| Educational guide School of Chemical Engineering |
english |
| Environmental Engineering and Sustainable Production (2011) |
 Subjects |
| TOOLS FOR THE DESIGN AND SUSTAINABILITY IN FOOD PRODUCTION |
| Sources of information |
| 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 |
| Basic | |
Food Product Design. An Integrated Approach.(2007) A.R. Linneman; M. A.J.S. van Boekel. Wageningen Academic Publishers, The Netherlands Food emulsions : principles, practices, and techniques (2005) D. J. McClements. CRC Press, cop. Boca Raton, Fla. Extrusión de alimentos : tecnología y aplicaciones, Robin Guy (2001)Zaragoza : Acribia, cop. 2001. T.P. Coultate. Food: the chemistry of its components. (4ª ed.). Cambridge: Royal Society of Chemistry, cop. 2002 H. D. Belitz, W. Grosch, P. Schieberle. Food Chemistry (3ª ed.). Springer, 2004 Owen R. Fennema. Química de los alimentos (3ª ed.). Acribia, 2010 |
|
| Complementary | |
Extrusion cooking: technologies and applications (2001) R. Guy CRC Press; Cambridge, Eng. Woodhead, cop. Boca Raton. Encapsulation and controlled release technologies in food systems (2007) . J.M. Lakkis. Blackwell, Ames, Iowa Emulsion Science: Basic Principles, F. Leal-Calderon, J. Bibette, V. Schmitt (2007) Springer, New York, NY. Extruders in food applications, M.N. Riaz (2000) Lancaster, Pa : Technomic Pub. Co. Encapsulation and controlled release, D.R. Karsa, R. A.Stephenson (2005) Cambridge : Woodhead Publishing, cop. 2005.
|
