Guide in PDF format
Logo

Improved Quality of Foods of Animal Origin in the Food Industry

Code: 45420
Credits: 9
2026/2027
Degree programme Type Course
Quality of Food of Animal Origin OB 1

Contact lecturer

Name :
Victoria Ferragut Perez
Email :
victoria.ferragut@uab.cat

Teaching staff

Marta Capellas Puig
Montserrat Mor-Mur Francesch
Antonio José Trujillo Mesa
Manuel Castillo Zambudio
Bibiana Juan Godoy

Group languages

You can consult this information at the end of the document.

Prerequisites

No official requirements are defined for this course. However, we strongly recommend that the student has basic knoledgement in general process at the food industry, and Food chemistry and composition.

Objectives

To establish criteria for proper food processing to ensure its quality, taking into account all stages until the food reaches the consumer.

To study conventional processes applied in the agri-food industry to products of animal origin, referred to the quality module from the farm as well as their derivatives. It involves using appropriate criteria to the characteristics of processed food consumption and identifying relevant issues that affect and determine their quality at different stages of the process, from previous treatments until the product reaches the consumer. It’s also included the study of different aspects that affect and guarantee product quality such as composition, physical, chemical, biochemical and microbiological properties as well as the proper use of additives.

Learning outcomes

  • CA03 (To design fresh and processed food production processes based not only on scientifically established quality criteria, but also on the consumer’s point of view.) To design fresh and processed food production processes based not only on scientifically established quality criteria, but also on the consumer’s point of view.
  • KA05 (To identify the quality parameters of both fresh and processed foods in accordance with their standards.) To identify the quality parameters of both fresh and processed foods in accordance with their standards.
  • KA06 (To identify and describe the main potential modifications that may affect quality during the processing and storage of a specific food.) To identify and describe the main potential modifications that may affect quality during the processing and storage of a specific food.
  • SA03 (To adequately establish the process for producing fresh and processed food in accordance with their standards of quality.) To adequately establish the process for producing fresh and processed food in accordance with their standards of quality.
  • SA04 (To decide the appropriate ingredients for producing processed food in accordance with the quality requirements and based on scientific-technical criteria.) To decide the appropriate ingredients for producing processed food in accordance with the quality requirements and based on scientific-technical criteria.
  • SA05 (To select the ideal way to present a product to consumers and how it should be stored until consumption.) To select the ideal way to present a product to consumers and how it should be stored until consumption.
  • SA06 (To complete the self-learning activities assigned as part of the subject as a team.) To complete the self-learning activities assigned as part of the subject as a team.
  • SA07 (To orally communicate the results of a group project, demonstrating knowledge of the concepts and a critical analysis of the activity.) To orally communicate the results of a group project, demonstrating knowledge of the concepts and a critical analysis of the activity.

Contents

Milk and dairy products

  • Milk: Influence of previous treatments on the quality of milk and derivatives. Influence of heat treatments on the quality of milk and derivatives.
  • Yogurt and fermented milks: Initial quality of milk for the preparation of yogurt and fermented milks. Influence of the process on the quality of the final product. Use of microbial cultures for quality improvement. Defects in yogurts and fermented milks.
  • Cheese: Initial quality of milk for cheese making. Cheese production procedures and their influence on the quality of the final product. Cheese defects.
  • Other dairy products: Ice cream, cream, butter, milk powder, condensed milk.

Meat and meat products

  • Quality of fresh meat: strategies in slaughterhouses and cutting rooms. Sanitary, organoleptic quality and shelf life.
  • Injected meats: differentiation between legislation, organoleptic and nutritional quality. Ingredients and additives according to their function. Industrial performance.
  • Restructured meats: applicable technologies, ingredients and necessary additives. Design potential of meats of desired composition.
  • Quality of heat-treated meat derivatives according to business objectives: desirable properties of raw materials and evolution of products over the years.
  • Quality of the fermented meat derivatives according to business objectives: desirable properties of the raw materials and evolution of the products over the years.

Fish and derived products.

  • Optimization of the processing offishery products: based on the quality factors already known for each type of product and pursuing benefits for the environment, for the industry and for the consumer.
  • Assessment of the quality of fish and processed products: delve into the most recent contributions of instrumental and sensory analytical methods.

