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Syllabus 2019-20 - 75112004 - Food Contamination during Processing and Packaging (Contaminación en el proceso industrial y envasado de los alimentos)
- 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: | Centro de Estudios de Postgrado |
| DEGREE: | Doble Máster en Avances en seguridad de los alimentos y MFPES (Profesorado) (77712005) |
| FACULTY: | Centro de Estudios de Postgrado |
| ACADEMIC YEAR: | 2019-20 |
| COURSE: | Food Contamination during Processing and Packaging |
| NAME: Food Contamination during Processing and Packaging | |||||
| CODE: 75112004 (*) | ACADEMIC YEAR: 2019-20 | ||||
| LANGUAGE: English | LEVEL: 1 | ||||
| ECTS CREDITS: 6.0 | YEAR: 1 | SEMESTER: SC | |||
| 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: - | ||
| ORCID: https://orcid.org/0000-0001-7982-3576 | ||
| LANGUAGE: - | LEVEL: 1 | |
| NAME: Demnantti, Dalila | ||
| DEPARTMENT: - | ||
| FIELD OF STUDY: - | ||
| OFFICE NO.: - | E-MAIL: dalilademnati@yahoo.fr | P: - |
| WEBSITE: - | ||
| LANGUAGE: English | LEVEL: 1 | |
- SECURITY IN THE PROCESSING OF FOOD. GENERAL FEATURES
- SECURITY IN THE PROCESSING OF DIFFERENT TYPES OF FOOD. VEGETABLE PRESERVES. MEAT AND MEAT PRODUCTS. MILK AND DAIRY PRODUCTS. EGGS AND OVOPRODUCTS. PROCESSING INDUSTRY OF FISHERY PRODUCTS.
- CONTAMINANTS AND THECNOLOGICAL INGREDIENTS.
- APCC SYSTEM. APLICATION TO FOOD INDUSTRY.
- PACKIGING FUNTIONS. MATERIALS FOR FOOD PACKAGING. PACKIGING MANUFACTURE TECHNIQUES. PACKAGING OPERATION. TYPES AND EQUIPMENT.
- ACTIVE AND INTELLINGENT PACKAGING.
- ALTERATIONS OF FOOD DURING PACKAGING AND STORAGE.
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
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.