UNIT OPERATIONS IN FOOD PROCESSING CourseCode: 1541Degree: Bachelor's in Food Science and TechnologySchool of Engineering of OrihuelaYear: Year 3 of Bachelor's in Food Science and TechnologySemester: FallType: RequiredLanguage: SpanishECTS credits: 7.5Lecture: 4.5Laboratory: 3Hours: 187.5Directed: 75Shared: 37.5Autonomous: 75Subject matter: Bases of Food Engineering and TechnologyModule: Food TechnologyDegree website Department: Agro-Food TechnologyArea: FOOD TECHNOLOGYCourse instructors are responsible for the course content descriptions in English.DescriptionPACKAGING OPERATIONS: Cleaning, selection and classification, peeling.CONVERSION OPERATIONS: Size reduction (milling), sifting, mixing, and emulsion.SEPARATION OPERATIONS: Membrane filtration and separation, sedimentation, centrifugation, fluidization, solid-liquid extraction, liquid-liquid extraction, distillation, crystallization.FacultyNameCoordinatorLectureLaboratoryNAVARRO RODRIGUEZ DE VERA, CASILDA■■COLLADO GONZALEZ, JACINTA■Professional interestCompetencies and learning outcomesGeneral competenciesKnowledge 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.Ability to develop projects within the field.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.Creative ability and imagination development within the field of knowledge.Capacity to evaluate, optimize, and compare criteria in decision making.Capacity to write, represent, analyze, and interpret technical documentation and relevant data within the field of knowledge.Ability to prepare reports and expert opinions based on critical analysis of facts in the field.Ability to carry out environmental impact studies and life cycle analyses of that projected.Ability to communicate and convey knowledge in expert and non-expert environments.Ability to work on teams and in human resources management.Capacity to update knowledge independently with a constant willingness to do so.Capability to adapt to new situations or changing environments in the field of food science and technology through knowledge of basic, scientific, and technological material, allowing for continuous learning.Resolve problems in the field of food science and technology using creativity, initiative, methodology, and critical thinking.Possess the capability to lead, communicate, and transmit knowledge, abilities, and skills in social policy areas in the field of food science and technology.Specific competenciesEstablish food manufacturing processes from raw materials as well as methods and techniques for preserving foods.Identify and implement procedures for controlling and optimizing food processes and products.Capacity to plan, develop, and innovate in the manufacture of food products.Know how to use the different operations that take place throughout food processing.Evaluate and make decisions in the overall food manufacturing process.Learn the primary technologies in food processing and their impact on quality, stability, safety, and consumer acceptance.Knowledge on how to determine the factors that affect the quality and safety of foods as well as their modification by technological processes.Objectives (Learning outcomes)01The student will be able to identify the various unit operations in the food industry. Tradu02The student will be able to select basic operations that will be appropriate for the development of a process.03The student will select the packaging operations appropriate to the characteristics of the raw materials involved in the process.04The student will be able to select optimum technologies to carry out conversion operations05The student will be able to apply the correct separation operations in the processes of food processing06The student will be able to calculate the necessary equipment for the heat transfer operationsContentsLecture topicsTeaching unitsU1OVERVIEWU2Packaging operationsU3Conversion operationsU4OPERACIONES DE SEPARACIÓN:U5U D V OPERACIONES DE TRANSFERENCIA DE CALORAssociation between objectives and unitsObjective/UnitU1U2U3U4U5010203040506ScheduleWeekTeaching unitsDirected hoursShared hoursAutonomous hoursTotal hours1400424.526.536131046151254261266181576261484281496161310426121162816125261313526131452101715421016Course contentsBasic bibliographyBrennan, J. G. / Burgos González, Justino trad. "Las operaciones de la ingeniería de los alimentos". Zaragoza Acribia 1998. Coulson, J.M. Backhurst, J. R. / Harker, J.H. / Richardson, J.F. col.lit. r. "ingenieria quimica t. 2 Unidades SI operaciones basicas". Barcelona [etc.] Reverté D.L. 1988. Earle, R. L. "Ingeniería de los alimentos (Las operaciones básicas del procesado de los alimentos)". Zaragoza Acribia D. L. 1987. Fellows, P. (Peter) 1953-. "Tecnología del procesado de alimentos Principios y prácticas". Zaragoza Acribia D.L. 1993. Hermida Bun, José Ramón. "Fundamentos de ingeniería de procesos agroalimentarios". Madrid Mundi-Prensa A. Madrid Vicente 2000. Mafart, Pierre. "Ingeniería industrial alimentaria I Procesos físicos de conservación". Zaragoza Acribia D.L. 1993. Mafart, Pierre. "Ingeniería industrial alimentaria II Técnicas de separación". Zaragoza Acribia D.L. 1994. McCabe, Warren L. Harriott, Peter aut. / Smith, Julian C. aut. "Operaciones unitarias en ingeniería química". Madrid [etc.] McGraw-Hill D.L. 1999. Complementary bibliographySingh, R. Paul ed. lit. r / Wirakartakusumah, M.A. ed. lit. r. "Advances in food engineering". Boca Raton [etc.] CRC Press cop. 1992. LinksSoftwareMethodology and gradingMethodologyCase studies: Learning through the analysis of actual or simulated cases in order to interpret and resolve them by employing various alternative solution procedures.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.GradingThe evaluation is done through daily monitoring and participation in solving the problems, this represents 20% of the final grade. Assessing PRACTICES (20% of the final grade) are done through: - Assistance to practices. - Development of memory ... KITS. - Specific questions on the final exam Final theoretical and practical exam (60% of the final grade). The theoretical content of the course assessed by a final exam or, for students who regularly attend class, continuous assessment tests in class schedule, which will include all the contents of the subject with which will remove material to avoid to take a final examAssessment test characteristicsSee sistem and evaluation criteriaCorrection criteriaSee sistem and evaluation criteria