Processing of traditional food products

main objectives

Food Science and technology and Sensory analysis and consumer behaviour

general content

Food processing and operation units
Operation units specific to fruits and vegetables processing (bibliographical study, practical seminar)
Fruit and vegetable processing (pilot line)
dairy and meat processing (pilot line)
Nutritional facts
Experimental design
Transfer of knowledge to study module 1.3

pedagogy

Lectures, Group work, Manufacturing in a technological hall, practical works

evaluation

Homework: group project reports, individual oral defence of the practical work results, bibliography report in English
Final Exam: Individual Exam will be in class during the examination period.