ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 99 Hours of tutorials: 3 Expository Class: 24 Interactive Classroom: 24 Total: 150
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Analytical Chemistry, Nutrition and Bromatology
Areas: Food Technology
Center Faculty of Sciences
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable
To know the development of technological processes involved in the culinary preparation of food.
To know the effects of these processes on the chemical components present in the base ingredients used in the preparation of prepared meals, and the impact on the nutritional quality, hygienic and sensory end of them.
To know the quality factors (sanitary, organoleptic and nutritional) involved in the preparation of each cooked food and control systems.
To know production systems and the basic process in the development, processing and preservation of the main food.
THEORY
I. Culinary Technology.
Unit 1.- Basic concepts and aims of culinary technology. Definition of Culinary Technology. Aims. Some historical milestones. The culinary space.
Unit 2.- Operations previous to cooking processes. Conservation of raw materials. Sorting, cutting and cleaning
Unit 3.- At room temperature cooking processes. Physical cooking methods. Binding ingredients operations. Cooking methods with reactive intervention
Unit 4.- Processes cooking with heat. Introduction. Cooking methods (aqueous medium, fatty medium, air or dried, mixed, microwave and vacuum) and effects on food. Creating backgrounds and sauces.
Unit 5.- Catering: systems and applications. Concepts. Categories. Conservation systems. Conditioning of cooked dishes.
Unit 6.- Criteria and quality control in culinary technology. General aspects of quality. Implementation of quality control systems.
II. Food Technology
Unit 7.- Technology of animal foods. Meat and meat products. Fish and fish products. Milk and milk products. Egg and egg products. Honey.
Unit 8.- Technology of plant foods. Fruits and vegetables. Cereals. Legumes. Tubers.
Unit 9.- Technology drinks. Water. Beverages stimulants. Alcoholic beverages. Other nonalcoholic beverage
Unit 10.- Technology of oils, fats and derivatives. Olive oil. Oil seeds. Other fats.
PRACTICS
A. Laboratory Practice: Development of culinary preparations and food processing.
B. Field practices. Visits to food industries and kitchens (hospitals, education centers .....) industries. The visits will be carried out depending on industries availability and the existence of the budget required for bus rental.
Basic books:
-ARMENDÁRIZ, J.L. (2006). Técnicas elementales de cocina. Ed. Thomson. Navarra.
-ARMENDÁRIZ, J.L. (2012).Procesos básicos de producción culinaria. Ed. Paraninfo. Madrid
-POZUELO TALAVERA, J. & PÉREZ PÉREZ, M.A. (2002). Técnicas culinarias. Ed. Paraninfo. Madrid.
-CALLEJO GONZÁLEZ, M.J. (2002). Industrias de cereales y derivados. AMV Ediciones. Madrid.
-CAMBÓN, C., MARTÍN, S. & RODRÍGUEZ, E. (2007). Ciencia a la cazuela: introducción a la ciencia a través de la cocina. E. Alianza. Madrid
-CASP, A. y ABRIL, J. (1999). Procesos de conservación de alimentos. Ed. AMV, Madrid.
-CASTRO, K. (2011). Tecnología de alimentos. Bogotá.
-CAUVAIN, S.P & YOUNG, L.S. (2008). Productos de panadería : ciencia, tecnología y práctica. Ed. Acribia. Zaragoza.
-COENDERS, A. (1996). Química culinaria. Ed. Acribia. Zaragoza
-DENDY, D.A. & DOBRASZCZYK, B.J. (2004). Cereales y productos derivados. Química y tecnología. Ed. Acribia. Zaragoza.
-FURLOTI, M.C. & BLANCO, M.C. (2018). Técnica culinaria I. Editorial UCALP.
-GIRARD, J.P. (1991). Tecnología de la carne y los productos cárnicos. Ed. Acribia. Zaragoza.
-HALL, G.M. (2001). Tecnología del procesado del pescado. Ed. Acribia. Zaragoza.
-HOLDSWORTH, S.D. (1988). Conservación de frutas y hortalizas. Ed. Acribia. Zaragoza.
-McGEE, H. (2010) La cocina y los alimentos. Ed. Debate. Barcelona
-ORDOÑEZ, J.A. (2019). Tecnologías alimentarias. Ed. Síntesis, Madrid.
-ORTEGA, J. (2020). Elaboración culinaria básica MF0256. Editorial Cano Pina. Barcelona
-QUAGLIA, G. (1991). Ciencia y tecnología de la panificación. Ed. Acribia. Zaragoza.
-PÉREZ, M.A. & POZUELO, J. (2009). Técnicas culinarias. Ed. Thomson-Paraninfo. Madrid
-SALUNKE, D.K & KADAM, S.S. (2003). Tratado de ciencia y tecnología de las hortalizas : producción, composición, almacenamiento y procesado. Ed. Acribia. Zaragoza
-TIRILLY, Y. & BOURGEOIS, C.M. (2001). Tecnología de las hortalizas. Ed. Acribia. Zaragoza.
Complementary books:
-APARICIO, R. & HARWOOD, J. (2003). Manual del aceite de oliva. Ed. Mundi-Prensa. Madrid.
-DENDY D.A.V & DOBRASZCZYK, B.J. (2003). Cereales y productos derivados : química y tecnología. Ed. Acribia. Zaragoza
-CASP, A y LÓPEZ, R. (2004). Tecnología de mataderos. Ed. Mundi-Prensa, Madrid
-HIDALGO, J. (2002). Tratado de enología. Volúmenes I y II. Ed. Mundi-Prensa. Madrid.
