Engineering of Food and Agriculture Industries

To know, understand and use the engineering principles of the agri-food industries: modeling and optimization, management and use of waste.

Design of agri-food industries. Process systems and auxiliary systems. Determining factors: Legislation, material and energy flows, hygienic design, waste and by-product management. Organization of the process plant. Calculation of surfaces and warehouses. Implementation of the process. Application to the main agri-food industries. Modeling and simulation of food processing plants. Optimization of agri-food processes. Quality in product and process design. Legalization of agri-food industries. Industrial safety and hygiene quality audits.


THEORY (24 hours)

PART 1.- Design of agri-food industries. (10 hours)
Determining factors: legislation, hygienic design, waste and by-product management. Process plant location. Process systems and auxiliary systems. Implementation of the process. Material and energy flows. Hygienic design of the process plant. Characteristics of the finishing materials of the production premises. Cleaning systems. Environmental hygiene. Personal and hygiene. Organization of the process plant. Surface calculation. Warehouse design. Quality assurance in industry design. Legalization of agri-food industries. Industrial safety and hygienic quality audits.

PART 2.- Ancillary installations design: elements, selection, calculation, regulation and control. (12 horas)
Unit 2.1.- Supply of liquid fuels (2 hours)
Unit 2.2.- Complements of heat treatments. Combustion and smoke elimination. Cooling heat from condensers and motors, exhaust gases and expansion steam. (2 hours)
Unit 2.3.- Complements of compressed air (2 hours)
Unit 2.4.- Refrigeration complements. Multiple compression refrigeration and absorption refrigeration systems. (2 hours)
Unit 2.5.- Supply of gase fuels (2 hours)
Unit 2.6.- Energy efficiency in the Agri-Food Industries. Cooling heat from condensers and motors, exhaust gases and expansion steam. Cogeneration systems. (2 hours)

PART 3.- Modeling, simulation and optimization of agri-food processes, systems and processing plants. Continuous and discreet processes. Models of linear programming problems. Discrete simulation models. Transfer function of a system. (2 hours)



LABORATORY PRACTICES AND INTERACTIVE SEMINARS (24 hours)
In the practices the facilities treated in the subject will be shown, used and designed. Practical cases will be proposed, commenting and solving some of them in sessions with seminar-type format with a participatory approach.

VISITS will be made to the most representative agri-food industries:
Slaughterhouse, meat industry and ham dryer
Industry for processing fruits and vegetable products (chestnuts) and a wine cellar with D.O. Ribeira Sacra.
Dairy industry for cheese making and milk poder
Feed factory

In the visits, students, accompanied by industry personnel and subject teachers, are reminded of the processes and the different parts of the facilities, machinery and finishing materials of the industry, while observing them, go through the different rooms.

VISITS are COMPULSORY, are valued in attendance, and are evaluated for being part of the knowledge asked in the exams of the subject.


Approximately laboratory PRACTICES and interactive seminars will have the following DISTRIBUTION OF HOURS:
Design of agri-food industries (visits) (10 hours)
Supply of liquid fuels (2 hours)
Complements of heat treatments (2 hours)
Complements of compressed air (2 hours)
Refrigeration complements (2 hours)
Supply of gas fuels (2 hours)
Energy efficiency in the Agri-Food Industries (2 hours)
Modeling and of agri-food processing plants (2 hours)


TUTORING (3 hours)
Personal and group work monitoring, and doubts resolution


INDIVIDUAL OR GROUP WORK OUTSIDE THE CLASSROOM (95 hours)

Approximately PERSONAL WORK will be DONE with the FOLLOWING DISTRIBUTION:
Design of agri-food industries (39 hours)
Supply of liquid fuels (8 hours)
Complements of heat treatments (8 hours)
Complements of compressed air (8 hours)
Refrigeration complements (8 hours)
Supply of gas fuels (8 hours)
Energy efficiency in the Agri-Food Industries (8 hours)
Modeling and of agri-food processing plants (8 hours)

BASIC BIBLIOGRAPHY
Virtual classroom: notes, videos and links left on the Virtual Campus.
CASP, A. Diseño de industrias agroalimentarias. Ed. Mundi-Prensa. Madrid (2004).
LÓPEZ, A. Diseño de industrias agroalimentarias. Ed. AMV Ediciones. Madrid (1990).
MORAN, M.J. y SHAPIRO, H. N. 1.996. Fundamentos de Termodinámica Técnica. Editorial Reverté. Barcelona, España.
SÁNCHEZ, M. T. Procesos de elaboración de alimentos y bebidas. Ed. AMV Ediciones Madrid. (2003).

