BROMATOLOGÍA DESCRIPTIVA GRADO DE CIENCIA Y · PDF fileGuía de Pescados y...

FACULTAD DE VETERINARIA 2017/18 Year

TEACHING GUIDE

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INFORMACIÓN SOBRE TITULACIONESDE LA UNIVERSIDAD DE CÓRDOBA

uco.es/gradosBROMATOLOGÍA DESCRIPTIVA PAGE 1/6 2017/18 Year

DETAILS OF THE SUBJECT

Title (of the subject): BROMATOLOGÍA DESCRIPTIVA

Code: 102222

Degree/Master: GRADO DE CIENCIA Y TECNOLOGÍA DE LOS ALIMENTOS Year: 2

Name of the module to which it belongs: CIENCIAS DE LOS ALIMENTOS

Field: ANÁLISIS DE ALIMENTOS Y BROMATOLOGÍA

Character: OBLIGATORIA Duration: SECOND TERM

ECTS Credits: 6 Classroom hours: 60

Face-to-face classroom percentage: 40% Non-contact hours: 90

Online platform:

TEACHER INFORMATION

Name: VALERO DIAZ, ANTONIO (Coordinador)

Faculty: Facultad de Veterinaria

Department: BROMATOLOGÍA Y TECNOLOGÍA DE LOS ALIMENTOS

Area: NUTRICIÓN Y BROMATOLOGÍA

Office location: Dpto. Bromatología y Tecnología de los Alimentos

E-Mail: [email protected] Phone: 957218516

Name: GARCIA GIMENO, ROSA MARIA






Name: POSADA IZQUIERDO, GUIOMAR DENISSE






REQUIREMENTS AND RECOMMENDATIONS

Prerequisites established in the study plan

Students must have already coursed the corresponding subjects of the Basic Formation module, especially Physiology, Chemistry and Biochemistry.

Recommendations

Class attendance by students is considered essential to receive all the information and experience of the teacher as well as promoting students`

participation in different activities proposed in theoretical classes, practices and seminars.

Given the theoretical content of the subject, it is highly recommended for the students to carry on a continuous up to date study on a daily basis.

SKILLS

CB3 Students must possess the capacity to gather and interpret relevant information (usually in their field of study) in order to give

opinions which include a reflection about relevant topics which are social, scientific or ethic in nature.


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CB4 Students must transmit information, ideas, problems and answers to both specialised and not specialised publics.

CU2 To know and improve the user level in the field of ICT.

CT1 Ability to express themselves correctly in the Spanish language in their disciplinary field.

CT7 Ability for analysis and synthesis.

CT8 To develop a critical reasoning.

CT9 To develop skills in research initiation.

CE2 To know the food production models, their composition and physical, physico-chemical and chemical properties to determine their

nutritive and functional value.

OBJECTIVES

- To provide students basic knowledge on chemical and structural food composition of major groups of food products, both from animal and vegetal

origin. To describe the establishment and relationship between these characteristics and different food quality criteria (nutritional and market value).

- To introduce students in the knowledge of compositional food elements, whose determination will be used for food analysis. This working element will

allow quantify the food/quality relationship and how processing conditions affect.

- To train students on the basis of legislation and analytical methodology to be followed in the food quality field.

- To improve students`communication and application of knowledge in a future career individually or within a team, both in mother tongue language and

in a foreign language.

CONTENT

1. Theory contents

INTRODUCTION

- Definition of the subject. Objectives to be achieved during the development of the program.

- Food as subject matter. Concept of food. Importance of the chemical composition of foods. Nutritional requirements. Adequacy of the composition of

raw materials to industrial needs.

SECTION I: MEAT AND MEAT PRODUCTS

- The carcass as a structural unit. The quality of the carcass. Factors that determine the chemical composition of the carcass. Types and classification

processes.

- Myofibrillar Systems. Major muscle tissues integrating muscular system of the carcass. Muscular contraction mechanism. Conversion of muscle to

meat. Rigor Mortis. Enzyme action: maturation.

- Chemical composition of meat and nutritional value. Factors that modify the chemical composition of meat. Factors to consider in the determination of

meat quality. PSE and DFD meats; Causes and prevention and its impact as raw materials unsuitable for meat products industry.

- Characteristics and properties of meat emulsions. Scalded sausages. Meat extracts. Gelatins. Quality factors.

- Characteristics and properties of the raw-cured meat products. Fundamentals of curing process. Parameters that define the quality of the raw-cured

meat products.

SECTION II: FISH AND FISHERY PRODUCTS

- Structure, composition and nutritional value of fish.

- Structure, composition and nutritional value of shellfish species of nutritional interest. Fundamental principles for their depuration.

