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Materia No Vigente |
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Disciplina asociada:Tecnología de Alimentos |
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Escuela:
Por definir
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Departamento Académico:
Por definir
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Programas académicos: |
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Requisitos:(Haber Aprobado TA00853) y (Haber Aprobado TA00844 o Haber Aprobado TA00845) |
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Equivalencia:TA00982 ; TA3012 |
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Intención del curso en el contexto general del plan de estudios: |
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Objetivo general de la Unidad de Formación: |
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| Aplicar el conocimiento adquirido en la clase de plantas olaginosas y cereales al llevar a cabo prácticas de laboratorio y visitas a industrias. Completar prácticas en los siguientes proceses: moler, refinamiento, extracción-refinamiento de aceires y usos industriales para cereales; pastas proteinas y aceites. Proveer entrenamiento en las principales medidas de control de calidad y los procesos industriales para la fabricación del pan, fabricación de bisquetes, tortillas, cereales de desayuno, snacks, pastas, producción de cerveza, producción de endulzadores y transformación de aceites. | |||||
Técnica didáctica sugerida: |
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| No especificado | |||||
Bibliografía sugerida: |
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LIBROS DE TEXTO: * Serna-Saldívar, S.O., Manufactura y Control de Calidad en Productos Basados en Cereales., México D.F. : AGT Editor, 2003, esp, * Serna-Saldívar, S.O., Química, almacenamiento e industrialización de los cereales, México D.F. : AGT Editor, 2001, esp, LIBROS DE CONSULTA: * Bathgate, G.N., Cereals in Scotch Whisky Production., U.K. : Aberdeen Uniersity Press, 1969, esp, * Bennion, E.B. & Bamford, G.S.T., The Technology of Cake Making., New York : Blackie Academic & Professional, 1997, eng, * Christiensen, C.M., Storage of Cereal Grains and Their Products, 3, St. Paul, MN : American Association of Cereal Chemists, 1982, eng, * Dendy, A.V., Sorghum and Millets Chemistry and Technology., St. Paul, MN : American Association of Cereal Chemists, 1995, eng, * Erickson, D.R., Practical Hanbook of Soybean Processing and Uilization., Champaign, IL : AOCS Press, 1995, eng, * Fabriani, G. & Lintas, C., Durum Chemistry and Technology, St. Paul, MN : American Association of Cereal Chemists, 1988, eng, * Fast, R.B. & Caldwell, E.F., Breakfast Cereals and How They Are Made., St. Paul, MN : American Association of Cereal Chemists, 1990, eng, * Hardwick, W., Handbook of Brewing., New York : Marcel Dekker, 1995, eng, * Hoseney, R.C., Principles of Cereal Science and Tecnology, St. Paul, MN : American Association of Cereal Chemists, 1986, eng, * Hough, J.S., Briggs, D.E., Stevens, R. & Young, T.W., Malting and Brewing Science, London, U.K. : Chapman & Hall, 1993, eng, * Inglett, G.E., Corn: Culture, Processing and Products, Westport, CT. : AVI Publishing Co, 1970, eng, * Juliano, B.O., Rice: Chemistry and Technology, St. Paul, MN : American Association of Cereal Chemists, 1985, eng, * Quail, J.K., Arabic Bread Production, St. Paul, MN : American Association of Cereal Chemists, 1996, eng, * Marshall, W.E., Wadsworth, J.I, Rice Science and Technology., New York : Rice Science and Technology., 1994, eng, * Matz, S.A. & Matz, T.D., Cookie and Craker Technology, Westport, CT. : AVI Publishing Co, 1978, eng, * Kent, N.L., Tecnología de los Cereales, Zaragoza, España : Acribia, 1987, esp, * Kruger, J.E., Matsuo, R.B. and Dick, J.W., Pasta and Noodle Tecnology., St. Paul, MN : American Association of Cereal Chemists, 1996, eng, * Kulp, K., Lorenz, K., and Brummer, J., Frozen