ECTS credits ECTS credits: 4.5
ECTS Hours Rules/Memories Student's work ECTS: 74.25 Hours of tutorials: 2.25 Expository Class: 18 Interactive Classroom: 18 Total: 112.5
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 Veterinary Science
Call: Second Semester
Teaching: With teaching
Enrolment: Enrollable
MEANING OF THE FOOD TECHNOLOGY II COURSE IN THE CURRICULUM OF VETERINARY SCIENCES
FORMATIVE BLOCK
The course FOOD TECHNOLOGY II: SPECIFIC TECHNOLOGIES OF FOODS OF ANIMAL SOURCE in the general structure of the title of Veterinary Sciences is classed in the module of HYGIENE, TECHNOLOGY AND FOOD SAFETY.
According to the Degree Report:
The subject Food Technology II: SPECIFIC TECHNOLOGIES OF FOODS OF ANIMAL ORIGIN aims to introduce students to the basic and applied aspects of the discipline. Thus, you will learn about the components and specific characteristics of foods of animal origin in relation to technological processes, as well as the technological processes for obtaining, preserving and transforming foods of animal origin. In this way, students receive sufficient general notions about the composition and properties of food of animal origin, as well as the processes of preparation, transformation, conservation, packaging, storage, transport and distribution of food.
Block I. Introduction to the subject SPECIFIC TECHNOLOGIES OF FOODS OF ANIMAL ORIGIN (1 hour + 2 hours of individual work per topic)
Topic 1. Role of the Veterinarian in the Food Industry. Farm to table concept. Process flow diagrams. Product sheets. Labeling and traceability. Introduction to Food Safety. (these topics will be introduced and later worked on in the Forum with scoring by the students)
Block II. SCIENCE AND TECHNOLOGY OF MILK AND DAIRY PRODUCTS (8 hours + 2 hours of individual work per topic) Legal definitions. Dairy industry. Food safety. Dairy products and derivatives. Dairy products legislation. Labeling and Product Sheets.
Topic 2. Milk technology. Legislation. Composition of milk. Production, collection, reception and preliminary treatments of milk in the industry. Skimming, standardization and sanitation of milk. Heat treatments. Homogenization and packaging. Alterations. flavored and enriched milks.
Topic 3. Process for producing milk with reduced Aw, Legislation. Alterations.
Topic 4. Process of making cream and butter. Legislation. Alterations.
Topic 5. Technology of fermented dairy products. Milks subjected to acid fermentation. Yoghurt. Milks subjected to acid-alcoholic fermentation. Kefir. Other fermented milks. Legislation. Alterations.
Topic 6. Cheese manufacturing technology: classification. Production processes. Legislation. Alterations.
Topic 7. Ice cream manufacturing technology. Legislation. Alterations.
Topic 8. Use of by-products of the Dairy Industry
Block III. SCIENCE AND TECHNOLOGY OF MEAT AND MEAT DERIVATIVES. (8 hours + 2 hours of individual work per topic)
Legislation. Process of obtaining and maturing meat. Meat derivatives. General production processes. Components and process technology. Labeling and Product Sheets.
Topic 9. Meat technology. Composition and properties of meat components. Rigor mortis and conversion of muscle into meat. Meat maturation processes. Refrigeration and Freezing of meat.
Topic 10. Meat derivatives. Legislation and classification. Meat and non-meat ingredients. Equipment and technology for the production of meat emulsions. Labelled.
Topic 11. Meat derivatives not treated by heat. Cut or minced meats. Pieces (ham, etc.). Manufacturing technology. Labelled. Product sheets. Alterations
Topic 12. Heat-treated meat derivatives. Pieces, Cut or minced meats: meat pasta. Manufacturing technology. Preserved meat. Labelled. Product sheets. Defects and alterations.
Topic 15. Byproducts of the meat industries.
