CAMPUS DO MAR TV - Thermal processing of food products (IV)

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Thermal processing of food products (IV)

Date of holding: 01/07/2016

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Processing and preserving seafood, from the perspective of industrial and market reality

Mr. Juan Pablo Fuciños González

Professor of Nutrition and Food Science., University of Vigo

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: Course Description (I)

: Course Description (II)

: Course Description (III)

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: Packaging of fish and shellfish

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: High Hydrostatic Pressure Treatment prior to cooli

: High Hydrostatic Pressure Treatment prior to cooli

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: Research trends in fish nutrition (I)

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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).