Universidad de Zaragoza
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SUBJECT DEGREE IN AGRI-FOOD AND RURAL ENGINEERING

FOURTH YEAR

28942 Ruminant Reproduction

Year Semester Credits
4 1 6.0

Theory programme

 

Block I Beef cattle (9h)

Topic 1 - Description of the bovine sector (1h)

   1. Historical background

   2. Importance of production: Censuses, production, commerce and consumption on a global, European Union and Spanish level

   3. Current structure of cattle farms in Spain

   4. The environment and the exploitation system

   5. Institutional assistance for cattle production

   6. Applicable legislation

Topic 2 – Beef cattle farming -1 (2h)

   1. Introduction

   2. Production systems: introduction, general characteristics of the extensive systems, the mountain system, the pasture system, the humid Spain system

   3. Replenishment

   4. Reproduction management

   5. Genetic base and improvement

Topic 3 - Beef cattle farming -2 (2h)

   1. Feeding: Nutritional needs and ingestion capacity during the producing cycle, formulating rations, the importance of corporal conditions

   2. Hygienic-sanitary handling in beef cattle farming

   3. Beef cattle animal welfare

   4. Shelter and installations for extensive cattle

   5. Farm planning and technical-economical management

Topic 4 – Rearing and fattening calves in an intensive regime (2h)

   1. Introduction and genetic bases

   2. Commercial categories in beef cattle

   3. Handling and feeding suckling calves

   4. Growth and finishing: Nutritional needs and ingestion capacities, food handling

   5. Animal welfare in fattening calves

   6. Installations for fattening cattle

   7. Technical-economical management

Topic 5 – Quality of the bovine carcass  (2h)

   1. Introduction and basic concepts

   2. Definition of carcass

   3. Quality of the carcass

   4. Classification of the carcasses

   5. Factors affecting the quality of the carcass and the carcass yield

   6. Spanish and European legislation and brands of quality

Block II – Dairy cattle (12h)

Topic 6 – Dairy cattle farming (2h)

   1. Introduction and recap on the animal basis

   2. Description of the productive cycle

   3. Diary cattle livestock breeding and raising

   4. Hygienic-sanitary handling in the dairy cattle farm

   5. Animal welfare in dairy cattle

Topic 7 – Reproductive handling and genetic improvement in dairy cattle (2h)

   1. Introduction

   2. Handling the reproduction: Importance and objectives, reproductive rates, strategies of reproductive intensification, management during delivery and postpartum, voluntary waiting period, implementation of reproductive control, factors influencing reproductive failure.

   3. Genetic improvements in dairy cattle

Topic 8 – Dairy cattle feeding (2h)

   1. Introduction

   2. Importance and objectives

   3. Evaluation of the nutritional needs and ingestion capacity during the reproductive cycle

   4. Formulating rations for each phase of the reproductive cycle

   5. Feeding systems

   6. Evaluating the corporal condition and weight

Topic 9 - Lactation and milking (2h)

   1. Introduction

   2. Study of lactation curves

   3. Parameters of milk quality

   4. Factors affecting the quality and quantity of cow’s milk

   5. Milk testing

   6. Mastitis and its prevention

   7. Milking: Phases and velocity of milking; yield and work organisation (milking routine and milking hygiene); milking frequency; mechanical milking (sanitation of the milking installations; possibilities for checking the milk)

   8. Drying

Topic 10 – Dairy cattle livestock installations (2h)

   1. Introduction: General criteria of livestock installations, factors affecting the dairy cattle installations

   2. Example of the general layout of a medium sized dairy farm

   3. Classical free stabling vs. free stabling with cubicles

   4. Machines and equipment associated with feeding in free stabling

   5. Heat protection systems

   6. Stabling suckling calves

   7. Stabling growing calves

   8. Welfare regulations for calves

   9. Installations for waste water and livestock excrement

Topic 11 – Technical-economic management of the dairy cattle business (2h)

   1. Introduction to technical-economic management

   2. Gathering, recording and preparing data

   3. Monitoring the results according to technical and economical indices

   4. Profitability study

   5. IT and management

   6. Specific case study: Analysis, interpretation, diagnosis and decision making

Block III – Sheep and goat production (19h)

Topic 12 - Description of the sheep and goat sector (2h)

   1. Historical background

   2. Importance of the production: Censuses, productions, commerce and consumption on a global level, in the European Union and in Spain

   3. Current structure of the sheep and goat farms in Spain

   4. The environment and the farming system

   5. Institutional assistance for sheep and goat production

   6. Applicable legislation

Topic 13 – Meat sheep farming -1 (2h)