and Refrigerated Doughs and Batters., St. Paul, MN : American Association of Cereal Chemists, 1995, eng, * Kulp, K., Ponte, J.G., Handbook of Cereal Science and Technology, 2, New York : Marcel Dekker, 2000, eng, * MacGregor, A.W., abd Bhatty., Barley: Chemistry and Technology., St. Paul, MN : American Association of Cereal Chemists, 1993, eng, * Mercier, C., Linko, P. And Harper, J., Extrusion Cooking, St. Paul, MN : American Association of Cereal Chemists, 1989, eng, * Palmer, G.H., Cereals in Malting and Brewing., U.K. : Aberdeen Uniersity Press, 1989, eng, * Pollock, J.R.A., Brewing Science., New York : Academic Press, 1979, eng, * Pomeranz, Y. & Shellenberger, J.A., Bread Science and Technology, Westport, CT. : AVI Publishing Co, 1971, eng, * Pomeranz, Y., Wheat: Chemistry and Technology, 2, St. Paul, MN : American Association of Cereal Chemists, 1971, eng, * Posner, E.S. and Hibbs, A.N., Wheat Flour Milling., St. Paul, MN : American Association of Cereal Chemists, 1997, eng, * Pyler, E.J., Baking Science and Technology., Chicago, Il : Siebel Publishing Co., 1993, eng, * Reed, G. and Peppler, H.J., Yeast Technology, Westport, CT. : AVI Publishing Co, 1973, eng, * Serna-Saldívar, S.O., Gomez, M.H. & Rooney, L.W., Technology, Chemistry and Nutritional Value of Alkaline Cooked Corn Products, St. Paul, MN : American Association of Cereal Chemists, 1991, eng, * Watson, S.A & Ramstad, P.E., Corn: Chemistry and Technology, St. Paul, MN : American Association of Cereal Chemists, 1987, eng, * Webster, F.H., Oats:Chemistry and Technology, St. Paul, MN : American Association of Cereal Chemists, 1986, eng, * Whistler, R., BeMiller, J.N. & E. Paschall, Starch Chemistry and Technology, Orlando, FL : Academic Press, 1984, eng, |
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Perfil del Profesor: |
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(011002)Licenciatura en Tecnología y Procesamiento de Alimentos ; (011002)Maestría en Tecnología y Procesamiento de Alimentos ; (011002)Doctorado en Tecnología y Procesamiento de Alimentos CIP: 011002 |
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Discipline:Food Technology |
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School:
Undefined
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Academic Department:
Undefined
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Programs: |
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Prerequisites:( TA00853) and ( TA00844 or TA00845) |
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Equivalences:TA00982 ; TA3012 |
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Course intention within the general study plan context: |
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Course objective: |
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| Apply the knowledge acquired in the cereal and oleaginous plant class by carrying out laboratory practicals and visiting industries. Complete practicals on the following processes: grinding; starch refinement; oil extraction-refinement and industrial uses for cereals; protean pastas and oils. Provide training in the principal quality control measures and the industrial processes for bread-making, biscuit-making, tortillas, breakfast cereals, snacks, pastas, beer production, sweetener production, and oil transformation. | |||||
Teaching and learning tecniques: |
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| Not Specified | |||||
Suggested Bibliography: |
