About Course
Knowledge and skills
Students will gain knowledge about new possibilities of fortification of porous fruit and vegetables with functional compounds.
Students will be able to assess the possibilities of using Vacuum Impregnation and High Pressure Impregnation for food production.
Teacher and organization
Urszula Tylewicz
Alma Mater Studiorum-Università di Bologna, Italy
Course Content
Cold formulation
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Fortified food products
25:49 -
QUIZ 1
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Fruit and vegetable porosity
27:01 -
Mechanism of Vacuum Impregnation (VI)
28:12 -
Process parameters of VI
26:44 -
Application of VI
46:13 -
High Pressure Impregnation (HPI)-mechanism and applications
30:41 -
QUIZ 6