
Products Derived from Alcoholic Fermentation
Code: 103227Credits: 3
| Degree programme | Type | Course |
|---|---|---|
| Food Science and Technology | OP | 4 |
Contact lecturer
- Name :
- Jordi Saldo Periago
- Email :
- jordi.saldo@uab.cat
Teaching staff
- Joan Josep Gallardo Chacon
Teaching staff (external to UAB)
- Sergi Pelayo Martínez
Group languages
You can consult this information at the end of the document.
Prerequisites
There are no prerequisites for this subject. There is a limitation on the number of students to 36 people. The selection will be based on the number of credits passed and the academic record
Objectives
Products derived from alcoholic fermentation are widely represented in many cultures around the world and are commonly consumed. Products that retain a high ethanol content in their final form are usually consumed only by the adult population. However, there are others for which alcoholic fermentation is only an intermediate stage before producing the final product (bread, vinegars, etc.).
Within the subject, the wine industry will be the backbone of the theoretical classes and a thread of the processes used in other products. The other two products, also important in our environment, beer and cider, will be covered more briefly. Students will develop other auxiliary topics through their work.
The objective is for students to learn about this industry, which is very important in the Mediterranean environment, and to develop relationships with industrial processes, biochemical changes, and microbiological processes that they have studied in previous years.
Learning outcomes
- Search for, manage and interpret information from different sources.
- Use IT resources for communication, the search for information within the field of study, data processing and calculations.
- Develop individual learning strategies and planning and organisation skills.
- Relate the characteristics of foods to their physical properties.
- Describe the processes of spoilage and deterioration of foods.
- Select processes of conservation, transformation, transport and storage that are suited to foods of animal and plant origin.
- Design complex processes in accordance with the established quality criteria.
- Apply the technological processes that are specific to milk and dairy products, meat and meat derivatives, fish products, egg products and vegetable products, and understand the modifications to the final product that these processes make.
- Foresee and solve problems that are specific to the food industries.
- Recognise the importance of fermentation processes and appreciate the role of microorganisms in industrial processes.
Contents
Expositive-participatory classes
- Raw materials
- Grape
- Cereals
- Prefermentative operations
- Grapes pressing
- Conversion of starch into sugars (endogenous enzymes or co-culture with fungi)
- Agents of fermentation
- Yeasts
- Conversion of sugars
- Effect of temperature
- Maturation and ageing
- Evolution and ageing
- Modifications carried out by bacteria
Practical classes
- Brewing
- Sensory analysis of wines and beers
- Visits to producers
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Preparation and development of the extension of the syllabus the form of audiovisual material | 16 | 0.64 | 1, 2, 3 |
| Laboratory practical sessions | 9 | 0.36 | 3, 4, 6, 7, 8, 9, 10 |
| Visites | 5 | 0.2 | 6, 7, 10 |
| Preparation of reports of practical sessions and visits | 13 | 0.52 | 3 |
| Self-study work | 13 | 0.52 | 3 |
| Mentoring | 5 | 0.2 | 3, 10 |
| Expositive lectures | 10 | 0.4 | 5, 6, 8, 10 |
The methodology used in this subject to achieve the learning process is based on making the student work the information that is available to him. The function of the teacher is to give him the information or tell him where he can get it, help him and tutor it so that the learning process can be carried out effectively. To achieve this goal, the subject is based on the following activities:
Expositive lectures
The content of the theory program will be given by the teaching team in the form of expository classes. The theoretical classes will be complemented with the visualization of animations and videos related to the subjects treated in class. The visual aids used in class by the teacher will be available on the Virtual Campus. It is recommended that students print this material and take it to class to use it as a support when taking notes. Although it is not essential to extend the contents of the classes taught by the teacher unless expressly requested by the latter, it is advised that students regularly consult the books recommended in the Bibliography section in order to consolidate and clarify, if necessary, the contents explained in class.
With these lectures, the student acquires the basic scientific-technical knowledge of the subject that must complement with the personal study of the subjects explained.
Laboratory practices
The students will go to the practical sessions with the script. A brief questionnaire will be made at the beginning of the session to validate that the students read the instructions previously. We want to enhance the development of planning skills, observation and manual skills. Students will be taught in the handling of processing and control equipment and devices, learning to record their observations and discoveries, evaluating the results and discovering the links between theory and experimental work
After the practice session, the students will prepare a collective report for each group of work in the laboratory.
Mentoring
The tutorial sessions aim to direct and help the student in their training. Tutoring hours will be used to resolve doubts about the contents of the subject. Students can take the tutorials to ask questions, comment or raise doubts that have emerged throughout the course.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Final exam (individual evaluation) | 35% of global evaluation | 1 | 0.04 | 4, 5, 6, 7, 8, 9, 10 |
| Delivery of reports of laboratory practices (group activity) | 25% of global evaluation | 0.5 | 0.02 | 3, 10 |
| Elaboration of materials in the form of a short video (group activity) and qualification of the subjects elaborated by the other groups (individual activity). The video activity is divided into 3 steps: information research, script development, and video | 40% of global evaluation | 2.5 | 0.1 | 1, 2, 3, 7, 9, 10 |
To be eligible to be assessed for the subject, it will be necessary to have completed the practical sessions. Only a maximum of one session is allowed to be missed. Visits do not count towards this requirement.
