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Syllabus 2019-20 - 10313012 - Olive Oil Technology (Tecnología del aceite de oliva)
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: | Grado en Químicas |
| FACULTY: | FACULTY OF EXPERIMENTAL SCIENCES |
| ACADEMIC YEAR: | 2019-20 |
| COURSE: | Olive Oil Technology |
SYLLABUS
1. COURSE BASIC INFORMATION
| NAME: Olive Oil Technology | |||||
| CODE: 10313012 | ACADEMIC YEAR: 2019-20 | ||||
| LANGUAGE: English | LEVEL: 1 | ||||
| ECTS CREDITS: 6.0 | YEAR: 4 | SEMESTER: SC | |||
2. LECTURER BASIC INFORMATION
| NAME: SÁNCHEZ VILLASCLARAS, SEBASTIÁN | ||
| DEPARTMENT: U122 - INGENIERÍA QUIM.,AMBIENTAL Y DE LOS MAT. | ||
| FIELD OF STUDY: 555 - INGENIERÍA QUÍMICA | ||
| OFFICE NO.: B3 - 406 | E-MAIL: ssanchez@ujaen.es | P: 953212219 |
| WEBSITE: https://www10.ujaen.es/conocenos/departamentos/ingqui/3451 | ||
| ORCID: https://orcid.org/0000-0003-1993-0227 | ||
| LANGUAGE: - | LEVEL: 1 | |
3. CONTENT DESCRIPTION
Unit 1.- Characteristics of oleaginous raw materials
Unit 2.- Elaboration of oils. Preliminary operations
Unit 3.- Extraction processes of olive oils
Unit 4.- Extraction with solvent
Unit 5.- Extraction of olive pomace oils
Unit 6.- Refining processes
Unit 7.- Conservation and packaging
Unit 8.- Fat transformations
Unit 9.- Utilization of by-products and effluent treatment
Lab Practices:
- Characterization of the fruit
- Olive oil processing systems
- Olive pomace oil extraction
- Physicochemical characterization of virgin and refined olive oils
4. COURSE DESCRIPTION AND TEACHING METHODOLOGY
SECOND QUARTER SUBJET
Distribution of the number of hours
- Theoretical classes: 40
- Practical classes: 14
- Technical visits: 4
- Seminars: 4
- Specialized tutorials (face-to-face or virtual): 2
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
- Oral and written test of theoretical knowledge
- Assessment of exercises during the development of the subject
- Assessment of laboratory practical work and the final report that must perform
- Establishing a direct relationship with the student
6. BOOKLIST
MAIN BOOKLIST:
ADDITIONAL BOOKLIST:
- Variedades de olivo en España. Edition: -. Author: Rallo, L. et al.. Publisher: Sevilla: Junta de Andalucía, Consejería de Agricultura Pesca y Alimentación ; Madrid: Ministerio de Agricultura Pesca y Alimentación, Secretaría General Técnica, Centro de Publicaciones: Mundi Prensa, (Library)