Continuing Education Department - Universidad del Azuay
University of Azuay
University of Azuay
Continuing Education Department - Universidad del Azuay Continuing Education Department - Universidad del Azuay
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Technological and nutritional aspects of pasta and extruded products

September 19-23, 2023

Face-to-face modality
32 hours: 25 face-to-face and 7 autonomous work.

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Course

About this course

Cereals are an important source of carbohydrates, essential substances in the human diet, since they provide a large part of the energy that the body requires to fulfill all its functions. However, many cereals are consumed after refining processes that prevent their contribution of other beneficial compounds, such as minerals, fibers and many more. The study of the technological and nutritional aspects related to the industrialization of cereals in the form of paste and extruded products will allow the participants to have adequate tools to improve the nutritional contribution of these foods, without sacrificing their technological and sensory characteristics.

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Objectives

Study technological and nutritional aspects of pasta and extruded products to promote the development of products with high nutritional value in this branch of food technology.

Specific objectives

  1. Develop knowledge about the technological and nutritional aspects of pasta and extruded products.
  2. Innovate in the food industry through the development of new products and technologies.
  3. Improve the processes for making pasta and extruded products with the knowledge and aspects acquired during the course.
ODS

Sustainable development goals

Health & Wellness

Health & Wellness

Industry, innovation and infrastructure

Industry, innovation and infrastructure

Responsible production and consumption

Responsible production and consumption

Alliances to achieve the objectives

Alliances to achieve the objectives

Methodology

The course will take place in person, alternated with laboratory practices related to the topics covered in class.

  • Evaluation system: The evaluations will be applied through tasks and written evaluations; In addition, the activities carried out in the laboratory and eventual reports will be taken into account.
  • Module approval requirements:

Evaluation equal to or greater than 70%.

Minimum attendance of 80% of face-to-face classes.

Duration

Duration

Duration

32 hours: 25 face-to-face and 7 autonomous work.

Opening hours

From Tuesday to Saturday, from 8:00 a.m. to 13:00 p.m.

Mode

In‑person

Teachers)

Teachers)

Alessandra Martin

Alessandra Martin

Ph.D.

Researcher focused on the Science and Technology of Cereals, with special interest in the functionality of cereals, pseudocereals and legumes.

Daniela Martini

Daniela Martini

Ph.D.

Associate Professor with the Human Nutrition Unit and the Department of Food, Environmental and Nutritional Sciences.

Diego Suarez Star

Diego Suarez Star

Eng. - Ph.D.

Coordinator.

PhD in Philosophy Food System and Food Engineer.

Content

Content

  • Description

  • Nutritional aspects of cereals.

  • Pseudocereals and legumes.

  • Innovation in plasticizing and extrusion processes.

  • Nutritional changes caused by technological processes applied in the cereal industry.

  • Challenges and prospects in the cereal industry and research.

Date

Dates

September 19-23, 2023

Investment

Investment

Students

$ 160,00

Registrations are closed

UDA staff

$ 0,00

Registrations are closed

General public

$ 160,00

Registrations are closed
Certificates

Certificates

Once the activities and requirements for the development of the course have been fulfilled, the participants will receive the Certificate of Approval , based on what is established in the Regulations of the Department of Continuing Education, that is, that the participant obtains a minimum of 70% in the academic evaluation and 80% attendance at the face classes.

Information

More Information

More information about this course

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