   1. Introduction

   2. Reproduction: The importance of reproduction in sheep production: Limitations and possibilities, reproductive control, intensive reproduction, organising and handling reproduction

   3. Genetic improvements in meat sheep

Topic 14 – Meat sheep farming-2 (2h)

   1. Handling sheep livestock: General, general farm handling, shearing, handling lambs

   2. Hygienic-sanitary handling

   3. The environment and animal welfare

   4. Sheep carcass quality

   5. Skin and wool production

Topic 15 – Milk sheep farming (3h)

   1. Introduction and recap of the animal base

   2. Reproductive handling and genetic improvement

   3. Lactation curves

   4. Factors affecting the quality and quantity of the milk

   5. Milking: Manual milking and mechanical milking, milking phases and the milking velocity, handling the milking

   6. Drying

Topic 16 – Sheep feeding (2h)

   1. Introduction

   2. Nutritional needs and ingestion capacity during the production cycle

   3. Formulating rations

   4. Importance of corporal condition. The use of sub-products

   5. Handling the flock in the pasture

Topic 17 – Goat farming (2h)

   1. Introduction

   2. Differentiating characteristics from the sheep species

   3. Reproduction and genetic improvement

   4. Meat production

   5. Goat’s milk production

   6. General running of goat farms

   7. Hygienic-sanitary handling

Topic 18 – Goat feeding (2h)

   1. Introduction

   2. Nutritional needs and ingestion capacity during the production cycle

   3. Formulating rations

   4. Importance of corporal condition

   5. Handling the flock in the pasture

Topic 19 – Technical-economic small ruminant farming (2h)

   1. Introduction

   2. Gathering, recording and preparing data

   3. Monitoring the results according to technical and economical indices

   4. Profitability study

   5. IT and management

   6. Specific case study: Analysis, interpretation, diagnosis and decision making

Topic 20 - Installations for small ruminants (2h)

   1. Installations for sheep livestock

   2. Extensive and intensive systems

   3. Feedlots

   4. Milking rooms and dairies

   5. Diverse material and tools

   6. Installations for goat livestock

   7. Environmental issues of sheep and goat farming

   8. Hygiene of the installations

   9. Welfare of small ruminants

Practical Programme

Practical 1: Visit to a beef cattle farm

Practical 2: Meat quality in ruminants

  • Importance of meat quality. pH. Colour. Water retention capacity. Firmness. Colour and fat consistency. Smell and flavour.

Practical 3: Visit to a dairy cattle farm

Practical 4: Formulating cattle rations

  • Formulating rations for beef cattle, veal calves and dairy cattle

Practical 5: Visit to a sheep meat farm

Practical 6: Formulation of feedstuffs for small ruminants

  • Formulating rations for sheep and goats in different physiological phases and for lambs and kids

Practical 7: Technical-economical management of ruminants

  • Handling and interpreting technical-economical management programmes for ruminants

28943 Genetics and plant improvement

Year Semester Credits
4 1 6.0

 

Theory programme

 

COURSE PRESENTATION

Introduction and methodology

Internet-Intranet.

MODULE 1. INTRODUCTION TO GENETCIC PLANT IMPROVEMENT (3 weeks)

Elements of general genetics

    1. Introduction.

    2. Mendelian genetics. Single gene inheritance. Several genes, genetic interaction.

    3. Quantitative genetics. Biometric models for working with quantitative features.

   4. Population genetics. Hardy-Weimberg equilibrium. Evolution of genetic frequencies in populations. Evolutionary dynamics of cultivated plants.

    5. Molecular genetics. Fine structure of the gene. Sequencing, cloning.

MODULE 2. GENETIC VARIABILITY AND SYSTEMS OF REPRODUCTION (3 weeks)

The plant material, floral and reproductive biology.

    1. Mechanisms of reproduction.

    2. Sexual reproduction, genetic consequences.

    3. Mechanisms that promote selfing.

    4. Mechanisms promote cross-fertilisation.

    5. Asexual reproduction, genetic consequences.

    6. Determining the mode of reproduction.

Geographic distribution and the origin of cultivated plants.