Block IV. SCIENCE AND TECHNOLOGY OF FISH AND ITS DERIVATIVES (4 hours + 2 hours of individual work per topic) Legal definitions. Species of fish, mollusks, crustaceans and cephalopods for consumption. Meaning of the industry in food, production and consumption data. Microbiological contamination. Microbiology in the food chain. Technology of fish processing and production. Control and main degradation indices. Forms of presentation and conservation (chilled, frozen, salted, smoked, preserved, etc.). Fish Derivatives
Topic 16. Mechanisms of quality loss in fresh and refrigerated marine products. Biochemical, chemical and microbiological mechanisms. Biochemical, microbiological and sensory quality control methods in marine products.
Topic 17. Processing on board. Refrigeration: mechanisms, effects and equipment used. Freezing of marine products: mechanisms, effects and equipment used.
Topic 18. Thermal treatment of marine products. Sterilization: mechanisms, effects and equipment used. Preserves. Salting and curing of marine products: mechanisms, effects and equipment used. Semi-preserved seafood.
Block V. SCIENCE AND TECHNOLOGY OF EGGS (1 hour + 2 hours of individual work per topic) Legal definitions and importance in nutrition. Legal, analytical, health and nutritional quality criteria. Marketing forms and criteria. Legislation on eggs and egg products. Labeling and Product Sheets.
Topic 19. Egg technology and its derivatives. Eggs. Definition, structure and chemical composition. Quality criteria and categories. Techno-functional properties. Health aspects. Egg products: definition and types. Alterations.
Block VI. HONEY SCIENCE AND TECHNOLOGY (1 hour + 2 hours of individual work per topic)
Legislation. Legal definitions and importance in nutrition. Legal, analytical, health and nutritional quality criteria. Marketing forms and criteria. Labeling and Product Sheets.
Topic 20. Honey technology: definition; guys; chemical composition; alterations. Composition and structure of honey. Industrialization of honey. Honey legislation. Alterations
INTERACTIVE TEACHING
a) SEMINARS: There will be 3 sessions, 3 hours each (TA II S1-S2-S3). They will be divided into 4 groups: 2 morning groups and 2 afternoon groups (G1-G4). Each session contemplates the resolution of practical cases, problems, and questions on aspects related to specific aspects of the subject. (3 hours x 4 groups = 12 hours x 3 sessions = 36 hours).
b) INTERACTIVE TEACHING OF EXTRAMURAL PRACTICES (TAII E1, TAII E2, TAII E3, TAII E4)
There will be 4 practices of 3.75 hours each. They will consist of knowing the production processes of foods of animal origin and all the related aspects in companies related to the subject.
They may be replaced by supermarket practices to learn different aspects of the distribution and storage of products of animal origin, or laboratory practices.
Chronology of internships
Practices are given according to the official calendar
TUTORING. They will be carried out in 1 hour sessions (TA II T1) and will receive an initial tutorial to present the subject and resolve any doubts that the students may have about the subject.
STUDENT CARE TUTORIALS. They are tutorials that are not reflected in the calendar, which will be carried out throughout the course to answer students' questions.
Bibliografía básica (disponible en libros electrónicos en la Biblioteca Universitaria):
Advances in Dairy Products (2017) Editor(s): Francesco Conto. Print ISBN: 9781118906439 Online ISBN:9781118906460; DOI:10.1002/9781118906460. Wiley-Blackwell
Processed Cheese and Analogues. (2011) Editor(s): A. Y. Tamime. Print ISBN: 9781405186421. Online ISBN:9781444341850. Blackwell Publishing Ltd
The Science of Animal Growth and Meat Technology. 2nd Edition. (2018) Authors: Steven Lonergan David Topel Dennis Marple. eBook ISBN: 9780128152782. Paperback ISBN: 9780128152775. Imprint: Academic Press
Handbook of Fermented Meat and Poultry. (2015) Ed: Fidel Toldrá; Y. H. Hui; Iciar Astiasarán; Joseph G. Sebranek; Règine Talon ISBN: 978-1-118-52269-1 Wiley-Blackwell
Seafood Processing: Technology, Quality and Safety (2013) Editor(s): Ioannis S. Boziaris. Print ISBN: 9781118346211. Online ISBN: 9781118346174. DOI:10.1002/9781118346174. Editorial: John Wiley & Sons, Ltd
Producing Safe Eggs, 2016 Eds: Steven Ricke Richard Gast. eBook ISBN: 9780128026779. Hardcover ISBN: 9780128025826. Academic Press
Food Microbiology. Principles into Practice. Volume1: Microorganisms Related to Foods, Foodborne Diseases, and Food Spoilage (2016) Editor(s): Osman Erkmen, T. Faruk Bozoglu. Print ISBN:9781119237761 |Online ISBN:9781119237860 |DOI:10.1002/9781119237860. John Wiley & Sons, Ltd
Bibliografía complementaria (disponible en libros electrónicos en la Biblioteca Universitaria):
Hoogenkamp H. W. (2008) Proteínas de soja y fórmulas para productos cárnicos. Ed. AMV, Madrid.
