Educational guide

IDENTIFYING DATA

2023_24

Subject

FOOD TECHNOLOGY

Code

00106041

Study programme

0106 GRADO EN VETERINARIA

Descriptors

Credit.

Type

Year

Period

Compulsory

Fifth

First

Language

Castellano

Prerequisites

Department

HIGIENE Y TECNOLOG. ALIMENTOS

Coordinador

PRIETO GUTIÉRREZ , BERNARDO

E-mail

bprig@unileon.es
dhtaao@unileon.es
jmfreb@unileon.es
mmgonr@unileon.es
mmlopf@unileon.es
jmato@unileon.es
metorr@unileon.es
dabac@unileon.es
cbarc@unileon.es
efert@unileon.es
apueb@unileon.es
erenb@unileon.es

Lecturers

ÁLVAREZ ORDÓÑEZ , AVELINO

FRESNO BARO , JOSÉ MARÍA

GONZÁLEZ RAURICH , MARÍA MONTSERRAT

LÓPEZ FERNÁNDEZ , MARÍA MERCEDES

MATEO OYAGÜE , JAVIER

PRIETO GUTIÉRREZ , BERNARDO

TORNADIJO RODRÍGUEZ , MARÍA EUGENIA

ABARQUERO CAMINO , DANIEL

BARCENILLA CANDUELA , CORAL

FERNANDEZ TRAPOTE , ELENA

PUENTE BAÑOS , ALBA

RENES BAÑUELOS, ERICA

Web

http://

General description

Tribunales de Revisión

Tribunal titular
Cargo	Departamento	Profesor
Presidente	HIGIENE Y TECNOLOG. ALIMENTOS	OTERO CARBALLEIRA , ANDRES
Secretario	HIGIENE Y TECNOLOG. ALIMENTOS	LOPEZ DIAZ , TERESA MARIA
Vocal	HIGIENE Y TECNOLOG. ALIMENTOS	GARCIA ARMESTO , MARIA ROSARIO

Tribunal suplente
Cargo	Departamento	Profesor
Presidente	HIGIENE Y TECNOLOG. ALIMENTOS	PRIETO MARADONA , MIGUEL
Secretario	HIGIENE Y TECNOLOG. ALIMENTOS	CAPITA GONZALEZ , ROSA MARIA
Vocal	HIGIENE Y TECNOLOG. ALIMENTOS	ALONSO CALLEJA , CARLOS

Competencias

Code
A19619	106P17 Apply food technology to produce food for human consumption.
A19620	106P18 Develop technical and economic advisory and management tasks for veterinary companies in a context of sustainability.
A19622	106P2 Collect and send all types of samples with their corresponding report.
A19623	106P3 Use basic analytical techniques and interpret their clinical, biological and chemical results.
A19677	106S52 Components and characteristics of foods.
A19678	106S53 Technological processes for obtaining, preserving and transforming food.
A19679	106S54 Changes, alterations and adulterations that may occur.
B6475	106G5 Write and present professional reports correctly, always maintaining the necessary confidentiality.
C1	CMECES1 That students have demonstrated possession and understanding of knowledge in an area of study that is based on general secondary education, and is usually found at a level that, although supported by advanced textbooks, also includes some aspects that involve knowledge from the cutting edge of their field of study
C2	CMECES2 That students know how to apply their knowledge to their work or vocation in a professional manner and possess the skills that are usually demonstrated through the development and defense of arguments and the resolution of problems within their area of study.
C3	CMECES3 That students have the ability to gather and interpret relevant data (normally within their area of study) to make judgments that include reflection on relevant issues of a social, scientific or ethical nature.
C4	CMECES4 That students can transmit information, ideas, problems and solutions to both a specialised and non-specialised audience
C5	CMECES5 That students have developed those learning skills necessary to undertake further studies with a high degree of autonomy

Learning aims

	Competences
He/She evaluates foods based on their components, physical, physicochemical and technological properties.	A19677		C1 C2 C3 C4 C5
He/She knows the basics of the methods used for the conservation and/or transformation of different raw materials and select the most appropriate systems and equipment.	A19620 A19678		C1 C2 C3 C4 C5
He/She recognizes the main causes of food alteration.	A19679		C1 C2 C3 C4 C5
He/She is expressed correctly in the sectoral language of food technology.	A19622	B6475	C1 C2 C3 C4 C5
He/She analyzes and evaluates the food quality in the different stages of its processing and marketing.	A19619 A19623		C1 C2 C3 C4 C5

