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Syllabus 2022-23 - 75012001 - Table Olive Production (Elaboración de aceitunas de mesa)
- 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: | 2022-23 |
COURSE: | Table Olive Production |
NAME: Table Olive Production | |||||
CODE: 75012001 (*) | ACADEMIC YEAR: 2022-23 | ||||
LANGUAGE: English | LEVEL: 1 | ||||
ECTS CREDITS: 4.0 | YEAR: 1 | SEMESTER: PC |
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 | |
PART 1: GENERAL ASPECTS.
UNIT 1. TABLE OLIVES. GENERAL ASPECTS
PART 2: PROCESSING AND PACKING.
UNIT 2. PREVIUOS OPERATIONS TO THE TABLE OLIVES PROCESSING
UNIT 3. PROCESSING (I) . GREEN TABLE OLIVES.
UNIT 4. PROCESSING (II). BLACK OLIVES
CHAPTER 5. DRESEED AND FLAVOURED OLIVES
UNIT 6. FERMENTATION OF OLIVES AND MICROBIOLOGICAL ALTERATIONS
UNIT 7 . STUFFED OLIVES.
UNIT 8 . PACKING.
PART 3. TABLE OLIVE INDSUTRY AND ENVIRONMENT.
UNIT 9 . ENVIRONMENTAL IMPACT.
PART 4. LEGAL ASPECTS OF THE TABLE OLIVE SECTOR.
UNIT 10 . TECHNICAL AND HEALTH REGULATIONS
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
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.
- Table olives: production and processing. Edition: -. Author: Garrido Fernndez, A. (Library)
- Microbes in Food and Health [electronic resource] edited by Neelam Garg, Shadia Mohammad Abdel-Aziz, Abhinav Aeron.. Edition: 1st ed. 2016.. Author: Garg, Neelam. editor.. Publisher: Springer International Publishing (Library)
- Traditional Foods [electronic resource] : General and Consumer Aspects edited by Kristberg Kristbergsson, Jorge Oliveira.. Edition: 1st ed. 2016.. Author: Kristbergsson, Kristberg. editor.. Publisher: Springer US (Library)
- 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)
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
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
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Data protection delegate (DPO): TELEFÓNICA, S.A.U. ; Email: dpo@ujaen.es
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