Educational guide
IDENTIFYING DATA							2023_24
Subject	TECNOLOGÍA DE LAS FRUTAS Y HORTALIZAS					Code	00107127
Study programme	0107 G. CIENCIA Y TECN. DE LOS ALIMENTOS
Descriptors	Credit.	Type	Year	Period
	4.5	Compulsory	Third	Second
Language	Castellano
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	GONZÁLEZ RAURICH , MARÍA MONTSERRAT				E-mail	mmgonr@unileon.es msouo@unileon.es
Lecturers	GONZÁLEZ RAURICH , MARÍA MONTSERRAT DE SOUSA OLIVEIRA, MARCIA PATRICIA
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	Tribunal titular Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ FERNANDEZ , MARIA MERCEDES Secretario HIGIENE Y TECNOLOG. ALIMENTOS MATEO OYAGUE , JAVIER Vocal HIGIENE Y TECNOLOG. ALIMENTOS TORNADIJO RODRIGUEZ , MARIA EUGENIA Tribunal suplente Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS FRESNO BARO , JOSE MARIA Secretario HIGIENE Y TECNOLOG. ALIMENTOS CAPITA GONZALEZ , ROSA MARIA Vocal HIGIENE Y TECNOLOG. ALIMENTOS ALONSO CALLEJA , CARLOS

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
	A18508 A18509 A18511	B5674	C2 C3 C4
	A18508 A18511	B5674	C2 C3
		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

Methodologies   ::  

	Description
Laboratory practicals
Seminars
Personal tuition
Lecture

Personalized attention

Lecture Laboratory practicals Seminars Personal tuition Mixed tests

Description

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

FOOD ANALYSIS / 00107010 RAW MATERIALS PRODUCTION / 00107011 FOOD CHEMISTRY AND BIOCHEMISTRY / 00107014 FOOD COMPOSITION AND PROPERTIES / 00107015 BASIC OPERATIONS / 00107017 Food Technology / 00107020