ECTS credits ECTS credits: 4
ECTS Hours Rules/Memories Student's work ECTS: 68 Hours of tutorials: 4 Expository Class: 12 Interactive Classroom: 16 Total: 100
Use languages Spanish, Galician
Type: Ordinary subject Master’s Degree RD 1393/2007 - 822/2021
Center Higher Polytechnic Engineering School
Call: Second Semester
Teaching: Sin Docencia (En Extinción)
Enrolment: No Matriculable (Sólo Planes en Extinción)
To train professionals who know the composition, processing, analysis and traceability of food, in order to be able to select and apply the most appropriate methodologies to control its quality.
To train professionals capable of knowing and evaluating the problems related to food safety and who can act in tasks of prevention, detection, and decision making related to food quality and safety.
The degree's memory contemplates the following contents for this subject:
Food components. Organoleptic properties. Physicochemical analysis of food. Sensory analysis. Microbiological examination of food: basic and advanced techniques. Food spoilage by microorganisms. Food safety: infections and intoxications.
These contents will be developed according to the following agenda:
PART 1 (FOOD TECHNOLOGY)
Expository Teaching. 8 hours
- Topic 1. Introduction to the subject. The role of the Agricultural Engineer in food technology. Definition of food. Criteria for food classification. Food composition. Water in food and the importance of water activity. Food spoilage mechanisms. Shelf life and factors limiting the shelf life of a food (2 h).
- Quality and organoleptic characteristics of food. Quality criteria. Methods to evaluate food quality. Traditional methods of analysis. Molecular methods. Food traceability. Objectives and types. Identification systems. Food traceability, its relationship with the technological processing of a food and its quality (2 h).
- General fundamentals of food technology and its relationship with other sciences. Food ranges. Current situation and future perspective of the agri-food industry. Fundamental technological processes in an agro-food industry: Mechanical processes (separation, mixing, division and agglomeration) and thermal processes (heat transfer and matter transfer) (2 h).
- Food additives, types, regulations and legislation. Technological innovation in the food industry. High frequencies. High hydrostatic pressures. Quick-dry-slice systems. Edible films or coatings and active packaging. Current trends in the technology of different food products (2 h).
Interactive Teaching. 8 hours.
INTERACTIVE SEMINARS (4 h)
During the seminars, scientific articles related to food analysis, quality and technology will be presented and discussed in English. A glossary of the most commonly used terms in the area of Food Technology, using the English language, will also be prepared.
Likewise, topics on real food alerts will be discussed, focusing on the food product responsible for the alert, the technology used in such product, and the physical, chemical or biological element involved in such alert.
VISIT TO COMPANIES IN THE AGRO-FOOD SECTOR (4 h)
Visit to the Aula de Productos Lácteos y Tecnologías Alimentarias (APLTA), in order for students to learn in situ about the activities carried out in a company. It is possible to visit another company, if there is the opportunity to receive the group.
SECOND PART: FOOD SAFETY
- Unit 1. Food security: origin and evolution. Areas of control and organisms involved. Rapid alert systems.
- Unit 2. Chemical security. Chemical dangers more important in the foods: plaguicides, antibiotics, metals, dioxins, additives, toxins... Allergens. Genetically-modified foods.
- Unit 3. Biological security.Factors affecting the microbial growth. Predictive food microbiology. Microorganisms causing food spoilage. Methods of control.
- Unit 4. Microbiological analysis of food. Traditional methods. Advanced methods. Criteria of food security and of hygiene of process.
- Unit 5. Foodborne illness. Bacterial food poisoning. Bacterial foods infections. Other food-borne infectious agents.
- Unit 6. The Hazard Analysis and Critical Control Point (HACCP) system. Definitions. Prerequisites. Hazard analysis. Identification of CCP. Table of control.
Laboratory and computer practices:
- Isolation and identification of foodborne pathogens.
- Microbiological analysis of food: criteria of food safety and process hygiene. Control of food handlers.
- Preparation and analysis of microbiological control reports on food safety.
- Management of web pages of interest in food safety in relation to regulations, alerts and notifications. Predictive microbiology: estimation of the risk of multiplication of pathogens in food.
- Practical application of the HACCP system.
PART 1
Basic bibliography
- Garrido, M. (2020). Procesos Tecnológicos en la Industria Alimentaria. Ed. Síntesis. Madrid.
- Han, J.H. (2005) Innovations in Food Packaging. Elsevier. Academic Press. , London
- Raventós Santamaría, M. (2005) Industria Alimentaria. Tecnologías emergentes. UPC-Barcelona.
