The objective of this subject is to identify and analyze through which mechanisms food molecules determine their properties and chemical reactivity, as well as to apply this knowledge to improve the formulation, processing and stability of food. Bibliographic resources and specific databases will be used to deepen into the latest scientific advances in food formulation and their preservation.
English Friendly subject: International students may request from the teachers: a)
resources and bibliographic references in English, b) tutoring sessions in English, c) exams
and assessments in English.
