food technology ii - Universidad Católica de Valencia

Transcripción

1
Guía Docente Tecnología de los alimentos II
PCA-27-F-01 Ed.00
COURSE GUIDE
Universidad Católica de Valencia
FOOD TECHNOLOGY II
Year 2016 /2017
Universidad Católica de Valencia “San Vicente Mártir”
2
Modelo de Guía Docente
PCA-27-F-01 Ed.00
COURSE GUIDE TO FOOD TECHNOLOGY
II
ECTS
SUBJECT: Food technology
6
Field: Marine Biotechnology
6
Module: Marine Biotechnology Itinerary
54
YEAR: Second, Third or Fourth
Semester: 1º
Type of Learning: Elective
Departament: Applied and
Technological sciences
Teacher: Alba Rodríguez Mengod
E-mail: [email protected]
54 ECTS
Marine Biotechnology Itinerary
Duration and temporal location within the curriculum: The module is developed on the first
semester of the 2nd, 3rd and 4th year of the Marine Siences Degree.
Subjects and Courses
Subject
ECTS
Course
ECTS
Year/
semester
R+D IN MARINE SCIENCES
6
R+D in Marine
Sciences
6
2nd or 3rd or
4th / 1
MARINE BIOTECHNOLOGY
6
Marine Biotechnology
6
2nd or 3rd or
4th / 1
INSTRUMENTAL
TECHNIQUES
6
Instrumental
Techniques
6
2nd or 3rd or
4th / 1
TECHNOLOGY OF SEAFOOD
6
Technology of seafood
6
2nd or 3rd or
4th / 1
BIOINDICATORS
6
Bioindicators
6
2nd or 3rd or
4th / 1
3
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GENIC TECHNIQUES
6
Genic Techniques
6
2nd or 3rd or
4th / 1
RENEWABLE ENERGY AND
MARINE MINERAL
RESOURCES
6
Renewable energy and
marine mineral
resources
6
2nd or 3rd or
4th / 1
FOOD TECHNOLOGY II
6
Food technology II
6
2nd or 3rd or
4th / 1
6
Hygiene and food
safety
6
2nd or 3rd or
4th / 1
HYGIENE AND FOOD SAFETY
COURSE GUIDE TO: FOOD TECHNOLOGY
Prerequisites:
Basic knowledge of chemistry, biochemistry and physics. It is advisable to have studied the
subject of Food Technology of marine origin previously as some basic concepts taught in that
subject .
GENERAL GOALS
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Apply food technology for the production of products fit for human consumption
Knowing components and characteristics of meat and meat products , milk products,
and egg products, and honey .
Knowing the chemical, enzymatic and microbiological fundamentals that determine
the alteration of food and life as well as methods of processing and preserving food .
Relate the actions carried out with animals (environment, food , health ... ) with the
hygienic and sanitary quality of the product .
Identify and locate legislation affecting the sector
Move knowledge gained to industrial reality show career opportunities in the sector
Competence
measuring scale
GENERAL AND BASIC COMPETENCES
1
2
3
CG1. Capacity to analyze and synthesize.
X
CG2. Capacity to organize and plan
X
CG3. Mastering Spanish oral and written communication
CG5. Knowing and applying Basic ITC skills related to marine
science
CG6. Capacity to manage information (capacity to look for and
analyze information coming from different types of sources)
4
X
X
X
4
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CG7. Decision making
X
CG8. Capacity to work in interdisciplinary and multidisciplinary
team
X
CG10. Critical and self-critical capacity
X
CG11. Capacity to learn
X
CG12. Capacity to adapt to new situations
X
CG16. Capacity to apply theoretical knowledge
X
CG17. Research skills
X
CG18. Sensitivity to environmental issues
X
CB2. Students are able to apply knowledge to their work in a
professional way and have the competences enabling them to state
and defend views and opinions as well as perform problem-solving
tasks in their field of study.
X
CB3. Students are able to collect and interpret relevant data
(generally in their field of study) and give opinions that involve
reflection on relevant social, scientific or ethical issues.
X
CB4. Students can communicate information, ideas, problems and
solutions to a specialized or non-specialized audience.
X
CB5. Students develop the necessary learning skills to undertake
further studies with a high level of autonomy.
X
____________________________________________________________________________
SPECIFIC COMPETENCES
1
