Name: MINIMAL PROCESSING TECHNIQUES TO PRESERVE QUALITY AND SAFETY OF HORTICULTURAL PRODUCE
Code: 203104005
Type: Elective
ECTS: 4
Length of subject: Per term
Semester and course: First term
Speciality:
Language: English
Mode of study: On-site class
Lecturer data: ARTÉS HERNÁNDEZ, FRANCISCO DE ASÍS
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325509
Email: fr.artes-hdez@upct.es
Office hours and location: Contact with the lecturer
Qualifications/Degrees:
Academic rank in UPCT: Catedrático de Universidad
Number of five-year periods: 4
Number of six-year periods: 3 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
[CB6 ]. To possess and understand knowledge that provides a basis or opportunity to be original in the development and / or application of ideas, often in a research context.
[CG1 ]. To learn about the field of study in which agricultural and food research and development are developed and the research skills and methods related to such field.
[CG4 ]. To be able to perform a critical analysis, and an evaluation and synthesis analysis of new and complex ideas in the agri-food sector.
[CE1 ]. To synthesize previous knowledge together with newly acquired knowledge in the matter, so as to be able to cope in agri-food contexts in which there is little specific information.
[CE3 ]. To show a certain degree of scientific and technical training to start a research activity in the field of agri-food.
[CE4 ]. To show a certain degree of understanding of the concepts, principles and theories related to the chosen subjects of the master's program.
Competencias específicas de la asignatura: 1.- Conocer el proceso de elaboración de productos vegetales mínimamente procesados mediante técnologías emergentes de procesado, incluyendo la supervisión y control de acuerdo a la normativa y el diseño de las instalaciones desde la perspectiva de la I+D+I en este campo. Aspectos referidos a la semipresencialidad: Los estudiantes pueden participar en las actividades formativas de esta asignatura de forma presencial (acudiendo físicamente al espacio en el que se desarrollan) o en línea a través de internet, excepto en "Sesiones Prácticas de laboratorio, campo o planta piloto", en las que solo puede participarse de forma presencial.
[CT1 ]. Spoken and written effective communication
[CT4 ]. Using information resources responsibly
1.- Utilizar el método más adecuado para comunicar ideas, conclusiones o resultados, a una audiencia especializada o no, en contextos nacionales e internacionales.
2.- Localizar, analizar y seleccionar la información precisa para desarrollar su actividad profesional/investigadora.
1. INTRODUCCIÓN Y PROCESO PRODUCTIVO. 2. OPTIMIZACIÓN DEL PROCESO PRODUCTIVO. INNOVACIONES TECNOLOGICAS. 3. TECNOLOGÍAS EMERGENTES DE PROCESADO MÍNIMO HORTOFRUTÍCOLA.
UNIT 1.- INTRODUCTION AND PROCESSING
1.- Introduction. Definitions. Quality of raw material. Physiology and Biochemistry
2.- Technology of fresh-cut products: unit operations and equipments
3.- Influence of pre-harvest factors affecting post-harvest quality
4.- Fresh-cut processing of vegetables. Innovative developments
5.- Fresh-cut processing of fruits. Innovative developments and commercial life
6.- Minimal processing technology in "Fifth and Sixth Range"
UNIT 2.- OPTIMIZATION OF THE PRODUCTIVE PROCESS
7.- Sanitation of process water. Sodium hypochlorite and alternatives
8.- Technological innovations and other sanitizers used in the fresh-cut fruit and vegetable processing
9.- Edible coatings. Essential oils. Encapsulation of compounds of interest: micro/nanotechnology.
10.- Design of industrial installations for the fresh-cut processing of fruits and vegetables. Cleaning and sanitizing
UNIT 3.- EMERGENT TECHNOLOGIES FOR MINIMAL PROCESSING
11.- Emerging technologies for minimal processing of innovative products based on fruits and vegetables: smoothies, purees, hummus, etc.
