| General description |
In this course, the methodologies for applying heat treatments as a means of preserving fishery and aquaculture products are studied, as well as their effect on said products and their influence on the extension of their useful life. For this, the theoretical foundations of these processes are analyzed, mainly pasteurization and sterilization, and the various techniques and equipment used during the processing of fishery products are studied, both theoretically and through practical work on the elaboration of various products in a pilot plant. . Laboratory quality control of the different raw materials used (fish, sauces, packaging...) and the final products obtained are addressed. |
