UMH - ORGANIC FOOD: PRODUCTION AND QUALITY

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ORGANIC FOOD: PRODUCTION AND QUALITY

Course

Code: 3260

Degree: Master's in Agroecology, Rural Development and Agro-Tourism

School of Engineering of Orihuela

Year: Year 1 of Master's in Agroecology, Rural Development and Agro-Tourism

Semester: Spring

Type: Required

Language: Spanish

ECTS credits: 4.5

Lecture: 3.5

Laboratory: 1

Hours: 112.5

Directed: 45

Shared: 33.75

Autonomous: 33.75

Subject matter: Organic Food: Production and Quality

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

Description

Production of organic and traditional food. Organic food quality. Ecological impact from processing and marketing organic food.

Faculty

Name	Coordinator	Lecture	Laboratory
ZAPATA COLL, PEDRO JAVIER	■	■	■
FRUTOS FERNANDEZ, MARIA JOSE		■	■
SENDRA NADAL, ESTHER		■	■

Competencies and learning outcomes

General competencies

Manage the information available for use in day-to-day work related to agroecology, rural development, and agro-tourism.
Resolve problems in the field of agroecology, rural development, and agro-tourism.
Be capable of adapting to new situations that may arise in the day-to-day work related to the field of agroecology, rural development, and agro-tourism.
Be concerned with quality in order to achieve the best results in work related to agroecology, rural development, and agro-tourism.

Specific competencies

Understand legislation and regulatory framework related to ecological production systems, rural development, and agro-tourism.
Ability to diagnose the available resources in new rural settings (architectural, social, and cultural heritage; local products, biodiversity of flora and fauna, agricultural practices, and conversion options) to promote sustainability and rural development.
Capability of making judgments based on scientific and technical information, acquired knowledge, and personal reflections in order to prepare reports and communicate with multidisciplinary teams.

Objectives (Learning outcomes)

Students will be able to find / manage the applicable law to organic food processing and properly cite in the technical reports
The student will be able to evaluate the processes of food of animal origin under the guidelines of organic production
Students will be able to identify processes for vegetables processing
Students will be able to know the basic principles of sensory analysis of food
Students will be able to name the bioactive compounds responsible for the functional properties of organic foods

Teaching units

Basic bibliography

Complementary bibliography

Methodology and grading

Methodology

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.
Solving exercises and problems: Exercise, test, and apply previous knowledge through routine repetition.

Grading

The evaluation system will be 5 % ( 0.5 pts ) for attending practices and the other 20% tasks performed during the course + 75% the final exam
Exams will be 30 multiple choice questions from 4 options each, so every 3 questions wrong subtract 1 well . Examination questions are separated from the contents posted on the website and delivered during practice

Assessment test characteristics

Quiz test: 30 questions (multiple choice, each correct answer scores 1, each incorrect answer minus 0.33)

Correction criteria

REPORTS: Must be clear, concise and well strucutured. Discussion of the results and conclusins will be the most valued parts, the student has to prove ability to sinthesize and integrate concepts. A reference section should be included contaning literature and legal references.

Faculty: ORGANIC FOOD: PRODUCTION AND QUALITY