2006_07
Guia docent 
Escola Tècnica Superior d`Enginyeria Química
A A 
català 
Enginyeria Ambiental (2006)
 Assignatures
  FOOD ENGINEERING
DADES IDENTIFICATIVES 2006_07
Assignatura FOOD ENGINEERING Codi 205141216
Ensenyament
Enginyeria Ambiental (2006)
Cicle 2on
Descriptors Crèd. Tipus Curs Període
3 Optativa Segon
Modalitat i llengua d'impartició Veure grups activitat
Prerequisits
Departament Enginyeria Mecanica
Enginyeria Quimica
Coordinador/a
FERRANDO COGOLLOS, MARIA MONTSERRAT
Adreça electrònica montse.ferrando@urv.cat
Professors/es
FERRANDO COGOLLOS, MARIA MONTSERRAT
Web
Descripció general i informació rellevant 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.