TEACHING GUIDE FOOD TECHNOLOGY I. Universidad Católica de Valencia. 4 th Veterinary Degree. Year 2017/18. PCA-27-F-01 Ed.00.

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1 PCA-27-F-01 Ed.00 Food Technology I TEACHING GUIDE FOOD TECHNOLOGY I Universidad Católica de Valencia 4 th Veterinary Degree Year 2017/18

2 Tecnología de los alimentos II PCA-27-F-01 Ed.00 TEACHING GUIDE FOOD TECHNOLOGY I ECTS SUBJECT: Food Technology I 6 Matter: Food Technology 12 Module: Hygiene, technology and food security 24 Type of education 1 : compulsory Faculty: Alba Rodríguez Mengod DEGREE: 4 TH Semester: 2 st Departamento: Animal Production and Public Health alba.rodriguez@ucv.es MODULE ORGANIZATION Hygiene, Technology and Food Security Nº ECTS 24 Duration and placement within the plan study: Hygiene, technology and security food module is given in 4 th and 5 th degree of the course. The subject Food technology I corresponds to the first semester of 4 th degree. Matters and subjects Matter ECTS SUBJECT ECTS Course/ Semester Food technology 12 Food technology I 6 4º / 7º Food technology II 6 4º / 8º Food Security and Public Health 12 Food hygiene and safety I 6 4º / 8º Food hygiene and safety II 6 5º / 9º 1 Basic formation (common matter). Compulsory, Optatives, Eternal practice, End degree Work

3 PCA-27-F-01 Ed.00 Food Technology I TEACHING GUIDE MATTER/SUBJECT: FOOD TECHNOLOGY I Previous requirement: Basic knowledge in chemistry, physical and biochemistry, also in feed, health status and animal welfare for their possible repercussion in the quality of the technologic product. Complementary with Food technology II. GENERAL OBJECTIVES Know the components and characteristics of meat, fish and shellfish Relate the actions carried out with the animals (environment, food, health...) with the hygienic sanitary quality of the product. Know how to identify the main equipment and its use within the food industry Know the main techniques of food preservation. Learn the main methods of food processing. Identify and know how to locate legislation affecting the food sector. Discover the methods to carry out the analysis and control of the quality of raw materials and food products. That the student discovers a professional eit in the veterinary field, having clear the competences and possibilities Weighting of the BASIC COMPETENCES competence # CB2 Capacity to apply knowledge to work or occupation in a professional way and have the competences that are proved by preparing and arguing lessons and problem-solving in their specific field of study. CB3 Capacity to gather and interpret relevant data usually within their specific field of study and capacity to make judgments that include reflection on relevant social, scientific or ethical issues. CB4 Capacity to communicate information, ideas, problems and solutions at specialist and non-specialist levels. CB5 Capacity to develop those learning skills needed to undertake further studies with a high degree of autonomy

4 Tecnología de los alimentos II PCA-27-F-01 Ed.00 GENERAL COMPETENCES Weighting of the competence # CG0 Capacity to speak well in public. CG1 CG5 Knowing and applying hygiene control, inspection, technology for the production and processing of food for human use from primary production to consumer. Understanding and applying laws, regulations and administrative provisions in all areas of the veterinary profession and public health, understanding the ethical implications of health in a changing global contet. CG6 Developing professional practice, acquiring skills related to teamwork, with an efficient use of resources and quality management. CG7 Identifying emerging risks in all areas of the veterinary profession. CROSS-SECTIONAL COMPETENCES 2 Weighting of the competence # T1 Capacity of analysis, synthesis, implementation of knowledge for problem-solving and decision-making. T2 T3 Understanding and applying the scientific method to professional practice including evidence-based medicine. Basic knowledge of the veterinary profession: legal, economic, administrative, planning and time management issues and the veterinarians society together with the importance of monitoring quality, standardization and protocols of veterinary practice. T4 Mastering fluency in oral and written mother tongue communication, listening and responding effectively using a language appropriate to audience and contet. 2 List all competences consecutively. Each must be weighted 1-4 using as a criterion the degree of contribution of the subject / matter to the acquisition and development of competence.

