Agro-alimentary company engineering

Acquisition of suitable knowledge and ability to develop and apply proprietary technology in production systems of the agri-food industries. The student will acquire basic knowledge necessary to design and project agri-food industries and intervene in the management of their production processes, emphasizing quality management. Knowledge of the equipment and systems for automation and control of agri-food processes

Legal frame and operations of process of the industries agroalimentarias more important.
Management of the quality agroalimentaria: variables of quality, phases and systems of management of quality.
Aseguramiento And certification of quality agroalimentaria.
Trazabilidad, identification and batches of products agroalimentarios.
Design of industries agroalimentarias.
Areas, flows of materials and energy, constructive materials and finishings.
Hygienic design. Teams and auxiliary installations.
Automation and control of processes agroalimentarios.

THEORY (24 hours)

PART 1.- Design of agri-food industries. (10 hours)
Determining factors: legislation, hygienic design, waste and by-product management. Process plant location. Process systems and auxiliary systems. Implementation of the process. Material and energy flows. Hygienic design of the process plant. Characteristics of the finishing materials of the production premises. Cleaning systems. Environmental hygiene. Personal and hygiene. Organization of the process plant. Surface calculation. Warehouse design. Quality assurance in industry design. Legalization of agri-food industries. Industrial safety and hygienic quality audits.

PART 2.- Ancillary installations design: elements, selection, calculation, regulation and control. (12 hours)
Unit 2.1.- Supply of liquid fuels (2 hours)
Unit 2.2.- Complements of heat treatments. Combustion and smoke elimination. Cooling heat from condensers and motors, exhaust gases and expansion steam. (2 hours)
Unit 2.3.- Complements of compressed air (2 hours)
Unit 2.4.- Refrigeration complements. Multiple compression refrigeration and absorption refrigeration systems. (2 hours)
Unit 2.5.- Supply of gase fuels (2 hours)
Unit 2.6.- Energy efficiency in the Agri-Food Industries. Cooling heat from condensers and motors, exhaust gases and expansion steam. Cogeneration systems. (2 hours)

PART 3.- Modeling, simulation and optimization of agri-food processes, systems and processing plants. Continuous and discreet processes. Models of linear programming problems. Discrete simulation models. Transfer function of a system. (2 hours)



LABORATORY PRACTICES AND INTERACTIVE SEMINARS (24 hours)
In the practices the facilities treated in the subject will be shown, used and designed. Practical cases will be proposed, commenting and solving some of them in sessions with seminar-type format with a participatory approach.

VISITS will be made to the most representative agri-food industries:
Slaughterhouse, meat industry and ham dryer
Industry for processing fruits and vegetable products (chestnuts) and a wine cellar with D.O. Ribeira Sacra.
Dairy industry for cheese making and milk poder
Feed factory

In the visits, students, accompanied by industry personnel and subject teachers, are reminded of the processes and the different parts of the facilities, machinery and finishing materials of the industry, while observing them, go through the different rooms.

VISITS are COMPULSORY, are valued in attendance, and are evaluated for being part of the knowledge asked in the exams of the subject.


Approximately laboratory PRACTICES and interactive seminars will have the following DISTRIBUTION OF HOURS:
Design of agri-food industries (visits) (10 hours)
Supply of liquid fuels (2 hours)
Complements of heat treatments (2 hours)
Complements of compressed air (2 hours)
Refrigeration complements (2 hours)
Supply of gas fuels (2 hours)
Energy efficiency in the Agri-Food Industries (2 hours)
Modeling and of agri-food processing plants (2 hours)


TUTORING (3 hours)
Personal and group work monitoring, and doubts resolution


INDIVIDUAL OR GROUP WORK OUTSIDE THE CLASSROOM (99 hours)

Approximately PERSONAL WORK will be DONE with the FOLLOWING DISTRIBUTION:
Design of agri-food industries (39 hours)
Supply of liquid fuels (9 hours)
Complements of heat treatments (9 hours)
Complements of compressed air (9 hours)
Refrigeration complements (9 hours)
Supply of gas fuels (8 hours)
Energy efficiency in the Agri-Food Industries (8 hours)
Modeling and of agri-food processing plants (8 hours)

BASIC BIBLIOGRAFHY

- CENZANO, I. Nuevo manual de Industrias alimentarias. Ed. AMV Ediciones. Madrid (1.993).
- GARCIA-VAQUERO, E. AYUGA, F. Diseño y construcción de Industrias Agroalimentarias. Ed. Mundi-prensa, Madrid (1993).
- LÓPEZ, R, CASP, A, Tecnología de mataderos. Ed. Mundi-prensa. Madrid (2004)
- LÓPEZ, A. Diseño de industrias agroalimentarias. Ed. AMV Ediciones. Madrid (1990).
- TETRA PAK. Manual de industrias lácteas. Ed. Tetra Pak. Madrid (1.996).
- MADRID, A. Piensos y alimentos para animales. Ed. AMV ediciones. y Mundi-Prensa, Madrid (1.995).
- MELGAREJO, P. Aislamiento, cálculo y construcción de cámaras frigoríficas. Ed. AMV. Ediciones. Madrid (1995).
- RODRÍGUEZ., E. Industrias de la alimentación. Ed. Bellisco. Madrid (1.990).
- SÁNCHEZ, M. T. Procesos de elaboración de alimentos y bebidas. Ed. AMV Ediciones Madrid. (2003).



