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Syllabus 2020-21 - 75012001 - Table Olive Production (Elaboración de aceitunas de mesa)

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  • 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 (75012001)
FACULTY: Centro de Estudios de Postgrado
DEGREE: Doble Máster en Olivar y aceite de oliva y MFPES (Profesorado) (78112001)
FACULTY: Centro de Estudios de Postgrado
ACADEMIC YEAR: 2020-21
COURSE: Table Olive Production
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Table Olive Production
CODE: 75012001 (*) ACADEMIC YEAR: 2020-21
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 4.0 YEAR: 1 SEMESTER: PC
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: -
ORCID: https://orcid.org/0000-0001-7982-3576
LANGUAGE: English LEVEL: 1
NAME: Pacheco Reyes, Rafael
DEPARTMENT: -
FIELD OF STUDY: -
OFFICE NO.: - E-MAIL: rpacheco@ujaen.es P: -
WEBSITE: -
LANGUAGE: English LEVEL: 1
 
3. CONTENT DESCRIPTION

MODULE 1: GENERAL ASPECTS.

CHAPTER 1. TABLE OLIVES. GENERAL ASPECTS

1. Introduction. 2. Olives varieties used. 3. Types and preparation styles. 4. Presentations. 5. Raw materials. 5.1 Fruit composition. 5.2.development and maturation process.

MODULE 2: PROCESSING AND PACKING.

CHAPTER 2. PREVIUOS OPERATIONS TO THE TABLE OLIVES PROCESSING

1. Harvesting 1.1. Harvest date 1.2. Systems 2. Transport. 3. Selection and classification.

CHAPTER 3. PROCESSING (I) . GREEN TABLE OLIVES.

1. Lye treatment and washing. 2. Waste reduction (modifications of the lye treatment and washing). 3. Control and corrective actions. 4. Brine placement and fermentation. 5. Microbiological alterations.  6.  Packing and pasteurization

CHAPTER 4. PROCESSING (II). BLACK OLIVES

1. Black (ripe) olives 1.1 Previous steps to the table olives processing. 1.2 Sorting (size-grading) and classification. 1.3 Brine conservation. 1.4 Lye treatment and air oxidation. 1.5 Color fixation. 1.6 Pasteurization and brine placement. 1.7 Classification and stoning. 1.8 Canning and sterilization. 1.9 Defects. 2. Natural black olives. 2.1 Washing. 2.2 Brine placement. 2.3 Anaerobic fermentation. 2.4 Fermentation control. 2.5 Defects. 2.6 Corrective actions. 3. Other preparations. 4. Industrial equipment.

CHAPTER 5. DRESEED AND FLAVOURED OLIVES

1. General aspects. 2. Spices and condiments. 2.1 Natural products. 2.2 Other products. 3. Olives varieties. 4. Dressings. 5. Product processing. 5.1 Process microorganisms. 5.2 Conservation methods

CHAPTER 6. STUFFED OLIVES.  

1. General aspects. 2. Stoning. 3. Filling types. 4. Filling processing.

CHAPTER 7. PACKING.

1. Previous steps. 1.1 Sorting (size-grading) 1.2 Classification. 2. Presentations. 3. Packing types. 4. Preservatives and additives. 5. Thermal treatments.

MODULE 3. TABLE OLIVE INDSUTRY AND ENVIRONMENT. CHAPTER 8. ENVIRONMENTAL IMPACT.

 1. Introduction. 2. Characteristics of the different wastewater streams. 3. Correction actions to reduce wastewater streams flow. 4. Waste-water treatment processes. 5. Use of solid waste.

MODULE 4. LEGAL ASPECTS OF THE TABLE OLIVE SECTOR.

CHAPTER 9. TECHNICAL AND HEALTH REGULATIONS

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

A1: 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 at least two lectures given by relevant table olives scientific researchers which will present the latest advances in processing. There will be a technical visit to a table olive processing factory.

A2: Students will perform laboratory sessions during 11 hours. They will prepare different types of table olive preparations (traditional and industrial).

A3: Seminars (4 hours) will be given by relevant table olives scientific researchers. A table olives industry will be visit (3 hours). During the individual tutoring (1hour) the teacher will be available to the students to consider any issues. In the collective tutoring, the general progress of the course, incidents, deficiencies if any, improvement actions and everything that is considered useful for the course will be analyzed.