COMPLEMENTARY BIBLIOGRAPHY
ALFA LAVAL. Manual de industrias lácteas. Ed. AMV. Ediciones. Madrid (1.990).
ALONSO VALLE, F. (1996) “La seguridad en calderas”. Ed. Instituto Nacional de Seguridad e Higiene en el Trabajo. Madrid.
ARTHEY, D. Procesado de hortalizas. Ed. Acribia. Zaragoza (1.992).
ARTHEY, D. Procesado de frutas. Ed. Acribia. Zaragoza (1.997).
BRODY, A. L. envasado de alimentos en atmosferas controladas, modificadas y a vacio. Ed. Acribia. Zaragoza (1.996).
CENZANO, I. Nuevo manual de Industrias alimentarias. Ed. AMV Ediciones. Madrid (1.993).
CARNICER, E. 1.994 “Aire comprimido. Teoría y cálculo de las instalaciones”. Ed. Paraninfo. Madrid.
GARCIA-VAQUERO, E. AYUGA, F. Diseño y construcción de Industrias Agroalimentarias. Ed. Mundi Prensa, Madrid (1993).
HERRERO, A. Conservación de frutos. Ed. Mundi-prensa. Madrid (1.992).
LÓPEZ, A. Las instalaciones frigoríficas en la industria alimentaria. Ed. AMV Ediciones. Madrid (1994).
MADRID, A. Curso de industrias lácteas. Ed. AMV Ediciones. Madrid (1.996).
MADRID, A. Piensos y alimentos para animales. Ed. AMV ediciones. y Mundi-Prensa, Madrid (1.995).
MELGAREJO, P. Aislamiento, cálculo y construcción de cámaras frigoríficas. Ed. AMV. Ediciones. Madrid (1995).
RD 1495/1991. Disposiciones de aplicación de la Directiva del Consejo de las Comunidades Europeas 87/404/CEE, sobre recipientes a presión simples
RD 2085/1994 por el que se aprueba el Reglamento de Instalaciones Petrolíferas.
RD 769/1999 por el que se dictan las disposiciones de aplicación de la Directiva del Parlamento Europeo y del Consejo, 97/23/CE, relativa a los equipos de presión.
RD 919/2006, por el que se aprueba el Reglamento técnico de distribución y utilización de combustibles gaseosos y sus instrucciones técnicas complementarias
RD 2060/2008, por el que se aprueba el Reglamento de equipos a presión y sus instrucciones técnicas complementarias
REAL DECRETO 552/2019 por el que se aprueban el Reglamento de seguridad para instalaciones frigoríficas y sus instrucciones técnicas complementarias (B.O.E. 24.10.2019).
RODRÍGUEZ., E. Industrias de la alimentación. Ed. Bellisco. Madrid (1.990).
SÁNCHEZ, M. T. Procesos de elaboración de alimentos y bebidas. Ed. AMV Ediciones Madrid. (2003).
TETRA PAK. Manual de industrias lácteas. Ed. Tetra Pak. Madrid (1.996).

Basic and general competences.
CG1.- Knowledge of basic, scientific and technological subjects that allow continuous learning, as well as an ability to adapt to new situations or changing environments.
CG4.- Ability to search and use the rules and regulations related to its scope.

Cross-cutting competences.
CT3.- Individual work capacity, with a self-critical attitude.
CT12.- Ability to solve problems through the integrated application of their knowledge.

Specific competences.
CEG5.- Ability to write and sign rural development, environmental impact and waste management studies for the agri-food industries, agricultural and livestock farms, and spaces related to gardening and landscaping.
CR8.- Ability to know, understand and use the principles of management and use of agro-industrial by-products.
IA2.- Ability to know, understand and use the principles of Engineering of the agri-food industries: Auxiliary equipment and machinery of the agri-food industry. Automation and process control. Engineering of works and installations. Agro-industrial constructions. Waste management and use.

Note: these competences are acquired together with other subjects of the degree.

There will be face-to-face theory classes (expository teaching), interactive teaching (practices and group work), and tutorials. They will be complemented with on-line support for teaching using Microsoft Teams and Moodle, as well as the official email and informal WhatsApp groups.

