Aditivos Alimentares II

At the end of this course the student will have acquired knowledge, skills and competencies that will enable them to develop the ability of interpretation and analysis of parameters associated with processing techniques in the food industry, involving the use of additives (preservatives, antioxidants, acidifiers and acidity regulators, melting salts), further considering possible effects on human health caused by inappropriate manipulations.

In this environment students can dominate and exploit scientific bases that enable the evaluation of detailed aspects and skill acquisition with application in the development of agro-industrial productive capacity, integrating knowledge related to food security and the corresponding public health