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.
At the end of the course students are expected to have a basic background in food technology which covers principles of conventional food conservation as well as new trends in the food industry.
Assignatures
