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Thermal processing of food products

Date of holding: 29/06/2020

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The course presents the application of new processing technologies (high hydrostatic pressures, ohmic heating, pulses of light, radiation, etc.) and conservation (active packaging) to seafood. The course will try to move away from academicism to focus on the perspective of industrial reality and the market through the selection of teachers among the departments of production, quality and R & D of the main seafood processing companies or suppliers of processing and conservation technology.

Isabel R. Amado
Marie Curie fellow specialized in valorization of sea food
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