FOOD TECHNOLOGIES AND SCIENCES (INTERNSHIP)
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
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
Didactic materials furnished by the teacher.