ECTS
5 credits
Training Structure
School of Pharmacy
Description
Introduction to Food Safety:
- History of Food Fears:
- Food Alterations:
- Packaging
Objectives
Technology and Quality:
- Low Temperatures
- Fermented Products
- Milk: Biochemical and Physicochemical Properties
- Ice Cream Processing
- Meat and Fish: Quality Technology
- Membrane Technologies
- Additives and Heat Treatments
- Drying
- Fruits
Additional Information
EU Representative:
Nathalie Chazal: nathalie.chazal@umontpellier.fr