- Russel, N.J. y Gould, G.W. (2003) Food Preservatives. Springer. Alemania
- Sun, D.W. (2005) Emerging Technologies for Food Processing. Academic Press, London.
Complementary bibliography
- Brennan, J.G. (2007) Manual del procesado de los alimentos. Ed. Acribia.
- Delgado, J. y col. (2019). Tecnología Alimentaria. Ed. Síntesis, Madrid.
- Fellows, P. (2007) Tecnología del procesado de los alimentos: principios y prácticas. Ed. Acribia.
- Gil, G. (2017). Innovación Alimentaria. Ed. Síntesis, Madrid.
- Jeantet, R., Croguennec, T., Schuck, P. y Brulé, G. (2010) Ciencia de los alimentos: Bioquímica-Microbiología-Procesos-Productos. Volumen1: Estabilización biológica y fisicoquímica. Volumen 2: Tecnología de los productos alimentarios. Ed. Acribia.
- Morata, A. (2008) Nuevas tecnologías de conservación de alimentos Ed. AMV.
PART 2
Basic bibliography
- Jay J.M. Microbiología moderna de los alimentos” 4ª ed. Ed. Acribia (2002).
- Moll, M., Moll, N. Compendio de riesgos alimentarios. Ed. Acribia (2006).
Complementary bibliography
- Carrascosa, A. Los microbios que comemos. Ed. Los libros de la catarata. (2011).
- De las Cuevas, V. APPCC avanzado. Guía para la aplicación de un sistema de análisis de peligros y puntos de control crítico en una empresa alimentaria. Ed. Ideas Propias. (2006).
- Escriche I., Domenech, E. El APPCC, elemento clave para garantizar la seguridad alimentaria. Editorial Universidad Politécnica de Valencia. (2004).
- Rius, N. Pràctiques d’hygiene dels aliments: microbiología. Ed. Universitat de Barcelona (2003).
-http://www.elika.net/es/default.asp
-http://www.gencat.cat/salut/acsa
Making this subject the student will purchase the following skills.
PART 1
Basic and general skills:
CB7 - To apply knowledge for solve research and specialized works.
CG7 - Capacity to obtain autonomously new knowledge from the research and developments.
Transversal skills:
CT1: Capacity for analysis and synthesis.
CT2 - Capacity for the reasoning and the argumentation.
CT3 - Capacity of individual work, with attitude to self-criticism.
CT5 - Capacity to obtain suitable information, diverse and up to date.
CT6: Ability to prepare and present an organized and understandable text.
CT7: Ability to make a public presentation in a clear, concise and coherent way.
CT8: Commitment to the veracity of the information it offers to others.
CT9: Skill in the management of information and communication technologies (ICT).
CT10: Use of bibliographic and Internet information.
CT10 - The ability to use bibliographic and internet information.
CT11 - The ability to use information from foreigner languages.
CT12 - Capacity to solve problems by applying their knowledges.
Specific skills:
CE16 - Appropriate knowledge and capacity to develop and apply self-technology in the management of the quality, food security, analysis of food and traceability.
PART 2
Basic and general skills:
- Knowing what constitutes food security and what are the control mechanisms. Know the different physical, chemical and biological hazards that may be present in food. Applying the knowledge acquired in solving problems of food security (CB7).
- Ability to know and evaluate the problems related to food security to act on prevention, detection and decision making (CG6).
Transversal skills:
- Ability for reasoning and discussion (CT2).
- Ability for personal work, with shelf-critical attitude (CT3).
- Ability to develop team works and to face problematic situations in a colective form. (CT4).
- Ability to obtain precise, diverse and updated information (CT5).
- Ability handling information and communication technologies (TIC) (CT9)
- Use of databases, other information sources and the Internet (CT10).
- The ability to use information from foreigner languages (CT11).
Specific skills:
- To get the knowledge and ability for the development and application of specific technologies in food analysis and safety. (CE16).
The teaching of this subject is shared 50% by the Food Technology Area (Part 1) and the Microbiology Area (Part 2).
PART 1 (Food Technology):
- Expository teaching: Theoretical classes in which the topics of the program will be developed and current issues related to food technology will be raised (8 hours; 2 hours/topic). Competences CB7, CG7, CE16.
- Interactive teaching: Seminars (4 hours) and visit to the Dairy Products and Food Technologies Classroom and/or another company of the agri-food industry (4 hours). Competences CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CE16.
- Tutorials: resolution of doubts (1 hour).
