| Expected results from this subject |
Training and Learning Results |
| FROG1: To describe the phases and components of milk from the physical and chemical points of view inferring their relationship with technological aptitudes, in addition to the most important factors of variation of the composition of milk |
|
|
C1
C2
|
|
| FROG2: To know the properties of technological interest of the main components of milk, the effects of the industrial treatments on them and the main problems that can originate in its technological processing |
|
|
C2
C6
|
|
| FROG3: To explain the operations of milk obtaining, collecting and transporting, and how the way of carrying them out affects the quality of the raw material entering the industry |
|
|
C1
C7
C14
|
|
| FROG4: To describe the nature and properties of naturally occurring enzymes and microorganisms as contaminants or additives in milk, indicating their possible implication as responsible for alterations or as desirable transformation agents, in the manufacture of dairy products |
|
|
C1
C2
C6
C7
|
|
| FROG5: To know the equipment and facilities used in the dairy industry for technological treatments and the packaging of milk, and for manufacturing the different types of dairy products |
|
|
C6
C7
C14
|
|
| FROG6: To explain the processes of preservation and diversification of milk: its basis, its particularities, the problems involved, the controls in the manufacturing plants and the characteristics of the different resulting products |
|
|
C1
C6
C7
C14
|
|
| FROG7: Ability to take samples of milk and dairy products, and to carry out basic compositional, physicochemical and microbiological analyses |
|
|
C13
C14
|
|
| FROG8: Ability to work as a manufacturing or production technician in a dairy industry |
|
|
C13
C14
|
|
| FROG9: Ability to standardize and improve productions, and to solve specific problems in the manufacture of dairy products |
A2
|
|
C14
|
D5
|
| FROG10: Ability to diagnose and, where appropriate, correct alterations in milk and dairy products |
A2
|
B1
|
C13
C14
|
|
| FROG11: Ability to analyze and evaluate food hazards in a dairy industry and to prepare a Hazard Analysis and Critical Control Point (HACCP) manual |
A2
|
|
C7
|
|
| FROG12: Ability to relate lactological concepts, and focus the challenges and problems within the scope of the dairy industry in an analytical and pragmatic way |
A2
|
B4
|
|
D4
D5
|
| FROG13: Ability to document and discern information of interest with a view to solving specific problems in the dairy industry |
A2
|
B1
B4
|
|
D4
D5
|
