The students should be able to develop:
Comprehension and knowledge – Knowledge of the main food alterations. Understand the effect of unit operations on nutritional food characteristics. Know risks and act to control and manage them during the unit operations. Understanding of the principles of shelf life extension. Understanding of different unit operations within specific processing lines.
Operating skills – To be able to take in consideration safety aspects during unit operations. Be able to solve equations of material balance and solve the main equation of technical physics.