UMH - UNIT OPERATIONS IN FOOD PROCESSING

UNIT OPERATIONS IN FOOD PROCESSING

Course

Code: 1541

Degree: Bachelor's in Food Science and Technology

School of Engineering of Orihuela

Year: Year 3 of Bachelor's in Food Science and Technology

Semester: Fall

Type: Required

Language: Spanish

ECTS credits: 7.5

Lecture: 4.5

Laboratory: 3

Hours: 187.5

Directed: 75

Shared: 37.5

Autonomous: 75

Subject matter: Bases of Food Engineering and Technology

Module: Food Technology

Degree website

Department: Agro-Food Technology

Area: FOOD TECHNOLOGY

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

Description

PACKAGING 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.

Faculty

Name	Coordinator	Lecture	Laboratory
NAVARRO RODRIGUEZ DE VERA, CASILDA	■	■
COLLADO GONZALEZ, JACINTA			■

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.
Ability to design, plan, organize, and control systems, processes, and/or components that meet the needs of society within actual environmental conditions.
Ability to develop projects within the field.
Capacity for continuous improvement, experimentation, and innovation.
Capacity to use tools for resolving problems within the field.
Critical and analytical skills in the relevant specialty area.
Creative ability and imagination development within the field of knowledge.
Capacity for evaluating, optimizing, and comparing 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 competencies

Establish 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. Tradu
02The 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 operations
05The student will be able to apply the correct separation operations in the processes of food processing
06The student will be able to calculate the necessary equipment for the heat transfer operations

Teaching units

Association between objectives and units

Objective/Unit	U1	U2	U3	U4	U5
01
02
03
04
05
06

Schedule

Week	Directed hours	Shared hours	Autonomous hours	Total hours
1	4	0	0	4
2	4	.5	2	6.5
3	6	1	3	10
4	6	1	5	12
5	4	2	6	12
6	6	1	8	15
7	6	2	6	14
8	4	2	8	14
9	6	1	6	13
10	4	2	6	12
11	6	2	8	16
12	5	2	6	13
13	5	2	6	13
14	5	2	10	17
15	4	2	10	16

Basic bibliography

Complementary bibliography

Singh, R. Paul ed. lit. r / Wirakartakusumah, M.A. ed. lit. r. "Advances in food engineering". Boca Raton [etc.] CRC Press cop. 1992.

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.
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.

Grading

The 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 exam

Assessment test characteristics

See sistem and evaluation criteria

Correction criteria