| Educational guide School of Chemical Engineering |
english |
| Nanoscience, Materials and Processes: Chemical Technology at the Frontier |
 Subjects |
| TOOLS FOR THE DESIGN AND SUSTAINABLE PRODUCTION OF STRUCTURED FOODS |
| Contents |
| IDENTIFYING DATA | 2013_14 |
| Subject | TOOLS FOR THE DESIGN AND SUSTAINABLE PRODUCTION OF STRUCTURED FOODS | Code | 20705211 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | Only annual |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. Advanced physic-chemistry of food ingredients | 1.1.- INTRODUCTION 1.2.- MAIN FOOD COMPONENTS 1.3.- WATER 1.4.- CARBOHYDRATES 1.5.- PROTEINS 1.6.- LIPIDS 1.7.- COLLOIDS 1.8.- CHEMICAL INTERACTIONS |
| 2. Sustainable design and production of structured foods | 2.1.- EMULSIFICATION AND FOAMING 2.2.- FOOD EXTRUSION AND AGGLOMERATION 2.3.- ENCAPSULATION: FREEZE-DRYING AND SPRAY-DRYING 2.4.- OSMOTIC TREATMENT: FORMULATION OF SOLID FOODSTUFF |
| 3. Tools for food product design | 3.1 Development of food products based on design methodologies. 3.2 Case studies |
