Name: EMERGENT TECHNOLOGIES AND CONTROL PROCESSING IN FOOD INDUSTRY
Code: 518109019
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: AGUAYO GIMÉNEZ, ENCARNACIÓN PILAR
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325750
Email: encarna.aguayo@upct.es
Office hours and location:
martes - 10:00 / 12:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho Despacho 0.34
Contactar previamente por correo electrónico
jueves - 16:00 / 18:00
EDIFICIO DE ETSI AGRONÓMICA, planta 0, Despacho Despacho 0.34
Contactar previamente por correo electrónico.
Qualifications/Degrees:
PhD in Agronomic Engineer from Technical University of Cartagena (SPAIN) - 2003
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: SALAS MILLÁN, JOSÉ ÁNGEL
Knowledge area: Tecnología de Alimentos
Department: Ingeniería Agronómica
Telephone: 968325921
Email: joseangel.salas@upct.es
Office hours and location:
Qualifications/Degrees:
Master in MRes Drug Research, Development, Control and Innovation from University of Granada (SPAIN) - 2019
Graduate en Grado en Farmacia en la Universidad de Murcia (ESPAÑA) - 2018
Academic rank in UPCT:
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
[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.
1. Emerging technologies based on non-thermal treatments
1. Introduction.
2. High hydrostatic pressure
3. Ultrasonics
4. High-intensity pulsed light and magnetic fields
5. Ionising radiation
6. High intensity electric fields
7. Cold plasma
8. Other emerging technologies: Ozone, electrolysed water, UV-C, natural antimicrobials, packaging and bioplastics.
Didactic Unit 2: Emerging technologies based on heat treatments.
9. Microwaves.
10. Ohmic heating and radio frequencies.
11. Process control
Lab programme
1. Determination of the quality of fruit and vegetable products subjected to UV-C radiation. (2 h). 2. Heat treatment of foodstuffs: Microwave vs. conventional (2 h). 3. Use of high pressure equipment: Quality of the final product (2 h). 4. Electrolysed water and ozone as non-chlorinated sanitisers (2 h). 5. Effect of natural antimicrobials in food processing. (2 h).
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.
In all practices, different food products will be treated with the emerging technologies mentioned. The quality of the product will be evaluated according to its sensory and bioactive properties, selecting the most appropriate doses.
Practices are mandatory and, through the virtual classroom, a summary of them must be submitted. These practices are validated for other academic courses if they are carried out successfully.
You need to bring your lab coat.
Class in conventional classroom: theory, problems, case studies, seminars, etc
Lectures using the master class method with ICT support. In some classes, audiovisual videos with questions are shown to students.
30
100
Class in laboratory: practical classes / internships
Laboratory practices using emerging equipment, where the student will students will identify the different components, learn how to operate the equipment, perform tests with food products.
12
100
Assessment activities (continuous assessment system)
The contents will be evaluated with two seminars in which the selected emerging techniques will be presented.
3
100
Assessment activities (final assessment system)
Official exam when the contents of the continuous assessment have not been passed. This written exam will have 3 to 6 questions. It will include a question related to the laboratory practicals when the student has not attended them or handed in the corresponding report.
2
100
Tutorials
Resolution of doubts with the teacher about theory, practice, presentation of work, etc.
15
100
Student work: study or individual or group work
Student activities to address the contents of the subject.
73
0
Individual official test
It consists of two seminars. In each, the student has to give an oral presentation and defend a scientific paper. In the presentation, the topic will be agreed in advance with the professor and it will correspond to an emerging technology. The written presentation of the paper and the oral presentation will be assessed.
70 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Deliverables of laboratory practicals. Students must submit deliverables for each of the laboratory practicals. If the student has not been able to attend 80% of them, he/she must present these deliverables in the final evaluation.
15 %
Presentation and defence of individual or group assignments
0 %
Preparation of seminars and scientific debates
0 %
Attendance and participation in classes and internships
Attendance at laboratory practicals. The student who has not attended a minimum of 80% the practicals lab classes, he/she will take a written exam in the final evaluation.
15 %
Attendance to seminars and visits to companies
0 %
Individual official test
Written exam with short questions from the subject programme. This test will be taken by those students who have not passed the continuous evaluation.
70 %
Evaluation of practical sessions, visits and seminars based on reports and corresponding documents
Practical classes are assessed by attendance and submission of a report. If for any reason the student has not been able to attend 80% of the practical sessions, he/she will be required to take a written examination as part of the final assessment. This will involve answering questions relating to all practical laboratory sessions. In addition, all deliverables must be submitted.
30 %
In this subject, it is recommended to attend the laboratory practicals and to submit a report of each class. If attendance is less than 80%, in the final evaluation, the student must answer some questions related to the practical classes.
Author: Ricardo Molins
Title: Irradiación de los alimentos principios y aplicaciones
Editorial: Acribia
Publication Date: 2003
ISBN: 8420010200
Author: Raventós Santamaria, Mercè
Title: Industria alimentaria tecnologías emergentes.
Editorial: UPC
Publication Date: 2005
ISBN: 8483017903
Author: Morata Barrado, Antonio
Title: Nuevas tecnologías de conservación de alimentos.
Editorial: A. Madrid Vicente,.
Publication Date: 2009
ISBN: 9788496709201
Author: Barbosa-Cánovas, Gustavo
Title: Conservación no térmica de alimentos.
Editorial: Acribia
Publication Date: 1999
ISBN: 8420008885
Author: Tewari, Gaurav., Juneja, Vijay K.,
Title: Advances in thermal and non-thermal food preservation.
Editorial: Blackwell Pub.,
Publication Date: 2007
ISBN: 9780813829685
Author: Richardson, Philip
Title: Thermal technologies in food processing.
Editorial: Woodhead.
Publication Date: 2001
ISBN: 1855723558
Author: Da-Wen Sun
Title: Emerging technology for food processing.
Editorial: Ed. Elsevier Academic..
Publication Date: 2005
ISBN:
Author: Hendrickx, Marc E.G.,
Title: Ultra high pressure treatments of foods.
Editorial: Kluwer Academic-Plenum Publishers.
Publication Date: 2001
ISBN:
- Virtual classroom
- Website of the research group where the research articles in this line are cited. https://www.upct.es/gpostref/