Universidad de Jaén

Topic 1.- Introduction to the physical chemistry of food.
Beginnings of the food industry and current objectives. Fresh and processed foods. Alteration of food.
food. The need for stabilisation, preservation, characterisation, prediction and control of the shelf life of foods.
food. Review of thermodynamic concepts: heat and energy, gases and vapours, phase and compressibility diagrams, Clapeyron's equation, Clapeyron's equation
and compressibility diagrams, Clapeyron's equation, humid and superheated vapours, absolute and relative humidities.
relative humidity.
Topic 2.-Physicochemical properties of the main components in foodstuffs.
Proteins: Isoelectric point and osmotic pressure. Denaturation. Structure and function. Carbohydrates
(Polysaccharides) Fatty acids (lipids). Vitamins: stability, causes of variations and losses, fat-soluble and water-soluble vitamins
fat-soluble and water-soluble vitamins. Minerals: nutritional and toxicological aspects. Recommended intakes.

Topic 3.-Water in food.
Physical and chemical properties of water.Importance of water in the stability of foodstuffs.Diagramof water and Clapeyron's equation.Water activity in food: methods for its determination.determination.Adsorption isotherms State of water in food. Hysteresis cycle Influence of temperaturetemperature, composition and physical state of foodstuffs.
Topic 4.-Kinetics of food spoilage.
Factors influencing food spoilage: physical, chemical and biological.General waysfood spoilage: microbial spoilage, senescence, enzymatic chemical spoilage,
non-enzymatic browning (Maillard reaction), lipid oxidation (rancidity), loss of vitamins.
General approach to the kinetics of food spoilage. Stability as a function of water activity.

Topic 5.-Physico-chemical treatment of food.
Energy transfer in food processing (heat capacity, specific heat, latent heat, conduction, convection,...),
conduction, convection, etc.). Stabilisation by thermal methods: sterilisation and pasteurisation.
Stabilisation by reduction of water activity: freezing, dehydration and freeze-drying.
Stabilisation by irradiation: infrared radiation and microwaves.
Topic 6.-Physicochemical characterisation of food additives.
Acids and bases. Chelating agents. Antioxidants. Antimicrobials. Sweeteners. Dyes: legislation,
types and properties.

Topic 7.-Reology of foodstuffs.

Viscosity. Rheograms. Influence of temperature. Types of viscosities: absolute and kinematic. Effect
of the presence of solutes on viscosity. Non-Newtonian fluids (independent and time-dependent).
independent and time-dependent). Viscosity measurements Viscosities of some foods. Rheology of solids.

During the theory hours, students will be introduced to the contents of the course. For
the programme corresponding to each subject will be given to the student beforehand so that he/she can follow the development of the subject.
the development of the subject. During the exposition, power point presentations will be used, where tables and figures corresponding to the
tables and figures corresponding to the theoretical contents of the lesson will be shown. At the end of each topic, a
a brief summary of what has been studied in the subject, and where possible, new objectives will be set out that will allow to connect with the previous contents already studied.
will connect with the previous contents already studied and the following ones, so that the student will be able to interrelate all the contents of the lesson.
interrelate all the contents of the subject (Learning Outcome Resul-08).
The student will be given the relations of problems with the aim of trying to solve them before the
(Competences CB3 and CB4). During the theory and problem classes,
the student's participation will be encouraged, trying to create a relaxed atmosphere and raising questions by the teacher
by the teacher so that the student reasons the answer in class or leads him/her to consult the bibliography outside the classroom hours.
outside class hours. Likewise, he/she will propose that the student presents in class the resolution of a problem, provoking debate on the
the mechanism used and the result obtained when solving the problem (Competence CB4).

Students will be asked to carry out work related to the contents of the course,
such as developing some of the sections studied in class, or even elaborating an extension topic of the subject (Competence CB2).of the subject (Competence CB2). This will allow the student to develop skills in obtaining information, both from primary and secondary sources.
information, both from primary and secondary sources, including obtaining information on-line.The laboratory practicals in Food Physicochemistry allow a contact with the techniques of observation and experimentation that are used in this subject.
observation and experimentation techniques used in this discipline to obtain information. Thus, they familiarise the student with how to carry out experiments in the field of food physicochemistry,familiarise students with taking measurements, handling equipment (set-up, calibration, etc.), handling and presentation of experimental dataand handling and presentation of experimental data (Competence CEQ3). But in addition, the laboratorylaboratory are a perfect complement to complete the assimilation of the laws and concepts of Physical Chemistry
(Learning Outcome Resul-07).

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

Written exam, consisting of theory questions and problems.
The aim of this test is to assess whether the student has achieved the competence CBB2, which deals with "Understanding and mastering basic concepts" and also the learning outcome Resul-08.
"Understanding and mastery of basic concepts ......." and also the learning outcome Resul-08.
Personal work developed during the course. The teacher will assess the work carried out by the student by
The teacher will assess the work done by the student solving the tasks given to him/her, as well as his/her participation in class (Competences CB2, CB3,
CB4).

Assessment of the laboratory work through the monitoring of the practical work, as well as the assessment of the practical notebook that the student
assessment of the practical workbook that each student must submit (Learning Outcome Resul-07).
The evaluation of the personal work and the laboratory work will allow to know if the following competences have been reached
competence CEQ3 that deals with the "Capacity for the design and management of applied experimental procedures".
applied experimentation procedures......".

