The course aims to provide students with the knowledge necessary for the formulation of foods, taking into account the functional properties of the ingredients and their effects on the food stabilization / destabilization processes.
Expected learning outcomes
At the end of the course the students will be able to design and formulate food products by knowing the relationships between the various ingredients and the effect of the production process on the structure and properties perceived in the finished product.
Lesson period: First semester
(In case of multiple editions, please check the period, as it may vary)