Food Technology and Innovation Applied to Nutrition

Not applicable

 Theoretical classes (T) following the defined program and the objectives of the UC, using expository/interrogative classes with consultation of technical/scientific articles and videos.

Theoretical/practical classes are designed to deepen, discuss and exercise the subjects exposed in the theoretical classes. Some study visits, problem-based learning (PBL) and the presentation of case studies by professionals of recognized merit in ​​food processing.

A. Provide students with knowledge in the main processes and equipment used in the agri-food industry
B. Acquisition of knowledge about the chemical composition and nutritional value of food and its mechanisms of change; food processing technologies, including emerging technologies, and their effect on the chemical composition, structure, nutritional and sensory value of food;
C. Control the conditions of the process that aim at the modifications of the organoleptic characteristics or increase the useful life of the food, seeking to minimize the organoleptic and nutritional changes.
D. Understand the processes of conservation / production of various foods through: application or removal of heat; water removal; processing at ambient temperature and post-processing operations
E. Knowing the processing steps of the various food groups

1.Introduction to the study of food technology
2.Factors that affect the stability of food
3.Concept of natural food and processed food
4.Unit operations and processes
5.Cold preservation of food
6.Food preservation by heat treatment
7.Food preservation by control of humidity
8.Food additives
9.Oils and fats
10.Packaging material
11.Stages of processing various food groups. Effects on sensory, microbiological and nutritional quality

NAO