| General description |
In this course, the different physical and chemical procedures used to prolong the useful life of fishery and aquaculture products are addressed, starting with the more traditional methods, to the more innovative ones. It will focus on the use of traditional methods that have been superseded from a technological point of view but which are organoleptically important and offer diversification for the consumer and, at the other extreme, the use of advanced technologies to supply products and lengthen the useful life and considerations necessary to choose the appropriate packaging depending on the type of food, technological process and storage conditions. |