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TEXT BOOKS: * Serna-Saldívar, S.O., Manufactura y Control de Calidad en Productos Basados en Cereales., México D.F. : AGT Editor, 2003, esp, * Serna-Saldívar, S.O., Química, almacenamiento e industrialización de los cereales, México D.F. : AGT Editor, 2001, esp, BOOKS FOR CONSULTATION: * Bathgate, G.N., Cereals in Scotch Whisky Production., U.K. : Aberdeen Uniersity Press, 1969, esp, * Bennion, E.B. & Bamford, G.S.T., The Technology of Cake Making., New York : Blackie Academic & Professional, 1997, eng, * Christiensen, C.M., Storage of Cereal Grains and Their Products, 3, St. Paul, MN : American Association of Cereal Chemists, 1982, eng, * Dendy, A.V., Sorghum and Millets Chemistry and Technology., St. Paul, MN : American Association of Cereal Chemists, 1995, eng, * Erickson, D.R., Practical Hanbook of Soybean Processing and Uilization., Champaign, IL : AOCS Press, 1995, eng, * Fabriani, G. & Lintas, C., Durum Chemistry and Technology, St. Paul, MN : American Association of Cereal Chemists, 1988, eng, * Fast, R.B. & Caldwell, E.F., Breakfast Cereals and How They Are Made., St. Paul, MN : American Association of Cereal Chemists, 1990, eng, * Hardwick, W., Handbook of Brewing., New York : Marcel Dekker, 1995, eng, * Hoseney, R.C., Principles of Cereal Science and Tecnology, St. Paul, MN : American Association of Cereal Chemists, 1986, eng, * Hough, J.S., Briggs, D.E., Stevens, R. & Young, T.W., Malting and Brewing Science, London, U.K. : Chapman & Hall, 1993, eng, * Inglett, G.E., Corn: Culture, Processing and Products, Westport, CT. : AVI Publishing Co, 1970, eng, * Juliano, B.O., Rice: Chemistry and Technology, St. Paul, MN : American Association of Cereal Chemists, 1985, eng, * Quail, J.K., Arabic Bread Production, St. Paul, MN : American Association of Cereal Chemists, 1996, eng, * Marshall, W.E., Wadsworth, J.I, Rice Science and Technology., New York : Rice Science and Technology., 1994, eng, * Matz, S.A. & Matz, T.D., Cookie and Craker Technology, Westport, CT. : AVI Publishing Co, 1978, eng, * Kent, N.L., Tecnología de los Cereales, Zaragoza, España : Acribia, 1987, esp, * Kruger, J.E., Matsuo, R.B. and Dick, J.W., Pasta and Noodle Tecnology., St. Paul, MN : American Association of Cereal Chemists, 1996, eng, * Kulp, K., Lorenz, K., and Brummer, J., Frozen and Refrigerated Doughs and Batters., St. Paul, MN : American Association of Cereal Chemists, 1995, eng, * Kulp, K., Ponte, J.G., Handbook of Cereal Science and Technology, 2, New York : Marcel Dekker, 2000, eng, * MacGregor, A.W., abd Bhatty., Barley: Chemistry and Technology., St. Paul, MN : American Association of Cereal Chemists, 1993, eng, * Mercier, C., Linko, P. And Harper, J., Extrusion Cooking, St. Paul, MN : American Association of Cereal Chemists, 1989, eng, * Palmer, G.H., Cereals in Malting and Brewing., U.K. : Aberdeen Uniersity Press, 1989, eng, * Pollock, J.R.A., Brewing Science., New York : Academic Press, 1979, eng, * Pomeranz, Y. & Shellenberger, J.A., Bread Science and Technology, Westport, CT. : AVI Publishing Co, 1971, eng, * Pomeranz, Y., Wheat: Chemistry and Technology, 2, St. Paul, MN : American Association of Cereal Chemists, 1971, eng, * Posner, E.S. and Hibbs, A.N., Wheat Flour Milling., St. Paul, MN : American Association of Cereal Chemists, 1997, eng, * Pyler, E.J., Baking Science and Technology., Chicago, Il : Siebel Publishing Co., 1993, eng, * Reed, G. and Peppler, H.J., Yeast Technology, Westport, CT. : AVI Publishing Co, 1973, eng, * Serna-Saldívar, S.O., Gomez, M.H. & Rooney, L.W., Technology, Chemistry and Nutritional Value of Alkaline Cooked Corn Products, St. Paul, MN : American Association of Cereal Chemists, 1991, eng, * Watson, S.A & Ramstad, P.E., Corn: Chemistry and Technology, St. Paul, MN : American Association of Cereal Chemists, 1987, eng, * Webster, F.H., Oats:Chemistry and Technology, St. Paul, MN : American Association of Cereal Chemists, 1986, eng, * Whistler, R., BeMiller, J.N. & E. Paschall, Starch Chemistry and Technology, Orlando, FL : Academic Press, 1984, eng, |
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Academic credentials required to teach the course: |
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(011002)Bachelor in Food Technology and Processing and (011002)Master Degree in Food Technology and Processing and (011002)Doctoral Degree in Food Technology and Processing CIP: 011002 |
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