FOOD TECHNOLOGIES AND SCIENCES (INTERNSHIP)
COD. 16756
TYPE OF COURSE: COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS
Learning outcomes of the course unit
To know, from a phenomenological point of view, some of the main processes applied by the food industry.
Course contents summary
Bread making and bakery products
Pasta production
Cocoa and chocolate production
The and coffee: nerve drinks
Sugar: extraction and refining. Bulk sweetenings
Brewing: making technology
Oil and fats of vegetable source
Olive oil: quality and production
Butter and fat spread
Recommended readings
Didactic materials furnished by the teacher.
NAME OF LECTURER
MASSINI Roberto
ACADEMIC YEAR: 2009/2010
YEAR OF STUDY: 3
SEMESTER: Primo Semestre
NUMBER OF CREDITS: 3
CONTACT HOURS 0
