| Educational guide School of Chemical Engineering |
english |
| Environmental Engineering and Sustainable Production (2011) |
 Subjects |
| EMERGING TECHNOLOGIES FOR SUSTAINABILITY IN FOOD PRODUCTION |
| Contents |
| IDENTIFYING DATA | 2013_14 |
| Subject | EMERGING TECHNOLOGIES FOR SUSTAINABILITY IN FOOD PRODUCTION | Code | 20675201 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | Only annual |
||||||
| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| PART I. Emerging Technologies |
1. Conventional thermal processing a. Blanching b. Pasteurization c. Sterilization 2. High pressure processing a. At mild temperatures b. At high temperatures c. At low temperatures 3. Pulsed electric fields processing a. Food safety b. Extraction 4. Microwave processing 5. Ohmic heating 6. Cold plasma processing 7. Ozone 8. Sustainable food production |
| PART II. Analytical Process Control |
1. Implementation of Process Analytical Technologies (PAT) 2. Spectroscopic techniques for PAT 3. Chemometrics in PAT 4. Statistical quality control |