Emerging Technologies in Meat Processing: Production, Processing and Technology (2016) Editor(s): Enda J. CumminsJames G. Lyng. Print ISBN:9781118350683. Online ISBN:9781118350676. DOI:10.1002/9781118350676. John Wiley & Sons, Ltd
Lawrie's Meat Science. 8th Edition (2017) Editor: Fidel Toldrá. Hardcover ISBN: 9780081006948. eBook ISBN: 9780081006979. Imprint: Woodhead Publishing
New Aspects of Meat Quality. From Genes to Ethics. 1st Edition. (2017) Editor: Peter P Purslow. eBook ISBN: 9780081006009. Hardcover ISBN: 9780081005934. Imprint: Woodhead Publishing
General competences:
GVUSC01. Ability to learn and adapt.
GVUSC02. Capacity for analysis and synthesis.
GVUSC03. General knowledge about the area of work.
GVUSC04. Work planning and management.
GVUSC05. Ability to apply knowledge in practice.
GVUSC06. Ability to work autonomously and in a team.
GVUSC07. Ability to work in an international context.
GVUSC08. Leadership, initiative and entrepreneurship.
GVUSC09. Ability to communicate in different areas.
GVUSC10. Ethical commitment and assumption of responsibility.
Specific disciplinary competences (knowledge)
CEDVUSC 12. Principles of Food Science and Technology. Quality Control of Processed Foods and Food Safety.
CEDVUSC 14. To know the Norms and Laws of the veterinary field and the regulations on the animals and their commerce.
CEDVUSC 16. Know basic analytical techniques and their interpretation
Competences Specific professional (know-how, skills to day 1, day one skills)
D1VUSC 03. Perform basic analytical techniques and interpret clinical, biological and chemical results.
D1VUSC 15. Advice and management, technical and economic, of veterinary companies in a context of sustainability.
Specific Academic Skills (wanting to do), applicable to all profiles
CEAVUSC 01. Analyze, synthesize, solve problems and make decisions in the veterinary professional fields.
CEAVUSC 02. Maintain an ethical behavior in the exercise of its responsibilities to the veterinary profession and society.
CEAVUSC 03. Disseminate the information obtained during the professional practice of the veterinarian in a fluid, oral and written form, with other colleagues, authorities and society in general
CEAVUSC 04. Search and manage information related to the activity of the veterinarian.
CEAVUSC 05. Know and apply the scientific method in professional practice including medicine based on evidence.
CEAVUSC 06. Know how to seek professional advice and help.
CEAVUSC 07. Have basic knowledge of a foreign language, especially in technical aspects related to Veterinary Sciences.
CEAVUSC 08. Be aware of the need to keep up to date the knowledge, skills and attitudes of professional skills through a process of ongoing training.
Transversal competences
In addition to the knowledge and skills already mentioned, the training of veterinary degree should promote and promote transversal competences such as:
- CTVUSC 01 Ability for reasoning and argumentation.
- CTVUSC 02 Ability to obtain adequate information, diverse and updated by various means, such as bibliographic information and Internet, and analyze it in a critical way.
- CTVUSC 03 Ability to prepare and present an organized and comprehensible text.
- CTVUSC 05 Skills in the management of ICTs.
- CTVUSC 06 Use of information in a foreign language.
- CTVUSC 07 Ability to solve problems through the integrated application of their knowledge.
