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


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 [skatīts: 14.09. 2021.]
2. Journal of food, agriculture and environment : science and technology . Helsinki, Finland : WFL Publisher [skatīts: 14.09. 2021.]
3. Food Quality and Preference [skatīts: 14.09. 2021.]