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
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 />
Oil and fats of vegetable source<br />
Olive oil: quality and production<br />
Butter and fat spread
Full programme
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Bibliography
<br />Didactic materials furnished by the teacher.
Teaching methods
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Assessment methods and criteria
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Other information
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