| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FOOD TECHNOLOGY |
| Contents |
| IDENTIFYING DATA | 2017_18 |
| Subject | FOOD TECHNOLOGY | Code | 19204232 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| TOPIC 1: Bases of food preservation |
1.1. Goals. 1.2. Classification. 1.3. Description of the main food preservation technologies. 1.4 Food shelf life (deterioration kinetics). |
| TOPIC 2: Industrial methods of food preservation |
2.1 Factors that influence microbial development. 2.1 Procedures used in food preservation. 2.3 Industrial conservation methods. |
| TOPIC 3: Thermal treatments of food preservation | 3.1 Reaction kinetics (microbial innactivation). 3.2 Heat conservation treatments: blanching, sterilization and pasteurization. 3.3 Cold storage treatments: refrigeration and freezing. |
| TOPIC 4: Conservation treatments by elimination of water | 4.1 Dehydration with hot air. 4.2 Lyophilization. |
| TOPIC 5: Non-thermal food preservation treatments | 5.1 High pressures. 5.2 Electric pulses. 5.3 Ohmic heating. |
| Laboratory practices (one week) | Practical applications of food processes. |