5 PCA-27-F-01 Ed.00 Food Technology I T6 T7 Using information technology to communicate, share, search for, collect, analyze and manage information, especially related to the veterinarian practice. Ability to adapt to new situations, self-critical ability, being aware of personal limitations and understanding when and where seeking and obtaining advice and professional help. T8 Efficient and effective work, both independently and as a member of a multidisciplinary team or unit, showing respect, appreciation and sensitivity to the work of others. T9 T10 Keeping an ethical behavior in the eercise of given responsibilities toward the profession and society. Ability to learn, to research, and to be aware of the need to keep knowledge updated, and attending training programs. T11 Ability to work in an international contet, appreciating diversity and multiculturalism, through the knowledge of foreign cultures and customs. Weighting of the SPECIFIC COMPETENCES 3 competence # E55 Knowing and applying food components and characteristics. E56 Knowing and applying food collection, storage and processing. E57 Knowing and applying food changes, alterations and adulterations. LEARNING RESULTS 4 COMPETENCES R-1 Know the main characteristics of the raw materials used in the meat, fish and shellfish industry CB2, CB4, CG1, T10, E55 R-2 Understands the main techniques of food preservation CB2, CB4, T10, E55, E56, E57 3 Follow the above numbering consecutively. The specific skills are weighted 1-4 along the same lines that crosssectional 4 List correlatively learning outcomes as proposed nomenclature. Important note: Competences are epressed in a generic sense, that s why is necessary to include the learning results in the teaching guide. These results are part of one or more than one competences, making eplicit the degree of domain and performance that the students have to acquire and have the formulation of the criteria which they will be evaluated. The learning results show that the student will be able to demonstrate at the end of the subject or matter and show also, the degree of acquisition of the competence or the set of competencies.

6 Tecnología de los alimentos II PCA-27-F-01 Ed.00 R-3 Know the food processing techniques and the technological treatments to be applied R-4 It has basic knowledge regarding the different products that can be obtained from the raw materials R-5 It is able to identify and establish criteria of quality of the raw materials and the products elaborated from these. R-6 Relates the management of the animals and their sanitary status with the quality of the food product. R-7 Identifies the major physical, chemical, and microbiological hazards that may occur throughout the entire process of processing the different products. R-8 It is able to establish criteria and have a critical attitude to the anomalous situations that may occur. CB2, CB4, CG1, CG6, T10, E55, E56, E57 CB2, CB4, CG6, T1, T10, E55, E56 CB2, CB3, CB4, CB5, CG0, CG1, CG5, T1, T4, T6, T7, T8, T10, E57 CG1, CG5, CG6, T10, T11, E57 CB2, CB3, CB4, CB5, CG1, CG5, T1, T6, T7, T8, T10, E57 CB2, CB3, CB4, CB5, CG0, CG1, CG5, CG6, T1, T4, T6, T7, T8, T9, T10

7 PCA-27-F-01 Ed.00 Food Technology I TRAINING ACTIVITIES OF PRESENTIAL WORK ACTIVITY Teaching methodology- Learning Relation with learning results of the subject ECTS 5 CLASSROOM Eposition of the contents given by the teacher, competences analaysis, eplanation and demonstration of capabilities, skills and knowledge in the classroom. 0.8 CLASSROOM Eposition of the contents given by the teacher, competences analaysis, eplanation and demonstration of capabilities, skills and knowledge in the classroom. 1 LABORATORY Activities developed in spaces with specialized equipment SEMINAR Monographic sessions supervised with shared participation 0.08 EXPOSE GROUP WORK Interdisciplinary knowledge application 0.08 TUTORIAL Personalized attention and in small groups. Period of instruction and/or orientation conducted by a tutor with the objective of review and discuss the materials and presented lessons in the classroom, seminars, readings, accomplished work, etc The subject and/or matter is organized in PRESENTIAL WORK ACTIVITIES and SELF WORK ACTVITIES OF THE STUDENT, with a estimated percentage in ECTS. An appropriate distribution is the following one: 35-40% for the Classroom Work Activities and 60-65% for the Self Work ( For a subject of 6 ECTS: 2,4 and 3,6 respectively) Te methodology of education-learning is described in this guide on a generic way making concrete in the didactic units that the subject and/or matter is organized