    1. Centres of origin and of diversity.

    2. Micro-centres of diversity.

    3. Where and when agriculture arose.

    4. The domestication of plants as a method of improvement.

Philogenetic resources

    1. Definition. Genetic erosion.

    2. Search and conservation.

    3. Conditions and techniques of conservation.

MODULE 3. METHODS OF IMPROVEMENT FOR SELF-POLLINATING AND CROSS-POLLINATING SPECIES. METHODS OF IMPROVEMENT FOR VEGETATIVE REPRODUCTION SPECIES (5 weeks)

Methods of improvement for self-pollinating plants

    1. Methods without crossing: Individual and massal selection.

    2. Methods with crossing: Massal method, genealogical method, progeny from a single seed.

    3. Backcrossing.

Methods of improvement for cross-pollinating plants

    1. Massal selection.

    2. Hybrid varieties.

    3. Synthetic varieties.

    4. Recurrent selection.

Methods of improvement for vegetative reproduction

    1. Clonal selection. Hybridization.

MODULE 4. BIOTECNOLOGICAL TECHNIQUES (5 weeks)

“In vitro” cultivation and somaclonal variation.

   5. Concept of “in vitro” cultivation.

   6. The “in vitro” cultivation laboratory.

   7. Types of cultivation, Somatic hybridization and the fusion of protoplasts.

   8. Application of  “in vitro” cultivation in genetic plant improvement.

Genetic engineering.

    7. The controlled transfer of genes by means of genetic engineering.

  8. Methods of obtaining transgenic plants: The use of Agrobacterium, electroporation, gene bombardment.

    9. Strategies for improving specific characteristics.

   10. Limitations and perspectives.

   11. Legislation and standards framework.

Selection aids and molecular markers.

    4. Phenotypical or morphological markers.

    5. Molecular types of markers and utilities.

MODULE 5. THE CONSERVATION OF VARIETIES AND SEED PRODUCTION (1 week)

Concept of variety and production of improved seeds

    12. Categories of seeds and nursery plants.

    13. Spanish legislation concerning the protection of varieties.

    14. Spanish legislation concerning seed production.

Practical programme

 

The practicals correspond to the resolution of cases associated with each of the modules and are carried out in coordination with the theory part.

Also, three laboratory sessions are planned, each lasting 2 hours, which will be carried out in the plant production laboratory facilities of the EPS in Huesca. Aspects complementing the theory part will be studied in them.

28944 Crop protection

Year Semester Credits
4 1 6.0

Theory programme

 

Topic 1. Introduction to Crop Protection

Topic 2. Insects

Topic 3. Main endopterygote pests in extensive crops

Topic 4. Main exopterygote pests in extensive crops

Topic 5. Mites.

Topic 6. Main mite pests in extensive crops.

Topic 7. Protecting extensive crops from mite pests.

Topic 8. Weeds and plant parasites.

Topic 9. Protecting extensive crops from weeds.

Topic 10. Concepts of plant pathology.

Topic 11. Pathogenic plant fungi.

Topic 12. Mycosis in extensive crops.

Topic 13. Diseases caused by bacteria.

Topic 14. Phytoplasms and spiroplasms. Nematodes

Topic 15. Pathogenic plant viruses and viroids.

Topic 16. Virus infections in extensive crops.

Topic 17. Protecting extensive crops against diseases.

Practical Programme

 

Practical 1. Identifying pest insects (I)

Practical 2. Identifying pest insects (II).

Practical 3. Identifying pest insects (II).

Practical 4. Pest control handbook (problems).

Practical 5. Identifying weeds.

Practical 6. Verifying the causal agent: Koch’s postulates, pure cultures.

Practical 7. Ectophytic and endophytic fungi. Trypan blue stain.

Practical 8. Diagnosing fungal infections.

Practical 9. Fungicides. Active substances record.

Practical 10. Diagnosing bacterial and viral infections in plants.

28945 Irrigation and drainage systems

Year Semester Credits
4 1 6.0

Theory programme

  1. Introduction
  2. Soil and water properties affecting irigation
  3. Basic principles of irrigation
  4. Surface irrigation
  5. Sprinkler irrigation
  6. Localised irrigation
  7. Drainage
  8. Designing small hydraulic infraestructures

28946 Fruit Production II

Year Semester Credits
4 1 6.0

Theory Programme

1. Interactive master’s classes (Activity type 1): 30 study hours

Module I. Fruit production

    I.1. Fruit distribution and production. Ecological  production. Integrated production.

Module II. The fruit species

   II.1 Apple tree

   II.2 Pear tree

   II.3 Peach tree

   II.4 Plum tree

   II.5 Cherry tree

   II.6 Almond tree

   II.7 Apricot tree

Module III. Viticulture

  III.1 Vines

Module IV. Olive growing

  IV.1 Olives

Practical programme

2. Problem solving and case studies (Activity type 2)  12 hours/student

    i.1 Climate study

    i.2 Strategic alternatives

    i.3 Sizing a farm

    i.4 Selecting cultivation zones using GIS

3. Laboratory practicals (Activity type 3) 8 hours/student

    a.1 Description and identification of fruit trees

    a.2 Pruning pip fruit plants

    a.3 Pruning stone fruit trees

    a.4 Sexual propagation

4. Special practicals (Activity type 4) 6 hours/student

Given the importance of direct contact with fruit growing for this course, 1 external visit is planned to farms with different production objectives.