Eggs and egg products.

  • Quality assessment: current methodologies applicable to shell eggs, non-destructive and to the most widely used isolated components and their derivatives in the industry.


Learning activities and methodology

Title Hours ECTS Learning outcomes
Bibliographic work and autonomous study 123 4.92 CA03, KA05, KA06, SA03, SA04, SA05, SA06
Lectures 31 1.24 CA03, KA05, KA06, SA03, SA04, SA05
Supervised work 32 1.28 CA03, KA05, KA06, SA03, SA04, SA06
Laboratory 18 0.72 KA05, KA06, SA03, SA04, SA05, SA06
Seminars and conferences 21 0.84 CA03, SA06, SA07

The methodology of the module will be based on master classes, lectures by professionals, seminars, laboratory practices and work presentations by students through self-study work. Some visits are also scheduled.

Milk and dairy products:

  • Master classes
  • Visit to a oficial laboratory.
  • Laboratory:
  • Influence of factors affecting yogurt production process on quality, and quality control of the final product.
  • Influence of the coagulation of milk and curd whey on cheese quality.
  • Cheese quality control.
  • Conference dictated by a professional of the sector:Ice cream quality at industry.
  • Self-learning: students, in small groups (2-3 people depending on enrolled), will study the main effects that determine the quality of different dairy products by oral presentation.

Meat and meat products:

  • Master classes.
  • Self-learning: Students, in small groups or individually will study one of the topics proposed in more depth by oral presentation.
  • Laboratory:Use of additives in meat products and their influence on the final quality.

Fish and derived products

  • Master classes.
  • Visit to an industry of the fish sector.
  • Conference dictted by a professional of the sector.

Eggs and egg products

  • Master classes.
  • Laboratory;Methods of evaluation of the quality of the raw material.
  • Self-learning together wit fish and products.
Annotation: within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Assessment

Continuous assessment activities

Title Weight Hours ECTS Learning outcomes
Tutorial attendance: 10-15% 0 0 CA03
Assistance and active participation in lectures 5-10% 0 0 SA06
Oral defense of self-learning 60-65% 0 0 CA03, KA05, KA06, SA03, SA04, SA05, SA06, SA07
Co-evaluation of work by classmates 15-20% 0 0 CA03, KA05, KA06, SA03, SA04, SA05, SA06

The part corresponding to the competences evaluation of this module will be assessed by subjects:

  • Milk and dairy products: completion, presentation and discussion of self-learning work (33.3%).
  • Meat and meat products: completion, presentation and discussion of the self-learning work (33.4%)
  • Fish and egg products: will be evaluated together. Completion, presentation and discussion of self-learning work (33.3%).

In this module, the use of Artificial Intelligence (AI) technologies is permitted as an integral part of the work, provided that the final result reflects a significant contribution from 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 outcome of the activity. A lack of transparency regarding the use of AI will be considered academic dishonesty and may result in a penalty to the activity's mark, or more severe sanctions in more serious cases.

Any irregularity committed in an assessment activity (including academic misconduct, plagiarism or improper use of AI, unless such use is expressly authorised in the course guide), that may lead to a significant change in the grade will result in that assessment activity being graded as 0. If the course guide establishes that, in order to pass the course, it is essential to have obtained a minimum grade in that assessment activity, or if several irregularities occur in the assessment activities of the same course, the final grade for that course will be 0. In addition, disciplinary proceedings may be initiated against any student who commits any of these irregularities.

This course does not provide for a single evaluation system.


Bibliography

Milk and dairy products:

