Learning objectives
<br />To know, from a phenomenological point of view, some of the main processes applied by the food industry.
Prerequisites
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Course unit content
<br />Thermal sterilization: principle and technology<br />Other sterilization techniques: ionizing radiation, high pressure, ohmic heating<br />Bread making and bakery products<br />“Pasta” production<br />Cocoa and chocolate production<br />The and coffee: nerve drinks<br />Sugar: extraction and refining. Bulk sweetenings<br />Brewing: making technology<br />Italian traditional ripened products by pork meat<br />Functional foods: probiotic and prebiotic functions, functional ingredients<br />Oil and fats of vegetable source<br />Olive oil: quality and production<br />Oil and fats of animal source<br />Shortenings and fat replacers
Full programme
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Bibliography
<br />Didactic materials furnished by the teacher.
Teaching methods
<br />For each argument treated, during the lesson the correspondent graphic materials are projected.<br />The student is required to respond to answers related to some arguments of the course.
Assessment methods and criteria
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Other information
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