| Educational guide Faculty of Chemistry |
english |
| Nutrition and Metabolism (2012) |
 Subjects |
| DESIGN AND FORMULATION OF NEW FOODS |
| Contents |
| IDENTIFYING DATA | 2019_20 |
| Subject | DESIGN AND FORMULATION OF NEW FOODS | Code | 13675220 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Optional | |||||||
| Competences | Learning aims | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. Principles of new product designing. | Theoretical basis and guidelines to start the development of new products. |
| 2. Formulation and organoleptic characteristics. |
2.1. Ingredients and processes that modify the color 2.2. Ingredients and processes that modify the flavor and aroma 2.3. Ingredients and processes that modify the texture 2.4. Ingredients and processes that modify the sound |
| 3. Conservation. |
3.1. Preservatives 3.2. Antioxidants 3.3. Phosphates |
| 4. Foods and textures. | 4.1. Rheology 4.2. Hydrocolloids |
| 5. Emulsions. |
5.1. Fats and oils 5.2. Emulsions and emulsifiers |
| 6. Industrial ingredients. |
6.1. Flour, starches and starch derivatives 6.2. Fibers 6.3. Proteins / Dairy Proteins / Animal Proteins |