  • BRITZ, T. J., ROBINSON, R. K. (2008). Advanced Dairy Science and Technology. John Wiley & Sons, New York, USA.
  • CHANDAN, R. C.; KILARA, A., SHAH, N.P. (2008). Dairy Processing and Quality Assurance. John Wiley & Sons, New York, USA.
  • GRIFFITHS, M. W. (2010). Improving the Safety and Quality of Milk, Volume 1 - Milk Production and Processing, Volume 2 - Improving quality of milk products. Woodhead Publishing, Cambridge, UK.
  • FOX, P.F. (2004). Cheese: chemistry, physics and microbiology. Vol. 1. General aspects. Vol. 2. Major cheese groups. Elsevier Academics, Amsterdam.
  • HUI, Y.H. (1993). Dairy Science and Technology Handbook, Volumes 1-3. John Wiley & Sons, New York, USA.
  • RICHARDSON, P. (2001). Improving the Thermal Processing of Foods. Woodhead Publishing, Cambridge, UK.
  • RICHARDSON, P. (2001). Thermal Technologies in Food Processing. Woodhead Publishing, Cambridge, UK.
  • ROBINSON, R., WILBEY, R. (2002). Fabricación de queso. Acribia, Zaragoza.
  • ROGINSKI, H., FUQUAY, J.W., FOX, P.F. (2002). Encyclopedia of dairy sciences. Academic Press, Londres.
  • SMIT, G. (2003). Dairy Processing - Improving Quality. Woodhead Publishing, Cambridge, UK.
  • STOGO, M. (1998). Ice cream and frozen desserts: a commercial guide to production and marketing. JohnWiley & Sons, Nueva York, USA.
  • TAMINE, A. Y. (2009). Dairy Fats and Related Products. John Wiley & Sons, New York, USA.
  • TAMINE, A. Y. (2009). Dairy Powders and Concentrated Products. John Wiley & Sons, New York, USA.
  • TAMINE, A. Y. (2009). Milk Processing and Quality Management. John Wiley & Sons, New York, USA.
  • TAMINE, A.Y., ROBINSON, R.K. (2007). Yogur: science and technology. Woodhead, Cambridge.
  • WALSTRA, P., GEURTS, T.J., NOOMEN, A., JELLMA, A., Van BOEDEL, M. (2001). Ciencia de la leche y tecnología de los productos lácteos. Editorial Acribia, Zaragoza.
  • WEHR, H.M., FRANK, J.F. (2004). Standard methods for the examination of dairy products. American Public Health Association, Washington, USA

Electronic resources:

Meat and meat products

  • BELLO, J. 2008. Jamón curado. Aspectos científicos y tecnológicos. Perspectivas desde la Unión Europea.Díaz de Santos, Madrid.
  • BRAUER, H. 2009. Technology for boiled sausage production. Allgemeine Fleischer Zeitung, Frankfurt am Main, Alemanya.
  • BRAUER, H. 2009. Technology for cooked ham production. Allgemeine Fleischer Zeitung, Frankfurt am Main, Alemanya.
  • GUERRERO-LEGARRETA, I., A. D. ALARCÓN-ROJO, G. CHERIAN I F. GUERRERO-AVENDAÑO. 2010. Handbook of poultry science and technology. Vols. I i II. Wiley-Blackwell, Oxford, Regne Unit.
  • KERRY, J. P. I D. A. LEDWAR, D. 2009. Improving the sensory andnutritional quality of fresh meat:new
  • technologies. Woodhead Publishing, Cambridge, Regne Unit.
  • LAWRIE, R. A. I D.A. LEDWAR, D. 2006. Lawrie's Meat science, 7a ed. Woodhead Publishing, Cambridge.
  • TARTÉ, R. 2009. Ingredients in meat products: properties, functionality and applications. Springer Science + Business Media, Nova York, Nova York, EUA.
  • TOLDRÁ, F. (Ed.). 2008. Meat biotechnology. Springer, New York.
  • TOLDRÁ, F. 2010. Handbook of meat processing. Wiley-Blackwell, Oxford, Regne Unit.
  • WARRIS, P.D. 2010. Meat science: an introductory text. Wallingford. 2nd ed.

Electronic resources (acces from a PC conected to a UAB IP or throuot xpv):

  • http://www.knovel.com/web/portal/main (apartado Food Science)
  • http://www.sciencedirect.com
  • Encyclopedia of meat science
  • Encyclopedia of food and nutrition
  • Scientific and technic journals:
  • Fleischwirtschaft International
  • Journal of Muscle Foods
  • Meat Science
  • Poultry Science

WEBS:

  • American Meat Institute (AMI): http://www.meatami.com.
  • International Meat Secretariat (IMS): http://www.meat-ims.org.
  • World's Poultry Science Association (WPSA): http://www.wpsa.com.
  • Asociación Española de Empresas de la Carne (ASOCARNE): http://www.asocarne.com.
  • Asociación de Industrias de la Carne de España (AICE): http://www.aice.es.

