Code du cours Valo2039
Crédits 2.25
La quantité totale d'heures en classe60
Nombre de travaux pratiques et des séminaires24
La quantitē d'heures de travail autonome d'un ētudiant36
Date de l'approbation du cours25.01.2021
Auteur du cours
Ina Gode
Connaissances de base
Valo1031,
Le cours remplacé
ValoB007 [GVALB007]
Manuels
1. Vickie A. Vaclavik. Elizabeth W. Christian. Tad Campbell. Essentials of Food Science (Food Science Text Series). Springer; 5th ed. 2021. 481 pages. ISBN-10 : 3030468135
2. Gerard L. Hasenhuettl. Richard W. Hartel. Food Emulsifiers and Their Applications. Springer; 3rd ed. 2019. 534 pages. ISBN-10 : 3030291855
3. Wei Chen. Lactic Acid Bacteria: Bioengineering and Industrial Applications. Springer; 1st ed. 2019. 292 pages. ISBN-10 : 9811372829
4. Lohith Kumar Dasarahally-Huligowda. Megh R. Goyal. Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation (Innovations in Agricultural & Biological Engineering). Apple Academic Press; 2019. 314 pages. ISBN-10 : 1771887656
5. Gerhard Feiner. Meat products handbook Practical science and technology. New York Washington, DC, CRC Press, 2006. 629 pp. ISBN-13: 978-1-85573-955-0
Ouvrages supplémentaires
1. Alan Kelly. Molecules, Microbes, and Meals: The Surprising Science of Food; 2019. 288 pages. Oxford University press. ISBN 978-0-19-068769-4 2. Prabhat K. Nema Drying Technologies For Foods: Fundamentals and Applications. NIP; 2015. ISBN 978-0-88955-621-8.
3. Jan, Safia. Elements of Food Science NIPA; 2013. 238 pages. ISBN9789381450246
4. Dairy processing : improving quality / Cambridge : Woodhead publishing Limited ; CRC Press, 2003. 532 pp. 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: 25.01. 2021.]
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher www.wflpublisher.com/Journal [skatīts: 30.03. 2020.]
3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 25.01. 2021.]