The aim of the course is to increase the students' skillness by means of the problem solving approach.
Course contents summary
Methods and planning for new foods. Advanced cooking techniques. Hydrocolloids and their physical and chemical properties. Modified atmosheres and physical properties of plastic polymers. Skillness and creative ideas in food technology and food products.
Slides and documents given by the teacher
Class lessons, simulations, guided tours and seminars
Assessment methods and criteria
Oral examination by means of a project developed by the student on an unknown food.