Fish and derived products

  • ALASALVAR C. I TAYLOR T. (2002) Seafoods - Quality, technology and nutraceutical applications. Ed.Springer
  • BREMNER H.A. (2002) Safety and quality issues in fish processing. CRC Press .
  • DORE I. (1992) Seafood scams and frauds and how to protect yourself!Urner Barry Publications
  • HALL G.M. (2001) Tecnología del procesado del pescado. Ed. Acribia, SA
  • LOVE R.M. (1988) The food fishes: their intrinsic variation and practical implications. Ed. Avi Book
  • LUTEN J.B. [et al.] (2003) Quality of fish from catch to consumer: labelling, monitoring and traceability.Wageningen Academic Publisher
  • MARTIN R.E., CARTER E.P., FLICK GJ, JR., DAVIS L.M. (2000) Marine & freshwater Products Handbook.Technomic pub.
  • PARK J.W (2005) Surimi and surimi seafood Marcel and Dekker, 2nd edition
  • PEARSON A.M. I T.R. DUTSON (1995) Quality attributes and their measurement in meat, poultry and fish products. Kluwer Academic Publishers,
  • SHAMIDI F., JONES Y. I KITTS, D.D. (1997) Seafood safety processing, and biotechnology. Ed. Technomic Pub. Lancaster, USA.
  • Electronic resources (on-line)
  • El Pescado Fresco: Su Calidad y Cambios de su Calidad - 1999 FAO
  • Safety and Quality Issues in Fish Processing (en www.knovel.com)
  • Seafood Quality and Safety - Advances in the New Millennium (https://app.knovel.com/web/toc.v/cid:kpSQSANM03/viewerType:toc/root_slug:seafood-quality-and-safety---advances-in-the-new-millennium)

WEBS

  • http://www.fao.org/
  • http://www.seafood.nmfs.noaa.gov/Program_Services.html
  • http://www.qim-eurofish.com/
  • http://www.seafoodsource.com/
  • http://www.eurofishmagazine.com/
  • http://www.ift.org/
  • http://www.intrafish.com/
  • http://www.conxemar.com/v_portal/apartados/apartado.asp

Eggs and derived products:

  • CASTELLÓ LLOBET, J. A. (2010) Producción de huevos Arenys de Mar, Real Escuela de Avicultura.
  • MEAD G. C. (ed.) (2009) Análisis microbiológico de carne roja, aves y huevos. Ed. Acribia Zaragoza.
  • NAU F. (2010) Science et technologie de l'oeuf. Tec & Doc / Lavoisier, París.
  • SIM J.S. I S. NAKAI (1994) Egg uses and processing technologies. New developments. CAB Int. Oxon.
  • STADELMAN W.J. I O.J. COTTERILL (1990) Egg science and technology. 4th ed. Ed. Avi Pub. Co. Inc.,Wesport, USA.
  • THAPON J-L IBOURGEOIS C-M (1995) L'Oeuf et les ovoproduits Tech & Doc, Paris WELLS R.G. I
  • C.G. BELYAVIN (Eds.) (1987) Egg quality- Current problems and recent advances. Ed.
  • Butterworth & Co. Kent, UK.
  • YAMAMOTO T. (1997) Hen eggs: their basic and applied science Boca Raton CRC.
  • Electronic resources
  • Egg marketing: a guide for the production and sale of eggs FAO 2003
  • Risk assessments of salmonella in eggs and broiler chickens FAO 2002
  • Biochemistry of Foods (Third Edition) en http://www.sciencedirect.com/science/book/9780122423529

WEBS

  • http://www.aeb.org/
  • http://www.institutohuevo.com
  • http://www.wpsa-aeca.es/
  • https://www.internationalegg.com
  • http://www.sanovogroup.com/

Software

No specific programs are required.

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
(TEm) Theory (master) 1 Spanish first semester afternoon
(PLABm) Practical laboratories (master) 1 Spanish first semester afternoon
(SEMm) Seminars (master) 1 Spanish first semester afternoon
(VEXTm) Visites externes a entitats (màster) 1 Spanish first semester morning-mixed