INTRODUCTION TO FOOD ENGINEERING

TLM1. Brief overview of the essential principles underlying each topic (LO1-LO7).

TLM2. Resolution of technical and technological problems applied to scenarios of deterioration and selection of preservation methods (LO1, LO2-LO7, LO8).

TLM3. Study of industrial cases involving pasteurization, freezing, drying, fermentation, MAP, HPP, or irradiation, allowing for the analysis of technological decisions.

TLM4. Practical work in a pilot-plant to demonstrate thermal operations, addition of solutes, drying, fermentation, or application of membranes.

TLM5. Use of computer simulation to model thermal kinetics, freezing curves, or drying rates.

TLM6. Development of a small project (PBL) with the preparation of a production flow diagram for a specific food.

TLM7. Critical discussion of technical and scientific literature to consolidate conceptual rigor and connection to emerging technologies.

LO1. Understand the physical-chemical, microbiological, and technological fundamentals that determine food stability and the need for preservation.

LO2. Explain the processes and equipment used in food preservation through heat treatment.

LO3. Explain food preservation processes and equipment based on the use of low temperatures.

LO4. Explain the food preservation processes and equipment associated with reducing water activity and incorporating solutes.

LO5. Explain food preservation processes based on pH alteration.

LO6. Explain food preservation processes based on atmosphere composition.

LO7. Explain food preservation processes using membranes, high pressures, electrical pulses, and irradiation.

LO8. Relate operational parameters to the microbiological stability, sensory quality, and nutritional value of food.

SC1. Introduction to food engineering: food deterioration and food preservation techniques;

SC2. Food preservation by heat (blanching, pasteurization, and sterilization)

SC3. Food preservation by cooling (cooling production, refrigeration, and freezing).

SC4. Food preservation based on reducing water content (concentration, drying, and freeze-drying).

SC5. Food preservation based on incorporating solutes (salting and candying).

SC6. Food preservation through fermentation (acidic or alcoholic) and pH alteration (addition of acid).

SC7. Food preservation based on atmospheric composition (vacuum, inert gases, modified atmospheres, and controlled atmospheres).

SC8. Food preservation using systems for eliminating microorganisms by sterilizing filtration, microfiltration, and ultrafiltration.

SC9. Food preservation by high pressure, pulsed electric fields, and irradiation.

NAO