Educational guide | ||||||||||||||||||||||||||||||||||||||||
IDENTIFYING DATA | 2023_24 | |||||||||||||||||||||||||||||||||||||||
Subject | TECNOLOGÍA DE LAS FRUTAS Y HORTALIZAS | Code | 00107127 | |||||||||||||||||||||||||||||||||||||
Study programme |
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Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||||||||||||||||||||
4.5 | Compulsory | Third | Second |
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Language |
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Prerequisites | ||||||||||||||||||||||||||||||||||||||||
Department | HIGIENE Y TECNOLOG. ALIMENTOS |
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Coordinador |
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mmgonr@unileon.es msouo@unileon.es |
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Lecturers |
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Web | http:// | |||||||||||||||||||||||||||||||||||||||
General description | The relevant properties of fruit and vegetables as a raw material for the processing industry are discussed, as well as the chemical and biochemical changes which can occur during processing. The emphasis is on complete chain approaches, from raw material to consumer, in the industrial processing of fruit and vegetables. | |||||||||||||||||||||||||||||||||||||||
Tribunales de Revisión |
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Competencias |
Code | |
A18501 | |
A18508 | |
A18509 | |
A18511 | |
B5674 | |
B5675 | |
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 |
Learning aims |
Competences | |||
A18501 A18509 |
B5674 B5675 |
C2 C4 |
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A18508 A18509 A18511 |
B5674 |
C2 C3 C4 |
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A18508 A18511 |
B5674 |
C2 C3 |
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B5674 |
C2 C4 |
Contents |
Topic | Sub-topic |
Planning |
Methodologies :: Tests | |||||||||
Class hours | Hours outside the classroom | Total hours | |||||||
Laboratory practicals | 10 | 12 | 22 | ||||||
Seminars | 8 | 12.5 | 20.5 | ||||||
Personal tuition | 1 | 0 | 1 | ||||||
Lecture | 23 | 42 | 65 | ||||||
Mixed tests | 4 | 0 | 4 | ||||||
(*)The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies |
Description | |
Laboratory practicals | |
Seminars | |
Personal tuition | |
Lecture |
Personalized attention |
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Assessment |
Description | Qualification | ||
Laboratory practicals | 25% | ||
Seminars | 15% | ||
Mixed tests | 60% | ||
Other comments and second call | |||
Sources of information |
Access to Recommended Bibliography in the Catalog ULE |
Basic |
Wiley, Robert C, Frutas y hortalizas minimamente procesadas y refrigeradas, Ed. Acribia, 1997 Southgate D., Conservación de frutas y hortalizas, Ed. Acribia, 1992 Casp A. , Tecnología de los alimentos de origen vegetal. Vols. 1 y 2., Ed. Síntesis, 2014 |
Complementary |
Thompson, A. K. , Almacenamiento en atmósferas controladas de frutas y hortalizas, Ed. Acribia, 2003 Knee M. , Bases biológicas de la calidad de la fruta, Ed. Acribia, 2008 Edwards, W. P, La ciencia de las golosinas, Ed. Acribia, 2002 Beckett, S. T., La ciencia del chocolate , Ed. Acribia, 2002 Zapata, M. y col, Nuevas tecnologías de conservación de frutas y hortalizas : atmósferas modificadas, Mundi-Prensa, 1996 Kimball, D. A., Procesado de cítricos , Ed. Acribia, 2002 Ashurst, P , Producción y envasado de zumos y bebidas de frutas sin gas, Ed. Acribia, 1999 |
Recommendations |
Subjects that it is recommended to have taken before | |||||||
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