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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 Q 95815) |
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Equivalencia:TA90521 ; TA00952 |
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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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| Basado en los conocimientos de clase y laboratorio de química analítica, orgánica y otras áreas afines, practicar y entrenar los métodos de análisis más usados por las variadas industrias alimentarias (lácteos, cereales, aceites, carnes, frutas/hortalizas, aditivos). Esto como apoyo a las áreas de control de calidad y/o aseguramiento de la calidad, HACCP (análisis de riesgo y de puntos críticos de control), determinando el valor nutritivo de los alimentos y control de procesos. | |||||
Técnica didáctica sugerida: |
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| No especificado | |||||
Bibliografía sugerida: |
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LIBROS DE TEXTO: * Viniegra C. Eunice y G. Monforte, Manual de laboratorio de análisis de alimentos, Monterrey : ITESM, 1992, esp, LIBROS DE CONSULTA: * George, C. & Ingleh, G., Instrumental analysis of food recent progress, Academic Press, 1983, eng, * Maynard, J.A., Food chemist analysis, Academic Press, eng, * Kramer, A. & Twigg, B.A., Quality Control for the Food Industry, 3, Westport, CT. : AVI Publishing Co, 1983, eng, * Lees, R., Manual de análisis de alimentos, Zaragoza, España : Acribia, esp, * Meloan, C. & Pomeranz, Y., Food analysis laboratory experiments, eng, * Pearson, D., Técnicas de laboratorio para análisis de alimentos, Zaragoza, España : Acribia, esp, * Piggott, J.R., Sempry analysis of foods, Elsevier Applied Science, 1984, eng, * Stewart, K., Modern methods of food analysis, Westport, CT. : AVI Publishing Co, 1984, eng, * Whitaker, J., Food proteins, Westport, CT. : AVI Publishing Co, 1977, 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:( Q 95815) |
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Equivalences:TA90521 ; TA00952 |
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Course intention within the general study plan context: |
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Course objective: |
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| Based on knowledge from other classes and analytical and organic chemistry, as well as other related areas of study, the student will practice and train with common analytical methods in the food industry (milk products, cereals, oils, meats, fruits and vegetables, and preservatives). These concepts will serve as a supplement to top quality control management, HACCP (risk analysis and critical point control), determining nutritional values in foods and control of food processing. | |||||
Teaching and learning tecniques: |
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| Not Specified | |||||
Suggested Bibliography: |
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TEXT BOOKS: * Viniegra C. Eunice y G. Monforte, Manual de laboratorio de análisis de alimentos, Monterrey : ITESM, 1992, esp, BOOKS FOR CONSULTATION: * George, C. & Ingleh, G., Instrumental analysis of food recent progress, Academic Press, 1983, eng, * Maynard, J.A., Food chemist analysis, Academic Press, eng, * Kramer, A. & Twigg, B.A., Quality Control for the Food Industry, 3, Westport, CT. : AVI Publishing Co, 1983, eng, * Lees, R., Manual de análisis de alimentos, Zaragoza, España : Acribia, esp, * Meloan, C. & Pomeranz, Y., Food analysis laboratory experiments, eng, * Pearson, D., Técnicas de laboratorio para análisis de alimentos, Zaragoza, España : Acribia, esp, * Piggott, J.R., Sempry analysis of foods, Elsevier Applied Science, 1984, eng, * Stewart, K., Modern methods of food analysis, Westport, CT. : AVI Publishing Co, 1984, eng, * Whitaker, J., Food proteins, Westport, CT. : AVI Publishing Co, 1977, 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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