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Syllabus 2019-20 - 75012002 - Oil Production (Elaboración de aceites)
- 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 (75012002) |
| FACULTY: | Centro de Estudios de Postgrado |
| DEGREE: | Doble Máster en Olivar y aceite de oliva y MFPES (Profesorado) (78112002) |
| FACULTY: | Centro de Estudios de Postgrado |
| ACADEMIC YEAR: | 2019-20 |
| COURSE: | Oil Production |
| NAME: Oil Production | |||||
| CODE: 75012002 (*) | ACADEMIC YEAR: 2019-20 | ||||
| LANGUAGE: English | LEVEL: 1 | ||||
| ECTS CREDITS: 5.0 | YEAR: 1 | SEMESTER: PC | |||
| 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 | |
| NAME: MATEO QUERO, MARÍA DE LA SOLEDAD | ||
| DEPARTMENT: U122 - INGENIERÍA QUIM.,AMBIENTAL Y DE LOS MAT. | ||
| FIELD OF STUDY: 555 - INGENIERÍA QUÍMICA | ||
| OFFICE NO.: - | E-MAIL: - | P: - |
| WEBSITE: - | ||
| ORCID: https://orcid.org/0000-0002-0359-3265 | ||
| LANGUAGE: - | LEVEL: 1 | |
| NAME: MOYA LÓPEZ, ALBERTO JOSÉ | ||
| DEPARTMENT: U122 - INGENIERÍA QUIM.,AMBIENTAL Y DE LOS MAT. | ||
| FIELD OF STUDY: 555 - INGENIERÍA QUÍMICA | ||
| OFFICE NO.: B3 - 424 | E-MAIL: ajmoya@ujaen.es | P: 953212780 |
| WEBSITE: http://www4.ujaen.es/~ajmoya/nuevo/index.htm | ||
| ORCID: https://orcid.org/0000-0002-1169-4728 | ||
| LANGUAGE: - | LEVEL: 1 | |
Unit 1.
Characteristics of oleaginous raw materials
Unit 2.
Extraction of olive oils. Preliminary operations
Unit 3.
Process of extraction olive oil
Unit 4.
Solvent extraction
Unit 5.
Extraction of olive pomace oils
Unit 6.
Process refining
Unit 7.
Conservation and packaging
Unit 8.
Fat transformations
In theoretical classes are held from 2 to 6 hours/week.
In practical sessions 4 sessions (2 to 4 hours/session), distributed in the given period are made.
The academically supervised activities are conducted in sessions of seminars and technical visits to the three sectors that constitute the oil industry: oil mill, extraction industries pomace oil, and oil refining facilities.
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
- Oral and written tests of the theoretical and practical knowledge.
- Assessment of exercises during the development of the subject
- Assessment of practical laboratory work and the final report that must perform
- Establishing a direct relationship with the student
- Handbook of olive oil: analysis and properties. Edition: -. Author: -. Publisher: Gaithersburg, Maryland : Aspen, 2000 (Library)
- Le raffinage des corps gras. Edition: -. Author: Denise, Jean. Publisher: Dunkerque: Westhoek-Editions, 1983 (Library)
- Olive oil: chemistry and technology. Edition: -. Author: -. Publisher: Champaign: AOCS, cop. 2006 (Library)
- 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)
- The chemistry and technology of edible oils and fats and their high fat products. Edition: -. Author: Hoffmann, G.. Publisher: London [etc.]: Academic Press, cop. 1989 (Library)
- Bailey's industrial oil and fat products. Edition: 5th ed. Author: -. Publisher: New York [etc.]: John Wiley, 1996 (Library)