| CODE | AGR2900 | ||||||||||||||||
| TITLE | Food Technology | ||||||||||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||||||
| MQF LEVEL | 5 | ||||||||||||||||
| ECTS CREDITS | 6 | ||||||||||||||||
| DEPARTMENT | Rural Sciences and Food Systems | ||||||||||||||||
| DESCRIPTION | Objectives: To present the students with an overview of the way in which agricultural products may be prepared and preserved, including processing and packaging. Contents: The study-unit will deal with various methods of food processing; both animal and plant products will be discussed. The animal products section will deal mainly with dairy and meat processing while that of plant products will consider post-harvest technology and preservation techniques and will deal with grain and bakery products, oil, wine and other beverage production as well as fruit and vegetable processing |
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| STUDY-UNIT TYPE | Lecture | ||||||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Anton Mangion |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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