As a first approach it is intended that’s students understands foods as living systems whose deterioration is just a consequence of a natural process of decomposition of organic matter. In this sense, students must be able to recognize the factors that affect the rate of reactions that determine food deterioration. Along the present discipline is essential for students to master the key technologies of manufacture associated with different methods of preservation, namely, by cold, heat, fermentation, drying, etc. and must be able to identify the preservation principles underlying each of these methods. It is intended that students become familiar with the concept of "Hurdle technology". Finally, students have the opportunity to realize the importance of the food industry in adding value to by-products.
Food spoilage: Types, consequences and factors affecting. Cold conservation: principles of Conservation; Refrigeration (cooling systems); Freezing; consequences of a slow freezing. Heat preservation: Evaluation of thermo resistance (value of D, lethality and TDT curves); Factors that affect the speed of heat penetration; Manufacturing technology of sausage type "Frankfurt"; Quality control of canned food. Preservation by fermentation: Principles of preservation (low pH; sugar depletion, final products displaying antimicrobial activity); Mode of action of weak acids (e.g. lactic acid); The bacteriocins; Manufacturing technology of yogurt. Hurdle technology: Concept; Manufacturing technology of Italian type Salami. Valorization of by-products: non-meat Protein (milk and soy protein); Jellification and emulsifying properties of proteins; Food additives; Manufacturing technology of ham.
The teaching of the discipline is based on three fundamental pillars, theoretical, theoretic-practical lessons and laboratory classes. The lectures are organized by themes, being constituted in its essential for expositive sessions, which serve to introduce the fundamental concepts of food preservation and technology. An important component of the teaching is based on discussion with students, who are encouraged to develop a critical thinking. The results obtained in the laboratory works are used in theoretic-practical lessons for the calculation of D value, F0, etc.. Students also visit local industries.
Sivasankar, B., Food processing and preservation, PHI Learning Pvt. Ltd., 2002
Parker, R. O., Introduction to Food Science, Cengage Learning, 2001
Toldrá, F., Handbook of Meat Processing, Edited by John Wiley and Sons, 2010
Chandan, R.C., Manufacturing Yogurt and Fermented Milks, Blackwell Publishing, 2006.