| Center |
| Faculty of Pharmacy and Food Sciences |
| Departament |
| Prev. Medicine, Public Health, Food Sc.,Toxic. and For. Med. |
| Lecturers in charge |
| H8431 - MARIA JOSE OCIO ZAPATA |
| Met. Docent |
| Theoretical classes and Practical classes during whole year. Programmed visits to different food industries. Works managed volunteers, singular or collective. Personal assistance in tutorship |
| Met. Avaluació |
| Final examination and project work |
| Bibliografia |
| Casp, A., Abril, J. (1999). Procesos de Conservación de Alimentos. Ed. AMV y Mundi-Prensa, Madrid. Cheftel, J.C., Cheftel, H., Besancon, P. (1989). Introducción a la bioquímica y tecnología de los alimentos. Vols. 1 y 2. Ed. Acribia, Zaragoza. Fellows, P. (1994). Tecnología del procesado de alimentos: principios y prácticas. Ed. Acribia, Zaragoza. Ordóñez, J.A. (ed.), Cambero, M.I., Fernández, L., García, M., García Fernando, G., De la Hoz, L., Selgas, M.D. (1998). Tecnología de los Alimentos I y II. Ed. Síntesis. Madrid. |
| Continguts |
| - Knowledge of the processes applied in the food industry for the elaboration, conservation, packaging, storage and transport of foods. - The student knows the equipment suitably to use and the possible existing alternatives. - The student have to be able to design, to apply and to control the suitable conditions of treatment of conservation for each type of food. - The student acquires a critical attitude of the present technologies and future applicable to the processes that are carried out in this sector of the agro-alimentary industry. |