Bachelor s Degree in Food Science and Technology. 3 rd YEAR Food Science II ECTS credits: 4,5 Semester: 1

Transcription

1 Bachelor s Degree in 3 rd YEAR 5168 Food Science II ECTS credits: 4,5 Semester: 1 1. Understand the basic aspects of the origin, identification, structure, composition and analysis of the foodstuffs covered by the subject programme. 2. Estimate the relationship between the characteristics described in the previous paragraph, the main food quality criteria and their nutritional and commercial value. 3. Be able to apply and develop analytical approaches which improve upon existing methodology and which resolve new problems regarding the analysis of the foodstuffs in the programme of this module Food Technology I ECTS credits: 4,5 Semester: 1 Develop skills related to "The key principles of food processing and how to improve them", a central aim of the course. The partial aims of this course seek to train students, so that they are: - Able to condition raw materials using the most appropriate methods - Understand and interpret the key areas of food industry processes, with a special emphasis on conservation methods - Identify and evaluate the problems associated with processing and put forward the most suitable solutions - Prepare, transform, sanitise and conserve foodstuffs, choosing the most appropriate method in each case - Establish conservation process control and verification measures 5170 Nutrition ECTS credits: 6 Semester: 1 The subject examines the relationship between food and health. The aims are: 1. Understand basic concepts such as nutrition, diet, requirements and needs. 2. Study nutritive utilisation, its functions and the problems concerning the deficiency and toxicity of various food components. 3. Understand the various methods that exist to evaluate an individual's or population group's nutritional condition. 4. Analyse the physiological basis of nutrition. 3 rd Year 1/6

2 5171 Food Toxi-Infections ECTS credits: 6 Semester: 1 Bachelor s Degree in 1 - BACTERIA - Understand bacterial structure as well as the roles played by its various components, the breathing mode, the factors that determine growth, classification methods and identification of bacteria. - Understand notions of bacterial ecology and ecosystems and the main types of host-bacteria relationships (commensalism, parasitism, symbiosis, infection, colonisation etc.) - Report on the main bacteria-human transmission modes - Understand the theoretical basis of food safety and the risks posed by various foodstuffs in the transmission of toxi-infection and food poisoning - Distinguish the main bacteria genera and species and their illness-producing toxins transmitted by foodstuffs. Understand their biological characteristics, the factors that affect their growth, their reservoirs, their transmission mechanisms, their epidemiology, their hosts, their control and prevention and the methods to be employed in order to identify and isolate them. - Understand the mechanisms of the pathogenic characteristics, the physiopathology of infections and the role of anti-microbial agents. - Understand the mechanisms of specific and non-specific resistance of the organism. 2 - Fungii - Understand mould structure, the factors that affect its growth, its classification and its method of reproduction. - Understand the main species of toxin-producing mould on food, the illnesses they produce, their transmission mechanisms and the methods to be employed in order to isolate, control and prevent them. 3 - Protozoa - Ensure that students are aware of the main illness-causing protozoa transmitted by foodstuffs, the source of infection, the human illness and the control and prevention methods employed. 4 - Helminths - Ensure awareness of the helminths which cause the illnesses transmitted by foodstuffs, their reservoir, their transmission mechanism, their epidemiology and their control and prevention. 5 - Viruses - Understand the structure of viruses, how they multiply and their relationship to the host. - Ensure awareness of the viruses which cause the illnesses that are transmitted by foodstuffs: their reservoir, transmission, diagnosis and the prevention of viral infections. 3 rd Year 2/6

3 5172 Food Standardization and Legislation ECTS credits: 3 Semester: 1 Bachelor s Degree in Here the aim is to give students a basic knowledge of the judicial mechanisms relating to foodstuffs provided in the Spanish and European legal systems. Students will study legislation concerning agricultural, livestock and fish products as well as a range of food industry processes, establishing the conditions and characteristics that ensure appropriate commercialisation on Spanish and European markets. This will be a hands-on course at the end of which students should be able to apply the methodology that is described in routine cases Public Health ECTS credits: 3 Semester: 1 Raise student awareness of the integral and multi-factored nature of health and illness, allowing them to identify the determining elements and the role played by food. Introduce students to the role of a Public Health Service in improving the health of communities. To do so, they will learn the basic terms used in auxiliary sciences such as EPIDEMIOLOGY as an instrument for the scientific analysis of health problems and HEALTH SERVICE ADMINISTRATION, providing a methodology for providing a response to health problems. Identify foodstuffs within the context of community health in terms of epidemiology Quality Management Systems ECTS credits: 3 Semester: 1 The main aim is to ensure that students understand the concept of food quality from a technological and administrative (management) perspective. To this end they need to be aware of the various aspects related to quality management (design quality, quality control, improvements to quality) and the integrated systems used by employees in the field of food quality management. Students also need to be able to implement quality certification protocols applicable to food industry quality control. 3 rd Year 3/6