5. Tutorial seminar, supervision and presentation of written work and practicals. (Activity type 6) 4 hours/student.

6. Teaching work (Activity type 6) 16 hours/student

Preparation and presentation of a practical seminar type work. The topics for this activity will be proposed at the start of the course.

7. Study (Activity type 7): 74 hours/student.

Overall evaluation test in accordance with the Regulation on Learning Assessment Standards of the University of Zaragoza.

28947 Sustainable Development and the Environment

Year Semester Credits
4 2 6.0

Theory Program

1. General aspects of Sustainable Development integrated into the environment.

2. Education for sustainable development integrated into the environment

3. Conservation and sustainable use of biodiversity

4. Protected Areas

5. Hunting

8. Agriculture

9. Ranching

10. Fishing

11. Forest Management

Work Placement

1. Analysis of examples of climate change

2. Practical management of specific bibliography

3. Evaluation Methods

4. Case study on Social Sustainability

28948 Engineering for Green Space and Horti-Fruit Culture Concerns

Year Semester Credits
4 1 6.0

Theory programme

 

MODULE 1. Basis for the calculation of structures

    1. Structural typologies in fruit and vegetable and gardening buildings.

    2. Building elements.

    3. Actions on the building.

    4. Load theory.

MODULE 2. Metallic structures

    5. Properties of steel.

    6. Characteristics of metallic structures: Gabled portico.

    7. Calculating traction elements.

    8. Calculating flexion elements.

    9. Calculating compression elements.

MODULE 3. Reinforced and prefabricated concrete structures

   10. Properties of prefabricated concrete.

   11. Characteristics of reinforced concrete.

   12.  Calculating flexion elements.

   13. Calculating compression elements.

   14. Justification and definition of structural elements from prefabricated concrete.

   15. Construction details.

MODULE 4. Foundations

   16. Geotechnical parameters.

   17. Types of foundations.

   18. Calculating isolated footings.

MODULE 5. Irrigation pools

    1. Constituent elements.

    2. Sizing criteria

Practicals programme

    1. Calculating the actions on the building.

    2. Determining load combinations for calculating the structures.

    3. Calculating the isolated elements of a metallic structure: Pillars, beams and roof purlins.

    4. Calculating a gabled portico made from prefabricated concrete using specific software.

    5. Using commercial technical information on prefabricated concrete elements.

    6. Calculating superficial foundations using isolated footings.

28949 Gardening and Landscaping

Year Semester Credits
    6.0

Theory Program

 

Block I: History of gardening

           Ancient gardens, Islam and the Middle Ages. Specific gardens: Botanical gardens

           Renaissance and Baroque Gardens

           From English landscapes to the Japanese garden

           Contemporary trends in garden design

Block II: Gardening techniques and vegetation

           Composition and design: Vegetation and ornamental features

           Spanish gardening according to climate

           Urban landscapes and green spaces

Block III: Gardening design and projects

The Project in Gardening and Landscapes

Creation of graphic documents in Gardening

Construction management in Gardening and Landscapes

Block IV: Setting up and maintaining green spaces.

Techniques for setting up gardens

Conservation and maintenance of gardens

           Gardening tools and equipment

           Set up, infrastructures and non-vegetation elements of the garden

 

Work Placement Program

 

Delivery of documentation and work proposal/class project

Presentation of the draft project: first decisions and solutions

Presentation and oral defense of the project

Maintenance and management of green spaces

Maintenance and management of sports areas

The gardening business

Tools and techniques for maintaining gardens

Iberflora Visit

28950 Agri-Food Industry: Design and Optimisation

Year Semester Credits
4 1 6.0

Theory programme

Thematic block I: Designing production systems.

Topic 1: PRODUCTION CAPACITY. Planning and programming the production. Cost analysis. Predicting demand using time series models. Systems with delays (queuing theory). Feasibility study of investments affecting production capacity.

 

Topic 2: LOCATION AND LAYOUT OF THE PLANT. Qualitative and quantitative analysis to decide the location of one or several facilities. Layout of the plant: Types, factors to consider and SLP (Systematic Layout Planning).

Thematic block II: Modelling and Optimisation.

