007
D. J. McClements, Food emulsions : principles, practices, and techniques, CRC Press, cop. Boca Raton, Fla, 2005
Robin Guy, Extrusión de alimentos : tecnología y aplicaciones, Acribia, cop., Zaragoza, 2001
T.P. Coultate, Food: the chemistry of its components, 4ª ed. Royal Society of Chemistry, cop., Cambridge, 2002
H. D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 3ª ed. Springer, 2004
Owen R. Fennema, Química de los alimentos, 3ª ed. Acribia, 2010
|
|
Complementary |
R. Guy, Extrusion cooking: technologies and applications, CRC Press; Cambridge, Eng. Woodhead, cop. Boca Raton, 2001
J.M. Lakkis, Encapsulation and controlled release technologies in food systems, Blackwell, Ames, Iowa, 2007
F. Leal-Calderon, J. Bibette, V. Schmitt, Emulsion Science: Basic Principles, Springer, New York, NY, 2007
M.N. Riaz, Extruders in food applications, Lancaster, Pa : Technomic Pub. Co., Lancaster, 2000
D.R. Karsa, R. A.Stephenson, Encapsulation and controlled release technologies in food systems, Woodhead Publishing, cop., Cambridge, 2005
|
|
(*)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. |
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