The Food Technology discipline is made up of two subjects: Food Technology I and Food Technology II. The knowledge provided by this discipline ranges from the technological foundations of preservation and transformation processes to the changes that take place in the technological, nutritional and sensory characteristics of food during processing and storage. This knowledge is essential for the future food technologist to be able to correctly carry out their professional work in the field of food preparation and preservation.

Thus, the aim of this subject is for the student to acquire the knowledge and skills related to all the operations involved in the manufacture of food, from the raw material to the finished product that reaches the consumer. This way, the students will be able to select the most appropriate technology in each case, taking into account the limitations, advantages and disadvantages of their choice.

This guide contains information related to the subject Food Technology I, which is taught during the 2nd four-month period of the 3rd year of the Bachelor's Degree in Food Science and Technology. This subject, like Food Technology II, is part of the module called Food Technology, whose objective is that the student acquires the necessary technological basis for all the stages that affect the food, from the raw material to the finished product that reaches the consumer.

In order to be able to follow this subject properly is necessary for students to have adequate training in subjects related to: Food Chemistry and Biochemistry, Basic Operations I and Food Microbiology and Hygiene. Likewise, Food Technology I serves as a basis for Food Technology II and other optional subjects that deal with the specific technologies of the different types of food that are developed in the 4th year.

DISCIPLINE-SPECIFIC COMPETENCES IN FOOD TECHNOLOGY:



C1. Accurately define the different processes involved in food manufacturing.



C2. Analyse and interpret the theoretical bases underpinning each type of operation involved in food processing.



C3. Understand the operation and design fundamentals of the different types of equipment that can be used in the food industry for each type of processing.



C4. Analyse and assess the effects that different forms of processing can cause on foodstuffs.



C5. Design and plan food manufacturing processes using different operations.



C6. Use in a practical way some equipment within a food manufacturing process and judge its effect.



TRANSVERSAL COMPETENCES OF THE DISCIPLINE FOOD TECHNOLOGY:



C7. Plan and carry out group work aimed at searching for information and obtaining, presenting and discussing results.

THEORETICAL PROGRAMME



I INTRODUCTION

1. Introduction.



II. PRELIMINARY OPERATIONS AND OTHER OPERATIONS

2. Washing and Cleaning.

3. Sorting.

4. Size reduction in solid foods.

5. Size reduction in liquid foods.

6. Mixing and Molding.



III. SEPARATION PROCESSES

7. Centrifugation.

8. Filtration.

9. Pressure extraction.

10. Separation by Membranes.



IV. HEAT PROCESSING

11. Blanching.

12. Pasteurization.

13. Sterilization



V. WATER CONTENT REDUCTION PROCESSES

14. Concentration: Concentration by Evaporation. Freeze Concentration.

15. Dehydration: Dehydration by Evaporation. Dehydration by Sublimation (Freeze Drying).



PRACTICAL PROGRAMME



INDUSTRIAL WORKSHOPS: Several sessions will be held at a food plant scale with the aim of becoming familiar with the some of the equipment commonly used for food processing. When possible, the students will have to analyze the effect of the processing on the characteristics of the processed product. The practical sessions planned are the following:



1. Analysis and evaluation of the cold-pressing extraction operation. Assembly of the press, setting up, extraction of some oily seeds and evaluation.

2. Evaluation of the size reduction operation in liquids. Pressure homogenizer, set-up, operating conditions and evaluation.

3. Fruit juice pasteurization. Sensory and analytical evaluation of juices.

4. Operations involved in fruit preservation by heat treatment. Evaluation of the process.



CLASSROOM PRACTICES: This will consist of the selection by groups of a specific application of an industrial process and subsequent presentation and argumentation in the classroom of the selected application.



FIELD PRACTICES: A field practice consisting of visiting a food processing plant will be carried out.

This subject uses a variety of teaching methodologies:



•Lectures (M) will be given in which the basic contents of the subject will be presented. The active participation of the students will be encouraged.



•Classroom practice (GA) will be carried out during normal class time and will consist of a project based on Problem Based Learning (PBL) methodology.



•The Industrial Workshops (IT) will be carried out in work groups in the Food Plant of the Faculty of Pharmacy.



•Students will also carry out a field practice (GCA) which will consist of a visit to a food industry in the sector. During the visit, students will be able to check the usefulness of their theoretical knowledge as they will see in situ machinery and processes for the preparation of raw materials and their transformation, which will have been previously dealt with in class, which will facilitate their understanding and learning.

• Continuous Assessment System
• Final Assessment System
• Tools and qualification percentages:
  • Written test to be taken (%): 65
  • Realization of Practical Work (exercises, cases or problems) (%): 15
  • Team projects (problem solving, project design)) (%): 20

The final mark of each student will be the result of a weighted evaluation of different tests and activities:



•Written exam (individual exam): 65% (it will be necessary to pass the exam in order to calculate the final weighted grade). This exam must be passed with a minimum score of 5 out of 10.



