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
Center Faculty of Sciences
Call: First Semester
Teaching: With teaching
Enrolment: Enrollable
To train future graduates to understand the basic principles of different technological processes applied to plant products and the impact they represent on the final nutritional, hygienic and sensory quality.
THEORY PART
Unit 1. Basic concepts and description of the different groups of vegetables.
Unit 2. Production, transport, handling and storage of plant products. Preliminary processing operations of plant products.
Unit 3. Antinutrients and other characteristics regarding the composition of certain vegetables.
Unit 4. Preservation processes of plant products.
Unit 5. Cereals and cereal-based products.
Unit 6. Legumes and derivatives.
Unit 7. Minimally processed plant products.
Unit 8. Fruit products
Unit 9. Vegetable products
Unit 10. Other plant products.
Unit 11. Use of by-products of plant-based food processing industries.
SEMINARS:
Utilization of vegetables in the food industry. Nutritional and technological aspects
PRACTICES:
Laboratory practices:
Study of the characteristics of plant products and evaluation of changes after the application of different processes (special breads, legumes and fruits, prevention of enzymatic browning, properties of plant-derived hydrocolloids).
PREPARATION AND PRESENTATION OF ESSAYS/REPORTS:
Students also carry out essays/reports related to the subjects of the course, practical cases, new technologies, etc.
BASIC BOOKS:
CASP, A. (Coord.). 2014. Tecnología de los alimentos de origen vegetal. Vol. 1 y 2. Ed. Síntesis. Madrid.
HUI, Y.H. 2012. Plant-based fermented food and beverage technology. CRC Press. Boca Raton.
JEANTET R., CROGUENNEC T., SCHUCK, P., BRULÉ G. 2010. Ciencia de los alimentos. Bioquímica-Microbiología-Procesos-Productos. Volumen 2. Tecnología de los productos alimentarios. Acribia. Zaragoza.
KATZ, S.E. (2014). El arte de la fermentación. Gaia Ediciones. Madrid.
ROSENTRATER, K.A., EVERS, A.D. 2018. Kent’s technology of cereals. 5th edition. Elsevier-Woodhead Publishing. Duxford.
SIDDIQ, M., UEBERSAX, M.A. 2018. Handbook of vegetables and vegetable processing, 2nd edition. Vol. 1 y 2. Wiley Blackwell. Hoboken, USA.
SIDDIQ, M., UEBERSAX, M.A. 2022. Dry beans and pulses, 2nd edition. Wiley Blackwell. Hoboken, USA.
SINHA, N.K., SIDHU, J.S., BARTA, J., WU, J.S.B., CANO, M.P. 2012. Handbook of fruits and fruit processing, 2nd edition. Wiley-Blackwell. Ames, USA.
COMPLEMENTARY BOOKS:
BAMFORTH, C.W., COOK, D.J. 2019. Food, fermentation, and micro-organisms, 2nd ed. Wiley Blackwell. Chichester.
BELITZ, H.D. y GROSTCH, W. 2011. Química de los alimentos. 3ª edición. Ed. Acribia. Zaragoza.
GALANAKIS, C.M. 2021. Trends in wheat and bread making. Elsevier-Academic Press. London.
GIL, A. 2010. Tratado de Nutrición. Volumen 2. Composición y calidad nutritiva de los alimentos. 2º ed. Ed. Médica Panamericana. Madrid.
GOLOB, P., FARRELL, G., ORCHARD, J.E. 2002. Crop post-harvest: science and technology. Blackwell Science. Oxford, UK.
POJIC, M., TIWARI, U. 2021. Innovative processing technologies for healthy grains. Wiley Blackwell. Hoboken, USA.
REVISTAS
Critical Reviews in Food Science and Nutrition, Trends in Food Science and Technology, Comprehensive Reviews in Food Science and Food Safety, Food Reviews International.
The skills that will be worked in this course are:
BASIC COMPETENCIES:
CB1 – 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.
CB2 – That students can apply their knowledge to their work or vocation in a professional manner and have competences typically demonstrated through the development and sustaining arguments and solving problems within their field of study.
CB3 - 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.
CB4 - That students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences.
