Innovation in food processing

Code: PGNS1011
Course: Master Degree in Nutrition and Health
Credits: 4
Hourly load: 60

Bibliography:

DASH, K.K.; CHAKRABORTY,  S.  Advances in Thermal and Non-Thermal Food Preservation. Ed. CRC Press, 2021. 

FELLOWS, P. J. Tecnologia do Processamento de Alimentos: princípios e prática. 4. ed. Porto Alegre: Artmed, 2018.

PRAKASH SRIVASTAV, P., KUMAR VERMA, D., PATEL, A.R., & REHMAN AL-HILPHY, A. Emerging Thermal and Nonthermal Technologies in Food Processing. 1st ed. Apple Academic Press, 2020.