Educational guide
IDENTIFYING DATA							2023_24
Subject	FOOD HYGIENE AND TECHNOLOGY PRACTICUM					Code	00914172
Study programme	0914 - GRADO EN INGENIERIA AGRARIA
Descriptors	Credit.	Type	Year	Period
	3	Optional	Fourth	First
Language	Castellano
Prerequisites
Department	HIGIENE Y TECNOLOG. ALIMENTOS
Coordinador	ÁLVAREZ ORDÓÑEZ , AVELINO				E-mail	dhtaao@unileon.es rmcapg@unileon.es
Lecturers	ÁLVAREZ ORDÓÑEZ , AVELINO CAPITA GONZÁLEZ , ROSA MARÍA
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	Tribunal titular Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS FRESNO BARO , JOSE MARIA Secretario HIGIENE Y TECNOLOG. ALIMENTOS PRIETO GUTIERREZ , BERNARDO Vocal HIGIENE Y TECNOLOG. ALIMENTOS GARCIA ARMESTO , MARIA ROSARIO Tribunal suplente Cargo Departamento Profesor Presidente HIGIENE Y TECNOLOG. ALIMENTOS PRIETO MARADONA , MIGUEL Secretario HIGIENE Y TECNOLOG. ALIMENTOS SIERRA CASTRILLO , MARIA LUISA Vocal HIGIENE Y TECNOLOG. ALIMENTOS LOPEZ FERNANDEZ , MARIA MERCEDES

Competencias

Code
A15366
A15396
A15398
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
	A15366 A15396 A15398		C2 C3 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

Methodologies   ::  

	Description
Laboratory practicals
Field work/trips
Seminars
Lecture

Personalized attention

Laboratory practicals Seminars

Description

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

Chemistry and Biochemistry / 00911006 Biotechnology and General Microbiology / 00911019 Basic Operations / 00911022 Food Properties / 00911023 Microbiological and Hygienic Control in the Agro-Food Industries / 00911024 Food Processing / 00911026