CB5 - That students have developed those skills needed to undertake further studies with a high degree of autonomy.
TRANSVERSAL COMPETENCES:
CT1: Capacity for analysis and synthesis.
CT3: Capacity for teamwork (included in CG2)
CT4: Demonstrate ethical commitment (including in CG1)
CT5: Ability to use information and communication technologies(included in CG5)
CT6: Ability to manage information (including in CG6)
CT9: Ability to transmit knowledge (including in CG5)
CT12: Ability to use information in a foreign language.
SPECIFIC COMPETENCES:
COP16 - Know the production systems and the basic processes in the production, processing and preservation of the main food products.
COP17 – Learn the basic principles of production, transportation, handling and storage of plant products.
COP18 - Know the preliminary operations to processing plant products, including the selection of raw materials, cleaning, washing, sorting, peeling, cutting and blanching.
COP19 - Know the basic principles for obtaining minimally processed vegetable products including emerging technologies for conservation.
COP20 - Know the preservation processes of plant products (low temperatures, modify and controlled atmospheres).
COP 21 - Know the processes of collection, control and preservation of products from cereasl
(including flour and bread), fruits (such as jams, marmalades candied , fruit and juices), vegetables (mainly canned and pickles) and other vegetables (such as sugar, oils, and products obtained from potatoes and from legumes, including soy protein products).
COP22 - Know the nutritional changes that occur after the application of different technological processes.
COP23 - Know the methods of utilization of by-products from plant-based processing industries.
Theory program (master classes; 30 hours) will be taught by the teachers in charge of the course, using audiovisual presentations by computer and video projector, with the help of notes on the blackboard.
The interactive seminars (4 hours) consist of complementary activities related to the lectures, which will be taught by the teachers and / or students being supervised by them.
The practical classes (15 hours) consist of laboratory practices that include a brief introduction and practical guides detailing the procedures to be developed as support material. Virtual visits to food companies and related activities will also be possible.
Students will complete assays/reports working alone or with a group related to the topics of the course.
The orientation of all the activities and tasks carried out by the students will be carried out by the teacher in group tutoring sessions using chat / forum of the Virtual Campus (2 hours).
The USC Virtual Campus will be used to support teaching.
Theoretical content (60% of the final grade): students' knowledge will be assessed through one or more tests (questionnaires, short-answer and / or test questions, etc.) during the semester. The parts of the subject not passed in them can be recovered in the final exam. The final exams of the 1st or 2nd opportunity will only include the pending parts.
To pass the subject, students will have to obtain a minimum of 5 points, of which at least 3 points must be theory. If the points obtained in the theoretical part are less than 3, said score will not be taken into account in the final grade of the subject.
Competences assessed: CB1, CB5, COP16, COP17, COP18, COP19, COP20, COP21, COP22, COP23.
Assessment of practices (10% of the final grade): through a written exam. Evaluation of participation in activities related to the subject indicated by the teacher (10% of the final grade).
Competences assessed: CB1, CT3, COP16, COP17, COP18, COP19, COP20, COP21, COP22, COP23.
The completion of assignments (20% of the final grade) will consist of the presentation of individual / group assignments on topics related to the subject, assumptions, etc.
Competences assessed: CB1, CB2, CB3, CB4, CB5, CT1, CT3, CT4, CT5, CT6, CT9, CT12, COP16, COP17, COP18, COP19, COP20, COP21, COP22, COP23.
Only students who have not carried out any activity throughout the course will be classified as Not Presented.
There will be no difference in the evaluation system between the 1st and 2nd opportunity. There will be no different criteria for repeating students or for students with attendance waivers.
For the cases of fraudulent execution of exercises or tests, it will be applied or established in the “Norm of evaluation of academic performance two students and of revision of qualifications".
The subject consists of 6 ECTS credits. The total number of hours the student is 150 hours, of which 36% attendance and 64% are hours of student work. The detailed distribution is established in the curriculum of the university degree.
We recommend the resolution of doubts in the tutorial sessions.
Pay attention in lectures, seminars and practical.
Consultation of recommended bibliography.
Study reasoned and not just rote.
Teaching languages are Spanish and Galician.