
Pilot Plant Experiences
Code: 103228Credits: 6
| Degree programme | Type | Course |
|---|---|---|
| Food Science and Technology | OB | 3 |
Contact lecturer
- Name :
- Bibiana Juan Godoy
- Email :
- bibiana.juan@uab.cat
Teaching staff
- Idoia Codina Torrella
- Manuel Castillo Zambudio
- Eduard Grau Noguer
- Jaume Prat Castellà
- Joan Pere Bosch Llopart
- Xavier Marín Anglada
Group languages
You can consult this information at the end of the document.
Prerequisites
It is recommended to be attending simultaneously or having studied the subjects: Food Processing Methods I and the Food Processing Methods II.
Objectives
This subject is closely related to the subjects of Food Processing Methods I and Methods of food processing II, belonging to the same subject.
This subject will work on the practical aspects of the theoretical knowledge of the two subjects mentioned above.
The objectives of both subjects are:
- To identify the properties of the important foods for their processing.
- To understand food processing operations and identify the unit operations involved.
- To differentiate the purpose of the different processing operations.
- To identify, understand and describe the processing facilities and equipment and its operating principles.
- To compare the transformation and conservation processes and select the most appropriate in each situation.
- To compare, select, control and optimize the processing operations, regardless of the complexity of them.
- To know the effect of transformation and conservation processes on the nutritional and organoleptic quality of food.
- To apply knowledge about food processing to ensure the quality and safety of products in the most respectful way possible with the environment.
Learning outcomes
- Apply the scientific method to resolving problems.
- Communicate effectively with both professional and non-professional audiences, orally and in writing, in the first language and/or in English.
- Relate the characteristics of foods to their physical properties.
- Build models to predict the effect of technological treatments on food components.
- Select food conservation methods that slow down deterioration.
- Describe the characteristics and use of the different systems for controlling processes.
- Select processes of conservation, transformation, transport and storage that are suited to foods of animal and plant origin.
- Recognise the importance of fermentation processes and appreciate the role of microorganisms in industrial processes.
- Take account of social, economic and environmental impacts when operating within one's own area of knowledge.
- Make changes to methods and processes in the area of knowledge in order to provide innovative responses to society's needs and demands.
Contents
The content of this subject encompasses the practical contents corresponding to the subjects of Food Processing Methods I and the Food Processing Methods II.
The contents are structured in practical sessions of laboratory, practical sessions in the pilot plant, seminars and sessions of problems.
Learning activities and methodology
| Title | Hours | ECTS | Learning outcomes |
|---|---|---|---|
| Seminars | 14 | 0.56 | 2, 3, 4, 5, 6, 7, 9, 10 |
| Solving problems and seminars, preparation of work and reading | 30 | 1.2 | 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 |
| Practical sessions in the laboratory | 23.5 | 0.94 | 2, 3, 5, 7, 8 |
| Self study | 30 | 1.2 | 3, 4, 5, 6, 7, 8, 9, 10 |
| Problems | 19 | 0.76 | 1, 3, 5, 7 |
| Practical sessions at the pilot plant | 21.5 | 0.86 | 2, 3, 5, 6, 7 |
| Theoretical class | 5 | 0.2 |
The learning activities will be carried out through practical sessions in the pilot plant, laboratory practical sessions, seminars in the computer room, and problem-solving workshops in the classroom. In all learning activities, students will apply the scientific knowledge presented in the theoretical lectures of the courses Food Preservation and/or Processing Methods I and Food Preservation and/or Processing Methods II.
During the practical sessions, students will carry out practical work in groups under the supervision of the responsible teaching staff. Before each practical session, students are required to read and prepare the practical manual in order to become familiar with the objectives, theoretical background, procedures, and protocols to be followed. Prior to the practical session, the teaching staff will assess students’ preparation based on the practical manual. This may be done individually (by asking any student present to explain the principles of the practical exercise to the rest of the group), through a short quiz (online or in person), or through the submission of tasks completed by the entire group. The teaching staff will introduce the practical session and explain the operation of the equipment to be used, as well as the general safety regulations that must be observed throughout the activity. At the end of each practical session, students will be required to complete an activity, which may consist of answering questions posed by the teaching staff (through an online or in-person quiz) or submitting a report.
During seminar sessions, students will individually carry out process simulation exercises in the computer laboratory. Upon completion of the simulation exercise, they will be required to undertake independent work based on the simulation results.
During problem-solving sessions, students will perform calculations related to different food processing operations, either individually or in groups, under the supervision of the responsible teaching staff. At the end of each session, students will be required to complete independent work based on the knowledge acquired during the activity.
All teaching materials used in the course will be available on the Moodle platform. At the beginning of the course, students will be provided with a practical manual covering all practical activities to be carried out in the pilot plant and laboratory. For each practical activity, the objectives, theoretical background, and methodology will be specified. Moodle will also be used as a platform for the exchange of information and documents between teaching staff and students.
For seminar and problem-solving sessions, the teaching staff will provide the corresponding teaching materials for each activity.
Attendance at practical sessions is mandatory. Justified absences must be compensated through independent assignments proposed by the responsible teaching staff.
