EMERGENT TECHNOLOGIES AND CONTROL PROCESSING IN FOOD INDUSTRY

[FB4 ]. Basic knowledge of general chemistry, organic and inorganic chemistry and their applications in engineering.

[FB5 ]. Understanding and mastery of the basic concepts of the general laws of mechanics, thermodynamics, fields, waves and electromagnetism and their application to the resolution of engineering problems.

[RA10 ]. Ability to learn about, understand and use the principles of technology transfer, and to understand, interpret, communicate and adopt advances in the field of agriculture.

[RA9 ]. Ability to learn about, understand and use the principles of decision making by using the resources available for work in multidisciplinary groups.

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:

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.

Se recomienda haber cursado con anterioridad aquellas asignaturas de la titulación que, por sus contenidos y por su situación en el plan de estudios, aportan conocimientos básicos necesarios para su desarrollo como son "Industrias agroalimentarias", "Operaciones de la ingeniería de alimentos", "Ingeniería de las instalaciones agroalimentarias" y "Diseño de industrias agroalimentarias".

In English:

This is an optional subject that can only be taken to obtain the Mention in Agri-Food Industries. The competences of the Specific Technology Module of Agricultural and Food Industries (see Order CIN/323/2009 of 9 February) to be acquired are:

IAA2. Ability to know, understand and use the principles of: Basic food engineering and operations. Food technology. Processes in the agri-food industries. Modelling and optimisation.

IAA5. Ability to know, understand and use the principles of: Auxiliary equipment and machinery in the agri-food industry. Automation and process control. Engineering of works and installations. Agro-industrial constructions. Waste management and utilisation.

It is recommended to have previously studied those subjects of the degree that, due to their contents and situation in the syllabus, provide the basic knowledge necessary for its development, such as "Agro-food industries", "Food engineering operations", "Engineering of agro-food installations" and "Design of agro-food industries".

Regarding the language in which the subject is taught:

The subject is always taught in Spanish, which is the vehicular language of the degree.

Additionally, a group may also be offered to be taught in English.

The final offer of the group in English will be subject to the minimum number of students that the UPCT may set at any given time.

Participation in the group taught in English is voluntary and chosen by the student before the start of the course.

Each academic year, sufficiently in advance of the enrolment period, students will be informed of the languages in which the subject is taught, the level of language used in the subject and the requirements, if any, that must be fulfilled in order to be able to take it in the English language group.

Al finalizar el alumnado deberá ser capaz de:
1. Describir los principios y conceptos de las nuevas tecnologías para el desarrollo de nuevos métodos de conservación alimentaria.
2. Reconocer el equipamiento necesario para la implantación de tecnologías emergentes.
3. Interpretarlos principios de: Ingeniería y operaciones básicas de alimentos, tecnología de alimentos y los procesos en las industrias agroalimentarias, en el campo de las tecnologías emergentes
4. Aplicar los principios de la seguridad alimentaria.
5. Evaluar los beneficios de la aplicabilidad de tecnologías emergentes.

In English:
At the end of the subject, the students should be able to:
1. Describe the principles and concepts of new technologies for the development of new methods of food preservation.
2. Recognise the equipment necessary for the implementation of emerging technologies.
3. Interpret the principles of: Basic food engineering and operations, food technology and processes in the agri-food industries, in the field of emerging technologies.
4. Apply the principles of food safety.
5. Evaluate the benefits of the applicability of emerging technologies.

Emerging thermal and non-thermal technologies for application in food processing: Fundamentals, equipment and process, benefits in their implementation. These contents would be summarised in the knowledge of emerging techniques such as: high pressures, cold plasma, irradiation, ultrasound, high intensity white light, electric fields, magnetic fields, advances in packaging, microwaves, ohmic heating, etc.