•Report on the results obtained in the industrial workshops (team work): 15%. It will consist of the elaboration, in groups, of a report that compiles the results, observations and conclusions obtained in the sessions of the industrial workshops. This test must be passed with a minimum score of 4 points out of 10.



•PBL-based work (team work): 20%. It will consist of carrying out a work based on PBL. This test must be passed with a minimum score of 4 out of 10 points.



Waiver of the Continuous Evaluation system (Art. 8.3 -see Normativa de Evaluación del Alumnado*):



To waiver of the continuous evaluation system, students must submit a written waiver to the lecturer responsible for the subject, for which they will have a period of 9 weeks counting from the beginning of the four-month period. Students who waive the Continuous Assessment System will have the right to be assessed through the final evaluation system, which will consist of as many exams and assessment activities as necessary to be able to evaluate and measure the defined learning outcomes, in an equivalent way to how they are assessed in the continuous evaluation system and will comprise 100% of the mark for the subject.



Waiver of the exam (Art. 12 see “Normativa de Evaluación del Alumnado”*):



The non-presentation to the written exam will imply the renounce to the call, and will result in a “Not Presented” grade.



*https://www.ehu.eus/es/web/estudiosdegrado-gradukoikasketak/ebaluaziorako-arautegia

The evaluation of the subjects in the extraordinary call will be carried out exclusively through the final evaluation system, as described for the ordinary call.





The non-presentation to the exam will imply the waiver of the call, and will result in a “Not Presented” grade.

Para los Talleres Industriales será obligatorio el uso de bata.

En la plataforma web Moodle (eGela) se dispone de documentación sobre los objetivos, dinámica (calendario y actividades), programa de la asignatura, y recursos bibliográficos. También se dispone de los protocolos para el desarrollo de las prácticas en laboratorio. Los materiales didácticos necesarios para un adecuado seguimiento de la asignatura estarán disponibles, a lo largo del curso, en el servicio de reprografía de la Facultad de Farmacia

Basic bibliography

-Brennan J.G. & Grandison, A.S. (2011) Food Processing Handbook, Second Edition. Willey Library, New Jersey.

-Fellows, P.J. (2016) Food Processing Technology. Principles and Practice. 4th Edition. Woodhead Publishing, Elsevier, Cambridge.

-Heldman, D.R. & Hartel, R.W. (1998) Principles of Food Processing. Aspen Publishers, Maryland.

In-depth bibliography

-Baker, C.G.J. (1997). Industrial Drying of Foods. Blakie Academic & Professional, London, UK.
-Brennan, J.C., Butters, J.R., Cowell, N.D., Lilly, A.E.U. (1990). Food engineering operations (3rd ed.). ‎Chapman & Hall, London, UK.
-Gould, G.W. (1995). New Methods of Food Preservation. Blackie Academic & Professional, Londres, UK.
-Grandison, A.M., Lewis, M.J. (1996). Separation Processes in the Food and Biotechnology Industries: Principles and Applications. Woodhead, Cambridge, UK.
-Heldman, D.R., Hartel, R.W. (1997). Principles of Food Processing. Chapman & Hall, Nueva York, USA.
-Hersom, A.C., Hulland, E.D. (1995). Canned Foods: Thermal Processing and Microbiology (7th ed.). Chemical Publishing. Leeuwarden, the Netherlands.
-Holdsworth, S., Simpson, R. (2008). Thermal Processing of Packaged Foods (3ª ed.). Springer, New York, USA.
-Hui, Y.H. (ed.) (1992). Encyclopedia of Food Science and Technology. John Wiley & Sons, Nueva York, USA.
-Man, C.M.D., Jones, A.A. (2000). Shelf Life Evaluation of Foods (2ª ed.). Blackie Academic & Professional, Glasgow, UK.

Journals

Critical Reviews in Food Science and Nutrition
Food Chemistry
Food Science and Technology International
Journal of Agricultural and Food Chemistry
Journal of Food Science
Trends in Food Science and Technology

Web addresses

Agencia Española de Seguridad Alimentaria y Nutrición: http://www.aesan.msc.es
Codex Alimentarius Commission: http://www.codexalimentarius.net/web/index_es.jsp
European Federation of Food Science and Technology (EFFoST): http://www.effost.org
European Food Information Council (EUFIC): http://www.eufic.org/sp/home/home.htm
European Food Safety Authority (EFSA): http://www.efsa.europa.eu
Food and Agriculture Organization of the United Nations (FAO): http://www.fao.org
Institute of Food Science and Technology (IFST): http://www.ifst.org
Institute of Food Technologists (IFT): http://www.ift.org
Ministerio de Asuntos Sociales y Agenda 2030: https://www.agenda2030.gob.es/