Educational guide Faculty of Oenology |
english |
Bachelor's Degree in Biotechnology (2009) |
Subjects |
FOOD TECHNOLOGY |
Contents |
IDENTIFYING DATA | 2018_19 |
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. |