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Main Bibliography |
Sing, R.P., Heldman, D.R., Introduction to Food Engineering, Elsevier, New York, 2009.
Belitz,H.-D., Grosch, W., Schieberle, P., Food Chemistry, Springer-Verlag, Berlin, 2008.
Adams, M. R., Moss,M. O., Food Microbiology, The Royal Society of Chemistry, Cambridge, UK, 2000.
Brennan, James G. (editor), Food Processing Handbook, , Wiley-VCH, OWeinheim, Germany,2006.
Rester, R. E., Harrison, R. M. (editors), Food Safety and Food Quality, The Royal Society of
Chemistry, Cambridge, UK, 2001.
Ibarz, A., Unit Operations in Food Engineering, CRC Press, Boca Raton, USA, 2002.
EU food law - A practical guide, CRC Press, Boca Raton, USA, 2001.
Goodburn, K. (editor), Food Processing Technology - Principles and Practice, P. Fellows, , CRC Press, Boca Raton, USA, 2000.
Han, Jung H. (editor), Innovations in Food Packaging, Academic Press, NY, USA, 2005.
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Teaching Methodologies and Assessment Criteria |
The syllabus includes the different aspects involved in the design and analysis of relevant issues in the food industry. It begins with a review and application of the basic concepts in terms of the biochemical composition of foods, their basic chemistry and the role of microorganisms in it. We continue with the basic concepts relevant to the process industries, which include the food industries, such as the mechanics of fluids, the production of energy and cold and the phenomena of mass and heat transfer. It ends with the study of relevant phenomena and processes of special importance in the food industry, such as preservation processes, freezing food, evaporation and drying processes, as well as membrane separation and dehydration.
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