Català Castellano
DEGREE CURRICULUM
FOOD PROCESSING
Coordination:
SOLIVA FORTUNY, ROBERT CARLES
Academic year 2019-20
DEGREE CURRICULUM: FOOD PROCESSING 2019-20

Subject's general information
Subject nameFOOD PROCESSING
Code100609
Semester2nd Q(SEMESTER) CONTINUED EVALUATION
Typology
DegreeCourseCharacterModality
Double bachelor's degree: Degree Physiotherapy and Degree in Human Nutrition and Diethetics2COMPULSORYAttendance-based
Bachelor's Degree in Human Nutrition and Dietetics2COMPULSORYAttendance-based
Course number of credits (ECTS)6
Type of activity, credits, and groups
Activity typePRALABPRAULATEORIA
Number of credits1.61.43
Number of groups632
CoordinationSOLIVA FORTUNY, ROBERT CARLES
DepartmentFOOD TECHNOLOGY
Teaching load distribution between lectures and independent student workOn-site hours 60
- Lectures 30
- Practice and tutorials 16
- Seminars 14

Off-site hours 90
LanguageCatalan


Teaching staffE-mail addressesCredits taught by teacherOffice and hour of attention
GIMENO AÑO, VICENTEgimeno@tecal.udl.cat4,6
GINER SEGUÍ, JOAQUÍN JESÚSchimog@tecal.udl.cat3
ODRIOZOLA SERRANO, ISABEL ANDREAiodriozola@tecal.udl.cat,8
SALVIA TRUJILLO, LAURAlsalvia@tecal.udl.cat6
SOLIVA FORTUNY, ROBERT CARLESrsoliva@tecal.udl.cat5,4
Subject's extra information

L’assignatura figura en el segon curs del pla d’estudis del Grau en Nutrició Humana i Dietètica, amb caràcter troncal. La matèria pretén dotar a l’estudiant del Grau dels coneixements sobre els processos tecnològics implicats en la transformació, i conservació dels aliments, permetent-los diferenciar els diferents efectes positius i negatius que aquests processos tenen sobre la seva composició i valor nutritiu, de forma que puguin aplicar-los en la seva futura activitat professional. Amb aquesta finalitat, s’estudiaran les diferents formes de transformació d’aliments, tant a nivell industrial com domèstic, amb una especial atenció als processos d’elaboració d’aliments per a col·lectivitats. Es pretén que l’estudiant entengui les repercussions que el processat i manipulació dels aliments presenten quan es vol assolir un determinat objectiu en el seu àmbit professional.

 

Learning objectives

- To know the principles of the most significant technologies for food processing, preservation and storage (C1, C2).

- To analyze food transformation processes, from industrial processing to culinary preparation techniques (C1, C2, C4).

- To identify the factors affecting food safety, organoleptical and nutritional qualiity involved in food processes, as well as the main ways for assessment and control to be applied (C1, C2).

- To critically evaluate the use of raw materials or substitutive ingredients, as well as the associated implications, during processing and culinary treatments (C1, C2, C4).

- To evaluate the positive and negative effects of food processing on the composition, physicochemical and organoleptical properties (C1, C2, C3).

- To discuss the incidence of processing on the nutitional value of food products and nutrients bioavailability (C1, C2, C4)

- To justify the application of certain processes and/or cooking procedures to achieve specific gastronomic, nutrititive or dietetic targets (C2, C4)

- To use the bases of planning, development and evaluation of sensory tests with consumers (C3).

- To design food products of interest in the field of nutrition and dietetics achieved through the integration of learning (C1, C2, C3).

- To properly interpret legislation and applicable regulations within the field of food processing and cooking treatments (C1, C2).

Significant competences

C1 . To know the basic processes involved in the production, processing and preservation of the main food products. 

C2 . To know the effects of traditional cooking techniques on the organileptical and nutritional properties of food products.  

C3 . To understand and apply the fundamentals of sensory analysis of food products.

C4 . To correctly express oneself, orally and in writing.

 

 

Subject contents
  1. Introduction to food processing.
  2. Preparative operations and transformation of raw materials.
  3. Food preservation by thermal means.
  4. Novel technologies as an alternative to conventional thermal treatments.
  5. Preservation through water activity reduction.
  6. Use of chemical substances
  7. Preservation using low temperatures
  8. Modified atmosphere packaging
  9. Introduction to culinary cooking
  10. Boiling and steaming
  11. Frying
  12. Grilling and rosting
  13. Other cooking techniques
Methodology

Lectures

These will be taught with the whole group. The aim is to provide a general view of the contents specificly related with the course with emphasis on skills that refer to food processing.

 

Seminars

Seminars will take place in the classroom. Each student is assigned to a seminar group. They will consist in the analysis of scientific papers and/or search of information that will complement the contents developed in lectures. Participation and discussion will be encouraged.

 

Tutorials

Advisory meetings will be scheduled in small groups with the aim of preparing the course project.

 

Lab practice

Assistance to this activity is compulsory. Lab practice will be carried out in groups of 3-4 students and will take place in the pilot plant of the food technology department. 

 

Course project

It will be proposed to small groups. Each group will prepare a brief oral exposition and a written document and will have to attend to the scheduled meetings in order to follow up the development of the work. 

Development plan

On-site (40%)

Off-site (60%)

 

Evaluation

1. Project: 10%.

2. Written test I (individual): 35%.

3. Written test II (individual): 35%.

In order to average the other qualifications, a qualification above 5 is required for the average of the two written examinations. In any other case, to pass the subject, the student will have to repeat any test with a qualification below 5.

5. Lab practice: 15%.

A memory will be presented. Formal (1/10), bibliographical (2/10) and conceptual (6/10) aspects will be evaluated.

6. Individual exercises: 5%.

 

 

Bibliography

a.Basic references

 

b. Other references:

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