Processing of traditional food products

main objectives

Food Science and technology and Sensory analysis and consumer behaviour, Appreciate the manufacturing process: from the raw materials to the packaging, Be able to identify technical and organisational management of a local food production plant, Be able to manage the processing of typical food products and the specificity of production related to such products,

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.,