IDENTIFYING DATA | 2012_13 | |||||||||
Subject (*) | EMERGING TECHNOLOGIES FOR SUSTAINABILITY IN FOOD PRODUCTION | Code | 20675201 | |||||||
Study programme |
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Cycle | 2nd | |||||||
Descriptors | Credits | Type | Year | Period | ||||||
6 | Optional | Only annual |
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Language |
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Department | Enginyeria Química Química Analítica i Química Orgànica |
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Coordinator |
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ricard.boque@urv.cat silvia.delamo@urv.cat |
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Lecturers |
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Web | ||||||||||
General description and relevant information | At the end of this course, students will be able to decide which emerging technology will be more adequate to produce a specific food product. They will also learn different analytical and statistical techniques to monitor and control food processes. Students will develop competencies to know how to: i) apply the functional properties of food ingredients, ii) use sustainable food technologies for food structuring in order to design novel foods with defined properties, and iii) implement a process analytical technology and apply a suitable quality control strategy to control a given food process. In addition, several techniques for developing the innovation process and design novel foods will be introduced by means of a case-study approach. |
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. |