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Syllabus 2018-19 - 75012001 - Table Olive Production (Elaboración de aceitunas de mesa)

Caption
  • Level 1: Tutorial support sessions, materials and exams in this language
  • Level 2: Tutorial support sessions, materials, exams and seminars in this language
  • Level 3: Tutorial support sessions, materials, exams, seminars and regular lectures in this language
DEGREE: Máster Univ. en Olivar y aceite de oliva
FACULTY: Centre for Postgraduate Studies of the University of Jaen

ACADEMIC YEAR: 2018-19
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Table Olive Production
CODE: 75012001 ACADEMIC YEAR: 2018-19
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 4.0 YEAR: 1 SEMESTER: PC
 
2. LECTURER BASIC INFORMATION
NAME: RUBIA GARCÍA, MARÍA DOLORES LA
DEPARTMENT: U122 - INGENIERÍA QUIM.,AMBIENTAL Y DE LOS MAT.
FIELD OF STUDY: 065 - CIENCIA DE MATERIALES E INGENIERÍA METALÚRGICA
OFFICE NO.: A3 - 032 E-MAIL: mdrubia@ujaen.es P: 953 212920
WEBSITE: -
LANGUAGE: English LEVEL: 1
 
NAME: LÓPEZ GARCÍA, ANA BELÉN
DEPARTMENT: U122 - INGENIERÍA QUIM.,AMBIENTAL Y DE LOS MAT.
FIELD OF STUDY: 790 - TECNOLOGIAS DEL MEDIO AMBIENTE
OFFICE NO.: - E-MAIL: - P: -
WEBSITE: -
LANGUAGE: English LEVEL: 1
 
NAME: RUIZ RAMOS, ENCARNACIÓN
DEPARTMENT: U122 - INGENIERÍA QUIM.,AMBIENTAL Y DE LOS MAT.
FIELD OF STUDY: 790 - TECNOLOGIAS DEL MEDIO AMBIENTE
OFFICE NO.: B3 - 404 E-MAIL: eruiz@ujaen.es P: 953212779
WEBSITE: -
LANGUAGE: English LEVEL: 1
 
3. CONTENT DESCRIPTION

MODULE 1: GENERAL ASPECTS.

CHAPTER 1. TABLE OLIVES. GENERAL ASPECTS 1. Introduction. 2. Olives varieties used. 3. Types and preparation styles. 4. Presentations. 5. Raw materials. 5.1 Fruit composition. 5.2.development and maturation process.

MODULE 2: PROCESSING AND PACKING.

CHAPTER 2. PREVIUOS OPERATIONS TO THE TABLE OLIVES PROCESSING 1. Harvesting 1.1. Harvest date 1.2. Systems 2. Transport. 3. Selection and classification.

CHAPTER 3. PROCESSING . GREEN TABLE OLIVES. (1) 1. Lye treatment and washing 2. Waste reduction (modifications of the lye treatment and washing). 3. Control and corrective actions 4. Brine placement and fermentation 5. Microbiological alterations.  6.  Packing and pasteurization

CHAPTER 4. PROCESSING (II). BLACK OLIVES 1. Black (ripe) olives 1.1 Previous steps to the table olives processing. 1.2 Sorting (size-grading) and classification. 1.3 Brine conservation. 1.4 Lye treatment and air oxidation. 1.5 Color fixation. 1.6 Pasteurization and brine placement. 1.7 Classification and stoning. 1.8 Canning and sterilization. 1.9 Defects. 2. Natural black olives. 2.1 Washing. 2.2 Brine placement. 2.3 Anaerobic fermentation. 2.4 Fermentation control. 2.5 Defects. 2.6 Corrective actions. 3. Other preparations. 4. Industrial equipment.

CHAPTER 5. DRESEED AND FLAVOURED OLIVES 1. General aspects. 2. Spices and condiments. 2.1 Natural products. 2.2 Other products. 3. Olives varieties. 4. Dressings. 5. Product processing. 5.1 Process microorganisms. 5.2 Conservation methods

CHAPTER 6. STUFFED OLIVES.  1. General aspects. 2. Stoning. 3. Filling types. 4. Filling processing.

CHAPTER 7. PACKING. 1. Previous steps. 1.1 Sorting (size-grading) 1.2 Classification. 2. Presentations. 3. Packing types. 4. Preservatives and additives. 5. Thermal treatments.

MODULE 3. TABLE OLIVE INDSUTRY AND ENVIRONMENT. CHAPTER 8. ENVIRONMENTAL IMPACT.  1. Introduction. 2. Characteristics of the different wastewater streams. 3. Correction actions to reduce wastewater streams flow. 4. Waste-water treatment processes. 5. Use of solid waste.

MODULE 4. LEGAL ASPECTS OF THE TABLE OLIVE SECTOR. CHAPTER 9. TECHNICAL AND HEALTH REGULATIONS

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

A1: The theoretical and practical aspects of the program will be explained in an active way with the help of the communications and information technologies, asking questions and encouraging students to participate, comment and search information. There will be at least two lectures given by relevant table olives scientific researchers which will present the latest advances in processing. There will be a technical visit to a table olive processing factory.

A2: Students will perform laboratory sessions during 11 hours. They will prepare different types of table olive preparations (traditional and industrial).

A3: Seminars (4 hours) will be given by relevant table olives scientific researchers. A table olives industry will be visit (3 hours). During the individual tutoring (1hour) the teacher will be available to the students to consider any issues. In the collective tutoring, the general progress of the course, incidents, deficiencies if any, improvement actions and everything that is considered useful for the course will be analyzed.

Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support

5. ASSESSMENT METHODOLOGY

Assistance Control: laboratory, classes, visits and lectures assistance will be evaluated by control in situ of the presence of the student. The assistance is considered in the final mark of the course.

Participation: In order to encourage the active participation of students during the lectures, this will be taken into account. To do this, the interventions for each student will be considered.

Evaluation of the theoretical aspect: There will be a final written exam of the theoretical and practical aspects of all topics of the course.

Laboratory Sessions: laboratory sessions will be evaluated by control in situ of the work done and also by the correction of individual report that the student must submit. Formal aspects, development, results and discussion, conclusions, and bibliography will be evaluated in the report.

Monograph activities: The quality, accuracy and presentation of submitted work will be evaluated.

6. BOOKLIST
MAIN BOOKLIST:
  • Table olives: production and processing. Edition: -. Author: Garrido Fernndez, A.  (Library)
ADDITIONAL BOOKLIST:
  • The olive : its processing and waste management. Edition: -. Author: Torrecilla Velasco, José Santiago  (Library)
  • Olive processing waste management: literature review and patent survey. Edition: -. Author: Niaounakis, Michael  (Library)
  • Technical Handbooks.. Edition: -. Author: COI Collection.
    • Notes: Table olive processing.
  • Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing. Edition: 1. Author: Fereidoon ShahidiApostolos Kiritsakis. Publisher: Wiley  (Library)