Educational guide Faculty of Oenology |
english |
Bachelor's Degree in Biotechnology (2009) |
Subjects |
FOOD TECHNOLOGY |
Sources of information |
IDENTIFYING DATA | 2020_21 |
Subject | FOOD TECHNOLOGY | Code | 19204232 | |||||
Study programme |
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Cycle | 1st | |||||
Descriptors | Credits | Type | Year | Period | ||||
3 | Optional | 1Q |
Competences | Learning outcomes | Contents |
Planning | Methodologies | Personalized attention |
Assessment | Sources of information | Recommendations |
Basic |
A. Casp i J. Abril, Procesos de Conservación de Alimentos, A. Madrid Vicente, Ediciones Mundi-Prensa, Madrid, 1999 G.V. Barbosa-Canovas, Conservación no térmica de alimentos, Acribia, Zaragoza, 1999 H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, Nonthermal processing technologies for food, Pullman, Wash., USA, Washington State University, 2011 |
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Complementary |
M. S. Rahman, Manual de Conservación de los Alimentos, Ed. Acrbibia S.A., Zaragoza, 2002 F. A..R. Oliveira i J. C. Oliveira, Processing Foods, CRC Press, Boca Raton, 1999 |