En el curso de Food Packaging se espera Establish the conditions and needs for the preservation of a food, through the analysis of its physicochemical and nutritional properties, in order to select the best packaging material that guarantees the safety and quality of the product during storage.
The development of the activity associated with Phase 2 – Project planning must be presented in Document Appendix 2, which is available in the folder Activities guide and evaluation rubric – Unit 2 – Phase 3 – Project development.
Select a SPECIFIC PRODUCT or beverage from one of the groups presented below that can be packaged in the material selected collaboratively in Phase 2.:
1. Fresh, cut or processed fruits and vegetables
2. Meat or meat products (Beef, pork, chicken, fish, seafood, others)
3. Milk and dairy products
4. Fats or oils
5. Nuts or cereals
6. Carbonated or alcoholic drinks
¡Despreocupate! En Asesorias Mi Carrera contamos con un equipo capacitado que te ayudará en la realización de este trabajo y para que obtengas las Mejores Notas y dediques tu tiempo a otras actividades.
The individual evidence to be submitted is:
● The student in the respective forum will present their contributions for the development of the project proposed at the group level.
● Give individual contributions, which will be constructive and on the stipulated date.
● Make meaningful feedback to the contributions given by colleagues It is essential that the contributions before being sent to the forum be passed by Turnitin anti-plagiarism software; for this visit turnitin
Te apoyamos en el curso completo de Food Packaging, garantizando las mejores notas y el mejor servicio
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