CE2. Knowing basic sampling techniques of water column, organisms,
sediment and sea-bottoms as well as basic techniques of dynamic and
structural variable measurements
2
3
4
X
5
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CE5. Applying marine environment use planning techniques as well as
resource sustainable management
X
CE6. Applying marine instrument techniques
X
CE7. Collecting, assessing, processing and interpreting oceanographic
data, following the most recent theories
CE8. Identifying and analyzing new problems and proposing solution
strategies
CE9. Knowing how to carry out experiments and measurements both in
the laboratory and during sample collection
X
X
X
CE10. Knowing how to use planning, designing and implementing
research tools while surveying and assessing results.
X
CE11. Knowing how to do fieldwork and laboratory experiments in a
safe and responsible way, promoting teamwork
CE13. Looking for and assessing different kinds of marine resources
X
X
CE22. Practical experience of methods of marine environmental impact
assessment
RESULTADOS DE APRENDIZAJE
R-1 Know the main technologies and processes used
in the food industry
R-2 Understands the characteristics and
components of foods of animal origin, including meat
products , fish and seafood
R-3 Applies methods of food preservation to the
characteristics of animal products , including meat
products , fish and seafood
R-4 It has a basic knowledge about the different
products that can be obtained
R-5 It is able to identify and establish quality criteria
somewhat prior to their use as and final product
X
COMPETENCIAS
CB2, CB3, CB5, CE1, CE2,
CE5, CE6, CE7, CE8, CE9,
CE11, CE13, CE22, CG 1,
CG 2, CG 3, CG5, CG6, CG7,
CG8, CG10, CG11, CG12,
CG16, CG7, CG18
CB2, CB3, CB5, , CE2, CE5,
CE22, CG 1, CG 2, CG 3,
CG5, CG6, CG7, CG8, CG10,
CG11, CG12, CG16, CG7,
CG18
CB2, CB3, CB5, CE1, CE2, ,
CE13, CE22, CG 1, CG 2, CG
3, CG5, CG6, CG7, CG8,
CG10, CG11, CG12, CG16,
CG7, CG18
CB3, CB5, CE1, CE2, CE5,
CE13, , CG 1, CG 2, CG 3,
CG5, CG6, CG7, CG8, CG11,
CG12, CG16, CG7, CG18
CE11, CE13, CE22, CG 1,
CG 2, CG 3, CG5, CG6, CG7,
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CG8, CG10, CG11, CG12,
CG16, CG7, CG18
R-6 Relate handling animals and their health status
with product quality that goes into a technological
process
R-7 Both identifies the main physical , chemical, and
microbiological that can take place throughout the
process of developing different products
CE11, CE13, CE22, CG 1,
CG 2, CG 3, CG5, CG6, CG7,
CG8, CG10, CG11, CG12,
CG16, CG7, CG18
CE11, CE13, CE22, CG 1,
CG 2, CG 3, CG5, CG6, CG7,
CG8, CG10, CG11, CG12,
CG16, CG7, CG18
ON-CAMPUS EDUCATIONAL ACTIVITIES
ACTIVITY
ON-CAMPUS CLASS
PRACTICAL CLASSES
LABORATORY
SEMINAR
Relationship With
Learning Outcomes
for the subject
ECTS
R-1, R-2, R-3, R-4 , R5, R-6, R-7
35
, R-2, R-3, R-4, R-5,
R-6, R-7
8
Activities carried out in
spaces with specialized
equipment.
R-1, R-2, R-3, R-6, R7,
6
Supervised monographic
sessions with shared
participation
R-1, R-2, R-3, R-4, R5 R-6, R-7
2
Teaching-Learning
Methodology
Teacher presentation of
contents, analysis of
competences, explanation
and in-class display of skills,
abilities and knowledge.
Group work sessions
supervised by the professor.
Case studies, diagnostic
tests, problems, field work,
computer room, visits, data
search, libraries, on-line,
Internet, etc.
Meaningful construction of
knowledge through
interaction and student
activity.
7
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GROUP
PRESENTATION OF
PAPERS
OFFICE ASSISTANCE
ASSESSMENT
Application of
multidisciplinary knowledge
R-1, R-2, R-3, R-4, R5,R-6, R-7
5
Personalized and small
group attention. Period of
instruction and/or orientation
carried out by a tutor to
review and discuss materials
and topics presented in
classes, seminars, readings,
papers, etc.
R1, R-2, R-3, R-4, R5, R-6, R-7
2
Set of oral and/or written
tests used in initial, formative
or additive assessment of the
student
R-1, R-2, R-3, R-4,
R-5, R-6, R-7
Total
2
60
INDEPENDENT WORK ACTIVITIES
ACTIVITY
GROUP WORK
Teaching-Learning
Methodology
