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Biological Treatment of Waste and By-Products from Food Industry

Green Gold: Contested Meanings and Socio-Environmental Change in Argentine Yerba Mate Cultivation

Chemistry of Foods: EU Legal and Regulatory Approaches

Novel foods in the European Union

Production and Commercialization of Insects as Food and Feed: Identification of the Main Constraints in the European Union

Sustainable Innovations in Food Packaging

Biscuit packaging and storage: packaging materials, wrapping operations and biscuit storage. - 6

Secondary processing in biscuit manufacturing: chocolate enrobing and moulding, sandwich creaming, icing application of jam, marshmallow and caramel.

Food sharing: chemical evaluation of durable foods

Gluten-Free Baked Products

Ingredients: types, handling and uses in biscuit manufacture. - 1

Baking and cooling of biscuits: what happens in a baking oven, types of oven, post oven processing, cooling and handling requirements prior to packaging.

Biscuit doughs: types, mixing, conditioning and handling of doughs.

Biscuit dough piece forming: sheeting, gauging, cutting, laminating, rotary moulding extruding wire cutting and depositing.

Risk regulation in non-animal food imports: the European Union approach

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