Educational guide School of Chemical Engineering |
english |
Environmental Engineering and Sustainable Production (2011) |
Subjects |
TOOLS FOR THE DESIGN AND SUSTAINABILITY IN FOOD PRODUCTION |
Contents |
IDENTIFYING DATA | 2012_13 |
Subject | TOOLS FOR THE DESIGN AND SUSTAINABILITY IN FOOD PRODUCTION | Code | 20675202 | |||||
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 |
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 |