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Educational guide | |||||||||||||||||||||
| IDENTIFYING DATA | 2023_24 | |||||||||||||||||||||
| Subject | Food Properties | Code | 00911023 | |||||||||||||||||||
| Study programme | ||||||||||||||||||||||
| Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||
| 6 | Compulsory | Third | ||||||||||||||||||||
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| Web | http:// | |||||||||||||||||||||
| General description | Chemical and functional properties of different food constituents and the reactions that take place during food processing are considered. Also includes physical properties of food and their importance in the food industry. | |||||||||||||||||||||
| Tribunales de Revisión |
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| Competencias |
| Code | |
| 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 | |||
| A3759 A3762 |
B436 B441 |
C2 C5 |
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| A3741 A3821 |
B437 B438 |
C2 C3 |
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| A3759 A3776 |
B437 B438 B441 B442 |
C2 C4 C5 |
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| A3759 A3821 |
B437 B438 B441 B442 |
C2 C3 |
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| Contents |
| Topic | Sub-topic |
| Planning |
| Methodologies :: Tests | |||||||||
| Class hours | Hours outside the classroom | Total hours | |||||||
| Laboratory practicals | 10 | 4 | 14 | ||||||
| Seminars | 8 | 27 | 35 | ||||||
| Personal tuition | 6 | 0 | 6 | ||||||
| Lecture | 30 | 45 | 75 | ||||||
| Mixed tests | 2 | 0 | 2 | ||||||
| 4 | 14 | 18 | |||||||
| (*)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 | 15% ------------------- |
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| Seminars | 5% -------------------- |
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| Mixed tests | 70% ------------------ |
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10% ------------------- |
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| Other comments and second call | |||
| Sources of information |
| Access to Recommended Bibliography in the Catalog ULE |
| Basic |
Vaclavik, Vickie A., Fundamentos de ciencia de los alimentos, Ed. Acribia, 2002
Primo Yúfera, E., Química de los alimentos, Ed. Síntesis, 1997
Wong, Dominic W. S., Química de los alimentos: mecanismos y teoría, Ed. Acribia, 1995
BELITZ, H.D. y GROSCH, W., Química de los alimentos, Ed. Acribia, 1997
ORDOÑEZ, J.A. y col., Tecnología de los alimentos. Vol. I. Componentes de los alimentos y procesos, Ed. Síntesis, 1998 |
| Complementary |
Fisher, Carolyn, Flavores de los alimentos: biología y química , Ed. Acribia, 2000
Cheftel, Jean-Claude, Introducción a la bioquímica y tecnología de los alimentos, Ed. Acribia, 1992
Alvarado, J.D. y Aguilera, J.M., Métodos para medir propiedades físicas en industrias de alimentos, Ed. Acribia, 2001
Fennema, O.R., Química de los alimentos, Ed. Acribia, 2000
Rosenthal, Andrew J., Textura de los alimentos: medida y percepción, Ed. Acribia, 2001 |
| Recommendations |
| Subjects that it is recommended to have taken before | ||
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