| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| Sin datos cargados |
| Met. Docent |
| Theoretical and practical teaching . Visits to different industries from the sector. Writing reports on practical and voluntary, individual or collective directed works. Tutorial attendance by the student. |
| Met. Avaluació |
| Final examination and project work |
| Bibliografia |
| Ordoñez, J.A., Cambero, I., Fernández, L., García, M.L., de la Hoz, L., Selgas, M.D. (1998). Tecnología de los alimentos. Volumen I. Componentes de los alimentos y procesos. Ed. Síntesis S.A., Madrid. Ordoñez, J.A., Cambero, I., Fernández, L., García, M.L., de la Hoz, L., Selgas, M.D. (1998). Tecnología de los alimentos. Volumen II. Alimentos de origen animal. Ed. Síntesis S.A., Madrid. Potter, N.N., Hotchkiss, J.H. (1999). Ciencia de los alimentos. Ed. Acribia, Zaragoza. |
| Continguts |
| - To introduce the student to the processes applied in the agri-food industry for the elaboration, conservation, packaging, storage, transport and safety evaluation of foods. - To establish the biochemical and microbiological bases of the production and conservation of foods. - To analyze the different groups of foods with respect to its production and conservation. |