Group preparation of readings,
essays, problem solving,
seminars, papers, reports, etc.
to be presented or submitted
in theoretical lectures,
practical and/or small-group
tutoring sessions.
Relationship of
Course with
Learning Outcomes
R1, R-2, R-3, R-4, R5, R-7
ECTS
30
Work done on the university
e-learning platform
( www.plataforma.ucv.es )
INDEPENDENT WORK
Student study: Group
Individual preparation of
readings, essays, problem
solving, seminars, papers,
reports, etc. to be presented
or submitted in theoretical
lectures, practical and/or
small-group tutoring sessions.
Work done on the university
e-learning platform
R-1, R-2, R-3, R-4,
R-5
60
8
PCA-27-F-01 Ed.00
( www.plataforma.ucv.es )
Total
90
SYSTEM FOR ASSESSING THE ACQUISITION OF THE COMPETENCES AND
ASSESSMENT SYSTEM
Assessment Tool
LEARNING OUTCOMES ASSESSED
Allocated
Percentage
Written test
R-1, R-2, R-3, R-4, R-5, R-6 y R-7
50 %*
Practical activities:
laboratory
R-5, R-6, R-7 y R-8
30 % *
Supervised and
presentation works
R-1, R-2, R-3, R-4, R-5, R-7
20 %*
* The mark obtained in this assessment tool will suffer a penalty of up to 10% for misspellings .
Students exchange programs are exempt from this penalty
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Attendance at practices and technical visits is mandatory.
For the final grade results from the different evaluation activities scheduled are
weighted. To pass the course will need to obtain at least a score equal to or greater
than 5.0 points in each of the sections of the assessment instruments. If a final score of
5 points in each section is obtained and approved only one of them, those passing
grades will be saved until the second call the course into force, which must approve the
Full subject.
It is essential to obtain a minimum score of 5 to pass the subject.
After the appearance of the notes, the student will have times published on the
platform, to review its examination, unless specifically stated otherwise by the faculty.
Those students who for various reasons do not attend the assessment of some of the
parties on the official date of calls, evaluations will be conducted with an oral exam.
The second enrollment students who have passed the previous course laboratory
testing, written work, oral presentation and / or assistance may maintain their
qualification during one academic year
Criteria for granting Distinction
: A teacher's discretion may be granted an honors degree for every 20 students ( not per
fraction of 20 , except for the first 20 students) Just be granted honors in first or second call the
9
PCA-27-F-01 Ed.00
first year of enrollment of students in the course. The professor may grant honors to any of the
students who have obtained an A in the course
DESCRIPTION OF CONTENTS
1 FOOD TECNHOLOGY OF MEAT AND MEAT PRODUCTS
2 TECHNOLOGY MILK AND DAIRY PRODUCTS
3 HONEY TECNHOLOGY
4 TECHNOLOGY EGG AND PRODUCTS
COMPETENCES
CB2, CB3, CB5, CE1,
CE2, CE5, CE6, CE7,
CE8, CE9, CE11,
CE13, CE22, CG 1, CG
2, CG 3, CG5, CG6,
CG7, CG8, CG10,
CG11, CG12, CG16,
CG7, CG18
CB2, CB3, CB5, CE1,
CE2, CE5, CE6, CE7,
CE8, CE9, CE11,
2, CG 3, CG5, CG6,
CG7, CG8, CG10,
CG11, CG12, CG16,
CG7, CG18
CB2, CB3, CB5, CE1,
CE2, CE5, CE6, CE7,
CE8, CE9, CE11,
2, CG 3, CG5, CG6,
CG7, CG8, CG10,
CG11, CG12, CG16,
CG7, CG18
CB2, CB3, CB5, CE1,
CE2, CE5, CE6, CE7,
CE8, CE9, CE11,
2, CG 3, CG5, CG6,
CG7, CG8, CG10,
CG11, CG12, CG16,
CG7, CG18
TEMPORAL ORGANIZATION OF LEARNING:
Content/ teaching unit
1
FOOD TECNHOLOGY OF MEAT AND MEAT PRODUCTS
Number of
meetings
8
10
PCA-27-F-01 Ed.00
2
3
4
TECHNOLOGY MILK AND DAIRY PRODUCTS
HONEY TECNHOLOGY
8
6
TECHNOLOGY EGG AND PRODUCTS
8
VISITS TO INDUSTRIAL FACILITIES Visits are made to companies manufacturing and food
production. If visitors do not take place they will be replaced by a practical laboratory.
REFERENCES
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ALEIXANDRE BENAVENT, J.L. Conservación de alimentos
BENITEZ M. 2013. Tecnología del pescado. IC.
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BONET M. 2013. Elaboración de congelados de productos de la pesca. IC.