1.-TEACHING METHODOLOGY AND TRAINING ACTIVITIES :
For the development of the theory and problem classes, as well as the laboratory practices, multimodal or mixed teaching will be used.
multimodal or mixed teaching will be used.
In recent years, the courses have consisted of groups of students below the limited capacity in the classroom (classroom
(classroom A-12, maximum capacity 16 students) and chemistry laboratory L-041 (maximum capacity 16 students).
16 students). These data on maximum permitted capacity have been supplied by the occupational risk prevention service.
service.
However, if the number of students enrolled in the 2021-2022 academic year were to exceed the permitted capacity, the guide would be
the guide would be modified in the appropriate sense to comply with the corresponding adaptation criteria.
In this way, the following activities are proposed:
Activity 1.1.- 7 practical sessions in specialised laboratories. Format: 100% attendance. See
7 practical sessions of two hours each will be developed in the corresponding laboratories.
Activity 1.2.- Theory sessions on the contents of the programme. Format: 100 % attendance. It will be
32 sessions of participative lectures, each lasting one hour, will take place in the corresponding classroom.
in the corresponding classroom.
Activity 1.3.- Problem solving sessions . Format: 100 % attendance. They will consist of 14
face-to-face sessions of one hour duration each, to be held in the corresponding classroom.

Activity 1.4.-Tutorials.
In format: face-to-face and online. Some tutorials will be face-to-face and others online (synchronous and asynchronous).asynchronous)

2.-EVALUATION SYSTEM.
2.1.- Ordinary call.
It will be carried out by means of continuous assessment in classroom format using the following tests:
Delivery and correction of all the problems of the subject (30 %), delivery-exhibition of work (15 %), delivery-exhibition of seminars (15 %), attendance to the seminars (15 %), attendance to the exams (15 %).
(15 %), delivery-exhibition of seminars (15 %), class attendance and individualised questions during the course (10 %).
(10 %) and delivery-correction of the laboratory practice notebook (30 %).
2.2.-Extraordinary call.
Written exam in face-to-face format. One part corresponding to theory questions on the syllabus and laboratory practices (65 %) and
laboratory practices (65%) and another part corresponding to problems (35%).
Page 11 of 14
3.-CURSES .
The Theory and Problems classes will be developed using different materials such as
documents in different formats (Word, powerpoint, pdf, videos, etc).
Additionally, the computer resources provided by the University of Jaén (Virtual Teaching Platform, Videoconference, etc.) will be used.
(Virtual Teaching Platform, Videoconference through GoogleMeet, other applications of the Google environment: Docs, Slides, Slides, etc.).
Google: Docs, Slides, Calendar, Drive) with the aim of encouraging student participation, as well as
electronic bibliographic resources available in the library of the University of Jaén.
The laboratory classes will be carried out in the laboratory and a practical notebook must be elaborated and handed in.
The laboratory classes will be carried out in the laboratory and a laboratory practice notebook must be elaborated and handed in for its corresponding evaluation.

1.-TEACHING METHODOLOGY AND TRAINING ACTIVITIES:
For the development of theory classes and problems, as well as laboratory practices, online teaching will be used.
online teaching will be used for the theory classes and problems, as well as the laboratory practicals.
Activity 1.1.- 7 practical sessions in specialised laboratories. Format: non face-to-face. The 7 practical sessions will be replaced by online training activities.
7 practical sessions will be replaced by online training activities: watching videos, making the corresponding calculations, preparing the graphs and
calculations, preparation of the graphs and analysis of the results obtained. There will be 7 practical sessions
practical sessions of 2 hours each.
Activity 1.2.-Theoretical sessions on the contents of the programme. In non-attendance format. It will be
32 sessions of participative master classes, each lasting one hour, will be held by videoconference.
videoconference.
Activity 1.3.-Problem solving sessions. In a non face-to-face format, they will consist of 14 sessions
synchronous online sessions, each lasting one hour.
Activity 1.4.-Tutorials.
In non face-to-face format, all online tutoring sessions will be carried out (synchronous and asynchronous).

2.-EVALUATION SYSTEM.
2.1.-Ordinary call.Page 12 of 13It will be carried out by means of continuous assessment using the following tests:
Delivery and correction of all the problems of the subject (30 %), delivery-exhibition of works (15 %), delivery-exhibition of seminars (150 %), attendance to seminars (150 %).
(15 %), delivery-exhibition of seminars (150 %), class attendance and individualised questions during the course (10 %).(10 %) and delivery-correction of the laboratory practice notebook (30 %).2.2.-Extraordinary exam.
On-line exam. Questions on the theory syllabus (35%), problems (35%) and laboratory practicals (30 %).(30 %).

3.- RESOURCES.The computer resources provided by the University of Jaén will be used (Virtual Teaching Platform, Videoconferencing through GoogleMeet, other Google applications: Docs, Slides, Slides, etc.).Virtual Teaching Platform, Videoconference through GoogleMeet, other Google applications: Docs, Slides,Calendar, Drive) in order to encourage student participation, as well as electronic bibliographic resources available in the library of the University of Jaén.resources available in the library of the University of Jaén.The online classes of Theory and Problems will be developed using the google-meetÂ# platform and as asupport different documents in different formats (Word, powerpoint, pdf, videos, etc.).The laboratory classes have been developed through a virtual laboratory for which different resources have been elaborateddifferent resources (new practice notebook adapted to online teaching, Word files, power point,
pdf, videos, etc.) for the monitoring and elaboration of each of the practices proposed in the subject.

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

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