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Minimal Processing technologies of Food products to meet European consumer demands
203401009
Description
The growing demand for fresh, high-quality, and minimally processed foods is reshaping the agri-food industry across Europe. Consumers increasingly seek convenient products that maintain their natural qualities, nutritional value, and safety, posing both opportunities and technical challenges for producers.

This course introduces students to the principles and industrial applications of minimal processing technologies, especially in the fruit and vegetable sector. Students will explore techniques aimed at preserving freshness, extending shelf life, and reducing waste. Emphasis is placed on process optimization, innovative preservation methods, and emerging technologies, with practical sessions and case-based learning directly linked to current industrial practices. 
ECTS credits
5
Teaching Language
English
Exam Language
English
Support Materials Language
English
Basic Learning Outcomes
  • Know the fundamentals of food analysis, the main techniques and instrumentation.
    (S2 - FSTM - Know the fundamentals of food analysis, the main techniques and instrumentation.)
  • Understand the concept of food quality and know the applicable regulations and the main food quality management systems.
    (S3 - FSTM - Understand the concept of food quality and know the applicable regulations and the main food quality management systems.)
  • Understand the concept of food safety and know the applicable regulations and the main food safety management systems.

    (S4 - FSTM - Understand the concept of food safety and know the applicable regulations and the main food safety management systems.)
  • Understand the concept of traceability and know the main traceability management systems in the agri-food industry.

    (S5 - FSTM - Understand the concept of traceability and know the main traceability management systems in the agri-food industry.)
  • Control quality in agri-food industries and manage food safety.
    (S6 - FSTM - Control quality in agri-food industries and manage food safety.)
  • Plan and control production processes in the food industry.

    (S8 - FSTM - Plan and control production processes in the food industry.)
  • Design and optimize food processing and packaging equipment.

    (S9 - FSTM - Design and optimize food processing and packaging equipment.)
  • Propose and carry out R+D+i work on food manufacturing processes and equipment.

    (S10 - FSTM - Propose and carry out R+D+i work on food manufacturing processes and equipment.)
  • Integrate knowledge, skills and the most appropriate resources to, through their own approach or in collaboration with others, deal with new or complex situations.

    (S11 - FSTM - Integrate knowledge, skills and the most appropriate resources to, through their own approach or in collaboration with others, deal with new or complex situations.)
  • Analyze available information and draw conclusions for decision making in new or complex situations.

    (S12 - FSTM - Analyze available information and draw conclusions for decision making in new or complex situations.)
  • Make judgments on complex issues and/or with incomplete information.

    (S13 - FSTM - Make judgments on complex issues and/or with incomplete information.)
Course categorized
Managing Entity (faculty)