-HORNSEY, I.S. (2002). Elaboración de cerveza: microbiología, bioquímica y tecnología. Ed. Acribia. Zaragoza.
-LÓPEZ de TORRE, G.; CARBALLO GARCÍA & MADRID VICENTE, A. (2001). Tecnología de la carne y de los productos cárnicos. Ed. AMV, Madrid.
-Artículos científicos actuales
The skills that will be worked in this course are:
Basic competences:
BC1: That students have demonstrated knowledge and understanding in a field of study that is based on the general secondary education, and is typically at a level which, although it is supported by advanced textbooks, includes some aspects that involve knowledge of the forefront of their field of study.
BC2: That students can apply their knowledge to their work or vocation in a professional manner and have competentes typically demonstrated through the development and sustaining arguments and solving problems within their field of study.
BC3: That students have the ability to gather and interpret relevant data (usually within their field of study) to inform judgments that include reflection on relevant social, scientific or ethical topics.
BC4: That students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences.
BC5: That students have developed those skills needed to undertake further studies with a high degree of autonomy.
General competences:
GC5: Communicates effectively, both orally and in writing with people, health professionals or industry and the media, knowing how to use the information and communication technology especially those related to nutrition and lifestyle.
GC6: Understand, critically evaluate and know how to use and apply sources of information related to nutrition, food, lifestyle and health aspects.
GC8: Identify and classify food and food products. Can analyze and determine their composition, properties, nutritional value, the bioavailability of nutrients, organoleptic characteristics and modifications suffered as a result of technological processes and culinary.
GC9: Know the basic processes in the production, processing and preservation of food of animal and vegetable origin.
Transversal competences
TC1: Capacity for analysis and synthesis.
TC2: Ability to organize and plan.
TC3: Capacity for teamwork (included in CG2).
TC6: Ability to manage information (including in CG6).
TC7: Ability to solve problems.
TC8: Ability to make decisions.
TC10: Capacity for critical reasoning and argumentation.
Specific competences
SC11: Knowing your culinary chemical composition, its physical and chemical properties, nutritional value, bioavailability, organoleptic characteristics and modifications suffered as a result of technological and culinary processes.
SC12: Know the production systems and the basic processes in the production, processing and preservation of the main food products.
SC16: Knowing the culinary techniques to optimize the organoleptic and nutritional characteristics of the food, with respect to traditional gastronomy.
The subject consists of 6 ECTS credits. To cover the contents, the expository classes (30 hours), the interactive classes (15 hours of practice and 4 hours of seminars) and the tutorials (2 hours) will be used.
In the exposition classes, basically, the foundations of the subject will be established based on everything described in the theoretical contents.
In the seminars current topics, or complementary to the contents of the subject, will be treated interactively with the students. In these seminars, students can do at least one job individually. The topics will be proposed by the teacher or by the students. These works will be exposed in the classroom (in the hours corresponding to the seminars) opening a turn of debate between the authors of the work, the teacher and the rest of the students.
The practical classes are the essential complement in this matter. They consist of laboratory practices and field practices to different industries (subject to financing). The student's attendance to these practices will allow him to complete the training of this subject.
In the tutorials, the students can consult all the doubts that arise throughout the development of the subject.
During the development of the subject, the Virtual Campus will be used to support the teaching given.
The evaluation of the students will include a continuous evaluation (which will mean 25% of the final grade) and a final test (which will have a value of 75% of the final grade).
In the continuous evaluation, the following will be assessed:
-The completion of work (15% of the final grade). It will consist of the oral and written presentation of a paper on topics related to the subject. The competencies evaluated are: CB1, CB2, CB3, CB4, CB5, CG5, CG6, CG8, CG9, CT1, CT2, CT3, CT6, CT7, CT8, CT10, CE11, CE12 and CE16.
-Active participation in the different activities of the subject and the completion of a report after carrying out practices (laboratory and/or visits) to assess the degree of use of them (10% of the final evaluation). The competencies evaluated are: CB1, CB2, CB3, CB5, CG5, CG6, CG8, CG9, CT1, CT2, CT3, CT6, CT7, CT8, CT10, CE11, CE12 and CE16.
Attendance at the practical classes is compulsory in order to pass the subject.
Final test:
A final written and/or oral test will be carried out to assess the knowledge acquired in the subject and which will account for 75% of the final grade (it being necessary for the students to obtain a minimum grade of 4 out of 10 to evaluate the rest of the merits). This test is complementary to the continuous evaluation. The competencies evaluated are: CB1, CB5, CG8, CG9, CT1, CT10, CE11, CE12 and CE16.
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.
Matter (structured in expositive classes, interactive classes and tutorials) has 6 ECTS credits which represent total 150 hours (1 credit equals 25 hours).
The total time, 54 hours are attended (attendance at expositive classes, interactive classes, to tutorials and completion of the exam) and the 96 hours remaining are those associated with student work.
-Attendance at theorical and practical classes.
-Performing work-related matters.
-Consultation and management of the recommended bibliography and use of on-line links of interest.
-Use of tutoring hours to resolve doubts raised.
The subject is taught in Spanish and Galician.
EVALUATION SYSTEM
In cases of fraudulent performance of exercises or tests, the provisions of the “Regulations for evaluating student academic performance and reviewing grades” will apply.
Mª Ángeles Romero Rodríguez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- angeles.romero [at] usc.es
- Category
- Professor: University Professor
| Tuesday | |||
|---|---|---|---|
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Wednesday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Thursday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| Friday | |||
| 11:00-12:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 5 GROUND FLOOR |
| 05.19.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 05.19.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |
| 06.16.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 5 GROUND FLOOR |
| 06.16.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 6 GROUND FLOOR |