| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS |
| Sources of information |
| IDENTIFYING DATA | 2023_24 |
| Subject | TECHNOLOGICAL ASPECTS OF FOOD COMPONENTS | Code | 13675233 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | AN |
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| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Basic |
ASTIASARÁN, I, Alimentos: composición y propiedades, McGraw-Hill Interamericana, 2000
MATISSEK, R, Análisis de los alimentos: fundamentos, métodos, aplicaciones, Acribia, 1998
FENNEMA, O.R., Química de los alimentos, Acribia, 2010
MAZZA, G., Alimentos funcionales: aspectos bioquímicos y de procesado, Acribia, 2000
Ingrid Aguiló?Aguayo and Lucía Plaza, Innovative Technologies in Beverage Processing, John Wiley & Sons Ltd, 2017
Puiggròs, F; Muguerza, B; Aragonès, G; Arola-Arnal, A; Suárez,S; Bladé, C; Arola, L; *Suárez, M, Functional beverages, John Wiley & Sons Ltd, 2017 |
Bibliography will be provided at the start of the course. |
|
| Complementary | |
