Educational guide
IDENTIFYING DATA 2024_25
Subject FOOD COMPOSITION AND PROPERTIES Code 00107115
Study programme
0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors Credit. Type Year Period
4.5 Compulsory Second Second
Language
Castellano
Prerequisites
Department HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador
LÓPEZ DÍAZ , TERESA MARÍA
E-mail tmlopd@unileon.es
mrgara@unileon.es
mlsiec@unileon.es
Lecturers
GARCÍA ARMESTO , MARÍA ROSARIO
LÓPEZ DÍAZ , TERESA MARÍA
SIERRA CASTRILLO , M LUISA
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 ALONSO CALLEJA , CARLOS
Vocal HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL
Tribunal suplente
Cargo Departamento Profesor
Presidente HIGIENE Y TECNOLOG. ALIMENTOS GARCIA FERNANDEZ , MARIA DEL CAMINO
Secretario HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARIAS , MARIA TRINIDAD
Vocal HIGIENE Y TECNOLOG. ALIMENTOS SANTOS BUELGA , JESUS ANGEL

Competencias
Code  
A18494
A18495
B5678
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
It rigorously describes and analyzes the formulation and composition of different food products. A18494
 C3
The student knows and describes the characteristics and properties of foods. A18494
 C3
The student associates with each food product the sensory, functional and all other properties that can be used as product quality specifications. A18494
 C3
The student proficiently handles sources of information related to the composition, properties and quality of foods and compiles said information through teamwork. A18495
 B5678
 C4

Contents
Topic Sub-topic
Topic 1.1. PRESENTATION OF THE SUBJECT. Concept and
content. The subject in the context of the Degree in Science and
Food Technology. Concepts. Food classification.
FOOD COMPOSITION.
Food composition tables.
Effect of treatments. FOOD PROPERTIES. Sensory properties. Other properties. Effects of treatments.
Topic 1.2. FOOD QUALITY. Concept. Quality, attributes and specifications. The quality of the food and the
Factors it depends on. Figures (stamps) of differentiated quality.
DESCRIPTIVE STUDY OF THE FOOD PRODUCTS. DEFINITION, TYPES, FORMULATION, COMPOSITION, CONTENT IN NUTRIENTS, PROPERTIES, SPECIFICATIONS QUALITY AND CATEGORIZATION:
UNIT 2. MEAT AND MEAT PRODUCTS (5 h) Topic 2.1. Structure, composition, properties and value
nutritious of fresh mammal and poultry meat. Factors
those they depend on.
Topic 2.2. Edible offal and meat by-products.
Topic 2.3. Meat products: classification. Meat products
fresh and marinated meat products. Salted meats.
Raw-cured sausages.
Topic 2.4. Heat-treated meat products: preserves,
semi-preserved, prepared dishes.

PRACTICES (in laboratory, 2 groups, 2 hours/group): quality,
composition and degree of freshness.
UNIT 3. FISH AND FISH PRODUCTS (5 h) Topic 3.1. Types of edible fish. Composition,
properties and nutritional value of fish. Factors of which
they depend.
Topic 3.2. Canned and semi-canned fish. Fish
pickled, salted, dried, smoked.
Topic 3.3. Other products derived from fish.
Topic 3.4. Composition, properties and nutritional value of
mollusks, crustaceans and derivatives. Factors of which
they depend.

PRACTICE (in laboratory, 2 groups, 2 hours/group):
description of the main species of fish and shellfish
groceries. Determination of the degree of freshness.
In the laboratory of students in the area of Nutrition and
Bromatology.
UNIT 4. MILK AND DAIRY PRODUCTS (5 H) Topic 4.1. Composition, properties and nutritional value of the
natural milk. Factors on which they depend.
Topic 4.2. Milk for liquid consumption.
Topic 4.3. Concentrated milks (partially or completely dehydrated).
Topic 4.4. Fermented milks, cheeses and rennet, butter,
cream and curd.
Topic 4.5. Other dairy products (casein, lactose, whey,
etc.).

