Subject taught by the UB. To have a global vision on design of new food on food industry. To acquire knowledge and criteria to select industrial ingredients and additives taking into account functions that have to be present during development of new products. To encourage interaction between formation and basic aspects of subjects already studied (nutritional and sensory value, health and safety, analysis, control and food technology).
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.
Subjects
