ECTS credits ECTS credits: 6
ECTS Hours Rules/Memories Student's work ECTS: 96 Hours of tutorials: 3 Expository Class: 32 Interactive Classroom: 19 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: First Semester
Teaching: With teaching
Enrolment: Enrollable
The objectives to be covered for this course, which is included within the Human Diet and Nutrition Curriculum, are related to knowledge of:
-the basic principles related to obtaining meat and seafood products.
-the post-mortem changes to meat and seafood products in relation to their quality-related characteristics and shelf life (organoleptic, sanitary, nutritional).
-the preservation processes for meat and seafood products.
-the technological processes for processing, control, and preservation of meat and seafood products.
-the nutritional changes that occur after application of the various technological processes.
THEORY
• Basic concepts and description of the various meat-producing species.
• Industrial processes for obtaining meat.
• Post-mortem changes and characteristics of the meat.
• Meat preservation processes.
• Meat by-products.
• Basic concepts and description of the various seafood-producing species.
• Processes for obtaining and handling seafood products.
• Characteristics and shelf life of seafood products.
• Processes for preserving seafood products.
• Seafood by-products.
PRACTICES
A. Laboratory Practice: Study of the characteristics of meat and seafood products and evaluation of changes caused by application of various processes..
B. Field practices. Visits to food industries. The visits will be carried out depending on industries availability and the existence of the budget required for bus rental.
Basic books:
-ANDÚJAR, G. y col. (2009). Química y bioquímica de la carne y los productos cárnicos. e-libro
-ANDÚJAR, G- (2009). El curado de la carne y la elaboración tradicional de piezas curadas ahumadas. e-libro
-BENÍTEZ, M. (2013). Tecnología de pescados (UF1222). IC Editorial. Madrid.
-BISWAS, A.K. (2020). Meat quality analysis : advanced evaluation methods, techniques, and technologies. Ed. Academic Press. London.
-BOZIARIS, I.S. (2014). Seafood processing : technology, quality and safety. Ed. John Wiley & Sons Inc. Hoboken.
-CARBALLO, B. (2001). Tecnología de la carne y de los productos cárnicos. Ed. A. Madrid Vicente. Madrid.
-FEINER, G. (2018). Manual de productos cárnicos : ciencia práctica y tecnología. Ed. Acribia. Zaragoza.
-FITO, P. (2007). Aplicación de tecnologías emergentes de procesado mínimo en el sector pesquero. Ed. Centro Tecnológico del Mar-Fundación CETMAR. Vigo.
-GÖKOGLU, N. (2015). Seafood chilling, refrigeration and freezing : science and technology. Ed. Wiley Blackwell. Chichester,.
-GRACEY, J.F. (2001). Mataderos industriales, tecnología y funcionamiento. Ed. Acribia. Zaragoza.
-GUERRA, M.A. (2009). Carne de aves y cerdo deshuesadas mecánicamente: obtención, características y utilización. e-libro
-GUILL, J.L. (2001). Bioquímica y tecnología de la carne. Ed. Universidad de Almería.
-HALL, G.M. (2001). Tecnología del procesado del pescado. Ed. Acribia, Zaragoza.
-LAWRIE, R. A. (2017). Lawrie's meat science. Ed. Woodhead Publishing. Duxford.
-LONERGAN, S.M. (2019). The science of animal growth and meat technology. Ed. Academic Press. London.
-LÓPEZ, R. (2004). Tecnología de mataderos. Ed. Mundi-Prensa, Madrid.
-HUI, Y. H. y col. (2006). Ciencia y tecnología de carnes. Ed. Limusa, México.
-KALSCHNE, D. (2020). Advances in meat processing technologies : modern approaches to meet consumer demand. Ed. Bentham Science Publishers Pte Ltd. Singapore.
-KERRTH, C.R. (2013). The science of meat quality. Ed. Wiley-Blackwell. Iowa.
-KERRY, J.P. & KERRY, J.F. (2011). Processed meats improving safety, nutrition and quality. Ed. Woodhead Pub. Cambridge.
-KIM, S-K. (2015). Seafood science : advances in chemistry, technology and applications. Ed. Taylor & Francis. Boca Raton.
-LÓPEZ de TORRE, G.; CARBALLO GARCÍA y MADRID VICENTE, A. (2001). Tecnología de la carne y de los productos cárnicos. Ed.