PRACTICES (in laboratory, 2 groups, 2 hours/group):
composition, adulteration of milk, differentiation of
species.
UNIT 5. EGGS AND EGG PRODUCTS (2 h) Topic 5.1. FRESH EGGS: Egg formation.
Structure. Composition. Nutritional value. Properties.
EGG PRODUCTS: types and production process.
Composition. Nutritional value. Properties. Quality factors.
PRODUCTS MADE WITH EGG.
PRACTICE (2 h/group): quality (quality specifications, categorization) and degree of freshness (along with fruit, vegetable and mushroom practices, Unit 7).
UNIT 6. FATS AND OILS (3 h) Topic 6.1. Oils and fats of vegetable origin. Olive oil. Properties, composition, commercial types and by-products. Seed oils. Composition and characters. Butters
vegetables.
Topic 6.2. Fats of animal origin. Transformed fats. Spreadable fats.
UNIT 7. FRUITS, VEGETABLES, LEGUMES, FUNGI (5 h) Topic 7.1. Fresh fruits and vegetables. Classification.
Chemical composition and nutritional value. Properties. Main
Fruits and vegetables. Quality factors.
Topic 7.2. Derived products and fungi: dried vegetables, fruits and
frozen vegetables, preserves and sugar preserves,
pickles, dried fruits. Legumes. Mushrooms: composition and nutritional value, main edible and toxic species.

PRACTICES (in laboratory, 2 groups, 2 hours/group, along with egg practices): fruit and vegetable quality standards, description of main edible and toxic fungi.
PORTFOLIO Dried vegetables
Tubers and derivatives (potato, others)
Cereals. pseudocereals. derivatives.
Bakery products (bread).
Natural sweeteners (honey)
Other dairy products (ice cream, etc.)
Spices.
Table salt.
Vinegars.
Coffee and substitutes.
Tea and the like.
Cocoa, chocolate and derivatives.
Plant species for infusion for use in food.
Drinking, mineral and table waters, ice.
Refreshing and carbonated drinks.
Fruit and flavored drinks.
Came.
Cider.
Beer.
Exotic fruits.
Insects.
Other foods (at the suggestion of the students).

Planning
Methodologies  ::  Tests
  Class hours Hours outside the classroom Total hours
Laboratory practicals 8 0 8
 
Portfolios/Learning folder 2 4 6
Tutorship of group 4 10 14
 
Lecture 28 50 78
 
Mixed tests 4 0 4
2.5 0 2.5
 
(*)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 4 sessions of 2 hours of laboratory practice will be developed. See Contents. This activity will be offered under the "English friendly" modality.
Portfolios/Learning folder Portfolio, via institutional moodle, on various food products, in groups of 3-4 people. Each group has to choose at least 1 food. For each product, a file will be prepared that will include: definition and types, composition, nutritional value, properties and quality specifications, according to the model available in the moodle. This information will be endorsed with different documents that will form the portfolio. The exhibition will take place public information on one of the products studied. This activity will be English friendly.
Tutorship of group Group tutorials (3-4 students/group) on the portfolio to be done in the classroom and others places of the Faculty (for example, computer room). This activity will will be offered under the "English friendly" modality.
Lecture Presentation by the teacher of the topics indicated in the Contents section, usually using power point. Master session will be combined with participatory classes with students. This activity will be offered under the "English friendly" modality for some topics).

Personalized attention
 
Lecture
Tutorship of group
Description
Tutorship in small groups (3-4 students) regarding the activity portfolios will take place (2-3 sessions. this activity will be "English friendly".

Students could, also, have an appointment with the professors to solve questions regarding the lectures.

Assessment
  Description Qualification
Laboratory practicals Attendance to laboratory practices (7.5%), resolution of simple tests to evaluate the
practices (face-to-face or via moodle) (5%). 		12.5%
Mixed tests Written exam that will be used to evaluate the content taught through a master session (see said section). It will consist of questions of various types: essay, multiple choice, true/false, etc. 67%
Corresponds to the portfolio. The report/food file, the documentation provided in the portfolio and the oral presentation will be valued. Some of the criteria are:
File:
• Quality of the content of the file according to the objectives.
• Rigor in writing, scientific vocabulary.
• Accuracy of the data offered.
• Suitability of information sources to the product (they must be scientifically endorsed sources).
Briefcase:
• Adequacy of the files included (evidence) to the objectives of the portfolio.
• Effort in the search for information.
Development of tutorials (attendance, participation, attitude).
Oral presentation: expository clarity, vocabulary, adaptation to time, structure. 		18%
Others Attendance and participation in the lectures 2.5%
 
