FBT5790 - Desenvolvimento de Lipídeos como Alimentos Funcionais e Nutracêuticos (2017)

Topic outline

• General

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    Avisos Forum

• Course program
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    Course program File

    1.3 MB PDF document

    Available until end of 10 November 2017

• Class 1 - Current trends in the consumption of fats and foods
  Available until end of 11 November 2017

• Class 2 - Current processing techniques for the production of specialty lipids - Blending, fractionation, and hydrogenation
  Available until end of 11 November 2017

• Class 3 - Current processing techniques for the production of specialty lipids - Interesterification
  Available until end of 11 November 2017

• Class 4 - Oleogels: A promising alternative strategy to structure edible oils
  Available until end of 11 November 2017

• Class 5 - New developments in functional and nutraceutical lipids
  Available until end of 11 November 2017

• Class 6 - Manufacture of a food product using traditional x alternative technology
  Available until end of 11 November 2017

• Class 7 - Role of antioxidants in the human diet and effects on food processing
  Available until end of 11 November 2017

• Topic 9

• Topic 10