Subject taught by the UB.
Role of lipids on diet field. Students will study especially functional properties and their relation to innovation and development of food products. Students will learn to critically evaluate nutritional and technological interest of lipid ingredients and edible fats and oils, as well as the consequences of their consumption.
(*)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.
Subjects
