5
5
The course aims are:
. to summary description of the current technological processes in major industries of food: meat industries, fish, dairy products, fruit and vegetables, cereals, beverages, oil and pre-cooked meals;
. that the students acquire the knowledge and competencies needed to will be able to develop HACCP plans in the various food groups allowing them access to the food quality control
There are theoretically discussed general concepts. The practical teaching intended to illustrate the subjects studied with the theoretical application to situations and problems in technological processes of food. The course aims through a study of the different processing technologies, providing students to acquire skills on different processes used in industries of meat, fish, dairy products, cereals, beverages, oilseeds and also the quality control by HACCP system.
Characterization of the most common technological processes in major industries of food: meat, fish, dairy products, fruit and vegetables, cereals, beverages, oil and pre-cooked meals.
Principles of HACCP: hazards and preventive measures, identification of critical control points (CCP), critical limits for each CCP, monitoring for each CCP, corrective actions, verification procedures and system documentation of all procedures.
HACCP to food industries implementation