The main goal of this course is to introduce basic concepts in food processing and conservation to the students of chemical and process engineering.
The first part of the course deals with physic-chemical characterisation of food and its relation with food quality, shelf-life and final value of the processed foodstuff. Traditional and emerging technologies in food conservation will be introduced underlying the singularities of some unit operations when applied to food.
(*)La Guia docent és el document on es visualitza la proposta acadèmica de la URV. Aquest document és públic i no es pot modificar, llevat de casos excepcionals revisats per l'òrgan competent/ o degudament revisats d'acord amb la normativa vigent
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