|
Type A
|
Code |
Competences Specific | | | A4 |
A1.4. Conceiving, designing, constructing, reformulating and maintaining equipment, applications and efficient designs for experimental and numerical simulation studies in chemical technology. |
| | A5 |
A1.5. Formulate, develop and apply materials, products and mechanisms that use nanostructures. |
|
Type B
|
Code |
Competences Transversal | | | B9 |
B1.1. Communicating and discussing proposals and conclusions in specialized and non-specialized multilingual forums in a clear and unambiguous manner. |
| | B14 |
B3.1. Collaborative teamwork, with responsibility shared among multidisciplinary, multilingual and multicultural teams. |
| | B15 |
B4.1. Continuously learning. |
| | B16 |
B4.2 Learning autonomously and by using initiative. |
| | B17 |
B5.1. Working autonomously whilst remaining responsible and using initiative, in a research and innovative context. |
| | B18 |
B5.2. Solving complex problems in new environments and in innovative and multidisciplinary contexts. |
| | B19 |
B5.3. Applying critical, logical and creative thought in a research and innovative context. |
|
Type C
|
Code |
Competences Nuclear | | | C1 |
Have an intermediate mastery of a foreign language, preferably English |
| | C2 |
Be advanced users of the information and communication technologies |
| | C3 |
Be able to manage information and knowledge |
| | C5 |
Be committed to ethics and social responsibility as citizens and professionals |
|
Type A
|
Code |
Learning outcomes |
| | A4 |
A1.4 Can design structure methodologies for the process of innovating and designing food products.
| | | A5 |
A1.5 Can use industrial production technologies to for the sustainable design and production of structured foods.
|
|
Type B
|
Code |
Learning outcomes |
| | B9 |
B1.1 Can intervene effectively and transmit relevant information.
B1.1 Plan their communication: generate ideas, seek information, select and order information, make schemes, decide on the audience and the aims of the communication, etc.
B1.1 Prepare and deliver structured presentations, complying with the requirements.
B1.1 Draft documents with the appropriate format, content, structure, language accuracy, and register, and can illustrate concepts using the correct conventions: format, headings, footnotes, captions, etc.
B1.1 Use language that is appropriate to the situation.
B1.1 Are aware of the strategies that can be used in oral presentations (audiovisual support, eye contact, voice, gesture, timing, etc.).
| | | B14 |
B3.1 Accept and comply with the rules of the group.
B3.1 Take active part in planning the team’s work, distributing tasks and respecting deadlines.
B3.1 Contribute to the positive management of any differences, disagreements and conflicts that arise in the team.
B3.1 Make their personal contribution in the time expected and with the resources available.
B3.1 Take active part and share information, knowledge and experiences.
B3.1 Take into account the points of view of others and give constructive feedback.
| | | B15 |
B4.1 Autonomously adopt the appropriate learning strategies in every situation.
B4.1 Set their own learning objectives.
| | | B16 |
B4.2 Ask the appropriate questions for solving doubts or open questions, and search for information with criteria.
B4.2 Select a procedure from among the possibilities suggested by the lecturer.
| | | B17 |
B5.1 Analyse their own limitations and potential for undertaking a particular task.
B5.1 Decide how to manage and organize the work and time required to carry out a task from the basis of a general plan.
B5.1 Decide how to manage and organize the work and time.
B5.1 Reflect on their learning process and learning needs.
| | | B18 |
B5.2 Direct the decision-making process in a participative manner.
B5.2 Can draw up strategies for solving problems.
B5.2 Can get support from others to guarantee the success of their decisions.
B5.2 Can provide alternative solutions to the same problem and assess possible risks and advantages.
B5.2 Select the information required to solve problems using objective criteria.
| | | B19 |
B5.3 Follow a logical method for identifying the causes of a problem.
|
|
Type C
|
Code |
Learning outcomes |
| | C1 |
Express opinions on abstract or cultural topics in a limited fashion.
Explain and justify briefly their opinions and projects.
Understand instructions about classes or tasks assigned by the teaching staff.
Understand routine information and articles.
Understand the general meaning of texts that have non-routine information in a familiar subject area.
Write letters or take notes about foreseeable, familiar matters.
| | | C2 |
Understand basic computer hardware.
Understand the operating system as a hardware manager and the software as a working tool.
Use software for off-line communication: word processors, spreadsheets and digital presentations.
Use software for on-line communication: interactive tools (web, moodle, blogs, etc.), e-mail, forums, chat rooms, video conferences, collaborative work tools, etc.
| | | 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.
| | | C5 |
Respect fundamental rights and equality between men and women.
Be respectful of and promote human rights and the principles of universal accessibility, equal opportunities, non-discrimination and universal accessibility for th
ose with special educational needs.
Be respectful of the values of a culture of peace and democracy.
|
| 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. |
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
| Problem solving, exercises |
|
Ressolució 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% |
| Others |
|
|
|
| |
|
Other comments and second exam session |
|
There's no second call, due to the characteristics of the subject. |
| Basic |
|
1. Food Product Design. An Integrated Approach.(2007) A.R. Linneman; M. A.J.S. van Boekel. Wageningen Academic Publishers, The Netherlands 2. Food emulsions : principles, practices, and techniques (2005) D. J. McClements. CRC Press, cop. Boca Raton, Fla. 3. Extrusión de alimentos : tecnología y aplicaciones, Robin Guy (2001)Zaragoza : Acribia, cop. 2001. 4. T.P. Coultate. Food: the chemistry of its components. (4ª ed.). Cambridge: Royal Society of Chemistry, cop. 2002 5. H. D. Belitz, W. Grosch, P. Schieberle. Food Chemistry (3ª ed.). Springer, 2004 6. Owen R. Fennema. Química de los alimentos (3ª ed.). Acribia, 2010 |
| Complementary |
|
1. Extrusion cooking: technologies and applications (2001) R. Guy CRC Press; Cambridge, Eng. Woodhead, cop. Boca Raton. 2. Encapsulation and controlled release technologies in food systems (2007) . J.M. Lakkis. Blackwell, Ames, Iowa 3. Emulsion Science: Basic Principles, F. Leal-Calderon, J. Bibette, V. Schmitt (2007) Springer, New York, NY. 4. Extruders in food applications, M.N. Riaz (2000) Lancaster, Pa : Technomic Pub. Co. 5. Encapsulation and controlled release, D.R. Karsa, R. A.Stephenson (2005) Cambridge : Woodhead Publishing, cop. 2005. 6. Case studies in food product development, M. Earle & R. Earle, editors (2008) CRC Press, Boca Raton, FL |
(*)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. |
|