Name: TECHNOLOGY OF MEAT AND DAIRY PRODUCTOS
Code: 518109016
Type: Elective
ECTS: 4.5
Length of subject: Per term
Semester and course: 4th Year - Second term
Speciality: Mención en Industrias Agroalimentarias
Language: English
Mode of study: On-site class
Lecturer data: MARTÍNEZ HERNÁNDEZ, GINÉS BENITO
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325585
Email: ginesbenito.martinez@upct.es
Office hours and location:
Qualifications/Degrees:
PhD in PhD in Advanced Techniques in Agricultural and Food Research and Development from Polytechnic University of Cartagena (SPAIN) - 2012
Graduate in Agricultural Engineer from Technical University of Cartagena (SPAIN) - 2008
Technical Engineer in Technical Agricultural Engineer. Speciality: Food and Agricultural Industries from Universidad Politécnica de Cartagena (SPAIN) - 2004
Academic rank in UPCT: Investigador Beatriz Galindo Junior
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
Lecturer data: PERIAGO BAYONAS, PAULA MARÍA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968338832
Email: paula.periago@upct.es
Office hours and location:
miércoles - 10:00 / 12:00
EDIFICIO DE ETSI AGRONÓMICA, planta 2, Despacho Despacho Profesora
También se acordarán tutorías por correo electrónico.
viernes - 10:00 / 12:00
EDIFICIO DE ETSI AGRONÓMICA, planta 2, Despacho E-mail
Qualifications/Degrees:
PhD in Veterinary from University of Murcia (SPAIN) - 1998
Licensed in Veterinary from University of Murcia (SPAIN) - 1992
Academic rank in UPCT: Catedrática de Universidad
Number of five-year periods: 4
Number of six-year periods: 4 de investigación y 1 de transferencia
Curriculum Vitae: Full Profile
Lecturer data: GARCÍA GUTIÉRREZ, ENRIQUETA
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325660
Email: enriqueta.garcia@upct.es
Office hours and location: Tutorials will by carried out by request of the student sending a mail to enriqueta.garcia@upct.es
Qualifications/Degrees:
PhD in Biological Sciences from University of East Anglia (UNITED KINGDOM) - 2020
Master in Biomedicine from University of Alicante (SPAIN) - 2012
Licensed in Biology from University of Alicante (SPAIN) - 2010
Academic rank in UPCT: Investigadora Beatriz Galindo Junior
Number of five-year periods: Not applicable due to the type of teaching figure
Number of six-year periods: No procede por el tipo de figura docente
Curriculum Vitae: Full Profile
Se trata de una asignatura optativa que solo puede cursarse para obtener la Mención en Industrias Agroalimentarias. Las competencias del Módulo de Tecnología Específica de Industrias Agrarias y Alimentarias (ver Orden CIN/323/2009 de 9 de febrero) a adquirir son:
IAA1. Capacidad para conocer, comprender y utilizar los principios de: Ingeniería y tecnología de los alimentos.
IAA2. Capacidad para conocer, comprender y utilizar los principios de: Ingeniería y operaciones básicas de alimentos. Tecnología de alimentos. Procesos en las industrias agroalimentarias. Modelización y optimización.
IAA5. Capacidad para conocer, comprender y utilizar los principios de: Equipos y maquinarias auxiliares de la industria agroalimentaria. Automatización y control de procesos. Ingeniería de las obras e instalaciones. Construcciones agroindustriales. Gestión y aprovechamiento de residuos.
1. Bases of biochemistry and microbiology of meat and milk.
2. Important issues of biochemistry and microbiology of meat and dairy products.
3. Analize the main methos for production and preservation of meat and milk.
4. Analize the main methos for production and preservation of meat and dairy products.
1. Bases of biochemistry and microbiology of meat and milk. 2. Important issues of biochemistry and microbiology of meat and dairy products. 3. Analize the main methos for production and preservation of meat and milk. 4. Analize the main methos for production and preservation of meat and dairy products.
Unit 1. Technology of Meat Products.
1.1. Introduction.
1.2. Structure, physical, chemical and sensorial properties of meat.
1.3. Meat microbiology. Spongiform encephalopathies.
1.4. Technology and facilities for animal slaughtering.
1.5. Meat products. Classification and producing.
1.6. Exploitation of meat by-products.
Unit 2. Technology of Dairy Products.
2.1. Milk constituents.
2.2. Physical, chemical and sensorial properties of milk.
2.3. Milk microbiology.
2.4. Milk production and operations prior to its treatment.
2.5. Milk pasteurisation and sterilisation.
2.6. Dairy products.
2.7. EU regulation for meat and dairy products. Future prospects.
Practical work 1. Analisis physical and chemical of meat and meat products. Practical work 2. Microbial analysis of meat and meat products. Practical work 3. Elaboration of meat products. Practical work 4. Analisis physical and chemical of milk. Practical work 5. Elaboration of milk without lactose, butter and cheese. Visit to an industry of production of meat and dairy products.
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.
Class in conventional classroom: theory, problems, case studies, seminars, etc
Class in conventional classroom: theory, case studies...
30
100
Class in laboratory: practical classes / internships
Class in laboratory: practical classes
9
100
Class in the field or open classroom: practical classes
Class in classroom: practical classes and visit to industries
3
100
Assessment activities (continuous assessment system)
Assessment activities (continuous assessment system)
3
100
Assessment activities (final assessment system)
Assessment activities (final assessment system)
2
100
Tutorials
Tutorials individual and in groups to solve daubts.
3
100
Student work: study or individual or group work
Student work: study individual and work individual or in group.
85
0
Individual official test
Assessment written (two exams) about the subjects.
70 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Attending practical lessons and preparing the informs about them.
20 %
Presentation and defence of individual or group assignments
Preparation of a work/presentation about a subject of the lessons of meat products choosen by the student.
10 %
Individual official test
Assessment written (two exams) about the subjects.
70 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Attending practical lessons and preparing the informs about them.
20 %
Presentation and defence of individual or group assignments
Preparation of a work/presentation about a subject of the lessons of meat products choosen by the student.
10 %
Author: Rosenthal, Ionel
Title: Milk and dairy products:properties and processing
Editorial: Balaban Publ.
Publication Date: 1991
ISBN: 352727989
Author:
Title: Advanced technologies for meat processing
Editorial: Taylor & Francis
Publication Date: 2006
ISBN: 1574445871
Author: Warriss, P. D.
Title: Meat science
Editorial: CABI Pub.,
Publication Date: 2000
ISBN: 0851994245
Author: Griffiths, Mansel W.
Title: Improving the safety and quality of milk- Volume 2,- Improving quality in milk products /
Editorial: CRC Press,
Publication Date: 2010
ISBN: 9781439836392|