| Educational guide School of Chemical Engineering |
english |
| Bachelor's Degree in Food Bioprocess Technology (2018) |
 Subjects |
| FUNDAMENTALS OF FOOD PRODUCTION |
| Sources of information |
| IDENTIFYING DATA | 2023_24 |
| Subject | FUNDAMENTALS OF FOOD PRODUCTION | Code | 20244115 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 9 | Compulsory | Second | AN |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Basic |
R. Paul Singh, Dennis R. Heldman, Introducción a la ingenierÃa de los alimentos, 2a, 2009
Rotstein, Enrique; Singh, R. Paul; Valentas, Kenneth J., Handbook of Food Engineering Practice, , |
| Complementary | |
