Processing and preserving seafood, from the perspective of industrial and market reality
Date of holding: 27/06/2016
Course Description
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"Course Description (I)"
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"Course Description (II)"
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"Course Description (III)"
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Packaging
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"Food packaging"
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"Packaging of fish and shellfish"
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Date of holding: 28/06/2016
Application of high pressure technology
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"Application of high pressure technology for improving the quality of seafood products"
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"High Hydrostatic Pressure Treatment prior to cooling and freezing (I)"
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"High Hydrostatic Pressure Treatment prior to cooling and freezing (II)"
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"High Hydrostatic Pressure Treatment prior to cooling and freezing (III)"
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Date of holding: 29/06/2016
Research trends in fish nutrition
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"Research trends in fish nutrition (I)"
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"Research trends in fish nutrition (II)"
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Date of holding: 30/06/2016
Depuration
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"Depuration Processes for Seafood"
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"Geneal Principles of Depuration"
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Date of holding: 01/07/2016
Thermal processing
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"Thermal processing of food products (I)"
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"Thermal processing of food products (II)"
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"Thermal processing of food products (III)"
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"Thermal processing of food products (IV)"
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Project funded by the Ministry of Education in the framework of the International Campus of Excellence programme and the Ministry of Economy and Competitiveness in the framework of the National R&D&I Plan. Project CEI10-1-0006 infrastructures funded by the Spanish Ministry of Economy and Competitiveness in the framework of the programme INNOCAMPUS anda co-funded with European Regional Development Funds (FEDER).