4 5175 Food Science III ECTS credits: 4,5 Semester: 2 Bachelor s Degree in 1. Understand the basic aspects of the origin, identification, structure, composition and analysis of the foodstuffs covered by the subject programme. 2. Estimate the relationship between the characteristics described in the previous paragraph and the main food quality criteria and its nutritional and commercial value. 3. Be able to apply and develop analytical approaches which improve upon existing methodology or which resolve new problems regarding the analysis of the foodstuffs included in the programme Food Technology II ECTS credits: 4,5 Semester: 2 This subject covers the techniques which seek to transform foodstuffs and packaging systems. Classic food conservation and transformation technologies will also be compared to new methods. The specific aims are: - Identify and outline traditional and new food conservation and transformation processes, outlining the positive aspects of each. - Determine which current trends are priorities for the food industry. - Identify and differentiate between combined methods through the use of conventional and emerging "obstacles" and the foodstuffs in which their application can be deemed appropriate. - Select minimal food processing methods as alternatives to conventional approaches. - Identify and differentiate between extruders and appropriate foodstuff processing conditions for each foodstuff and how their properties are influenced. - Identify and differentiate between packaging materials, types and techniques and their appropriateness for the various types of food processing and storage. - Review the strategies used in elaborating new food products - new ingredients, new technologies and new forms of presentation Dietetics ECTS credits: 6 Semester: 2 The science of dietetics is concerned with the interpretation and application of the scientific principles of human nutrition with regard to health and illness (diet 3 rd Year 4/6

5 Bachelor s Degree in therapy). Students study approaches to providing individuals and groups with the food they require for correct physical development, depending on their physiology and specific circumstances. The aims are: 1. Give students the skills to adapt recommended diets and food advice based on individual needs in differing physio-pathological situations, offering dietary alternatives. 2. Apply nutritional evaluation methods to differing physio-pathological situations. 3. Prepare diets adapted to differing physio-pathological situations. 4. Establish the importance of food policy and good nutritional education Abiotic Toxicology of Food ECTS credits: 3 Semester: Understand natural toxic compounds, contaminants and impurities that may be present in various foodstuffs and which represent a potential risk to human health, as well as preventative methods and/or steps which eliminate the toxins from the food. 2 Gain awareness of the most appropriate testing to be undertaken to evaluate the acute and/or chronic toxicity of a given foodstuff or element. 3 Gain awareness of general analysis techniques and the legal framework with regard to potentially toxic elements in foodstuffs Food Biotechnology ECTS credits: 6 Semester: 2 The aim here is to introduce students to the main techniques used in elaborating food products through the use of living organisms or one of their components or enzymatic processes, or though genetically-modified foodstuffs. The subject has following aims: A. Training aims (attitudes): Help the students to reflect, understand, integrate and compare the basic elements and applications of fermenting, enzymatic and recombinant DNA technologies in food production and in relation to the industrial use of bioreactors. Ensure that students are familiar with scientific reasoning and method. Ensure they develop good observation and analysis skills. Ensure that students acquire critical and creative skills as well as knowledge of and information regarding food bio-technology. B. Cognitive aims (knowledge): Introduce students to the concept of biotechnology as an interdisciplinary activity. Ensure they know and understand food bio-technology procedures and applications. 3 rd Year 5/6

6 Bachelor s Degree in Teach students the concept and aims of recombinant DNA technology, the foundations of the main techniques used in cloning DNA and draw the students' attention to their most important applications in the agrifood sector. Ensure that students are aware of the extraordinary impact that recombinant DNA technology, fermentation and industrial enzymology have had on a wide range of bio-medical, industrial, agricultural and energy applications. Raise student awareness of bioreactors and the variables that have a bearing on the study of their operation and performance. C. Methodological aims (know-how): train students with regard to knowledge of the most important techniques and psychomotor skills applicable to recombinant DNA technology, microbial fermentation and the use of enzymatic and bioreactor technology Catering ECTS credits: 3 Semester: 2 The aim of this subject is to provide training in the basic aspects of food conservation and processing for collective restoration. There will also be a focus on new restoration technologies. Students will learn collective restoration organisational, planning and management skills. They will be taught the scientific basis of community nutrition with regard to the promotion of health and the prevention of illness. Students will be encouraged to develop their skills in designing balanced, healthy diets that are adapted to the specific needs of different groups Safety and Traceability in the Food Industry ECTS credits: 3 Semester: 2 The aim of this subject is to ensure that students acquire the basic knowledge related to food safety throughout the food chain. Students are given the scientific foundation they need to establish an adequate level of consumer health protection through knowledge of the systems used to analyse risk and the necessary stages (scientific evaluation, handling and communication). 3 rd Year 6/6