TEACHING METHODOLOGY
PRESENT WORK IN THE CLASSROOM
Master classes: 23 h
Field practices: 15 h
Seminars: 9 h
Tutorials in small or individualized groups 1 h
Total hours: 48 h
TEACHING METHODOLOGY
Expository classes:
- Master classes, in which the teacher will explain the concepts of the subject with the support of audiovisual and computer media; it can have different formats (theory, general guidelines of the subject), promoting student participation through Research assignments on the topic will be carried out using Copilot or another AI tool.
Interactive Classes:
- Seminars in small groups, in which applications of the theory are proposed and resolved. Active student participation is required.
- Practical classes. Students will be able to learn about the different aspects related to the food industry
- Field trip
Tutorials:
- Tutorials to clarify doubts, provide information or guide students, as well as to know the progress in the acquisition of skills.
-Student attention tutorials. to resolve doubts, as well as to maintain direct communication both among the students themselves and between them and the teacher, may be carried out through the Virtual Campus forum, through MS Teams or by email.
The degree evaluation system will follow the general regulations of the USC regarding the evaluation of academic performance, attendance at classes in the teachings adapted to the EHEA and the permanence of students.
The planned evaluation mechanisms include:
1. Continuous evaluation (30% of the final grade): the personal and collaborative work of the students will be collected through active participation in the classroom and tests, and outside the classroom through the tools of the USC virtual campus that will include:
- Research assignments including research on topics on the subject using Copilot or another AI tool and tagging on a well-explained related product, with a time of 1 week to submit homework. In some classes, at the end of class a Research assignment on the topic will be carried out using Copilot or another AI tool that will be delivered in class.
- asynchronous quizzes (one asynchronous multiple choice quiz for each week of class to solve over 1 week,...).
2. Evaluation of the seminars (10% of the final grade): An exam will be taken in the last Seminar. Compulsory attendance. Attendance is not waived.
3. Attendance at the practical sessions will be mandatory and their evaluation will be continuous. Attendance is not waived. Competencies evaluated: D1VUSC 03, D1VUSC 15, D1VUSC 03, D1VUSC 15, CTVUSC 01, CTVUSC 02, CTVUSC 03, CTVUSC 04, CTVUSC 05, CTVUSC 06, CTVUSC 07
4-Evaluation of theoretical-practical knowledge (will account for 60% of the final grade). It will consist of a final in-person test that will evaluate all theoretical and practical knowledge. The test will be carried out using the Questionnaire tool with a personal computer or in the computer room for those who do not have a computer, consisting of a single multiple choice exam of 40 questions with 4 possible answers, and only one correct answer in which each incorrect answer subtracts 33%. The questionnaire will be in sequential navigation mode with 8 questions per page, shuffling questions and answers. To pass the subject, students must obtain a score higher than 45% of the maximum possible grade for this exam.
FINAL GRADE = (Theoretical-practical knowledge evaluation grade x 0.6) + (Continuous evaluation grade x 0.3) + (Seminars evaluation grade x 0.1)
Competencies evaluated: CEDVUSC 12. CEDVUSC 14. CEDVUSC 16. D1VUSC 03. D1VUSC 15
In the case of second chance calls, and in the following course, the scores obtained in Continuous Assessment and Seminars will be saved. Since attendance at interactive activities (seminars, laboratory practices, field and computer practices) is mandatory, these criteria will be maintained for the extraordinary call.
No scores of the final exam will be saved for subsequent courses.
ASSISTANCE WAIVER
There is no exemption from attendance at lecture classes, seminars, laboratory practices, computer practices, and active visits, which will be mandatory, including the work to be done.
In cases of fraudulent completion of exercises or tests, the provisions of article 16 of the “Regulations for evaluating the academic performance of students and reviewing qualifications regarding plagiarism in evaluation tests” will apply.
TEACHING METHODOLOGY
WORK IN THE CLASSROOM
Master classes: 11 h
Field practices: 15 h
Seminars: 9 h.
