| Topic |
Sub-topic |
| INTRODUCTION |
Concept and aims. History and evolution of the conservation of the foods. Relations with other sciences. |
| CAUSAL AGENTS OF THE ALTERATION OF THE FOODS |
Classification. Types of alterations that produce. Way to combat them. General methods of conservation. |
| FOOD PACKAGING |
Protection against the physical agents, chemists and biological of deterioration. Characteristics that have to gather the containers. Nature of the materials of the same. Interactions pack-food: technological and sanitary implications. Packaging in atmospheres controlled and modified. Active and intelligent packaging. |
| CONSERVATION OF THE FOODS BY ACTION OF THE HEAT |
Thermal treatment. Cooling. Complementary operations. Calculation of thermal treatments. Assessment of the lethal efficiency of the graphic of
warming-cooling. |
| CONSERVATION OF THE FOODS BY IRRADIATION |
Nature of the ionizing radiation. Levels of utilisation. Effects on the organic molecules, microorganisms and enzymes. Units and dosage. Sources of radiation. Plants of radiation. Problems that poses the utilisation of the rionizing radiations. Practical utilisations. |
| OTHER METHODS OF DESTRUCTION OF MICROORGANISMS And ENZYMES |
Thermal methods and no thermal: presurization, electrical pulses, pulses of light, oscillating magnetic fields. Treatments combined. |
| CONSERVATION OF THE FOODS BY ACTION OF THE COLD |
Industrial production of low temperatures. Calculation of the needs of cold for the refrigeration, freezing and storage refrigerator. Systems of refrigeration and freezing of the foods. Thawing. Physical phenomena during the refrigeration and freezing. Calculation of the necessary time for the refrigeration and freezing.
Actions of the cold on the microorganisms, the biological structures and the biochemical reactions. |
| CONSERVATION OF THE FOODS BY REDUCTION OF THE ACTIVITY OF THE WATER |
Considerations on the concept of activity of the water. The dehydration. The lyophilisation. Evaporation. Concentration of liquid foods by freezing. The salted and confit. |
| SMOKED |
Composition and properties of the smoke. Systems of production of the smoke. |
| FERMENTATION AND MADURATION |
Generalities. Main foods fermented and/or matured. |
| CHEMICAL ADDITIVES |
Classification. Importance in the alimentary industry. General considerations on his utilisation. |
| STORAGE And TRANSPORT OF THE FOODS |
Storage and legislation of stocks. Protection in front of agents of deterioration during the storage. Conditioning of the foods for the transport. |