12.- UV radiation as abiotic stress to increase the synthesis of bioactive compounds
13.- LED lighting in the visible spectrum. Energy saving, effect on quality and commercial life
14.- Use of riboflavin to extend the shelf life of minimally processed products
15.- By-products revalorization in the minimal processing industry
16.- Smart food design through emerging technologies
Promoting the continuous improvement of working and study conditions of the entire university community is one the basic principles and goals of the Universidad Politécnica de Cartagena. Such commitment to prevention and the responsibilities arising from it concern all realms of the university: governing bodies, management team, teaching and research staff, administrative and service staff and students. The UPCT Service of Occupational Hazards (Servicio de Prevención de Riesgos Laborales de la UPCT) has published a "Risk Prevention Manual for new students" (Manual de acogida al estudiante en materia de prevención de riesgos), which may be downloaded from the e-learning platform ("Aula Virtual"), with instructions and recommendations on how to act properly, from the point of view of prevention (safety, ergonomics, etc.), when developing any type of activity at the University. You will also find recommendations on how to proceed in an emergency or if an incident occurs. Particularly when carrying out training practices in laboratories, workshops or field work, you must follow all your teacher's instructions, because he/she is the person responsible for your safety and health during practice performance. Feel free to ask any questions you may have and do not put your safety or that of your classmates at risk.
Theory class: Activities consisting of training sessions to develop theoretical knowledge based on concepts and theories
Theory class: Activities consisting of training sessions to develop theoretical knowledge based on concepts and theories
20
100
Problem solving class: Activities consisting of training sessions to develop practical or applied knowledge based on problem solving exercises, or practical cases
0
100
Laboratory or field practice class: Activities aimed at developing practical or applied skills by the student supervised by a remote teacher
Laboratory or pilot plant practice classes
15
100
Practical class in the computer room: Activities for the acquisition of certain skills through the use of specific software
Practical class in the computer room
5
100
Seminars, tutorials led by teaching staff, conferences, visits, round tables, etc .: Activities to develop theoretical, practical or applied knowledge based on specific topics or views of the profession
0
100
Assessments (continuous assessment system): speaking or writing tests, presentations, individually or in groups, which should include the knowledge acquired in the classes. Formative and summative assessment activities are included here
0
100
Assessments (final assessment system): speaking or writing tests, individually or in groups, which should include the knowledge acquired in the classes. Summative evaluation is included
Final assessment system: oral presentation
4
100
Tutorials: Individual or in groups, will serve to advise, resolve any doubts, guide, monitor work or the knowledge acquired
Tutorials: Individual or in groups.
6
50
Carrying out individual or group assignments: Autonomous and / or collaborative learning to develop theoretical, practical or applied knowledge by carrying out projects, practice reports and / or assignments
Autonomous learning to develop theoretical and practical knowledge by carrying out projects, practice reports and / or assignments
35
0
Individual study: Time dedicated to studying the subject
Individual study of the subject
35
0
Individual official test
Written exam by presentation of a scientific work
40 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Evaluation of practical sessions
8 %
Presentation and defence of individual or group assignments (it may include auto-evaluation and peer-evaluation)
Presentation and defence of individual oral exposition of a scientific paper
30 %
Preparation of seminars and scientific debates
Scientific debate by presenting a selected published manuscript
15 %
Attendance and participation in classes and internships
Attendance and participation in classes
7 %
Individual official test
Written exam by presentation of a scientific work
40 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Evaluation of practical sessions
8 %
Presentation and defence of individual or group assignments (it may include auto-evaluation and peer-evaluation)
Scientific debate by presenting a selected published manuscript
30 %
Preparation of seminars and scientific debates
Scientific debate by presenting a selected published manuscript
15 %
Attendance and participation in classes and internships
Attendance and participation in classes
7 %
Author: Ohlsson, Thomas, Bengtsson, Nils
Title: Minimal processing technologies in the food industry
Editorial: Woodhead
Publication Date: 2002
ISBN: 1855735474
Author:
Title: Modified atmosphere packaging for fresh-cut fruits and vegetables
Editorial: Wiley-Blackwell,
Publication Date: 2011
ISBN: 9780813812748
Author:
Title: Fresh-cut products maintaining quality and safety: September 9-11, 2003 on the UC Davis Campus
Editorial: Buehler Alumni Center
Publication Date: 2003
ISBN:
Author:
Title: Packaging design for fresh-cut produce
Editorial: International Fresh-Cut Produce Association
Publication Date: 2003
ISBN:
Author:
Title: Food safety for the fresh-cut produce industry
Editorial: International Fresh-Cut Produce Association
Publication Date: 2001
ISBN: