Food Technology I: General Technology

Specific objectives:
Enable the student to:
• Know, understand and work on different aspects of food science and technology:
1) The nature and structure of food.
2) Physico-chemical properties of food.
3) Treatment technology of production, processing, preservation and packaging in the food industry.
• To train students to perform basic procedures in the food industry.
• Knowledge of food law.
• discuss some basic concepts and actions in the food industry.

Theoretical / lecture program: Lectures

1 -. Science and Food Technology: concept and historical background. Objectives and perspectives of the same. Food and Nutrient.
2. - The water in food. Types of water in foods. Water Activity: stability factor of the food. Sorption isotherms: their importance in food technology.
3. - Carbohydrates in food. Importance. Physicochemical and functional properties of interest in Food Technology. Polysaccharides: chemical and functional properties in food. Gelling polysaccharides. Pectins, gum, carrageenan and alginates. Applications in the Food Industry.
4. - Protein. Functional properties of interest in the food industry. Nutritional value: effects of technological treatments on the nutritional value. Non-protein nitrogenous substances. Enzymes. Industrial treatment effects on enzymes. Immobilized enzymes.
5. - Lipid. Functional properties of the lipids of technological interest. Nutritional value. Modifications and alterations of lipids. Hydrogenation of oils.
6. - Vitamins. Nutritional importance: losses during food processing. Minerals: micro and macro. Nutritional and biochemical importance.
7. - Food Additives. Industry role in two foods. Definition, justification for their use, classification and characteristics. Production aids.
8. - Browning reactions in foods. Enzymatic browning. Non-enzymatic browning: the Maillard reaction. Caramelization reaction of sugars.
9 -. Organoleptic properties and rheological colloidal food. Sensory analysis, instrumental measurement of texture, color of food.
10. - Causal agents of altered foods. Main causes. General methods of preservation. New methods.
11. - Basic concepts of food processing. Process and operation. Basic operations: classification. Discontinuous and continuous processes. Preliminary treatments.
12. - Food preservation by heat. Thermobacteriology. Graphic equivalence of survival and lethal D and Z values. Calculation of thermal treatments. Health and trade considerations. Pasteurization and Sterilization. Heat treatments: continuous and discontinuous systems.
13. - Irradiation of food. Radiation sources. Mechanism of action. Irradiation plants. Applications.
14. - Use of cold in the food industry. Production of low temperatures. Action of cold on the agents of food spoilage. Cooling systems, storage and transport.
15. - Freezing. Changes in water structure. Freezing systems. Storage and transport to freezing. Defrost systems.
16. - Preservation of foods by reducing the water activity. Dehydration. Dewatering systems and types of food dehydrators. Lyophilization. Application of the lyophilization in the food industry.
17. - Conservation of food with salt. Process technology and products. Preservation by the addition of sugars. Marinating. Technology and applications of these processes.
18. - Smoking of foods. Chemical composition and physical properties of smoke. Dehydration during smoking. Smoking systems.
19. – Biopreservation in the food industry. Fermentations of foods. Types fermentations.
20. - Concentration of food by evaporation. Problems arising from the evaporation in food. Types of evaporators.
21. - Concentration of food for tangential filtration. Filtration membranes. Technological aspects of the process. Cryoconcentration. Other separation processes. Crystallization. Equipment and applications.
22. - Packaging and packaging of food. Protection on the physical, chemical and biological deterioration. Characteristics of materials of the same on the quality and preservation of foods.


Each theme is shown in a theoretical class of 50 min, except themes 11 and 22 that are exposed in 2 classes each.


LABORATORY INTERNSHIP PROGRAM

TECNO1 LB1- Study of food emulsions
TECNO1 LB2- Food packaging.
TECNO1 LB3- Determination of Water Activity (Aw) and Water Holding Capacity (WHC)
TECNO1 LB4- Food dehydration. Management and interpretation of psychometric diagrams.
TECNO1 LB5- Sensory analysis of food
Each practice lasts 120 min. The practices are taught in the laboratory of the Food Technology area in Block 4 of the Faculty of Veterinary Medicine.

