To know the processes involved in the production of semi-preserved products at an industrial level.
A1 A3
B1 B4
C8 C9
D1 D2
That the students know the manufacturing techniques of smoked products and the technological variables.
A1 A5
B4
C9 C10
D1 D5
Acquire knowledge about packaging and its types, for this range of products. Know the process of closing the products.
A3 A5
B1 B4
C8 C9 C10
D1 D2
That the students know the biotechnological methods of conservation of fishery products.
A1
B1 B4
C8 C9 C10
D2 D5
To understand the different aspects and the importance of traditional treatments in this range of
products. To understand production methods and logistics
A3 A5
B4
C8 C9 C10
D2 D5
Universidade de Vigo
|
Reitoría |
Campus Universitario |
C.P. 36.310 Vigo (Pontevedra) |
España |
Tlf: +34 986 812 000