Continuous assessment activities:
- Final written exam. It will include the topics presented in the lectures and the topics prepared by the students and available for study through the Virtual Campus of the subject (35%).
- Reports on internships and visits (25%).
- Topics developed by students. The material prepared by the group (30%) and the evaluations made on the topics prepared by the other groups (10%) will be graded.
To be entitled to the calculation of the result of the continuous assessment, the student must have obtained at least a 3 in each of the three parts. In case of not reaching this threshold, the subject will be considered to have failed with a grade of 4.
The retake of the subject will consist of an oral examination of the topics presented in the lectures and the topics prepared by the students and available for study through the Virtual Campus of the subject, which will be worth 35% of the retake grade. A new submission of the topic assigned and developed by the student may be made, which will carry a weight of 40% in the retake grade. To these exercises, the grade of the previously evaluated practice report will be added, which will be worth 25% of the retake grade. To participate in the retake, the student must have participated in all 3 elements of the continuous assessment and have obtained at least a 3 in each of the parts.
A student is considered not assessable if he or she has not participated in assessment activities that represent ≤ 15% of the final grade.
If a student registers for the subject for the second time, they will have to take the written exam and the development of specific topics again. Repeating visits and practices is optional, and the student can decide to keep the grade obtained in the previous year's registration.
This subject does not include a single assessment system.
Artificial Intelligence (AI) technologies are allowed as an integral part of the development of the work, provided that the result reflects a significant contribution of the student in the analysis and personal reflection. The student must clearly identify which parts have been generated with this technology, specify the tools used and include a critical reflection on how these have influenced the process and the final result of the activity. The lack of transparency in the use of AI will be considered a lack of academic honesty and may lead to a penalty in the grade of the activity or greater sanctions in serious cases.
Any irregularity in an assessment act (academic fraud, plagiarism or improper use of AI, unless such use is expressly authorised in the teaching guide), which could lead to a significant variation in the grade, means that this act will be graded with a 0. In general, exams and assignments must be completed without artificial or unauthorised assistance. In the event that the teaching guide stipulates that obtaining a minimum grade in this assessment act is an essential requirement to pass the subject or that several irregularities occur in the assessment acts of the same subject, the final grade for this subject is 0. Apart from this, a disciplinary process may be initiated against the student who incurs any of these irregularities.
Bibliography
- Bamforth, C. W. (2009). Beer: a quality perspective. Academic Press. https://doi.org/10.1016/B978-0-12-669201-3.X0001-2
- Bamforth, C. W. (Ed.). (2016). Brewing materials and processes: a practical approach to beer excellence. Elsevier Inc. https://www.sciencedirect.com/science/book/9780127999548
- Dougherty, P. H. (2012). The geography of wine: regions, terroir and techniques. Retrieved from https://link.springer.com/book/10.1007%2F978-94-007-0464-0
- Gamero, A., Ferreira, V., Pretorius, I. S., & Querol, A. (2014). Wine, Beer and Cider: Unravelling the Aroma Profile. In Molecular Mechanisms in Yeast Carbon Metabolism (pp. 261–297). Berlin, Heidelberg: Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-642-55013-3_10
- Grainger, K., & Tattersall, H. (2016). Wine Production and Quality. Chichester, UK: John Wiley & Sons, Ltd. https://doi.org/10.1002/9781118934562
- Hughes, P. S., & Baxter, E. D. (2007). Beer: Quality, Safety and Nutritional Aspects. Cambridge: Royal Society of Chemistry. https://doi.org/10.1039/9781847550224
- König, H., Unden, G., & Fröhlich, J. (2017). Biology of Microorganisms on Grapes, in Must and in Wine. Retrieved from https://link.springer.com/book/10.1007%2F978-3-319-60021-5
- Waterhouse, A. L., Sacks, G. L., & Jeffery, D. W. (2016). Understanding Wine Chemistry. Chichester, UK: John Wiley & Sons, Ltd. https://doi.org/10.1002/9781118730720
Software
It will be necessary to use some office automation package to elaborate the works that the teachers commission. The contents will be conveyed through the Virtual Campus of the subject.
In case it is necessary to do synchronous activities remotely, the Teams platform will be used, where students must access using their institutional e-mail.
Course groups and languages
The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE
| Type of teaching | Group | Language | Semester | Shift |
|---|---|---|---|---|
| (TE) Theory | 1 | Catalan | first semester | morning-mixed |
| (PLAB) Practical laboratories | 1 | Catalan | first semester | morning-mixed |
| (VEXT) Visites externes a entitats | 1 | Catalan | first semester | morning-mixed |
| (PLAB) Practical laboratories | 2 | Catalan | first semester | morning-mixed |