39310 - FOOD TECHNOLOGY

Subject type: Mandatory

Coordinator: Jordi Sarola Gassiot

Trimester: First term

Credits: 6

Academic year: 2025

Teaching course: 3

• Catalan

Oral face-to-face classes will be taught in Catalan. There are documents in Spanish and English, as well as audiovisual materials in Spanish and English.

This subject presents the basic foundations of food technology. This is the discipline that studies the processes of transformation, conservation, storage and control of food from a scientific and technological point of view. Its objective is to guarantee the safety, nutritional and sensory quality of food products. It includes the application of techniques such as pasteurization, fermentation or drying, among others. It also allows the development of new foods and improvement of their shelf life. It is a key tool to respond to current challenges in food, sustainability and health.

The classroom (physical or virtual) is a safe space, free of sexist, racist, homophobic, transphobic and discriminatory attitudes, either towards students or teachers. We trust that together we can create a safe space where we can make mistakes and learn without having to suffer the prejudices of others.

Topic 1. Concept and objectives of food technology.

Characteristics of the food industry and trends in the development of new products.

Types of food from a legal point of view: ordinary food, dietary food, supplements.

From nutrition to avoid deficiencies to optimal nutrition. Justification of functional foods, food supplements and functional foods

Topic 2. Methodological procedure for the design, development and commercialization of a food supplement: from the initial concept to its introduction to the market. Shelf life of foods and supplements.

Topic 3. Food processing operations.

Basic operations of transformation and conditioning of raw materials, separation and concentration of components, extrusion. 

Topic 4. Food alteration and its control

Basics of preservation in the food industry, types of food alterations, factors involved in degradation, importance of water.

Main microorganisms causing alterations. 

Topic 5. Low temperature application: Refrigeration and freezing

Physical principles of refrigeration and freezing in food preservation. Factors to control and characteristics of refrigerated and frozen foods.

Topic 6. High temperature application: Heat processing

Physical principles of frying, roasting, blanching, pasteurization, sterilization, etc., in food preservation. Characteristics of foods and derived effects.

Topic 7. Dehydration and concentration of food

Physical principles of dehydration, evaporation, lyophilization, etc., in food preservation. Food characteristics and derived effects.

Topic 8. Food irradiation

Physical principles of ionizing irradiation in food preservation. Characteristics of foods and derived effects.

Topic 9. Chemical methods

Additives and pH reduction in food preservation. Food characteristics and derived effects.

Topic 10. Emerging technologies

Heating technologies: ohmic, radio frequencies, microwaves, infrared. Preservation technologies: electric pulses, UV radiation, oscillating magnetic fields, enzymes. Other technologies: membranes, microencapsulation, supercritical fluids. Food characteristics and derived effects.

Topic 11. Food packaging

Definitions, requirements, types of materials and packaging (modified atmosphere, vacuum, etc.). Characteristics and derived effects.  

Seminars 1, 2, 3, 4 and 5.

Design of a dietary intervention study with a food supplement or functional food. In groups of four people, a scientific intervention study with a food supplement or functional food must be designed based on a previous hypothesis.

The assessment system for the skills and learning outcomes of this subject includes different assessment activities for Subject 3, Hygiene, food safety and quality management:

Evaluation activities:

Seminars 1, 2, 3, 4 and 5

Group work and oral presentation

Virtual self-assessment questionnaires

Questionnaires, activities, evaluation forums associated with a reading, audiovisual material or podcast

A quantitative (0 to 10) and qualitative grading system (fail, pass, outstanding, excellent, honors) is used according to RD 1125/2003. In order for the exam grade to be averaged with the rest of the grades obtained during the course of the subject, it will be necessary to obtain a grade equal to or greater than 5 points out of a total of 10 points. According to UPF regulations, students who have the option of retaking the subject are those who have obtained a "fail" grade. In the event of not passing the subject, the only part that can be retaken is the exam, with an extraordinary exam (retake) within the same academic year.

The evaluation system and recovery period are detailed in the Learning Plan available in the virtual classroom at the beginning of the subject.

Any form of academic fraud will be sanctioned in accordance with the center's assessment regulations. If signs of fraud are detected, including the improper use of generative artificial intelligence tools, the subject's teaching staff may call the student for an individual interview with the aim of verifying their authorship.

The use of artificial intelligence (AI) in this subject is regulated in the Learning Plan. It should be consulted to find out the specific conditions of use.

Casp Vanaclocha, A., Abril Requena, J. (2003). Food preservation processes. (2nd ed.). Madrid: Ediciones Mundi-Prensa.

Friedman, Lawrence M., et al., (2015). Fundamentals of clinical trials. Springer.

Morata, A. (2010). New food preservation technologies. Madrid: Antonio Madrid Vicente.

Ordoñez Pereda, JA, Fernández Álvarez, L. (Eds.) (2019). Food technologies Conservation processes. (Vol. 2). Madrid: Editorial Synthesis.

Ordoñez Pereda, JA, Fernández Álvarez, L. (Eds.) (2019). Food technologies Transformation processes. (Vol. 3). Madrid: Synthesis Publishing.

Raventós, Mercé. (2003). Food industry: Emerging technologies. Barcelona: UPC.