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Learning outcomes |
This course covers essential concepts in the food industry, including physical, chemical, biochemical, and biological principles, as well as the fundamental concepts underlying technologies and unit operations involved in this sector.
By the end of this course unit, students will be able to:
1. Interpret, evaluate, and critically discuss issues related to food production and preservation.
2. Conceptualize the principles underlying various technologies and unit operations in the food industry.
3. Investigate and propose technological alternatives for food production, while demonstrating proficiency in relevant laboratory concepts.
4. Analyze and propose solutions to challenges in the food industry, including economic, environmental, and health-related impacts of food products.
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Main Bibliography |
1. Bibliografia principal / Main Bibliography
- Singh, R. P., Heldman, D. R., & Erdogdu, F. (2025). Introduction to food engineering (6th ed.). Academic Press. ISBN: 9780128231296
- Gutiérrez-López, G. F. editor (2008). Food engineering: integrated approaches. New York: Springer. ISBN: 9780387754307
- Erdogdu F., . (2009). Optimization in food engineering. Boca Raton: CRC. ISBN: 978-1-4200-6141-3
- Yanniotis S. (2008). Solving problems in food engineering. New York: Springer. ISBN: 9780387735146
- Robberts T. C., . (2013). 2nd.ed., Food plant engineering systems. Boca Raton: CRC. ISBN: 978-1-4398-4809-8
- Jose Pérez-Castiñeira, J., Chemistry and Biochemistry of Food, 2nd ed., De Gruyter, Berlin, 2024. ISBN: 9783111108346
- Damodaran, S. (Editor)Fennema's Food Chemistry, , Kirk L. Parkin (Editor), 5th edition, CRC Press, Boca Raton, USA, 2017. ISBN: 9781482208122
2. Supplementary bibliography
- Artigos da Web of Science
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