Contents

Topic	Sub-topic
I. CONCEPT AND OBJECTIVES	1.- Food technology. Concept. Goals. Method.
II. FOOD COMPONENTS	2.- WATER in food. Importance. Structure of water. Water activity (Aw). Sorption isotherms. Importance in the food industry. 3.- CARBOHYDRATES. Importance. Classification. React chemicals. Functional properties. Alimentary use. 4.- LIPIDS. Importance. Classification. Physical properties. Purification and modification operations. Fat alteration: lipolysis and autooxidation. 5.- NITROGEN COMPOUNDS. PROTEINS. Importance. Denaturation and functional properties. ENZYMES: main uses of enzymes in the food industry. Immobilized enzymes. 6.- VITAMINS AND MINERALS. Requirements, losses during processing and fortification. 7.- BROWNING reactions of foods: enzymatic and non-enzymatic browning. Action mechanisms. Control. 8.- SENSORY PROPERTIES. Color, flavor and texture. Methodology applied for its evaluation.
III. GENERAL CONSERVATION AND DIVERSIFICATION PROCESSES	9.- Causal agents of food spoilage. Classification. Types of alterations they produce and ways to combat them. Classification of conservation methods. 10.- Food packaging. Functions of packaging and main types of packaging used in the food industry. Use of modified and/or controlled atmospheres. 11.- Conservation of food by the action of heat. Thermobacteriology. Calculation of heat treatments. Heat treatment systems. Blanching and pasteurization. 12.- Heat treatment systems. Sterilization of packaged foods. Continuous and discontinuous systems. UHT treatments. Aseptic packaging. 13.- New conservation methods Ionizing radiation and high hydrostatic pressures. 14.- Conservation of food due to low temperatures. Refrigeration. Effect of refrigeration on microorganisms and chemical reactions. 15.- Freezing. Crystallization theory. Changes in food during freezing. Frozen storage. 16.- Equipment used in industries for refrigeration and freezing of food. 17.- Conservation of food by dehydration. Fundamentals. Psychrometry. Equipment and applications. Freeze drying. 18.- Food concentration by evaporation. Fundamentals of evaporation. Effects on food properties. Equipment and applications. Other concentration methods. 19.- Food additives. Definition. Classification. Requirements for its use. Chemical preservatives. 20.- Smoking and salting foods.
IV. MILK SCIENCE AND TECHNOLOGY	21.- MILK: Definition. The components of milk and their properties of technological interest: milk proteins. 22.- The components of milk and their properties of technological interest: lipids, carbohydrates, minerals, vitamins and milk enzymes. 23.- Physical-chemical properties of milk: acidity and pH. Density and specific weight. Cryoscopic point. 24.- Microbiology of milk. Microorganisms in raw milk. 25.- Collection and transportation of milk. Factory entry controls. Operations prior to industrial treatments. Storage. 26.- Thermally treated milk. Pasteurized milk. Types of pasteurization. Controls in the pasteurization plant. 27.- Sterilized milk. Technology of its production. Controls. UHT milk production. 28.- Concentrated milk. Evaporated milk production process. Condensed milk: production process. 29.- Manufacturing of milk powder. Dehydration procedures. Cream. Commercial types. Elaboration process. 30.- Butter. Production processes: discontinuous and continuous. 31.- Fermented milks. Ice cream and dairy desserts. 32.- Cheeses. Classification and characteristics of cheeses. 33.- Technological stages of cheese production.
V. MEAT SCIENCE AND TECHNOLOGY	34.- MEAT: Concept of meat. muscle structure. Meat proteins. 35.- Transformation of muscle into meat. Anomalous rigors. 36.- Quality of meat. Sensory quality. Color, hardness, juiciness and flavor. 37.- Conservation of meat due to the cold. Maturation of meat. Packaging of refrigerated meat. Freezing. 38.- Classification of meat derivatives. Ingredients and additives used in meat derivatives. 39.- Technology of fresh meat preparations. Marinated. Restructured. 40.- Technology of whole-piece matured meat products. Salty. Maturation. 41.- Meat products made with minced meat. Fermentation. Drying. 42.- Technology of cooked meat products made with pieces of meat. Cooked ham. 43.- Cooked meat products made with minced meat. Cold cuts. Meat emulsions. 44.- Byproducts of the meat industry.
VI. FISH SCIENCE AND TECHNOLOGY	45.- FISH: muscle structure. General chemical composition. Factors it depends on. 46.- Rigor mortis. Biochemistry of alteration. Quality attributes. 47.- Fish conservation: refrigeration, freezing and packaging. Canned fish: general production process. 48.- Semi-preserved fish: salted, dehydrated fish, smoked, pickled, anchovy, caviar, surimi and derived products.
VII. OTHER FOODS	49.- EGGS: definition. Composition. Structure. Obtaining. Changes during storage. Conservation. Quality estimation. Functional properties. Egg products. 50.- HONEY: definition. Classification. Composition. Physical parameters. Functional properties. QA. Obtaining. Other products from the hive.
VIII. PRACTICAL ACTIVITIES	The practical activities are detailed below individually. Practice 1.- Influence of Aw on food stability Laboratory practice Duration of the practice: 3 h No. of Groups: 6 Location: food analysis laboratory. Dept. Hygiene and Food Technology. Number of teachers per group: 1 Practice 2.- Calculation of thermal treatments in sterilized foods. Classroom practice Duration of practice: 3 h No. of groups: 6 Location: classroom of the Faculty of Veterinary Medicine No. of teachers per group: 1 Practice 3.- Dairy products: preparation and control of the process. Practice in classroom, laboratory and pilot plant Duration of practice: 3 h (x 4 sessions) No. of groups: 6 Location: pilot plant of the Faculty of Veterinary Medicine No. of teachers per group: 1 If possible, there will be the presence of a doctoral student as support staff. Practice 4.- Meat products: preparation and control of the process. Practice in classroom, laboratory and pilot plant Duration of practice: 3 h (x 4 sessions) No. of groups: 6 Location: pilot plant of the Faculty of Veterinary Medicine No. of teachers per group: 1 If possible, there will be the presence of a doctoral student as support staff Practice 5.- Eggs and honey: quality parameters Laboratory practice Duration: 3 hours No. of groups: 6 Location: food analysis laboratory. Dept. Hygiene and Food Technology (first floor) Number of teachers per group: 1 Practice 6.- Seminar: Alteration reactions in foods. Laboratory practice Duration: 3 hours Number of groups: 6 Location: Food analysis laboratory. Dept. Hygiene and Food Technology (first floor) Number of teachers per group: 1 Practice 7. Videos on food preparation. Video sessions Duration: 2 h (x 2 sessions) No. of groups: 2 Location: Faculty classroom No. of pro-group teachers: 1

