| Educational guide School of Chemical Engineering |
english |
| Double degree in Chemical Engineering and Food Bioprocess Technology (2019) |
 Subjects |
| FOOD BIOPROCESSES AND FOOD SAFETY |
| Sources of information |
| IDENTIFYING DATA | 2023_24 |
| Subject | FOOD BIOPROCESSES AND FOOD SAFETY | Code | 20904134 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Compulsory | Fifth | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Basic |
Generalitat de Catalunya, Elaboració de Pa, 1999, Generalitat de Catalunya
Varnam, Alan H., Meat and Meat Products: Technology, chemistry and microbiology, Chapman & Hall, 1995
Kerry, J. and Ledward, D., Meat Processing: Improving Quality, Boca Rato, CRC Press, 2002
Minj, J., Sudhakaran V, A., Kumari, A., Dairy Processing: Advanced Research to Applications, Springer, 2020
Robinson, R. K., Dairy Microbiology Handbook: the Microbiology of Milk and Milk Products, John Wiley, 2002 |
| Complementary | |
