UMH - MANAGEMENT AND EXPLOITATION OF AGRO-FOOD BY-PRODUCTS

MANAGEMENT AND EXPLOITATION OF AGRO-FOOD BY-PRODUCTS

Course

Code: 2342

Degree: Bachelor's in Agro-Food and Agro-Environmental Engineering

School of Engineering of Orihuela

Year: Year 4 of Bachelor's in Agro-Food and Agro-Environmental Engineering

Semester: Fall

Type: Specialty requirement

Language: Spanish

ECTS credits: 4.5

Lecture: 3

Laboratory: 1.5

Hours: 112.5

Directed: 45

Shared: 22.5

Autonomous: 45

Subject matter: Basic Operations and Use of By-Products

Module: Agricultural and Food Industries Specialty

Department: Agro-Food Technology

Area: FOOD TECHNOLOGY

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

Description

Main by-products generated by agribusiness activities of animal and vegetable origin. Alternatives for exploitation and management according to their characteristics and technological feasibility.

Faculty

Name	Coordinator	Lecture	Laboratory
SAYAS BARBERA, MARIA ESTRELLA	■	■	■
MARTI BRUÑA, NURIA		■	■
CANO LAMADRID, MARINA			■

Competencies and learning outcomes

General competencies

Knowledge of technical, scientific, and technological subjects to enable learning new methods and technologies, as well as endowing the student with great versatility for adapting to new situations.
Ability to design, plan, organize, and control systems, processes and components that meet the needs of society within actual environmental conditions.
Capacity for continuous improvement, experimentation, and innovation.
Critical and analytical skills in the relevant specialty area.
Ability to carry out environmental impact studies and life cycle analysis of that projected.
Ability to communicate and convey knowledge between expert and non-expert environments.
Capacity to update knowledge independently with a constant willingness to do so.
Capacity for planning, design, drafting, and signing projects in construction, remodeling, repair, conservation, demolition, manufacturing, installation, assembly, and the exploitation of moveable and immovable goods and property that due their nature and features are included within the very techniques of agricultural and farm production (installations and buildings, farms, infrastructure, rural roads), the agro-food industry (extractive, fermentation, dairy, canning, fruits and vegetables, meat, fish, salted fish industries, and in general, any other dedicated to the preparation and/or processing, conservation, handling, distribution of food products), and gardening and landscaping (urban and/or rural green spaces, parks, gardens, greenhouses, urban forest, etc., public and private sporting installations, environments undergoing landscape recovery).
Adequate knowledge of the physical problems, technologies, equipment, and water and energy supply systems, the limits imposed by budgetary factors and building regulations, the relationships between installations and/or buildings with farms, agro-food industries, and spaces related to gardening and landscaping with their social and environmental surroundings, as well as the need to relate those from that environment with human needs and environmental protection.
Ability to lead the execution of works on projects related to agri-food industries, farms, green spaces and their facilities, infrastructure and installations, the prevention of risks associated with their execution, and the direction of multidisciplinary teams and human resources management in accordance with ethical standards.
Ability to draft and sign studies of rural development, environmental impact, and waste management for agri-food industries, farms and ranches, and for spaces related to gardening and landscaping.
Knowledge of basic, scientific, and technological matters that enable continuous learning, as well as a capacity to adapt to new situations and changing environments.
Ability to solve problems with creativity, initiative, methodology, and critical thinking.
Leadership, communication, and transmission of knowledge, skills, and abilities in social fields of action.
Ability to search for and use the rules and regulations relative to the field of action.
Ability to develop activities, assuming a social, ethical, and environmental commitment in tune with the reality of the human and natural environments.
Capacity to work on multidisciplinary and multicultural teams.

Specific competencies

Ability to recognize, understand, and utilize the principles of engineering and food technology.
Ability to recognize, understand, and utilize the principles of auxiliary equipment and machinery in the food industry, automation and process control, works and installations engineering, agro industrial construction, waste management, and utilization.

Objectives (Learning outcomes)

01L'alumne deu es capaç de valorar la importància ambiental i econòmica en la gestió i aprofitament de subproductes agroindustrials
02The student should be able to gather European and national legislation applicable to waste and agro-industrial by-products
03The student must be able to identify the main sub-products and waste generated during the agroindustrial activity of animal and vegetable origin
04The student should be able to know the main characteristics of the most important co-produts
05The student should be able to know the main treatments that can be applied to agro-products for use
06The student should be able to describe the various options for enhancement of agro-products and co-products

Teaching units

Association between objectives and units

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

Schedule

Week	Directed hours	Shared hours	Autonomous hours	Total hours
1	3	1	2	6
2	3	1	2	6
3	3	1	2	6
4	3	1	2	6
5	3	1	3	7
6	3	1	3	7
7	3	1	3	7
8	3	1.5	3	7.5
9	3	2	3	8
10	3	2	3	8
11	3	2	3	8
12	3	2	4	9
13	3	2	4	9
14	3	2	4	9
15	3	2	4	9

Basic bibliography

Complementary bibliography

Methodology and grading

Methodology

Case studies: Learning through the analysis of actual or simulated cases in order to interpret and resolve them by employing various alternative solution procedures.
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.

Grading

The evaluation of the course will be distributed as follows:
1.-A through daily monitoring and participation in class (work exposure ). This represents 20%.
2.-Assessment of practices, is made through attendance at practices and its reporting of Practice. This represents 20%
3. Theoretical and practical exam (60% ). In student may elect to: (a) theoretical final practical exam questions with specific subject or (b) Two partial theoretical and practical examinations with specific questions of the subject.

Assessment test characteristics

Written test to evaluate the contents of theory and practices will consist of multiple choice test questions (20-30 questions) and short answer questions (3-5).

The reports or memories of practices will consist of a document of scientific communication of results of the practices. Basic instructions will be provided.

Tasks: reports with incorporation and discussion of activities carried out.

Correction criteria

In the written tests the clarity, conciseness and correct use of the technical language will be assessed.

In the technical reports of practices it is necessary to follow the instructions provided, correctly indicate the units and scientific names. The presentation in the form of a report and the clarity of the conclusions.

In the tasks it will be necessary to follow the recommendations provided to the students.

Faculty: MANAGEMENT AND EXPLOITATION OF AGRO-FOOD BY-PRODUCTS