-MORENO, B. (2003). Higiene e Inspección de carnes. Vol. II. Ed. Diaz de Santos, Madrid
-MOUNTNEY, G.J. y PARKHURST, C.R. (2001). Tecnología de los productos avícolas. Ed. Acribia, Zaragoza.
-SUZUKI, T. (1987). Tecnología de las Proteínas del Pescado y Krill. Ed. Acribia, Zaragoza.
-TOLDRÁ, F. (2002). Dry-cured meat products. Ed. Food & Nutrition Press. Trumbull.
-TOLDRÁ, F. (2015).Handbook of fermented meat and poultry. Ed. ohn Wiley & Sons Ltd. West Sussex.
Complementary books:
-ALASALVAR, T. (2002). Seafoods : quality, technology and nutraceutical applications. Ed. Springer. Berlin.
-BORRENSEN, T. (2008). Improving seafood products for the consumer. Ed. Woodhead Publishing. Cambridge.
-KERRY, J.P. (2012). Advances in meat, poultry and seafood packaging. Ed. Woodhead Pub. Cambridge.
-HALL, G.M. (2010). Fish processing sustainability and new opportunities. Ed. West Sussex. Chichester.
-TIDWELL, J.H. (2012). Aquaculture production systems. Ed. Wiley-Blackwell. Ames, Iowa.
-articulos científicos actuales
Basic, general, and transversal competencies:
CB2: The students must learn how to apply their knowledge to their jobs or careers in a professional manner and must possess the required competencies, which are typically demonstrated through elaboration and defense of arguments and problem-solving within their study area.
CB3: The students must have the ability to collect and interpret relevant information (usually from within their study area) in order to issue opinions that include reflections on relevant social, scientific, or ethical themes.
CB4: The students must be able to transmit information, ideas, problems, and solutions to members of the public who are specialists as well as non-specialists.
CB5 - The students must be able to develop the learning habits they will need in order to pursue further studies with a high degree of autonomy.
Specific competencies (adapted to the subject matter):
COP3: To understand the production systems and basic processes used for processing, transformation, and preservation of the most common foods.
COP4: To understand the basic principles related to obtaining meat and seafood products.
COP5: To know about post-mortem changes (organoleptic, sanitary, nutritional) and their relations to quality characteristics and shelf-life for meats and seafood products.
COP6: To understand the processes used to preserve meat and seafood products.
COP7: To know about the processes for production, control, and preservation of meat and seafood by-products.
COP8: To understand the nutritional changes that occur after application of the various technological processes.
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 meat and fishing 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: CB2, CB3, CB4 and CB5.
-Active participation in the different activities of the subject and the completion of a report after carrying out practices (laboratory and/or visits to industries) to assess the degree of use of them (10% of the final evaluation). The competencies evaluated are: CB2, CB3, COP3, COP4 and COP6
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: COP4, COP5, COP6, COP7 and COP8.
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.
The subject (structured in expositivy, interactive and tutoring classes) consists of 6 ECTS credits, which means 150 total hours (1 credit equals 25 hours).
Of the total time, 54 hours are face-to-face (attendance at expositivy classes, interactive classes, tutorials and the examination) and the remaining 96 hours correspond to student work.
-Exhibition classes in group: 30 h, 100% face-to-face.
-Tutoring in group of 10 students: 2 h, 100% face-to-face.
-Interactive classes (laboratory practices and visits): 15 h, 100% face-to-face.
-Interactive classes (seminars): 4 h, 100% face-to-face.
-Evaluation activities: 3 h, 100% face-to-face.
-Reading and preparing topics for work: 30 h, 0% face-to-face.
-Preparation of the internship and subsequent work on them: 20 h, 0% face-to-face.
-Preparation of evaluation tests: 46 h, 0% face-to-face.
-Compulsory attendance at practical classes.
-Attendance at lecture-based classes.
-Completion of homework and projects related to the course.
-Reading and recourse to the recommended bibliography and use of the on-line links of interest.
-Use of the tutorial hours to address any questions that may arise.
The subject is taught in the two official languages of the Autonomous Community.
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
| Thursday | |||
|---|---|---|---|
| 12:00-13:00 | Grupo /CLE_01 | Spanish | 0P CLASSROOM 7 GROUND FLOOR |
| 01.23.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |
| 07.01.2025 10:00-14:00 | Grupo /CLE_01 | 0P CLASSROOM 7 GROUND FLOOR |