FOOD PRODUCT DESIGN METHODOLOGIES
Learning outcomes of the course unit
Development of skilness in problem solving in food technology.
Students must have good knowledge of food technology.
Course contents summary
Study of quality characteristics of raw materials and of their functional properties: meats, fish, vegetables.
Food ingredients and their functional properties.
Theory and lab methods for the shelf-life evalutation and control.
Data analysis and statistical evaluation.
Study and examples of ready-to-eat foods.
Pdf documents available by students from the teacher's home page.
The student must show a complete project of a new food as slide presentation.