{Tool} Module 2.1 Food quality/Lebensmittelqualität/Qualità degli alimenti. Creator(s): Pittia, Paola. Issuing Organisation(s): Universität Teramo, Fakultät für Biowissenschaften und Technologie in Lebensmitteln, Landwirtschaft und Umwelt. (2018)
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768kB |
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- German/Deutsch
898kB |
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- Italian/Italiano
766kB |
Summary
Food quality can be defined as the combination of attributes or characteristics of a product that have significance in determining the degree of acceptability of that product to the consumer.
| EPrint Type: | Practice tool |
|---|---|
| What problem does the tool address?: | This chapter is dealing with the main concepts on food quality and the attributes that contribute to define it./ In diesem Kapitel geht es um die wichtigsten Konzepte zur Lebensmittelqualität und die Attribute, die dazu beitragen, sie zu definieren./ In questo capitolo saranno introdotti i principali concetti della qualità alimentare e gli attributi che contribuiscono nel definirla. |
| What solution does the tool offer?: | Upon successful completion of this module, the learner will be able to: • understand the principles of food quality • apply the acquired knowledge to optimize raw materials and processing parameters to improve quality of foods |
| Country: | Italy |
| Type of Practice Tool: | Online courses |
| Theme: | Nutrient management |
| Keywords: | SusOrganic, Core Organic Plus |
| Subjects: | Food systems > Food security, food quality and human health Food systems > Processing, packaging and transportation |
| Research affiliation: | European Union > CORE Organic > CORE Organic Plus > SusOrganic Italy > Univ. Teramo |
| Deposited By: | von Gersdorff, Gardis J.E. |
| ID Code: | 35076 |
| Deposited On: | 23 Apr 2019 11:03 |
| Last Modified: | 15 Mar 2023 09:15 |
| Document Language: | German/Deutsch |
| Status: | Unpublished |
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