The students who successfully complete this course unity be able to:

1. Have fundamental concepts of food safety and quality assurance;
2. Know about Chemistry and Biochemistry of foods, particularly with regard to its main components, its properties and characteristics reactions, and chemical, biochemical, and sensory analysis of food products;
3. Have knowledge about the main unity operations in preservation and processing of foods and capacity to interpret the influence of these processes on the quality, nutritional value and product safety;
4. Have competences for a critical comparison between the different processing and preservation operations in foods;
5. Design food processing and preservation operations and perform the selection of the most appropriate to a case study;
6. Have competences that might improve his knowledge about the industrial practices and food market.

Curricular Unit Form