- Methods for determining the freshness of the fish and shellfish. Postmortem changes.

- Fishery-by products: surimi, semi, canned, pickled, salted, dried, smoked, fermented. Fundamental principles and nutritional value.

SECTION III: MILK AND DAIRY PRODUCTS

- Chemical composition of milk. Structure of the milk components.

- Types of milk and its characteristics. Milks of immediate consumption. Preserved milks. Fundamental principles for their preparation. Standards of

quality and nutritional value.

- Special milks. Fundamental principles for their preparation. Standards of quality and nutritional value.

- Dairy products. Butter and cream. Chemical composition. Fundamental principles for their preparation. Standards of quality and nutritional value.

- Chemical composition of cheeses. Classification. Fundamental principles for their preparation. Changes in the composition during the coagulation

process: impact on quality. Coagulants. Standards of quality and nutritional value.

- Other dairy products: ice cream, milk serum, casein, curds. Chemical composition. Fundamental principles for their preparation. Standards of quality

and nutritional value.

SECTION IV: FRUITS AND VEGETABLE PRODUCTS

- Plant foods. Classification, chemical composition and importance in the diet. Senescence of plant materials. Endogenous factors enabling quality


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assessment. Changes in the structure and chemical composition during maturation and post-harvest period.

-IV Gama vegetables. Determination of the adequacy of raw materials for the transformation processes.

- Vegetable protein foods of interest. Legumes. Chemical composition of the main species. Chemical markers of quality.

- Cereal foods of interest. Classification and nutritional value. Flours and derived products. Chemical markers of quality. Bread. Pasta. Determination of

adequacy of flours for making bread. Technological implications of proteins and sugars in the processes of making bread and pasta.

-Fruit And vegetables foods of interest. Classification and nutritional value. Derived foods. Quality-chemical markers.

-The importance of plant fiber in the diet. Root crops foods of interest. Classification and nutritional value.

- Vegetable oils. Classification and chemical composition. Nutritional value and culinary and industrial applications. Changes during the process of

preparation of fats and fatty products. Margarines. Chemical markers of quality.

- Sugars and derivatives. Classification and chemical composition. Importance in the diet. Syrups. Confectionery.

2. Practical contents

PRACTICAL SESSIONS (CLASSROOM)

- Honey and bee products.

- Mushrooms for human consumption and toxic species.

- Types of beverages.

- Fermented dairy products. Probiotics and prebiotics.

- Types of cheeses.

- Eggs and egg products. Functional aspects.

- Implementation and improvement of derived meat products formulations. Classification according to the Quality Standard.

- Food related aspects of Omega fatty acids.

- Canned food products.

- Food study of drinking water.

PRACTICAL SESSIONS (LABORATORY AND EXTERNAL ACTIVITIES)

- Study of the gelification process of starchy products.

- Study of food emulsions and foaming capacity: types and factors.

- Elaboration process of creams and doughs for confectionnery and bread products.

METHODOLOGY

General clarifications on the methodology. (optional)

Particular cases will be considered


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Methodological adaptations for part-time students and students with disabilities and special educational needs

Particular cases will be considered through the provision of a justification of accredited documentation

Face-to-face activities

Activity Large group Medium group Total

Assessment activities 3 - 3

Laboratory - 5 5

Lectures 30 - 30

Seminar - 20 20

Tutorials - 2 2

Total hours: 33 27 60

Not on-site activities

Activity Total

Bibliographic consultations 10

Exercises 10

Finding information 10

Self-study 60

Total hours: 90

WORK MATERIALS FOR STUDENTS

Dossier

EVALUATION

Skills

Tools

Attendance sheets

Peer evaluation

Short answer tests

CB3 x

CB4 x

CE2 x x x

CT1 x x x

CT7 x x x

CT8 x x x

CT9 x

CU2 x x x

Total (100%) 10% 60% 30%

Minimum grade.(*) 8 5 5

(*) Minimum grade necessary to pass the subject

General clarifications on instruments for evaluation:

Special cases will be considered for part-time students who may provide a justification

Clarifications on the methodology for part-time students and students with disabilities and special educational needs:


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Special cases will be considered

Qualifying criteria for obtaining honors: Special cases will be considered from a qualification above 9.0

¿Hay examenes/pruebas parciales?: No

BIBLIOGRAPHY

1. Basic Bibliography:

BIBLIOGRAFÍA ESPECÍFICA (GENERAL BIBLIOGRAPHY)

- Astiasarán Anchía, I & Martínez Hernández, J. (2000). Alimentos. Composición y Propiedades. McGraw-Hill. Interamericana, Madrid.

- Bromatología. Composición y propiedades de los alimentos (2011). Editorial McGrawHill.