Topic 3: OPTIMISING FUNTIONS. Cases without restrictions and with one restriction. Lagrange multipliers.

 

Topic 4: GRAPH THEORY. Optimal route. Transport networks: Optimal flow.

 

Topic 5: LINEAR PROGRAMMING. Basics. Simplex algorithm. Duality and sensitivity analysis. Complete Linear Programming.

Practicals Programme

Practical session resolving case studies

Session 1. Predicting demand using time series models.

 

Session 2. Analysing systems with delays.

 

Session 3. Variation of the production capacity in the long term: Comparing different investment alternatives.

 

Session 4. Food processing industry location.

 

Session 5. Establishing the optimal online purchasing policy of a company in the food-processing sector: Application of Lagrange multipliers.

 

Session 6. Analysis of the transport network between a dairy company and different producing farms. Optimal route and flow.

 

Session 7. Linear programming: Establishing the optimal production of a canning company.

 

Session 8. Linear programming: Establishing the optimal product range of a company in the dairy sector.

Session 9. Linear programming: Establishing the optimal production programme and optimal purchasing plan for a margarine producer.

 

Session 10. Linear programming: Establishing the integer linear programming. Application example.

Practical sessions and process simulation

Session 1: Introduction to the Aspen Hysys programme. Compound databases, thermodynamic packages, simulation environment, calculation options, etc.

 

Session 2: Sugar cane juice concentration (I).

 

Session 3: Sugar cane juice concentration (II).

 

Session 4: Sugar cane juice concentration (III).

 

Session 5: Separating a mixture of soya oil and hexane (I).

 

Session 6: Separating a mixture of soya oil and hexane (II).

 

Session 7: Separating a mixture of soya oil and hexane (III).

 

Session 8: Studying the energy efficiency of a combined cycle (I).

 

Session 9: Studying the energy efficiency of a combined cycle (II).

 

Session 10: Practical assessment test.

28951 Agri-Food Industry: Technology

Year Semester Credits
4 1 6.0

Theory programme

 

TEACHING UNIT 1. INTRODUCTION

Topic 1. Introduction to the Food Processing Industry Technology course (0.5 ECTS)

Teaching/ learning activities:

     Interactive master’s class: 0.5       ECTS

TEACHING UNIT 2. TECHNOLOGY OF MEAT AND MEAT PRODUCTS

Topic 2. Introduction (0.05 ECTS)

Topic 3. Transforming the muscle into meat (0,1 ECTS)

Topic 4. Meat quality (0.15 ECTS)

Topic 5. Fresh meat technology (0,1 ECTS)

Topic 6. Meat derivatives: Classification and main technological principles (0.3 ECTS)

Topic 7. Meat preparation and chopped raw meat product technologies (0.1 ECTS)

Topic 8. Whole raw meat product technology (0.1 ECTS)

Topic 9. Heat-treated meat product technologies (0.1 ECTS)

Teaching/ learning activities:

     Interactive master’s class: 1 ECTS

TEACHING UNIT 3. TECHNOLOGY OF FISH AND DERIVED PRODUCTS

Topic 11. Fish technology (0.1 ECTS)

Topic 12. Technology of products derived from fish (0.1 ECTS)

Teaching/ learning activities:

     Interactive master’s class: 0.2 ECTS

TEACHING UNIT 4. TECHNOLOGY OF MILK AND DAIRY PRODUCTS

Topic 13. Introduction to the dairy sector (0.05 ECTS)

Topic 14. Composition and physical-chemical structure of milk (0.15 ECTS)

Topic 15. Physical properties, physical-chemical and organoleptic properties of milk. Hygienic quality of milk (0.1 ECTS)

Topic 16. Collection, refrigeration and operations prior to the heat treatment of milk (0.1 ECTS)

Topic 17. Milk for consumption: Pasteurized and sterilized milk (0.1 ECTS)

Topic 18. Concentrated milks (0.1 ECTS)

Topic 19. Fermented milk: Yoghurts and other fermented milks (0.1 ECTS)

Topic 20. Cream and butter (0.1 ECTS)

Topic 21. Cheese (0.2 ECTS)

Teaching/ learning activities:

     Interactive master’s class: 1 ECTS

TEACHING UNIT 5. EGG AND EGG PRODUCTS TECHNOLOGY

Topic 22. Eggs and egg products (0,1 ECTS)

Teaching/ learning activities:

     Interactive master’s class: 0,1 ECTS

TEACHING UNIT 6. TECHNOLOGY OF FRUIT AND VEGETABLE PRODUCTS AND DERIVATIVES

Topic 23. Introduction to the fruit and vegetable sector (0.5 ECTS)