Planning

Methodologies :: Tests
	Class hours	Hours outside the classroom	Total hours
Laboratory practicals	30	30	60

Seminars	8	8	16
Other methodologies	4	4	8

Lecture	50	100	150

Mixed tests	4	12	16

(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies

Methodologies ::

	Description
Laboratory practicals	Preparation of different products of animal origin, control of the process by carrying out the corresponding analytical determinations and management of different equipment in the pilot plant. It is intended that students can apply the knowledge they have acquired in the master classes.
Seminars	Resolution of problems regarding the calculation of thermal treatments. The aim is for the student to understand the fundamentals of the application of heat in food preservation. Videos and discussion of scientific articles related to food alteration
Other methodologies	Review activities and evaluation of theoretical contents
Lecture	During the master classes the theoretical contents of the subject will be presented. Prior to the face-to-face sessions, students will have the necessary documents in each block of topics on the institutional Moodle educational platform.

Personalized attention

Lecture

Laboratory practicals

Seminars

Description

Personalized attention to students depending on the problems that arise.

Assessment

	Description	Qualification
Lecture	Knowledge and understanding of the subject taught will be evaluated through two midterm exams or a final exam.	55 %
Laboratory practicals	They will be assessed through examinations and reporting. Attendance is mandatory.	25 %
Seminars	They will be assessed through examinations and reporting. Attendance is mandatory.	10 %
Other methodologies	Evaluation of knowledge and understanding of the subject through 4 short exams, of one or a few thematic blocks, to promote continuous learning and evaluation of the subject.	10 %

Other comments and second call
To pass the subject it is necessary to pass each of the blocks with a score of at least 5 out of 10. In the case of students who choose to take the partial exam, they must pass each of them. In the exams, it is not allowed to have on hand or use notes or electronic devices that can display data or information such as cell phones, computers, tablets, etc. If non-compliance with the above is observed, the exam will be withdrawn and the grade will be failed.

Sources of information

Access to Recommended Bibliography in the Catalog ULE

Basic	Feiner G., Manual de Productos Cárnicos: Ciencia Práctica y Tecnología, Acribia, 2018 Ordóñez JA y col., Tecnología de los Alimentos Vol. II. Alimentos de Origen Animal, Madrid: Síntesis, 1998 Ordóñez JA y col., Tecnologías Alimentarias Vol. 1. Fundamentos de Química y Microbiología de los Alimentos, Madrid: Síntesis, 2019 Ordóñez JA y col., Tecnologías Alimentarias Vol. 2. Procesos de Conservación, Madrid: Síntesis, 2019 Ordóñez JA y col., Tecnologías Alimentarias Vol. 3. Procesos de Transformación, Madrid: Síntesis, 2019

Complementary

Recommendations


Other comments
To the extent possible, the planned training activities will be developed in a coordinated manner with those of the subject corresponding to Hygiene, Inspection and Food Safety, so that all students are facilitated in acquiring the skills corresponding to the Hygiene, Technology Module. and Food Safety.