Matérias-Primas Alimentares

At the end of this course the student will have acquired knowledge, skills and powers to understand the importance of food raw materials and the need to have the necessary knowledge of principles and practices of food hygiene in order to assess any possible risks and take the necessary steps to correct the deficiencies. The student will be able to assess the quality of food raw materials, as well as the more common foodstuffs, according to standards and legislation, in order to the production to human and animal consumption and ensuring food safety and quality. It is also intended that the student acquires bases to be able to coordinate the development of production processes for safe food in the professional field. The sudent will know the great diversity of food raw materials, their different ways of obtaining, their industrialization processes and quality control.