The Virtual Campus of the USC will be used as a support for teaching, where announcements, material, bibliography, cited regulations, and guides for the completion of the tasks can be located. All activities will be carried out within the established schedules.
PART 2 (FOOD SAFETY):
- Expositive section: the lectures will develop the different parts of the course. Current hot topics in the food security area will also be considered (8 hours; 1-1.5 hour/theme). Skills CB7, CG6 CE16 and CT2.
- Interactive section: laboratory and computer practices (8 hours). Skills CE16, CT3, CT4, CT5, CT9, CT10 and CT11.
- Tutorial: resolution of doubts (1 hour).
The distribution of theoretical classes, interactive teaching and tutorial of both parts of the course is detailed on the official schedule approved by the Xunta de Centro.
For tutorial activities, and also for guaranteeing a direct Communication either among students but also between students and the professor, these will be carried out either through the Virtual Campus, MS Teams or e-mail.
The grade obtained by the student will be the average of the two parts of the course (Food Technology and Food Safety) after passing both parts.
EVALUATION PART 1 (Food Technology)
Theory (70% of the grade): Continuous evaluation will be carried out through attendance/assignments/questionnaires (20% of the grade) and an exam (50% of the grade) consisting of a written test with multiple choice questions on the aspects developed in the theoretical program (Competences CB7, CG7, CE16).
Seminars (20% of the grade) and company visit (10% of the grade): Attendance, participation, elaboration and exposition of a final work that will be debated in a forum with a grade (Competences CT1, CT2, CT3, CT4, CT5, CT6, CT7, CT8, CT9, CT10, CT11, CT12, CE16).
To pass the Food Technology part, a minimum of 3.5 points must be obtained in the theoretical part and 1.5 points in the part of seminars and company visit(s).
Attendance to seminars and company(ies) is mandatory to pass this part.
These criteria will be maintained for the extraordinary exam. Partial grades will not be kept for repeating students.
Students who meet the legal requirements established by the USC, may request a waiver of class attendance. In the case that the student obtains dispensation from class attendance, he/she will have access to 70% of the theory grade through final exam, while attendance to seminars and company(ies) will be compulsory, including the work to be done.
QUALIFICATION PART 2 (Food Safety)
Theoretical exam (70%): Continuous evaluation will be carried out by means of tasks/questionnaires (20% of the mark) and an exam (50% of the mark) consisting of a written test with short and specific questions on the aspects developed in the theoretical program. (Competences CB7, CG6, CE16 and CT2).
Laboratory practices (20% of the grade) and computer (10% of the grade): Attendance, participation and practical activities. (Competences CE16, CT3, CT4, CT5, CT9, CTl0 and CTll).
To pass the Food Safety part, a minimum of 3.5 points must be obtained in the theoretical part and 1.5 points in the practical part. Attendance at practices is mandatory in order to pass this part.
These criteria will be maintained for the extraordinary call in July. This criterion will also apply to repeating students.
Students exempt from class attendance will access 50% of the theory grade through a final exam, while attendance at practices will be mandatory.
IMPORTANT
For the cases of fraudulent realization of exercises or proofs will be of application the established in the “Regulations of evaluation of the academic performance of the students and of review of the qualifications”.
PART 1. Food Technology
Presential work (18 h): Expository teaching: 8 h + Interactive teaching: 8 h + Tutorials: 1 h + Assessment activities: 1 h
Study time and personal work of the student: 32 h that are divided into:
Lectures: 4 topics x 4 hours of individual work per topic = 16 hours (Reading and preparing topics + Carrying out exercises + Preparing assessment tests)
Interactive: Preparation of course work + Virtual Classroom work = 16 hours
PART 2. Food safety
Presential work (18 h): Expository teaching: 8 h + Interactive teaching: 8 h + Tutorials: 1 h + Assessment activities: 1 h
Personal work of the student: 32 h
Total of the subject = 100 h
- Showing attention and interest during attendance to face-to-face classes.
- Making outlines and summaries: understanding and memorizing them.
- Use the tutorials to solve doubts about the subject.
- To consult the recommended bibliography.
The course is taught in the two official languages of the autonomous community. Knowledge of English is required.
For the realization of tutorials, as well as to maintain direct communication both among the students themselves and between them and the teacher, can be done through the forum of the Virtual Campus, through Ms. Teams or via email.
For cases of fraudulent completion of exercises or tests, the provisions of article 16 of the Regulations for Assessment of Academic Performance and Review of qualifications on or plaxion of tests will apply.
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