Code du cours ValoB006
Crédits 2
La quantité totale d'heures en classe60
Nombre de conferences0
Nombre de travaux pratiques et des séminaires24
Nombre des travaux du laboratoire0
La quantitē d'heures de travail autonome d'un ētudiant30
Date de l'approbation du cours15.01.2024
Auteur du cours
Ina Gode
Le cours remplacé
Valo1031 [GVAL1031]
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. Nak-Eon Choi, Jung H. Han. How Flavor Works: The Science of Taste and Aroma. Wiley-Blackwell, 2015. 240 pages. ISBN: 978-1-118-86547-7
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. Ernest R. Vieira. Elementary Food Science (Food Science Text Series). Springer; And and edition, 2008. 448 pages. ISBN-10: 0834216574 4. R. Paul Singh and 5. Dennis R. Heldman. Introduction to Food Engineering. Academic Press, 2014. 867 pp. ISBN: 978-0-12-398530-9
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: 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: 05.01.2024.]
2. Journal of food, agriculture and environment: science and technology. Helsinki, Finland: WFL Publisher www.wflpublisher.com/Journal [skatīts: 05.01.2024.] 3. 3. Food Quality and Preference https://www.journals.elsevier.com/food-quality-and-preference [skatīts: 05.01.2024.]