The course is intended to convey notions and techniques or processes of preservation and transformation of food products
Course Prerequisites
No prerequisites are required
Teaching Methods
Frontal/online lessons
Assessment Methods
Written exam with open answers or interview. The evaluation criteria will consider the level of subject knowledge,the esxposure clearness, the language skills, the use of scientific terminology and the ability to establish logical connections between the topics.
Texts
Slides
Contents
Objectives of food technologies, Methods and techniques of conservation and transformation of food products of animal and non-animal origin.
