Enginyeria Química Química Analítica i Química Orgànica
Coordinador/a
DE LAMO CASTELLVI, SILVIA
Adreça electrònica
ricard.boque@urv.cat silvia.delamo@urv.cat
Professors/es
BOQUÉ MARTÍ, RICARD
DE LAMO CASTELLVI, SILVIA
Web
Descripció general i informació rellevant
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.
(*)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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