Other comments and second call

Sources of information
Access to Recommended Bibliography in the Catalog ULE

Basic

ASTIAZARIN, I. y MARTÍNEZ, A., Alimentos: composición y propiedades. , McGraw-Hilla
Interamericana, Madrid, 2011
BOE, 1967. Código Alimentario Español. Decreto 2484/1967 (versión consolidada).
CAMPBELL-PLAT, G. 2017. Ciencia y Tecnología de los Alimentos. Ed. Acribia, Zaragoza.
BELLO, J., Ciencia bromatoló gica: principios generales de los alimentos. , Díaz de Santos,
Madrid, 2000
GARCÍA ARIAS, M.T. y GARCIA FERNÁNDEZ, M.C. (Eds.) 2003. Nutrición y Dietética. Secretariado de Publicaciones y Medios Audiovisuales, Universidad de León.
MENDOZA MARTÍNEZ, EDUARDO, CALVO CARRILLO, MARÍA DE LA CONCEPCIÓN. 2011. Bromatología: composición y propiedades de los alimentos. McGrawHill. Méjico.
MOREIRAS, O., Carbajal, A., Cabrera, L., Cuadrado, C., Tabla de composición de los
Alimentos. Guía de Prácticas., Pirámide, 19ª ed., 2018.
ORTEGA ANTA, ROSA MARÍA; López Sobaler, Montserrat; Requejo Marcos, Ana M.; Carvajales, Pedro Andrés. 2004. La composición de los alimentos: herramienta básica para la valoración nutricional. U. Complutense Madrid. Madrid.



Training Material: professors will upload the material to the moodle.
Complementary
BIBLIOGRAFÍA ADICIONAL
GENERAL:
Belitz, H. D.; Grosch, W. & Schieberle, P. (2011) Química de los alimentos, 3ª Ed., Acribia, Zaragoza.
BELLO, J. (2000). Ciencia bromatológica: principios generales de los alimentos. Díaz de Santos, Madrid.
FENNEMA, O.R. (dir.) (2000): Química de los alimentos (traducción de la 3ª edición americana). Acribia, Zaragoza.
VOLLMER, G., G. JOSST, D. SCHENKER, W. STURM y N. VREDEN (1998). Elementos de bromatología descriptiva. Acribia, Zaragoza.
GIL HERNÁNDEZ, A. (2010) Tratado de nutrición. Tomo II: Composición y calidad nutritiva de alimentos. 2Ed.,Editorial Médica Panamericana, Madrid.
MATAIX VERDÚ, JOSÉ, 2009, Tabla de composición de alimentos.
VALERO, y col. 2018. La alimentación española características nutricionales de los principales alimentos de nuestra dieta. MAPA y FEN, 2ª edición (disponible en https://www.fen.org.es/storage/app/media/imgPublicaciones/2018/libro-la-alimentacion-espanola.pdf).

A través de las plataformas digitales de la biblioteca de la Ule (Elsevier, Wiley, etc.), se puede tener acceso a muchos libros relacionados con la asignatura en inglés.

ESPECÍFICA POR ALIMENTOS:

Leche y productos lácteos:
VARNAM, A.H. y J.P. SUTHERLAND (1995). Leche y productos lácteos. Tecnología. Química. Microbiología. Acribia. Zaragoza.
WALSTRA, P. y col. (2001). "Ciencia de la Leche y Tecnología de los productos Lacteos". Editorial Acribia, Zaragoza.

Pescado y derivados:
Huss, H. H. (1998) El pescado fresco: su calidad y cambios en su calidad. FAO, Documento Técnico de pesca nº 348, Roma.
Gil Hernández, A. (2010 y 2017). Pescados y mariscos. En: tratado de Nutrición. Tomo 2. Composición y calidad nutritiva de los alimentos. 2ª y 3ª ed. Editorial Panamericana, Madrid.
FAO (2014) Estado mundial de la pesca y la acuicultura, 2014. www. Fao.org/3/ai3720s. pdf
Ruiter A. (1999) El pescado y los productos derivados de la pesca. Composición, Propiedades nutritivas y estabilidad. Acribia, Zaragoza.
Madrid Vicente, A, Estiere, E. y Cenzano, J.M. (2013). Ciencia y tecnología de los Alimentos (2 tomos) AMV Ediciones, Madrid. 

