Educational guide
IDENTIFYING DATA							2023_24
Subject	NUEVAS TECNOLOGÍA DE CONSERVACIÓN ALIMEN					Code	00107139
Study programme	0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors	Credit.	Type	Year	Period
	3	Optional	Fourth	First
Language	Castellano
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	LÓPEZ FERNÁNDEZ , MARÍA MERCEDES				E-mail	mmlopf@unileon.es dhtaao@unileon.es efert@unileon.es
Lecturers	ÁLVAREZ ORDÓÑEZ , AVELINO LÓPEZ FERNÁNDEZ , MARÍA MERCEDES FERNANDEZ TRAPOTE , ELENA
Web	http://
General description
Tribunales de Revisión	Tribunal titular Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS FRESNO BARO , JOSE MARIA Secretario HIGIENE Y TECNOLOG. ALIMENTOS PRIETO GUTIERREZ , BERNARDO Vocal HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL Tribunal suplente Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS MATEO OYAGUE , JAVIER Secretario HIGIENE Y TECNOLOG. ALIMENTOS TORNADIJO RODRIGUEZ , MARIA EUGENIA Vocal HIGIENE Y TECNOLOG. ALIMENTOS GONZALEZ RAURICH , MONTSERRAT

Competencias

Code
A18520
A18521
B5675
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
	A18520		C3 C4
	A18521	B5675	C3 C4
	A18520		C4

Contents

Topic	Sub-topic

Planning

Methodologies  ::  Tests
	Class hours	Hours outside the classroom	Total hours
Laboratory practicals	9	22	31
Field work/trips	4	0	4
Personal tuition	2	0	2
Lecture	13	23	36
Objective short-answer tests	2	0	2
(*)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
Field work/trips
Personal tuition
Lecture

Personalized attention

Personal tuition

Description

Assessment

	Description	Qualification
Laboratory practicals		40%
Lecture		50%
Other comments and second call

Sources of information

Access to Recommended Bibliography in the Catalog ULE

Basic	Tewari, G. y Juneja, V.K. (Eds.), Advances in thermal and non-thermal food preservation, Blackwell Publishing, USA, 2007 H. Q. Zhang, G. V. Barbosa-Cánovas, V. M. Balasubramaniam, C. P. Dunne, D. F. Farkas, and J. T. C. Y, Nonthermal Processing Technologies for Food, Blackwell Publishing Ltd., 2011 Alonso, C. y col. (Eds.), Nuevas tecnologias en la conservación y transformación de los alimentos, International Marketing & Communications, Madrid, España, 2010 Raso, J. y Heinz, V., Pulsed electric fields technology for the food industry. Fundamentals and Applications, Springer, New York, 2006 Ordóñez J. A. y García de Fernando, G. (Eds.), Tecnologías Alimentarias, Vol 2: Procesos de conservación, Síntesis, 2019
Complementary

Recommendations

Subjects that it is recommended to have taken before

MICROBIOLOGÍA DE LOS ALIMENTOS / 00107109 TECNOLOGÍA ALIMENTARIA GENERAL / 00107120 TECNOLOGÍA DE LAS FRUTAS Y HORTALIZAS / 00107127