EXPOSITORY TEACHING (theory)
It will be delivered through face-to-face theoretical classes in which the topics of the program will be developed. Students will take questionnaires and clarify doubts about the concepts explained using forums. For this, Microsoft Teams and the virtual classroom will be used. (Competences CG1, CG4, CT3, CEG5, CR8, IA2).

INTERACTIVE TEACHING (practices and group work)
In it students will work both individually and in groups, and in person with virtual support. There will be seminars, exercises will be carried out, and several practical works related to the contents of the subject will be elaborated and exhibited. The seminars, the explanation of the tasks, the formation of groups of practices, the accomplishment of part of the work, and the expositions and sharings in the plenary session will be done in face-to-face sessions synchronously. Moodle will be used as a support to provide information, resolve queries, guide and monitor the progress of the execution of the main tasks, and make deliveries and evaluate them. Each group will have full freedom to organize their work, having to respect in any case the milestones that are established, especially the delivery dates. In order for the distribution of the workload over time to be uniform, it will be coordinated with expository teaching, and readings, searches, questionnaires, homework monitoring events and public presentations of the work will alternate. (Competences CG4, CT12, IA2).

TUTORING
They will be used to guide students and solve personal doubts. The scheduled face-to-face tutorials will take place synchronously. The individual ones and those intended to support to the group work will be carried out asynchronously, in person, using the virtual classroom forums, or by any other suitable virtual means (email or Microsoft Teams).

THEORY: (30% of the grade). Throughout the course there will be several exams, which will consist of written tests with short questions and problems. (Competences CG1, CG4, CT3, CEG5, CR8, IA2).

SEMINARS AND PRACTICES: (40% of the mark) by evaluating the deliveries of the proposed works, both individually and in groups. To pass the course, it is mandatory to do more than 80% of the practical works that are proposed to the student during the course. In the case of group activities, in order to ensure that everyone contributes adequately to carrying out the work, teachers may reserve up to 30% of the corresponding work score to individually and subjectively assess attitude, work readiness and contributions of each student. (Competences. CG4, CT12, IA2).

ATTENDANCE: (30% of the grade).


CONTINUOUS EVALUATION
The realization of partial exams of theory and problems and the distribution of the deliveries of the practical works throughout the course, together with the evaluation of the attendance assure a percentage of continuous evaluation superior to 50%.

Students who have not been able to successfully follow the subject by course must take the final exam for the subject. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed.

NON-ATTENDANCE PERMIT
Students with exemption from attendance must take the final exam for the course. This exam will consist of a theoretical part and a problem-solving part related to practicals. Each party will score 50% of the total grade and the grade for attendance will not be computed.

EXTRAORDINARY CALL FOR JULY AND FOR REPEATING STUDENTS
These criteria will be maintained for the extraordinary call for July and for repeating students.

FRAUDULENT PERFORMANCE OF EXERCISES OR TESTS
The fraudulent completion of any exercise or test required in the evaluation of a subject will imply the qualification of fail in the corresponding call, regardless of the disciplinary process that can be followed against the offending student. It will be considered fraudulent, among others, the realization of works plagiarized or obtained from sources accessible to the public without reworking or reinterpretation, and without citing the authors of the sources. For cases of fraudulent completion of exercises or tests, the provisions of the "Regulations for evaluating the academic performance of students and reviewing grades" will apply.

PRESENTIAL WORK IN CLASSROOM (55 hours)
Expository teaching in group of up to 80 students: 24
Interactive teaching in groups of 20 students: 24
Tutoring in groups of 10 students: 3
Assessment activities: 4
TOTAL WORK IN CLASSROOM: 55

INDIVIDUAL OR GROUP WORK (95 hours)
Reading and preparing topics: 45
Completion of exercises: 10
Preliminary preparation of the internships and subsequent work on them: 15
Preparation of course work: 10
Preparation of assessment tests: 15
TOTAL INDIVIDUAL OR GROUP WORK: 95

It is recommended to attend all the teaching activities, either face-to-face or virtual, since they provide a large amount of dispersed and continually evolving information, for which there is no updated bibliography. Therefore, the topics and information left in the virtual classroom by the teachers will be used as a basis, as well as that generated by the students working in groups. It is also recommended to consult the aforementioned bibliography, as well as any other related to the topics to be discussed, either in paper or electronic format.

Much of the skills of the subject can only be acquired in practice, so it is mandatory to do at least 80% of the practical work proposed to the student during the course.

It is also recommended to make frequent use of tutorials by the available means for any type of matter related to the subject.