The course aims to make students acquire the basic knowledge of the main unit operations carried out during a food process. The approach followed is both descriptive and quantitative. The description of the physical, chemical and / or biological changes induced to the raw materials during a unitary operation has the objective of assessing the impact that the process has on the quality of the finished products obtained.
The course, which takes place in the second half of the year, with lectures, aims to deepen how a food transformation process involves different methods to be followed, in relation to the chain of belonging, with a series of technological operations in succession appropriate for the processing of raw materials.
The course aims to deepen the scientific and technical knowledge for the qualitative-quantitative development, management and control of processes for transforming raw materials of Mediterranean interest into final and / or intermediate processing products according to current legislation. The manufacturing processes, production technologies and flow sheets of the main sectors are studied in depth: canning, oils and fats, cereal-pastoral, dairy, viticulture-winemaking