General Food Processing

Subjects of Introduction to food technology II are recommended.

Lectures, group work and its publique presentation, practices in technological plant, pratical exercises resolution and visits to food companies 

Develop the following skills:

1. demonstrate to know the fundamentals of food preservation; 2. demonstrate to know the techniques, technological processes and equipment used for food preservation by refrigeration and freezing; 3. demonstrate to know the techniques, technological processes and equipment used for food preservation based on the  water content reduction; 4. demonstrate to know the fundamentals, the process and the equipment for freeze-drying of foods 5. demonstrates to know the techniques, the technological processes and the technological equipment used for the preservation of foods by thermal treatments; 6. evaluates and designs sterilization and pasteurization processes using the general method; 7. demonstrates to know the technological processes used for the preservation of foods by non-thermal processing.

1. Introduction to General Food Processing (food preservation techniques)

2. Food preservation by thermal processing (blanching, pasteurization and sterilization)

3. Evaluation and design of thermal processes using the general method (pasteurization and sterilization)

4. Food preservation by cooling (cooling systems, refrigeration and freezing)

5. Food preservation based on water content reduction (evaporation and drying)

6. Preservation of foods by freeze-drying

7. New technologies of preservation (high pressure processing, pulsed electrical fields, irradiation, etc.)

Continuous assessment:

 The approval in the UC in continuous assessment, in addition to compliance with the minimum attendance of 75% of the classes actually taught, requires cumulatively:

(i) two written tests (35% each) and (ii) one group work comprising the assessment of a written report and a oral presentation (30%).

The final grade is obtained through the following expression:

 Final grade = 0.35*Test1 + 0.35*Test2 + 0.3*GroupWork,

 It is a condition for success in continuous assessment to have a final grade equal or greater than 9.5 values and a minimum classification of 7.0 values in each of the evaluation elements (Test1, Test2 and WorkGroup).

Assessment by Examination:

Students who haven’t been successful by continuous assessment or are in specific situations provided by law may perform the assessment by final examination. The assessment by final exam covers all the taught contents.

NAO