TECNO1 S1-S3 SEMINAR PROGRAM

1- Blackboard problems and study cases
2- Videos
3- Conferences
4- Debates

The seminars have a total of 9 hours allotted in sessions of 3 hours.

GROUP TUTORING PROGRAM

There will be an initial tutorial to present the course (1 h) and a final tutorial to resolve doubts (1 h).

Basic:

Parkin, K. 2019. Fennema, Química de los alimentos. Acribia. Zaragoza.
G. Campbell-Platt. 2016. Ciencia y tecnología de los alimentos. Acribia. Zaragoza
Ordóñez, J.A. y col. 2020. Tecnología de los Alimentos. Vol. I y II. Síntesis. Madrid
Belitz, H.D. & Grosch, W. 2012.Química de los alimentos. Acribia. Zaragoza.
Cheftel J.C. & Cheftel, H. 1992. Introducción a la Bioquímica y Tecnología de los Alimentos. Vol. I. Acribia. Zaragoza

Complementary:
F. Gòdia i Casablancas y J. López Santín. 2005. Ingeniería bioquímica. Sintesis. Madrid
J. A. Evans, 2018. Ciencia y tecnología de los alimentos congelados. Acribia. Zaragoza
Multon, J. L.. 2000. Aditivos y auxiliares de fabricación en las industrias agroalimentarias. Editorial Acribia. Zaragoza

* Online bibliography: available on the virtual campus

General competences:
GVUSC01. Capacity of learning and adaptation.
GVUSC02. Capacity of analysis and synthesis.
GVUSC03. General knowledge on the area of work.
GVUSC04. Planning and management of the work.
GVUSC05. Capacity to apply the knowledge in practice.
GVUSC06. Capacity to work in an autonomous way and in equipment.
GVUSC07. Skill to work in an international context.
GVUSC08. Leadership, initiative and enterprising spirit.
GVUSC09. Capacity to communicate in different areas.
GVUSC10. Ethical commitment and assumption of responsibilities.

Specific competences to the discipline (to know)
CEDVUSC 12. Principles of Food Science and Technology. Quality Control of elaborated foods and Food Safety.
CEDVUSC 14. Learn the Norms and Laws of the veterinary area and the regulations on the animals and his trade.
CEDVUSC 16. Learn the basic analytic techniques and their interpretation

Professional Specific competences (to know how to make, competences at day 1, day one skills)
D1VUSC 03. Carrying out basic analytic techniques and interpreting clinical, biological and chemical results.
D1VUSC 15. Advice and management, technical and economic, of companies of veterinary area in a context of sustainability.

Academic Specific competences (to want to do), applicable to all the profiles
CEAVUSC 01. Analyzing, synthesizing, solving problems and taking decisions in the professional areas of the veterinarian.
CEAVUSC 02. Maintaining an ethical behavior in the exercise of his responsibilities in the face of the veterinary profession and the society.
CEAVUSC 03. Spreading the information obtained during the professional exercise of the veterinarian in a way fluid, oral and written, with other colleagues, authorities and the society in general
CEAVUSC 04. Looking and managing the information related to the activity of the veterinarian.
CEAVUSC 05. Knowing and applying the scientific method in practice professional including the medicine based on the evidence.
CEAVUSC 06. Knowing how to look for professional advice and help.
CEAVUSC 08. Being conscious of the need to keep the knowledge updated, skills and attitudes of the professional competences through a process of permanent formation.

Transversal competences
Besides the knowledge and skills already referred, the formation of the degree in Veterinarian will have to promote and to promote transversal competences, such as:
- CTVUSC 01 Capacity for the reasoning and the argumentation.
- CTVUSC 02 Capacity so that obtains information adequate, different and updated by different means, as bibliographic information and Internet, and it analyzes it in a critical way.
- CTVUSC 03 Capacity so that it elaborates and it presents an organized and understandable text.
- CTVUSC 05 Skill in the handling of the TICs.
- CTVUSC 06 Use of information in foreign language.
- CTVUSC 07 Capacity to solve problems through the application integrated of his knowledge.