8 Tecnología de los alimentos II PCA-27-F-01 Ed.00 SEMINAR Monographic sessions supervised with shared participation 0.08 Total 2.4 TRAINIG ACTIVITIES OF SELF WORK STUDENT ACTIVITY Teaching methodology-learning Relation with learning results of the subject ECTS GROUP WORK Preparation in group of readings, assays, problem solving, seminars, works, memories, etc. To epose or give in the theoric classes, practical classes and/or small group tutorials. Work done on the platform of the university. ( 1.6 SELF WORK Study of the student: individual preparation of readings, assasys, problem solving, seminars, work, memories, etc to epose or give in the theoric classes, practical classes and/or tutorials in small groups. Work done on the platform of the university. ( 2 Total 3.6

9 PCA-27-F-01 Ed.00 Food Technology I EVALUATION SYSTEM OF THE ACQUISITION OF SKILLS OF THE COMPETENCES AND QUALIFICATION SYSTEM Assessment tool 6 EVALUATION LEARNING RESULTS Given percentage Written evaluation of the knowledge and skills obtained. This test can consist of a series of open questions or type test on the theoretical content of the subject and / or practical eercises (problem solving). Evaluation of the use of practical classes in the classroom, problems or computer science, seminars and tutorials, through participation, problem solving with the computer and the corresponding reports. Evaluation of the practical work in the laboratory through which it will have to demonstrate the acquired competences and that is able to use them to solve the different situations and problems that arise in a laboratory; such evaluation may be carried out by any of the following methods, or a combination of several: an individual written test, the individual or group performance of an eperience laboratory, the delivery of an individual or group report on the work done in the laboratory. Evaluation of the practical work in clinic through which it must demonstrate the competences acquired and that is able to use them to solve the different situations and problems that arise in a clinic; such evaluation may be carried out using one of the following methods, or a combination of several: a written individual test, the individual or group performance of a clinical eperience, the delivery of an individual report or group on the work done in the laboratory. Evaluation of group work through a continuous evaluation system throughout the course, through the delivery of papers, whose objectives and contents will be proposed by the teacher. 50% 10% 15% 0% 15% 6 Instrument and techniques of evaluation: eam-oral eposition, written test (objective test, of development, concept maps ) directed works, projects, study cases, observation notebooks, portfolio, etc.

10 Tecnología de los alimentos II Evaluation of those activities in which the individual student should seek and structure information related to each of the subjects through a continuous evaluation system throughout the course, through the delivery of papers, whose objectives and contents are proposed by the teacher. PCA-27-F-01 Ed.00 Attendance at practices and technical visits is mandatory. For the final qualification, the results of the various scheduled evaluation activities are weighted. To pass the subject it will be necessary to obtain, at least, a grade equal or higher than 5.0 points in each of the sections of the evaluation instruments. If a final grade of 5 points is not obtained in each section and only one of them has been approved, those approved grades will be kept until the second call of the current course, in which they must pass the entire subject. Students who for different reasons do not attend the evaluation of some of the parties on the official date of the calls, the evaluations will be carried out with an oral eamination. Second-year students who have passed in the previous course some of the evaluation instruments will be able to maintain their qualification during an academic year Misspellings of the works. Activities and eams will subtract 0.2 for each misspelling of the rating of each assessment instrument. Criteria for awarding Honors: At the discretion of the teacher, an honorary enrollment can be granted for every 20 students (not for a fraction of 20, ecept for the first 20 students) Only the first year of the student's enrollment in the subject can be awarded first-time honors. The teacher can grant the honorary registration to any of the students who have obtained an outstanding in the subject. 10% DESCRIPTION OF CONTENTS COMPETENCES TU 1 INTRODUCTION Lesson 1.1. The food technology industry. Lesson 1.2. Food technology and veterinary profession TU 2 COMPONENTS AND CHARACTERISTICS OF FOOD Lesson 2.1. Composition: water, carbohydrates, lipids, amino acids, peptides, proteins, enzymes Lesson 2.2. General structure of the main components of the food. Lesson 2.3. Sensorial properties: color, smell, taste, teture. Lesson 2.4. Nutritive properties: nutrition function. Addition of nutrients in technological processes. Lesson 2.5. Functional properties: applied to the food industry TU 3 QUALITY CONTROL AND ANALYSIS Lesson 3.1. Quality from the point of view of the consumer Lesson 3.2. Quality parameters: moisture, ash, a w, acid, fat Lesson 3.3. Sensory analysis: basic concepts, types and applications in the food industry. Lesson 3.4. Hazard Analysis Critical Control Points (HACCP) TU 4 MEAT TECHNOLOGY AND MEAT PRODUCTS Lesson 4.1. Global vision of the sector CB2, CB3, CB4, CB5, CG0, CG1, G5, CG6, CG7, T1, T2,T3,T4, T6, T7, T8, T9, T10, T11, E55, E56, E57 CB2, CB4,CG1,CG7,T1, T10, T11, E55, E56, E57 CB2, CB4,CG1,T1, T10, T11, E55, E56, E57 CB2, CB3, CB4, CB5, CG0, CG1, G5, CG6, CG7, T1, T2,T3,T4, T6, T7, T8, T9, T10,

