Block I.- Introduction to the packaging of the
foods. New developments in materials and
technologies of packaging.
1.- Packaging to the empty and in atmospheres modified.
2.- Active and intelligent packaging.
Block II.- Effect of the packaging in the biochemical properties of the foods.
1. Investigation of the biochemical changes during the packaging.
Block III.- Influence of the packaging in the rheological properties and of texture of the foods. Oscillatory test, of load and recovery and thermomecanical analysis
1.- Oscillatory test, of load and recovery and thermomecanical analysis.
Universidade de Vigo
|
Rectorado |
Campus Universitario |
C.P. 36.310 Vigo (Pontevedra) |
España |
Tlf: +34 986 812 000
