Universidad de Jaén

Menú local

Syllabus 2018-19 - 75112004 - Food Contamination during Processing and Packaging (Contaminación en el proceso industrial y envasado de los alimentos)

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 Avances y seguridad de los alimentos (75112004)
FACULTY: Centre for Postgraduate Studies of the University of Jaen

DEGREE: Doble Máster en Avances en seguridad de los alimentos y MFPES (Profesorado) (77712005)
FACULTY: Centre for Postgraduate Studies of the University of Jaen

ACADEMIC YEAR: 2018-19
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Food Contamination during Processing and Packaging
CODE: 75112004 (*) ACADEMIC YEAR: 2018-19
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 6.0 YEAR: 1 SEMESTER: SC
 
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: - LEVEL: 1
 
3. CONTENT DESCRIPTION

  1. SECURITY IN THE PROCESSING OF FOOD. GENERAL FEATURES
  2. VEGETABLE PRESERVES.
  3. MEAT AND MEAT PRODUCTS.
  4. MILK AND DAIRY PRODUCTS.
  5. EGGS AND OVOPRODUCTS.
  6. INDUSTRIAL PROCESSES OF FERMENTATION: WINES AND BEERS.
  7. EDIBLE FAT PRODUCTION INDUSTRIES
  8. PROCESSING INDUSTRY OF FISHERY PRODUCTS
  9. MATERIALS FOR FOOD PACKAGING
  10. PACKIGING FUNCTIONS
  11. PACKIGING MANUFACTURE TECHNIQUES.
  12. PACKAGING OPERATION. TYPES AND EQUIPMENT
  13. ALTERATIONS OF FOOD DURING PACKAGING AND STORAGE

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

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 a technical visit to a food processing factory.

Students will perform laboratory sessions.

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:
  • Advances in Food Security and Sustainability. Edition: -. Author: David Barling. Publisher: Elsevier  (Library)
  • Innovations in food packaging. Edition: 2. Author: Jung H. Han. Publisher: Elsevier  (Library)