UMH - VEGETAL RAW MATERIALS

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VEGETAL RAW MATERIALS

Course

Code: 1532

Degree: Bachelor's in Food Science and Technology

School of Engineering of Orihuela

Year: Year 2 of Bachelor's in Food Science and Technology

Semester: Spring

Type: Required

Language: Spanish

ECTS credits: 4.5

Lecture: 3

Laboratory: 1.5

Hours: 112.5

Directed: 45

Shared: 21

Autonomous: 46.5

Subject matter: Raw Materials

Module: Food Science

Department: Plant Science and Microbiology

Area: PLANT PRODUCTION

Course instructors are responsible for the course content descriptions in English.

Description

Production and characteristics of plant organs of interest for human consumption (fruits, vegetables, seeds, stems, tubers, roots, leaves, inflorescence...).

Faculty

Name	Coordinator	Lecture	Laboratory
MARTINEZ FONT, RAFAEL TODOS SANTOS	■	■	■
CONESA MARTINEZ, AGUSTIN FERNANDO		■	■

Professional interest

The Food Technologist will develop its activity mainly in food processing industries, mainly from agriculture, so that knowledge of these raw materials is essential in the manufacturing process. It is therefore imperative that is trained to evaluate their characteristics, their behavior in various industrial processes and their impact on quality, both during processing and during food preservation

Competencies and learning outcomes

General competencies

Knowledge about technical, scientific, and technological disciplines that enable learning new methods and technologies, as well as providing high versatility for adapting to new situations.
Capacity to design, plan, organize, and control systems, processes, and components that meet the needs of society within the actual surrounding conditions.
Capacity for continuous improvement, experimentation, and innovation.
Capacity to use tools for solving problems within the field.
Critical and analytical skills in the relevant specialty area.
Capacity to evaluate, optimize, and compare criteria in decision making.
Ability to communicate and convey knowledge in expert and non-expert environments.
Capacity to update knowledge independently with a constant willingness to do so.

Specific competencies

Establish food manufacturing processes from raw materials as well as methods and techniques for preserving foods.
Know food ingredients as well as their nutritional and functional properties.
Know the necessary raw materials and their characteristics in food manufacturing.
Know how to use the different operations that take place throughout food processing.
Understand the different microorganisms and contaminants present in raw and processed food.

Objectives (Learning outcomes)

01Know the main characteristics of the raw materials of plant origin used in the food industry.
02Know the culture conditions, from the point of view of their influence on the quality of the produced raw materials.
03Determine the suitability of a raw material input to the industry.
04Identify some of the most frequent external defects that some commodities have on arrival in the industry.
05Knowing the main raw materials of herbaceous and woody origin.
06Meet some of the main uses and applications of fruit and vegetables in the food industry.
07Acquire the knowledge to apply quality standards in raw materials derived from these crops and commonly used in various food processing industries.

Teaching units

Association between objectives and units

Objective/Unit	U1	U2	U3	U4
01
02
03
04
05
06
07

Schedule

Week	Teaching units	Directed hours	Shared hours	Autonomous hours	Total hours
1	U1	3	1	2	6
2	U1	3	1	2	6
3	U1	3	1	4	8
4	U2	3	1	2	6
5	U2	3	1	2	6
6	U2	3	1	4	8
7	U4	3	2	4	9
8	U4	3	1	3	7
9	U4	3	2	4	9
10	U4	3	2	2	7
11	U3	3	1	4	8
12	U3	3	2	4	9
13	U3	3	2	4	9
14	U3	3	2	3	8
15	U2,U4,U3	3	1	2.5	6.5

Basic bibliography

Agustí Fonfría, Manuel. ""Citricultura",". Madrid Mundi-Prensa.
Agustí M.,. "Fruticultura". Madrid Mundi-Prensa.
DELEUZE ISASI, PALOMA. "LEGISLACION ALIMENTARIA: CODIGO ALIMENTARIO ESPAÑOL Y DISPOSICION ES COMPLEMENTARIAS (7ª ED.)". Ed Tecnos 2006.
López Bellido L. "Cultivos industriales". Madrid Mundi-Prensa.
MADRID A ET AL. "Nuevo Manual de Industrias Alimentarias". AMV Ediciones, 2001, 3ª edición.
Maroto i Borrego, Josep Vicent. ""Horticultura herbacea especial"". Madrid Mundi-Prensa.
PRIMO MILLO, EDUARDO. "FUNDAMENTOS FISIOLÓGICOS DE LA CITRICULTURA". Tecnidex Fruit Protection S.A.U.
PRIMO MILLO, EDUARDO. "FUNDAMENTOS FISIOLÓGICOS DE LA CITRICULTURA". Tecnidex Fruit Protection S.A.U.
urbano Teron, P. ""Tratado de fitotecnia general",". Madrid Mundi-Prensa.

Complementary bibliography

Guerrero García, Andrés. ""Cultivos herbaceos extensivos"". Madrid Mundi-Prensa.
Maroto Borrego, José Vicente. "La horticultura valenciana en la Comunidad Europea"". Valencia Conselleria d'Agricultura i Pesca D. L. 1986.
NIELSEN SS. ". "Análisis de los Alimentos: Manual de Laboratorio." ". Acribia, 2007.
TROCME, Serge. ""Suelo y fertilizacion en fruticultura"". Madrid Mundi-Prensa.
Westwood, Melvin N. ""Fruticultura de zonas templadas"". Madrid Mundi-Prensa.

Methodology and grading

Methodology

Cooperative learning: Develop active learning through cooperative working strategies among students and promote shared responsibility to reach group goals.
Lecture: Pass on knowledge and activate cognitive processes in students, encouraging their participation.
Problem-based learning: Develop active learning strategies through problem solving that promote thinking, experimentation, and decision making in the student.
Project-based learning: Realization of a project to solve a problem, applying acquired learning and promoting abilities related to planning, design, performing activities, and reaching conclusions.

Grading

The final exam will account for 70% of the final grade. A type test exam with 30 questions will be used. Errors remain the same value as that given to the successes. The unanswered questions do not score. Attendance at practices and delivery of reports of them, represent 150% of the final grade. The performance of work of each of the teaching units and exposing them in seminars they will be assessed by 15% of the final grade .

Research: VEGETAL RAW MATERIALS