Topic 24. Characteristics and conservation of fresh fruit and vegetables (0.1 ECTS)

Topic 25. Minimally processed products and products in the pre-prepared range (0.05 ECTS)

Topic 26. Preserved, frozen and dehydrated fruit and vegetable products (0.15 ECTS)

Topic 27. Producing juices and purees (0.1 ECTS)

Topic 28. Producing flour and bread (0.1 ECTS)

Topic 29. Producing olives and olive oil (0.1 ECTS)

Teaching/ learning activities:

     Interactive master’s class: 0.65 ECTS

Practical Programme

 

TEACHING UNIT 2. TECHNOLOGY OF MEAT AND MEAT PRODUCTS

Practical 1. Parameters of meat quality (0.2 ECTS)

Practical 2. Determining meat additives (0.2 ECTS)

Visit to an industry producing meat products (0.3 ECTS)

Teaching/ learning activities:

     Laboratory practicals: 0.4 ECTS

     Visits to food processing industries: 0.3 ECTS

TEACHING UNIT 4. TECHNOLOGY OF MILK AND DAIRY PRODUCTS

Practical 3. Parameters of milk quality (0,2 ECTS)

Practical 4. Parameters for controlling the heat treatment of milk. Factors influencing the coagulation of milk (0.2 ECTS)

Visit to an industry producing cheese and yoghurt products (0.3 ECTS)

Teaching/ learning activities:

     Laboratory practicals: 0.4 ECTS

     Visits to food processing industries: 0.3 ECTS

TEACHING UNIT 6. TECHNOLOGY OF FRUIT AND VEGETABLE AND DERIVED PRODUCTS

Practical 5. Influence of different parameters on the organoleptic quality of foods originating from plants (0.2 ECTS)

Visit to an industry producing concentrated juice products (0.4 ECTS)

Teaching/ learning activities:

     Laboratory practicals: 0.2 ECTS

     Visits to food processing industries: 0.4 ECTS

For the whole course and temporal coincidence with units 3, 4 and 5:

     Supervised project: 1 ECTS

28952 Auxiliary equipment and process control

Year Semester Credits
4 1 6.0

Theory programme

Thematic block 1:

AUXILIARY EQUIPMENT IN THE FOOD PROCESSING INDUSTRY

Topic 1: Use of steam in food processing industries.

Topic 2: Steam distribution network.

Topic 3: Steam boilers.

Topic 4: Compressed air facilities.

Topic 5: Pneumatic equipment.

Topic 6: Compressed air distribution networks.

Topic 7: Fluid impulsion.

Thematic block 2:

PROCESS CONTROL IN THE FOOD PROCESSING INDUSTRY

Topic 8: Introduction to industrial control.

Topic 9: Analysing the processes of continuous food processing.

Topic 10: Designing controllers for continuous processes.

Topic 11: Analysing the processes of sequential food processing.

Topic 12: Programmable robots.

 

 

Practical Programme

Practical 1:   Simulating a food processing process. Studying the obstacles for controlling it.

Practical 2:   Searching for, consulting and handling information: Catalogues of boilers and burners.

Practical 3:   Programming robots.

Practical 4:   Designing a controller for a continuous process. 

Practical 5:  Visit to a food processing industry to discover its auxiliary installations “in situ” and to control its processes.

28953 Agri-Industrial Installations

Year Semester Credits
4 1 6.0

Theory Programme

 

Topic 1: Hydraulic installations in the food processing industry

Topic 2: Energy installations in the food processing industry

Topic 3: Hot production

Topic 4: Fuels

Topic 5: Cold production

Topic 6: Refrigerators

Topic 7: Refrigeration compressors

Topic 8: Condensers

Topic 9: Evaporators

Topic 10: Thermal balance in a refrigeration installation

Topic 11: Standards and Regulations

 

Programme of Laboratory Practicals

 

Practical 1. Analysis and control of combustion products (PDC) in the Mollier diagram, P (kg/cm2)- I (kJ/kg) based on data obtained in the experimental equipment: Refrigerated chambers and freezing in the laboratory, TRI model.

Practical 3. Application of welding techniques at the joints between different elements in the refrigeration circuit.

Practical 4. Determining thermal conductivities and estimating the refrigeration times of apples and oranges.

28955 English for Agri-Industrial Engineering

Year Semester Credits
4 1 6.0

The theoretical content of the course is essentially as follows:

· Relevant matters in English morphosyntaxis.
· Rhetorical elements of the scientific-technical verbal and written discourse.
· The lexicon of food processing engineering.