The contents are structured mainly in theoretical master classes, in which basically the foundations of the subject will be established. At the beginning of each topic, the teacher will present the contents in a generic way, relating them to each other and to the previous topics in order for the students to appreciate its importance.

These theoretical classes will be exposed with the help of the classic tools used in teaching (blackboard) as well as with audiovisual computer tools (PowerPoint or other programs for presentations, digital video clips, etc.).
Eventually specialists in specific subjects may accompany the teacher as a measure to clarify the theoretical content.
The topics begin with a brief introduction to the topic, and end with a summary and the main conclusions obtained.

It is intended that the student actively participate in the master classes expressing their doubts about any unclear content in relation to the subject that is being taught in such a way that the teacher can solve them in the presence of all attendees. Likewise, the teacher will frequently motivate questions during said master classes in order for the student to relate and apply the concepts taught.
During the seminars, oriented to the discussion on specific topics, after the individual presentation of works, the debate and exchange of ideas on the main aspects of Food Technology that are reviewed in each work will be encouraged.

The realization of the Practices is an important aspect when completing the notes taken in theory with all the observations and results seen in the practices, since they cannot be taken as independent blocks but forming a whole with the theoretical contents. The practices are taught in the laboratory of the Food Technology area in Block 4 of the Faculty of Veterinary Medicine.

All teaching, theoretical content, practices, works, tutorials, etc. It will be supported by a virtual course on the platform that the USC has for virtual teaching (virtual USC), where it will be possible to locate additional content and material, bibliography, cited regulations, diagrams, photos and diagrams, as well as proposals for work, debates, forums and virtual tutoring.

Theoretical exam (60% of the final grade)
• It is made up of test questions, each with 4 items and a single correct answer, on any topic covered in the theoretical classes, practicals and seminars.

Problem solving (20% of the final grade)
• It consists of 2 problems, on any topic covered in the theoretical classes, practices and seminars. It is done at the same time as the theoretical exam.

Continuous assessment (20% of the final qualification) consists of:
• Assessment of active participation in debates in seminars.
• Assessment of practical cases in seminars.

No dispensation is granted for any activity.
Based on Instruction No. 1/2017 of the General Secretariat in this matter, no dispensation is granted, as attendance at all activities is required in person.

There will be no difference in the evaluation system between the 1st and 2nd opportunity.

No grades are saved between courses. There will be no different criteria for repeating students.

In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades" will apply

Classroom work: Hours

- Lecture classes: 24 h
- Laboratory practices: 10 h
- Seminars: 9 h
- Small group tutorials: 2 h

Total hours of face-to-face work: 45 hours

Student personal work: Hours

- Individual study: 40 h
- Preparation of work: 12 h
- Bibliographic reviews: 3 h
- Troubleshooting: 10.5 h
- Taking exams: 2 h.

Total student personal work: 112.5 hours

• Students are encouraged to approach the study of matter according to the type of examination performed. In particular the student does not require special effort or rote reproduction in the review but only the understanding, which is made by examining multiple choice questions.
• In regard to practical classes, the notes taken of the results of the practices are an excellent subject of study for the final exam.
• All items on the agenda, despite their great differences, are equally important, and require a rigorous and comprehensive approach by the student. It is therefore recommended to review all issues in an effort of true understanding, with reworking and appropriation by the student of the reasoning of the matter when it so requires.

The admission of students enrolled in the practical laboratory requires that they know and comply with the general safety regulations in the laboratories of the University of Santiago de Compostela. This information is available on the USC website:
http://www.usc.es/export9/sites/webinstitucional/gl/servizos/sprl/desca…

In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades" will apply.