Coordination: | SOLIVA FORTUNY, ROBERT CARLES |
Academic year 2017-18 |
Subject name | FOOD PROCESSING | ||||||||||||
Code | 100609 | ||||||||||||
Semester | 2nd Q(SEMESTER) CONTINUED EVALUATION | ||||||||||||
Typology |
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ECTS credits | 6 | ||||||||||||
Groups | 2GG,3GM,6GP | ||||||||||||
Theoretical credits | 0 | ||||||||||||
Practical credits | 0 | ||||||||||||
Coordination | SOLIVA FORTUNY, ROBERT CARLES | ||||||||||||
Department | TECNOLOGIA D'ALIMENTS | ||||||||||||
Teaching load distribution between lectures and independent student work | On-site hours 60
- Lectures 30 - Practice and tutorials 16 - Seminars 14 Off-site hours 90 | ||||||||||||
Important information on data processing | Consult this link for more information. | ||||||||||||
Language | Catalan
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Teaching staff | E-mail addresses | Credits taught by teacher | Office and hour of attention |
GIMENO AÑO, VICENTE | gimeno@tecal.udl.cat | 3 | |
GINER SEGUÍ, JOAQUÍN JESÚS | chimog@tecal.udl.cat | 3 | |
ODRIOZOLA SERRANO, ISABEL ANDREA | iodriozola@tecal.udl.cat | ,8 | |
SOLIVA FORTUNY, ROBERT CARLES | rsoliva@tecal.udl.cat | 7 | |
SALTIVERI LLENA, MARTA | martasaltiveri@gmail.com | 6 |
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.
- 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).
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.
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.
On-site (40%)
Off-site (60%)
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%.
a.Basic references
b. Other references: