Definition, classification of products and processes.
Outline regarding process and product variables, useful for quality, health and hygiene food safety: temperature, time, pH, water activity (Aw), product composition.
Main food processing and preservation technologies: related issues.
Chemical composition and transformation of raw materials of vegetal and animal origin.
Application of main conservative and transformative technologies to some food production chains.
Fatty substances: characteristics, sources of supply and extraction processes. Transformation of raw fatty substances: refining and modifications.
Oils from olive processing and extraction systems.
Fermentative industries (bread, beer).
Consumption, stabilization, corrective treatments.
Typical products.
Sustainability in agricultural enterprises and in the food industry, the quality of products and processes.