For this course, the use of Artificial Intelligence (AI) technologies is permitted exclusively for support tasks, such as literature and information searches, text editing and proofreading, or practising problem-solving.
Students must clearly identify any parts generated using these technologies, specify the tools used, and include a critical reflection on how these tools influenced both the process and the final outcome of the activity. Failure to disclose the use of AI in this assessed activity will be considered a breach of academic integrity and may result in a partial or total penalty in the activity grade, as well as more severe sanctions in serious cases.
Assessment
Continuous assessment activities
| Title | Weight | Hours | ECTS | Learning outcomes |
|---|---|---|---|---|
| Answer to teachers questions about the practice script | 20 % | 0.5 | 0.02 | 2, 3, 5, 6, 7, 8, 9, 10 |
| Practice test | 30 % | 2.5 | 0.1 | 3, 5, 6, 7, 8 |
| First exam | 20 % | 2 | 0.08 | 1, 3, 7 |
| Second exam | 20 % | 2 | 0.08 | 2, 3, 4, 5, 6, 7 |
| Deliverables | 10% | 0 | 0 | 1, 2, 3, 4, 5, 6, 7, 9, 10 |
Assessment will be individual and will be carried out on a continuous basis through the different assessment activities scheduled throughout the course. The maximum score that can be obtained is 10 points and will be calculated as the sum of the marks obtained in the different assessment activities. To be eligible for averaging, students must obtain a minimum score of 5 out of 10 in each assessment component. The course will be passed with an overall grade of 5 out of 10 or higher.
To pass the course, students must obtain a minimum score of 5 out of 10 in both mid-term examinations, attend at least 80% of the practical sessions, and achieve a minimum score of 5 out of 10 in the assessment activities. Attendance at practical sessions is compulsory. Absences will only be accepted in cases of force majeure and when duly justified. Such absences must be compensated through an assignment proposed by the course coordinator.
Each assessment component will contribute to the final grade as follows:
- Pilot plant and laboratory practical sessions (50%): At the beginning of each session, the instructor will ask students questions about the practical manual, which must have been read and prepared beforehand. Students may also be asked to explain the principles of the practical activity to their classmates, either orally or in writing (20%). At the end of each practical session, students will complete a multiple-choice quiz on the content of the practical activity, either online or in person, or they will be required to submit a report (30%). Students cannot pass the course if their absence rate from practical sessions exceeds 20%.
- Seminars and problem-solving workshops (50%): In some sessions, students will be assigned tasks to be completed individually and submitted afterwards (10%). To be eligible for averaging with the mid-term examination grades, the mark obtained in these submitted assignments must be at least 5 out of 10.
One mid-term examination will be held during the first semester (20%) and another during the second semester (20%). A minimum grade of 5 out of 10 in each examination is required in order to average these grades with the other assessment components. To pass the course, students must obtain a minimum grade of 5 out of 10 in both mid-term examinations.
Resit opportunities for the first and second mid-term examinations will be provided through a final resit examination. Students who have not obtained a minimum grade of 5 out of 10 in the submitted assignments will not be eligible to sit the resit examination. The practical component may be retaken through a final examination, provided that the student has attended at least 80% of the practical sessions. Submitted assignments are not eligible for resit.
A student will be considered “Not Assessable” if they have participated in assessment activities representing ≤ 15% of the final grade.
This course does not provide for a single-assessment system.
Bibliography
Consult the bibliography of the subjects of Food Processing Methods I and Food Processing Methods II and the one corresponding to each practice that you will find in the practicals script.
Software
Simulator: http://rpaulsingh.com/
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/Spanish | annual | morning-mixed |
| (PAUL) Classroom practices | 1 | Catalan/Spanish | annual | afternoon |
| (PLAB) Practical laboratories | 1 | Catalan | annual | afternoon |
| (SEM) Seminars | 1 | Catalan | annual | morning-mixed |
| (PPP) Pràctiques en planta pilot de tecnologia dels aliments | 1 | Catalan/Spanish | annual | afternoon |
| (PAUL) Classroom practices | 2 | Catalan/Spanish | annual | afternoon |
| (PLAB) Practical laboratories | 2 | Catalan | annual | afternoon |
| (SEM) Seminars | 2 | Catalan | annual | morning-mixed |
| (PPP) Pràctiques en planta pilot de tecnologia dels aliments | 2 | Catalan/Spanish | annual | afternoon |
| (PLAB) Practical laboratories | 3 | Catalan | annual | afternoon |
| (SEM) Seminars | 3 | Catalan | annual | morning-mixed |
| (PPP) Pràctiques en planta pilot de tecnologia dels aliments | 3 | Catalan/Spanish | annual | afternoon |
| (PPP) Pràctiques en planta pilot de tecnologia dels aliments | 4 | Catalan/Spanish | annual | afternoon |
| (PPP) Pràctiques en planta pilot de tecnologia dels aliments | 5 | Catalan/Spanish | annual | afternoon |
| (PPP) Pràctiques en planta pilot de tecnologia dels aliments | 6 | Catalan/Spanish | annual | afternoon |