Technology of canned fruits and vegetables

A.Y. 2020/2021
4
Max ECTS
32
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The course aims to provide students with the knowledge related to the transformation technologies of the main vegetable canned foods, starting from the knowledge of raw materials, to the operation of the equipment and to the control of critical points and to the quality of the finished product.
Expected learning outcomes
At the end of the course the students will know how to speak about the production technologies of vegetable canned foods. The students will also be able to carry out checks in the production processes, also in order to identify any critical points on which to act to guarantee the quality of the productions. Students will also know how to act to evaluate finished products with reference to company standards and current regulations.
Course syllabus and organization

Unique edition

Lesson period
Second semester
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor(s)
Reception:
By date