Chemical Engineering Analytical Chemistry and Organic Chemistry
Coordinator
DE LAMO CASTELLVI, SILVIA
E-mail
ricard.boque@urv.cat silvia.delamo@urv.cat
Lecturers
BOQUÉ MARTÍ, RICARD
DE LAMO CASTELLVI, SILVIA
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General description and relevant information
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.
(*)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