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:
  • Table olives: production and processing. Edition: -. Author: Garrido Fernndez, A.  (Library)
ADDITIONAL BOOKLIST:
  • The olive : its processing and waste management. Edition: -. Author: Torrecilla Velasco, José Santiago  (Library)
  • Olive processing waste management: literature review and patent survey. Edition: -. Author: Niaounakis, Michael  (Library)
  • Technical Handbooks.. Edition: -. Author: COI Collection.
    • Notes: Table olive processing.
  • Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing. Edition: 1. Author: Fereidoon ShahidiApostolos Kiritsakis. Publisher: Wiley  (Library)
7. VIRTUAL / CLASSROOM TEACHING SCENARIO

METHODOLOGY

Activities

Format (presential/online)*

Methodology

11 practical sessions

Online

The students will work online with explanatory videos of the practices.

 

20 Master sessions

Online

20 master clases by videoconference

9 tutorial sessions

Online

collective online tutorial sessions will be held online (synchronous and asynchronous)

 

EVALUATION

Ordinary

 

Evaluation

Description

Percentage

Online

Class attendance

15%

Online

Exam 

50%

Online

Bibliographic works

15%

Online

Questionnaires solving with the help of videos 

20%

Means

PC, camara, microphone and internet conexion

8. VIRTUAL TEACHING SCENARIO

 

METHODOLOGY

Activities

Format (presential/online)*

Methodology

11 practical sessions

Online

The students will work online with explanatory videos of the practices.

 

20 Master sessions

Online

20 master clases by videoconference

9 tutorial sessions

Online

collective online tutorial sessions will be held online (synchronous and asynchronous)

 

 

EVALUATION

Ordinary

 

Evaluation

Description

Porcentaje

Online

class attendance

15%

Online

Exam

 

50%

Online

Bibliographic works

15%

Online

Questionnaries solving with the help of videos

 

20%

 

Means

PC, camara, microphone and internet conexion

DATA PROTECTION CLAUSE (on line exams)

Institution in charge of data processing: Universidad de Jaén, Campus Las Lagunillas, s/n, 23071 Jaén

Data Protection Delegate: dpo@ujaen.es

Purpose: In accordance with the Universities Law and other national and regional regulations in force, carrying out exams and assessment tests corresponding to the courses students are registered in. In order to avoid frauds while sitting the exam, the exam will be answered using a videoconference system, being able the academic staff of the University of Jaén to compare and contrast the image of the person who is answering the exam with the student's photographic files. Likewise, in order to provide the exam with evidential content for revisions or claims, in accordance with current regulation frameworks, the exam will be recorded and stored.

Legitimacy: compliance with legal obligations (Universities Law) and other national and regional regulations currently in force.

Addressees: service providers who are the owners of the platforms where the exams are carried out and with whom the University of Jaén has signed the corresponding data access contracts.

Storage periods: those established in current in force regulations. In the specific case of exam videoconference recordings, not before the examination records and transcripts are closed or the exam can still be reviewed or challenged.

Rights: you can exercise your right of access, amendment, cancellation, opposition, suppression, limitation and portability by sending a letter to the postal or electronic address indicated above. In the event that you consider that your rights have been violated, you may submit a complaint to the Andalusian Council for Transparency and Data Protection www.ctpdandalucia.es

CLASS RECORDING CLAUSE PERSONAL DATA PROTECTION

Person in charge: Universidad de Jaén, Paraje Las Lagunillas, s/n; Tel.953 212121; www.ujaen.es

Data protection delegate (DPO): TELEFÓNICA, S.A.U. ; Email: dpo@ujaen.es

Procedure aim: To manage proper recordings of teaching sessions with the aim of facilitating learning process under a multimodal and/or online teaching

Period for record storage: Images will be kept during legal term according to regulations in force

Legitimacy: Data will be managed according to legal regulations (Organic Law 6/2001, December 21, on Universities) and given consent provided by selecting corresponding box in legal admission documents

Data recipients (transfers or assignments): Any person allowed to get access to every teaching modality

Rights: You may exercise your rights of access, rectification, cancellation, portability, limitation of processing, deletion or, where appropriate, opposition. To exercise these rights, you must submit a written request to the Information, Registration and Electronic Administration Service of the University of Jaen at the address above, or by e-mail to the address above. You must specify which of these rights you are requesting to be satisfied and, at the same time, you must attach a photocopy of your ID card or equivalent identification document. In case you act through a representative, legal or voluntary, you must also provide a document that proves this representation and identification. Likewise, if you consider that your right to personal data protection has been violated, you may file a complaint with the Andalusian Data Protection and Transparency Council www.ctpdandalucia.es