Code du cours Valo1059
Crédits 6
La quantité totale d'heures en classe162
Nombre de travaux pratiques et des séminaires64
La quantitē d'heures de travail autonome d'un ētudiant98
Date de l'approbation du cours18.03.2018
Auteur du cours
Ina Gode
Manuels
1. David Julian McClements.Future Foods: How Modern Science Is Transforming the Way We Eat. 2019. Springer Nature Switzerland AG. ISBN 978-3-030-12995-8
2. Encyclopedia of technology and innovation management 1st edition. Edited by . V.K. Narayanan. Gina Colarelli O'Connor. Chichester: Willy-Blackwell , 2010. 546 p. ISBN-13: 978-1405160490. ISBN-10: 1405160497
2. Singh P. Heldman D. Introduction to Food Engineering. Academic Press, 2014. 867 pp. ISBN: 978-0-12-398530-9
3. V. K. Narayanan. Gina Colarelli O'Connor. Encyclopedia of technology and innovation management 1st edition. John Wiley and son Ltd, 2010. 525 pp. ISBN-13: 978-1405160490. ISBN-10: 1405160497
4. Feiner, Gerhard. Meat products handbook: Practical science and technology. New York, Washington: CRC Press, 2006. 629 pp. ISBN-13: 978-1-85573-955-0; ISBN-10: 1-85573-955-0
5. Encyclopedia of food sciences and nutrition. Amsterdam etc.: Academic Press, 2003. 353 p. ISBN:0122268504 9780122268502 10 vol.
Ouvrages supplémentaires
1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food, 2019. 288 p. Oxford University press. ISBN 978-0-19-068769-4
2. Prabhat K. Nema. Drying Technologies For Foods: Fundamentals and Applications, NIPA, 2015.
3. Jan, Safia. Elements of Food Science NIPA, 2013. 238 pp. ISBN9789381450246
4. Dairy processing: improving quality. Cambridge: Woodheadpublishing Limited; CRC Press, 2003. 532 p. ISBN-13: 978-1855736764
Périodiques et d`autres ressources d`information
1. International Journal of Food Science and Technology https://onlinelibrary.wiley.com/journal/13652621 [skatīts: 14.09. 2021.]
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher www.wflpublisher.com/Journal [skatīts: 14.09. 2021.]
3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 14.09. 2021.]