11 PCA-27-F-01 Ed.00 Lesson 4.2. Composition and structure Lesson 4.3. Transformation of the muscle in meat Lesson 4.4. Sensory, nutritive and functional characteristics. Lesson 4.5.Quimical, enzymatic and microbiological aspects Lesson 4.6. Alterations of meat and meat products (meat PSE, DFD) Lesson 4.7. Conservation methods Lesson 4.8. Meat products technology: fresh, cured and heat-treated Lesson 4.9. Good practice guide of the meat sector Food Technology I T11, E55, E56, E57 TU 5 FISH AND SEAFOOD TECHNOLOGY Lesson 5.1. Global vision of the fish sector Lesson 5.2. Characteristics and composition of the fish and seafood (sensory, nutritive and functional) Lesson 5.3. Quimical, enzymatic and microbiological aspects Lesson 5.4. Conservation methods Lesson 5.5. Fish products technology Lesson 5.6. Frauds sector Lesson 5.7. Good practice guide of the fish sector CB2, CB3, CB4, CB5, CG0, CG1, G5, CG6, CG7, T1, T2,T3,T4, T6, T7, T8, T9, T10, T11, E55, E56, E57 PRACTICES BLOCK OF CONTENT / TEACHING UNIT NUMBER OF SESSIONS TU 1 Components and characteristics of food 1 TU 1 Analysis and quality control of food 1 TU 3 Meat and meat technology 1 TU 4 Fish and seafood technology 1 TEMPORARY ORGANIZATION OF THE LEARNING: BLOCK CONTENT/TEACHING UNIT NUMBER OF SESSIONS TU 1 INTRODUCTION 1 TU 2 COMPONENTS AND CHARACTERISTICS OF FOOD 6 TU 3 QUALITY CONTROL AND ANALYSIS 4.5 TU 4 MEAT TECHNOLOGY AND MEAT PRODUCTS 11 TU 5 FISH AND SEAFOOD TECHNOLOGY 7.5

12 Tecnología de los alimentos II PCA-27-F-01 Ed.00 BIBLIOGRAPHY BASIC BIBLIOGRAPHY ALEIXANDRE BENAVENT, J.L.(1997) Food preservation CENZANO DEL CASTILLO, I.81993) Nuevo manual de industrias alimentarias NIELSEN, S.S.,(2008) Food analysis OWEN R.FENNEMA,(2010) ) Food Chemistry, 3rd edition ROLAND P. CARPENTER, DAVID H. LVON,TERRV A. HASDELL (2002), Sensory analysis in the development and control of food quality COMPLEMENTARY BIBLIOGRAPHY BENITEZ M Fish technology. IC. BONET M Elaboration of frozen fish products. IC. CAMPOS R Conditioning of fish and seafood. IC. CANOURA J Preparation of precooked and cooked fish. IC. FEINER, G., Manual of meat products, ACRIBIA HALL, G.M. Fish processing technology. ACRIBIA PRICE, J.F., MEAD G.C. Science of meat and meat products. ACRIBIA RICHARDSON, R.I., Bird meat science. ACRIBIA WEBSITES OF INTEREST Organization of the Unit Nations for Food and Agriculture Ministry of Agriculture and Fisheries, Food and Environment Spanish Agency of Consumption, Food Safety and Nutrition