| Castellano |
| Tribunal titular | ||
|---|---|---|
| Cargo | Departamento | Profesor |
| Tribunal suplente | |||
|---|---|---|---|
| Cargo | Departamento | Profesor | |
|
Educational guide | |||||||||||||||||||||
| IDENTIFYING DATA | 2023_24 | |||||||||||||||||||||
| Subject | Food Hygiene and Technology Practicum | Code | 00911039 | |||||||||||||||||||
| Study programme | ||||||||||||||||||||||
| Descriptors | Credit. | Type | Year | Period | ||||||||||||||||||
| 3 | Optional | Fourth | ||||||||||||||||||||
| Language |
|
|||||||||||||||||||||
| Prerequisites | ||||||||||||||||||||||
| Department | ||||||||||||||||||||||
| Coordinador | ||||||||||||||||||||||
| Lecturers | |
|||||||||||||||||||||
| Web | http://----- | |||||||||||||||||||||
| General description | A practical and integral approach to food products preparation and processing at pilot scale. Application of HACCP and quality control are included. | |||||||||||||||||||||
| Tribunales de Revisión |
|
|||||||||||||||||||||
| 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. |
| 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 | |||
| A3747 A3755 A3760 A3768 A3843 A3892 |
B436 B438 B441 B442 |
C2 C4 C5 |
|
| Contents |
| Topic | Sub-topic |
| Planning |
| Methodologies :: Tests | |||||||||
| Class hours | Hours outside the classroom | Total hours | |||||||
| Laboratory practicals | 18 | 17 | 35 | ||||||
| Field work/trips | 2 | 1 | 3 | ||||||
| Seminars | 5 | 10 | 15 | ||||||
| Lecture | 5 | 10 | 15 | ||||||
| Mixed tests | 0 | 2 | 2 | ||||||
| 0 | 5 | 5 | |||||||
| (*)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 | |
| Field work/trips | |
| Seminars | |
| Lecture |
| Personalized attention |
|
|
| Assessment |
| Description | Qualification | ||
| Laboratory practicals | 50% | ||
| Field work/trips | 5% | ||
| Seminars | 15% | ||
| Mixed tests | 10% | ||
| 20% | |||
| Other comments and second call | |||
| Sources of information |
| Access to Recommended Bibliography in the Catalog ULE |
| Basic |
Matissek, Reinhard y col. , Análisis de los alimentos: fundamentos, métodos, aplicaciones, Ed. Acribia, 1998
Sánchez y Pineda de las Infantas, María Teresa , Procesos de elaboración de alimentos y bebidas, Mundi-Prensa, 2003
González-Fierro F., Fundamentos de tecnología de los alimentos , Ed. Acribia, 2001
Forsythe, S. J., Higiene de los alimentos, microbiología y HACCP, Ed. Acribia, 2002 |
| Complementary |
Bylund, Gösta, Manual de industrias lácteas, Mundi-Prensa, 2003
Carpenter, Ronald P., Análisis sensorial en el desarrollo y control de la calidad de alimentos, Ed. Acribia, 2002
Madrid Vicente A., Madrid Cenzano J., Normas de calidad de alimentos y bebidas, Mundi-Prensa, 2001 |
| Recommendations |
| Subjects that it is recommended to have taken before | |||||||
|
|||||||