- Fennema, O. (1992). Química de los Alimentos. Editorial Acribia.

- Ciencia de los Alimentos: Bioquimica-Microbiología-Procesos-Productos. Vol. 1. Estabilización biológica y físico-química (2010). Editorial Acribia.

- Ciencia de los Alimentos: Bioquimica-Microbiología-Procesos-Productos. Vol. 2. Tecnología de los productos alimentarios (2010). Editorial Acribia.

- Vollmer G. y col. (1999). Elementos de Bromatología descriptiva. Editorial Acribia.

BIBLIOGRAFÍA ESPECÍFICA (SPECIFIC BIBLIOGRAPHY)

Carne y productos cárnicos (Meat and meat products)

- Carne y productos cárnicos: Tecnología, química y mocrobiología (1998). Editorial Acribia.

- Acondicionamiento de la carne para su comercialización (2011). IC Editorial.

- Tecnología de la carne y los productos cárnicos (2000). S.A. Mundi Prensa Libros

Productos pesqueros (Fish products)

- Abaroa C., Perez-Villarreal B., González de Zarate A., Aboitiz X., Bald C., Riesco S. y Picaza N. (2008): Frescura del pescado: guía visual para su

evaluación sensorial. Ed.AZTI Tecnalia.

- De Juana, E. y De Juana, J.R. (1987). Guía de Pescados y Mariscos de Consumo Usual en España. Omega, Barcelona.

- F.R.O.M. (2009) Manual práctico sobre pescados y mariscos frescos. Ministerio de Agricultura, Pesca y Alimentación, Madrid .ISBN:

978-84-491-0960-7

- FAO (2009) Guidelines for risk-based fish inspection. FAO, Rome.

- Garrido López, J.R. y García Sarasa, C. (2004) Manual de clasificación de frescura de especies de interés pesquero en Andalucía. Tomo I y II. Ed. Junta

de Andalucía. Consejería de Agricultura y Pesca.

- Hall G.M. (1997). Fish Processing Technology. Ed.Blackie Academic and Professional, NY.

- Hall G.M. (2001).Tecnología del Procesado del Pescado. Ed. Acribia, S.A. Zaragoza

- Hastings, Philip A.; Walker, H.J.; Galland, Grantly R. (2015) Fishes: A Guide to Their Diversity, ED. University of California Press, USA

- Huss, H.H. (1995). Quality and quality changes in fresh fish. FAO , Roma. http://www.fao.org/docrep/v7180e/v7180e00.htm

Huss, H.H. (1999). El Pescado Fresco: su Calidad y Cambios de su Calidad. FAO, Documento Técnico de Pesca. Dinamarca.

http://www.fao.org/docrep/v7180s/v7180s00.htm

HUSS, H.H. y JAKOBSEN, M. (1992). Quality Assurance in the Fish Industry. Elsevier Applied Science Publishers, Barking, Essex.

- Huss, H.H., Ababouch, L., Gram, L- ( 2004). Assessment and management of seafood safety and quality. FAO, Roma.

ftp://ftp.fao.org/docrep/fao/006/y4743e/y4743e00.pdf

- Ordoñez Sánchez, J.I. (2011) Guía de identificación de filetes y rodajas de pescado de consumo usual en España . Editorial Díaz de Santos, Madrid

- Ruiter A. (1995) Fish and fishery products: composition, nutritive properties and stability. Ed. CAB International, Wallingford, U.K.,

Ruiter A. (1999) El pescado y los productos de pesca. Composición, propiedades nutritivas y estabilidad. Acribia. Zaragoza.


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Productos vegetales (Vegetables)

- Tecnología de los alimentos de origen vegetal. Vols. 1 y 2. (2014). Editorial Síntesis

- Aceites y grasas alimentarios Tecnología, utilización y nutrición (1999) 346 pp. Editorial Acribia.I.S.B.N.: 978-84-200-0880-6

- Tratado de ciencia y tecnologíade las hortalizas. Producción, composición, almacenamiento y procesado (2003) 752 pp. Editorial Acribia. I.S.B.N.:

978-84-200-1018-2

2. Further reading:

Se proporcionará bibliografía complementaria a través de la plataforma Moodle

Complementary bibliography will be provided through the Moodle platform

COORDINATION CRITERIA

- Common evaluation criteria

- Joint activities: lectures, seminars, visits ...

- Performing activities

SCHEDULE

Period

Activity

Assessment

activities Laboratory Lectures Seminar Tutorials

1# Fortnight 0 0 6 4 0







Total hours: 3 5 30 20 2

The methodological strategies and the evaluation system contemplated in this Teaching Guide will be adaptedaccording to the needs presented by students with disabilities and special educational needs in the cases that arerequired.

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