COMPLEMENTARY BIBLIOGRAFHY

- ALFA LAVAL. Manual de industrias lácteas. Ed. AMV. Ediciones. Madrid (1.990).
- ARTHEY, D. Procesado de hortalizas. Ed. Acribia. Zaragoza (1.992).
- ARTHEY, D. Procesado de frutas. Ed. Acribia. Zaragoza (1.997).
- HERRERO, A. Conservación de frutos. Ed. Mundi-prensa. Madrid (1.992).
- LÓPEZ, A. Las instalaciones frigoríficas en la industria alimentaria. Ed. AMV Ediciones. Madrid (1994).
- MADRID, A. Curso de industrias lácteas. Ed. AMV Ediciones. Madrid (1.996).
- RIVERA, L. M. 2016. Gestión de la Calidad Agroalimentaria. Antonio Madrid Vicente

BASIC COMPETITIONS And GENERALS
Comp01. CG1 - Capacity to schedule, organise, direct and control the systems and productive processes developed in the agricultural sector and the food-industry, in a frame that guarantee the competitiveness of the companies without forgetting the protection and conservation of the half and the improvement and sustainable development of the half rural.
Comp07. CG7 – Knowledge in basic matters, scientific and technological that allow a continuous learning. As well as a capacity of adaptation to new situations or fields changing.

SPECIFIC COMPETITIONS
Comp21. CE14.- Ideal knowledges and capacity to develop and apply own technology in productive systems of the food-industries.
Comp22. CE15.- Ideal knowledges and capacity to develop and apply own technology in teams and destined systems to the automation and control of processes food-industries.
Comp23. CE16.- Ideal knowledges and capacity to develop and apply own technology in management of the quality and alimentary security, analysis of foods and traceability.

Note: these competitions purchase jointly studying other subjects of the degree.

KNOWLEDGES:
With01. 1.1. A deep knowledge and understanding of the mathematics and other inherent basic sciences to the Engineering Agronomist, that allow him achieve the rest of the competitions of the title.
With02. 1.2. A deep knowledge and understanding of the disciplines of the engineering agronomist, in the necessary level to purchase the rest of competitions of the title.
With06. 5.3. Complete knowledge of application of materials, teams and tools, technology and processes of engineering and his limitations.
With07. 5.5. Knowledge and understanding of the social implications, of health and security, environmental, economic and industrial of the practice of the engineering.
With08. 5.6. Knowledge and critical understanding on economic subjects, of organisation and management (like management of projects, management of the risk and of the change).
SKILLS / ABILITIES:
H/D01. 2.1. Capacity to analyse new and complex products, processes and systems of engineering inside a multidisciplinary context wider; select and apply the most adapted methods of analysis, of calculation and experimental already established, as well as innovative methods and interpret of critical form the results of said analysis.
H/D02. 2.2. The capacity to conceive new products, processes and systems.
H/D03. 2.3. Capacity to identify, formulate and resolve problems of engineering defined of incomplete form, and/or in conflict, that admit different valid solutions, that require to consider knowledges further of the own of his discipline and take into account the social implications, of health and security, environmental, economic and industrial; select and apply the most adapted methods of analysis, of calculation and experimental, as well as the most innovative for the resolution of problems.
H/D04. 2.4. Capacity to identify, formulate and resolve problems of engineering in emergent areas of his speciality.
H/D05. 3.1 Capacity to project, develop and design new complex products (pieces, components, products finished, etc.), processes and systems with clear-cut specifications of incomplete form, and/or conflict, that require the integration of knowledge of different disciplines and consider the social appearances, of health and security, environmental, economic and industrial; select and apply the appropriate methodologies or use the creativity to develop new methodologies of project.
H/D11. 4.5. Capacity to investigate on the application of the most advanced technologies in the engineering agronomist.
H/D13. 5.4 Capacity to apply norms of the practice of the engineering.

Note: this Knowledges, skills/abilities purchase jointly studying other subjects of the degree

Personal work and tutoring

THEORY and PROBLEMS: 100% of the grade

INDIVIDUALWORK: 154 hours