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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
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Olive Oil Technology
CODE: 10313012 ACADEMIC YEAR: 2019-20
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 6.0 YEAR: 3, 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
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:
  • Le raffinage des corps gras. Edition: -. Author: Denise, Jean. Publisher: Dunkerque: Westhoek-Editions, 1983  (Library)
  • Handbook of olive oil : analysis and properties. Edition: 2nd ed,. Author: -. Publisher: New York [etc.] : Chapman & Hall , 2013  (Library)
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)