Educational guide
IDENTIFYING DATA							2023_24
Subject	FOOD PROPERTIES					Code	00914154
Study programme	0914 - GRADO EN INGENIERIA AGRARIA
Descriptors	Credit.	Type	Year	Period
	6	Compulsory	Third	First
Language	Castellano
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	GONZÁLEZ RAURICH , MARÍA MONTSERRAT				E-mail	mmgonr@unileon.es erenb@unileon.es
Lecturers	GONZÁLEZ RAURICH , MARÍA MONTSERRAT RENES BAÑUELOS, ERICA
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	Tribunal titular Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS MATEO OYAGUE , JAVIER Secretario HIGIENE Y TECNOLOG. ALIMENTOS PRIETO GUTIERREZ , BERNARDO Vocal HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ DIAZ , TERESA MARIA Tribunal suplente Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ FERNANDEZ , MARIA MERCEDES Secretario HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL Vocal HIGIENE Y TECNOLOG. ALIMENTOS CAPITA GONZALEZ , ROSA MARIA

Competencias

Code
A15344
A15397
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
	A15344 A15397		C3 C4

Contents

Topic	Sub-topic

Planning

Methodologies  ::  Tests
	Class hours	Hours outside the classroom	Total hours
Laboratory practicals	14	8	22
Seminars	4	14	18
Personal tuition	1	0	1
Lecture	33	54	87
Mixed tests	4	0	4
	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

Methodologies   ::  

	Description
Laboratory practicals
Seminars
Personal tuition
Lecture

Personalized attention

Personal tuition Laboratory practicals Seminars Lecture

Description

Assessment

	Description	Qualification
Laboratory practicals		20%
Seminars		8%
Mixed tests		60%
		12%
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 Ordóñez J.A. y col., Tecnologías alimentarias. Vol. 1., Ed. Síntesis, 2019
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

FUNDAMENTALS OF PHYSICS FOR ENGINEERING / 00914005 CHEMISTRY / 00914204