DATOS IDENTIFICATIVOS | 2013_14 | |||||||||
Asignatura (*) | TECNOLOGÍAS EMERGENTES PARA LA SOSTENIBILIDAD EN LA PRODUCCIÓN DE ALIMENTOS | Código | 20675201 | |||||||
Titulación |
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Ciclo | 2º | |||||||
Descriptores | Cr.totales | Tipo | Curso | Periodo | ||||||
6 | Optativa | Único anual |
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Lengua de impartición |
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Departamento | Ingeniería Química Química Analítica y Química Orgánica |
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Coordinador/a |
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Correo-e | ricard.boque@urv.cat silvia.delamo@urv.cat |
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Profesores/as |
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Descripción general e información relevante | 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. |
(*)La Guía docente es el documento donde se visualiza la propuesta académica de la URV. Este documento es público y no es modificable, excepto en casos excepcionales revisados por el órgano competente o debidamente revisado de acuerdo la normativa vigente. |