New food technologies for food formulation

Bibliographic Details
Main Author: Martínez Monzó, Xavier
Publication Date: 2025
Other Authors: Garcia Segovia, Purificación, Igual Ramo, Marta
Format: Other
Language: eng
Source: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Download full: http://hdl.handle.net/10400.2/19836
Summary: This module covers the theoretical background on the application of new food technologies for food formulation. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.
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spelling New food technologies for food formulationModules from the BIP Food Innovation and the ConsumerFormulationNew food technologiesThis module covers the theoretical background on the application of new food technologies for food formulation. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.Moura, Ana Pinto deCunha, Luís MiguelGarcía Segovia, PurificaciónRepositório AbertoMartínez Monzó, XavierGarcia Segovia, PurificaciónIgual Ramo, Marta2025-04-15T15:16:04Z2025-032025-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/otherapplication/pdfhttp://hdl.handle.net/10400.2/19836enginfo:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-04-20T01:47:32Zoai:repositorioaberto.uab.pt:10400.2/19836Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-29T06:29:47.173247Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv New food technologies for food formulation
Modules from the BIP Food Innovation and the Consumer
title New food technologies for food formulation
spellingShingle New food technologies for food formulation
Martínez Monzó, Xavier
Formulation
New food technologies
title_short New food technologies for food formulation
title_full New food technologies for food formulation
title_fullStr New food technologies for food formulation
title_full_unstemmed New food technologies for food formulation
title_sort New food technologies for food formulation
author Martínez Monzó, Xavier
author_facet Martínez Monzó, Xavier
Garcia Segovia, Purificación
Igual Ramo, Marta
author_role author
author2 Garcia Segovia, Purificación
Igual Ramo, Marta
author2_role author
author
dc.contributor.none.fl_str_mv Moura, Ana Pinto de
Cunha, Luís Miguel
García Segovia, Purificación
Repositório Aberto
dc.contributor.author.fl_str_mv Martínez Monzó, Xavier
Garcia Segovia, Purificación
Igual Ramo, Marta
dc.subject.por.fl_str_mv Formulation
New food technologies
topic Formulation
New food technologies
description This module covers the theoretical background on the application of new food technologies for food formulation. It is a part of the the Blended Intensive Program (BIP): Food Innovation and the Consumer funded by Erasmus+ and developed within an international consortium, participated by: Universidade Aberta, UAb, Portugal (Coordinator Institution); Universitat Politècnica de València, UPV, Spain; Faculty of Sciences, University of Porto, Portugal, National and Kapodistrian University of Athens, UoA, Greece. The BIP Food Innovation and the Consumer is developed in the context of the e-learning mode under the UAb Lifelong Learning Unit Organization, and is a 3 ECTS program.
publishDate 2025
dc.date.none.fl_str_mv 2025-04-15T15:16:04Z
2025-03
2025-03-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/other
format other
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.2/19836
url http://hdl.handle.net/10400.2/19836
dc.language.iso.fl_str_mv eng
language eng
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dc.format.none.fl_str_mv application/pdf
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repository.mail.fl_str_mv info@rcaap.pt
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