CAMPOS R. 2013. Acondicionado del pescado y marisco. IC.

CANOURA J. 2013. Elaboración de masas, pastas, precocinados y cocinados de
pescado. IC.
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CENZANO DEL CASTILLO, I. Nuevo manual de industrias alimentarias
FEINER, G., Manual de productos cárnicos, ACRIBIA
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GÖSTA BYLUND, Manual de industrias lácteas
HALL, G.M. Tecnología del procesado de pescado. ACRIBIA
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MAHAUT, M., Introducción a la tecnología quesera
MEAD, G. C Análisis microbiológico de carne roja, aves y huevos
NIELSEN, S.S., Análisis de los alimentos
NIELSEN, S.S., Análisis de los alimentos. ACRIBIA
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OWEN R.FENNEMA, Química de los alimentos,3º edición
OWEN R.FENNEMA, Química de los alimentos,3º edición

PRICE, J.F., MEAD G.C. Ciencia de la carne y de los productos cárnicos. ACRIBIA

RICHARDSON, R.I., Ciencia de la carne de ave. ACRIBIA

ROLAND P. CARPENTER, DAVID H. LVON,TERRV A. HASDELL, Análisis sensorial en
el desarrollo y control de la calidad de alimentos
ROLAND P. CARPENTER, DAVID H. LVON,TERRV A. HASDELL, Análisis sensorial en
el desarrollo y control de la calidad de alimentos
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ROMERO DEL CASTILLO, R., MESTRES LAGARRIGA, J. Productos lácteos:
tecnología
SAÍNZ LAÍN,C.; GÓMEZ FERRERAS C. (2000). Mieles Españolas.
SALVACHUA GALLEGO J.C.; ROBLES PORTELA E.Mª. (1998). Instalaciones fijas de
procesado de productos apícolas.
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food technology ii - Universidad Católica de Valencia

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