The learning activities are structured revolving around six key areas of the grade, as a whole:

1. Soils and plants
2. Main food crops and ornamental plants
3. Livestock
4. Fruits and vegetables
5. Farms and food industries
6. Environmental issues

28956 Agricultural chemical analysis

Year Semester Credits
4 2 6.0

Theory Programme

1. Introduction to chemical analysis. Classification of the analytical methods.

2. Stages in chemical analysis.

3. Sampling.

4. Chemical treatment of the samples

5. Calibration methods.

6. Volumetric analysis methods.

7. Instrumental analysis methods. Introduction. Classification.

8. Electro-analytical methods. Conductimetrics and potentiometrics. Applications.

9. Spectroscopic methods. 

10. Chromatographic methods. Applications.

11. Soil analysis.

12. Water analysis.

13. Fertilizer analysis.

14. Food analysis.

 

Practical Programme

1. Water analysis

            Determining different parameters related with the water quality: pH, conductivity, alkalinity, chlorides, hardness, sulphates.

2. Soil analysis.

            Nutrient measurements: Organic matter, nitrates, Cu.

3. Organic (compost) and inorganic fertilizer analysis.

            Measuring phosphates, K, Mg.

4. Food analysis

            Measuring: Protein content in cereals, fat in milk, acidity in wine, caffeine in drinks.

5. Analysis of different plant matter.

28957 Post-harvest Technology

Year Semester Credits
4 2 6.0

Theory Programme

 

TEACHING UNIT 1. INTRODUCTION

Topic 1. Introduction to post-harvest phisiology and preservation (0.1 ECTS).

Topic 2. Economic and nutritional importance of fresh food of a plant origin on a global scale, European scale and Spanish scale (0.1 ECTS).

Teaching-learning activities:

                 Interactive master’s class: 0.2 ECTS

 

TEACHING UNIT 2. STRUCTURE, PHYSICAL-CHEMICAL CHARACTERISTICS AND POST-HARVEST ALTERATIONS TO FRUIT AND VEGETABLE PRODUCTS

Topic 3. Structure, chemical composition and nutritional value of fruit and vegetables (0.3 ECTS).

Topic 4. Physiological and physical-chemical changes during the ripening and senescence of fruit and vegetables (0.4 ECTS).

Topic 5. Fruit and vegetable quality (0.3 ECTS).

Topic 6. Post-harvest alterations to fruit and vegetables (0.2 ECTS)

Teaching-learning activities:

                 Interactive master’s class: 1.2 ECTS

TEACHING UNIT 3. POST-HARVEST PRESERVATION TECHNOLOGIES

Topic 7. Operations prior to the post-harvest preservation of fruit and vegetables (0.2 ECTS)

Topic 8. Pre-refrigeration and refrigerated conservation (0.3 ECTS)

Topic 9. Modified and controlled atmospheres and the preservation of fresh fruit and vegetables (0.4 ECTS)

Topic 10. Handling ethylene in post-harvest preservation (0.2 ECTS)

Topic 11. Emergent post-harvest technologies for fruit and vegetables (0.4 ECTS)

Topic 12. Waste management in the fruit and vegetable industry (0.1 ECTS)

Teaching-learning activities:

                 Interactive master’s class: 1.4 ECTS

  

Practical Programme

TEACHING UNIT 2. STRUCTURE, PHYSICAL-CHEMICAL CHARACTERISTICS AND POST-HARVEST ALTERATIONS TO FRUIT AND VEGETABLE PRODUCTS

Practical 1. Measuring vitamin C in fruit and vegetables: The influence of the degree of ripeness (0.2 ECTS)

Practical 2. Measuring carotenoids in fruit and vegetables: The influence of the degree of ripeness (0.2 ECTS)

Practical 3. Measuring the respiration rate of certain fruit and vegetables: The influence of species and temperature (0.2 ECTS)

Practical 4. Measuring the degree of ripeness in fruit and vegetables (0.2 ECTS)

Practical 5. Identifying tropical fruit species. Cold damage and storage conditions (0.2 ECTS)

Seminar 1. Identifying physiological changes (0.2 ECTS)

Seminar 2. Identifying pathological changes (0.2 ECTS)

Teaching-learning activities:

                 Laboratory practicals: 1 ECTS

                 Seminars: 0.4 ECTS

TEACHING UNIT 3. POST-HARVEST PRESERVATION TECHNIQUES

Seminar 3. Preliminary operations in a fruit and vegetable centre (0.2 ECTS)