Carne y productos cárnicos:
Duran, P. (2002) Tecnología de los productos de charcutería y salazones. Acribia, Zaragoza.
Feiner, G. (2018). Manual de productos cárnicos. Ciencia práctica y tecnología. Editorial Acribia, Zaragoza.
Gil Hernández, A. (2010 y 2017). Carnes y derivados. En: Tratado de Nutrición Tomo 2. Composición y calidad nutritiva de los alimentos. 2ª y 3ª ed. Editorial panamericana, Madrid.
Lawrie, R. A. (1998) Ciencia de la carne, 3ª Ed. Esp., Acribia, Zaragoza.
Lawrie´s Meat Science (1998). 6ª Ed. Inglesa, Woodhead Publishinng Ltd, Cambridge, UK.
Price, J. F. & Schweigert, B. S. (1994) Ciencia de la carne y productos cárnicos. 2ª Ed., Acribia, Zaragoza.
Rodríguez - Rebollo, M. (2000) Manual de industrias cárnicas. Tomos I y II. Publicaciones Técnicas Alimentarias, S.A., Madrid.
Varnam, A. H. & Shutherland, J. R. (1998) Carne y productos cárnicos. Tecnología, química y microbiología.Acribia, Zaragoza.
Madrid Vicente, A. (2014) La carne y los productos cárnicos. Ciencia y Tecnología, AMV Ediciones, Madrid.

Huevos y derivados:
Instituto de estudios del huevo, 2009. El gran libro del huevo. Everest, León: http://www.huevo.org.es/images/archivos/el_gran_libro_del_huevo.pdf
Instituto de estudios del huevo. El libro del huevo: http://www.huevo.org.es/material_publicaciones.asp
Sastre Gallego y col. (coord.), 2002. Lecciones sobre el huevo. Instituto de estudios del huevo, Madrid.
Stadelman, W. J. y Cotterill, O. J. (eds.). (1995). Egg Science and Technology. 4ª ed. Food Product Press. Nueva York.

Productos de origen vegetal:
SALUNKHE, D.K. y S.S. KADAM (2003). Tratado de ciencia y tecnología de las hortalizas. Producción, composición, almacenamiento y procesado. Acribia.
DENDY, D.A.V. y B.J. DOBRASZCYK (2004). Cereales y productos derivados. Química y tecnología. Acribia, Zaragoza.
KAY, D.E. (1985). Legumbres alimenticias. Acribia.

Otros alimentos:
LAWSON, H. (1998). Aceites y grasas alimentarios. Acribia, Zaragoza.
STEVE ZILLER, (1996). Grasas y Aceites Alimentarios. Editorial Acribia, S.A. (traducción de la 7ª edición inglesa).
BECKETT,S.T. (2002). La ciencia del chocolate. Acribia, Zaragoza
CRANE, E. ed. (1975). Honey. A Comprehensive survey. Heinemann, London.

Bebidas:
SENIOR,D.A.G.; & ASHURST,P.R. (eds.) (2001). Tecnología del agua embotellada. Acribia, Zaragoza.
VARNAM, A.H. y J.P. SUTHERLAND (1996). Bebidas. Tecnología. Química. Microbiología. Acribia. Zaragoza.
DUJIKER, H. (1992). Atlas de los vinos de España. Plaza y Janés, Madrid
HUGHES, P.S. y E.D. BAXTER (2003). Cerveza. Calidad, higiene y característica nutricionales. Acribia.

ENLACES DE INTERÉS...disponibles en el moodle.
· Spanish databse for composition of foods (RedBEDCA y AESAN): http://www.bedca.net/
· FAO: http://www.fao.org/infoods/directory_es.stm 
· Fruits guide: http://frutas.consumer.es/
· Vegetables guide: http://verduras.consumer.es/
· Fish guide (en inglés, aunque se puede hacer búsqueda de especies por el nombre español): http://www.fishbase.org
· Egg institute: http://institutohuevo.com
· Cheese guide: http://www.mundoquesos.com
Asociación de la industria cárnica “ AICE” www.aice.es
Asociación de la industria cárnica “ASOCARNE” www.asocarne.com
Spanish Ministry on agriculture and foods: www.magrama.gob.es
FAO: www.fao.org.

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