Tutorials in small or individualized groups 1 h
Total hours of face-to-face work 48 h
STUDENT PERSONAL WORK
Individual study: 40 h
Work preparation: 22.5 h
Exams: 2 h
Student personal work: 64.5 h
Total: 112.5 hours
The student must take into account that their studies are framed within the Hygiene and Food Technology Block, in which as a Veterinarian they will have numerous competences, which will require the acquisition of the competencies indicated in the Grade Report. On the other hand, it should be noted that, as members of the Health Sciences Area, it will be their obligation, shared with other professionals, to ensure the comprehensive health of consumers and the community, so the acquisition of these skills is essential. Therefore, both the knowledge in the lectures, as in practices, continuous assessment, seminars, visits to the Dairy Products Classroom will be part of the evaluation.
-Participate actively, constructively and respectfully in classes and seminars.
-Prepare and complement the contents that are working on the subject with the basic bibliography and complementary recommended.
-Developing habits of autonomous search for scientific information.
-To take advantage of the available resources for the student, from the university library.
-Use tutorials / teacher recommendations and clarify any doubts that arise in the learning process.
The subject is taught in the two official languages, Spanish and Galician.
Knowledge of English (transversal skills) is required.
The admission of students enrolled in the practical laboratory requires that they know and comply with the general safety regulations in the practical laboratories of the University of Santiago de Compostela. The aforementioned information is available on the USC website http://www.usc.es/export9/sites/webinstitucional/gl/servizos/sprl/desca… -seguroe-nos-laboratorios-de-practicas.pdf).
To carry out tutorials, as well as to maintain direct communication between the students themselves and between them and the teacher, they can be done through the Virtual Campus forum, through Ms. Teams, or by email.
For cases of fraudulent completion of exercises or tests, the provisions of article 16 of the "Regulations for evaluating the academic performance of students and reviewing qualifications" will apply.
Jorge Barros Velázquez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- jorge.barros [at] usc.es
- Category
- Professor: University Professor
María Del Pilar Calo Mata
Coordinador/a- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822424
- p.calo.mata [at] usc.es
- Category
- Professor: University Lecturer
Marta Prado Rodriguez
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- Phone
- 982822441
- marta.prado [at] usc.es
- Category
- Investigador/a Distinguido/a
Alicia Del Carmen Mondragon Portocarrero
- Department
- Analytical Chemistry, Nutrition and Bromatology
- Area
- Food Technology
- alicia.mondragon [at] usc.es
- Category
- Professor: LOU (Organic Law for Universities) PhD Assistant Professor
| Friday | |||
|---|---|---|---|
| 16:00-17:00 | Grupo /TI-ECTS06 | Spanish | Classroom 3 |
| 16:00-17:00 | Grupo /TI-ECTS08 | Spanish | Classroom 3 |
| 16:00-17:00 | Grupo /TI-ECTS10 | Spanish | Classroom 3 |
| 16:00-17:00 | Grupo /TI-ECTS09 | Spanish | Classroom 3 |
| 16:00-17:00 | Grupo /TI-ECTS02 | Spanish | Classroom 3 |
| 16:00-17:00 | Grupo /TI-ECTS03 | Spanish | Classroom 3 |
| 16:00-17:00 | Grupo /TI-ECTS01 | Spanish | Classroom 3 |
| 16:00-17:00 | Grupo /TI-ECTS05 | Spanish | Classroom 3 |
| 16:00-17:00 | Grupo /TI-ECTS07 | Spanish | Classroom 3 |
| 16:00-17:00 | Grupo /TI-ECTS04 | Spanish | Classroom 3 |
| 17:00-18:00 | Grupo /CLE_01 | Spanish | Classroom 3 |
| 05.23.2025 12:00-14:00 | Grupo /CLE_01 | Classroom 1 |
| 05.23.2025 12:00-14:00 | Grupo /CLE_01 | Classroom 2 |
| 05.23.2025 12:00-14:00 | Grupo /CLE_01 | Classroom 3 |
| 07.02.2025 09:00-11:00 | Grupo /CLE_01 | Classroom 3 |
| 07.02.2025 09:00-11:00 | Grupo /CLE_01 | Classroom 4 |