Seminar 4. Preservation methods for fruit and vegetables (0.2 ECTS)

Seminar 5. New methods of control for microbial changes (0.2 ECTS)

Visit to a fruit and vegetable centre (0.5 ECTS)

Teaching-learning activities:

                 Seminars: 0.6 ECTS

                 Visits: 0.5 ECTS

For the whole course:

                 Supervised project: 0.5 ECTS

28958 Irrigation networks

Year Semester Credits
4 2 6.0

Theory Programme

 

  • C1 Presentation and applications.
  • C2 Typology of distribution networks and uses
  • C3 Components, valves and adjustment elements.
  • C4 Calculating design flows per session and on demand.
  • C5 Optimal sizing for ramified networks.
  • C6 Pumping equipment and pumping stations.
  • C7 Hydraulic and energy analysis of distribution networks.
  • C8 Managing collective networks.
  • C9 Optimal sizing, analysis and operation of plot networks (sprinkler, drip)

Practical Programme

 

  • P1 Basic handling of network calculation IT tools
  • P2 Input output operations
  • P3 Database communication.
  • P4 AutoCad communication.
  • P5 Programming and validating irrigation demand.

28959 Integrated and Agri-Ecological Production

Year Semester Credits
4 2 6.0

Theory Programme

 

   I. Crop ecology (4h)

       a. Introduction: Sustainability of agricultural systems

       b. Community concepts

  II. Legislation and standards for integrated production and agroecology (2h)

       a. Integrated production

       b. Ecological agriculture

 III. Resource management (14h)

       a. Soil management

       b. Water management

       c. Vegetation cover management

       d. Integrated crop protection

Practical programme

 

   I. Characterisation of the initial situaton: Surveys
  II. Detecting problematic situations
 III. Handling alternatives

Field visit

28960 Building Installations

Year Semester Credits
4 2 6.0

Theory Programme

 

MODULE 1. Cold water supply and distribution

    1. Basic regulation.

    2. Components of the installation.

    3. Calculating the installation.

MODULE 2. Domestic hot water production and distribution

   1. Basic regulation.

   2. Components of the installation.

   3. Calculating the installation.

MODULE 3. Water evacuation

   1. Basic regulation.

   2. Components of the installation.

   3. Calculating the installation.

MODULE 4. Fire protection installation

   1. Basic regulation.

   2. Components of the installation.

   3. Calculating the installation.

MODULE 5. Emergency electrical installations

   1. Basic regulation.

   2. Components of the installation.

   3. Calculating the installation.

Practical programme

   1. Calculating a water supply network for a building in the agricultural and/or food processing domain.

   2. Calculating a water evacuation network for a building in the agricultural and/or food processing domain.

   3. Calculating the fire protection installations for a building in the agricultural and/or food processing domain.

   4. Calculating the electrical lighting network for a building in the agricultural and/or food processing domain.

28961 Products and Waste: Energy Exploitation

Year Semester Credits
4 2 6.0

Theory programme

    1. Types of biomass, waste and crops.

    2. Energy uses of biomass, biogas, bioethanol, biodiesel, biomass.

    3. Technologies associated with biomass. Characterisation, energy conversion techniques, resource optimisation techniques.

    4. Technological processes for the production of biomass.

    5. Problems of using biomass for energy.

    6. Opportunities of biomass.

    7. Spanish strategy for the future: Energy crops, solid biofuels, biogas, liquid biofuels.

 

Practical programme

    1. Compute simulation of processes using Hysys.

28962 Edaphology

Year Semester Credits
4 2 6.0

Theory programme

I. APPLIED EDAPHOLOGY

Topic 1. Diagnosing soil fertility.

Topic 2. The mineral or inorganic fertilisation of agricultural soils.

Topic 3. Organic fertilisation of agricultural soils.

Topic 4. Agricultural management of soils affected by salts.

II. FROM SOIL FORMATION TO LAND ASSESSMENT

Topic 5. Soil formation factors.

Topic 6.Soil formation processes.

Topic 7. The World Reference System (WRB) of Soil resources. What are the soils called?

Topic 8. Soil assessment and land use planning.

Practical programme

 

Laboratory practicals:

1. Preparing soil samples: Drying, sieving, grinding and packing. Qualitative determinations.

2. Physical properties: Particle size analysis, porosity, structural stability.

3. Chemical properties: pH of the soil, electrical conductivity, organic matter, carbonates, gypsum.

4. Biological properties: Soil respiration.

5. Results study

Field excursions:

1. Study and morphological description of soil profiles.

2. Soil geography: Relation between the landscape and soil units.

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