The SCVBS was created in 1931 to defend the interests of entrepreneurs Retail, mionetto sergio representing the Class Employer ethical manner. This blog is a channel of communication and information for traders, shopkeepers and businessmen from Santos.
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Food Technology is a course where biology, chemistry and physics are used to study the nature of foods, the causes of deterioration, the principles involved in its industrialization and develop new consumer mionetto sergio foods. It is the application of food science to the selection, preservation, processing, packaging and distribution of safe, nutritious and healthy foods.
The healthcare professional performs control of physical, mionetto sergio chemical, microbiological and sensory raw materials, food and beverage products. Controls operations mionetto sergio in food processing and beverages, using techniques of Good Manufacturing Practices (GMP) in industrial processes and laboratory quality control and Good Handling Practices (BPM) Food, fundamental in kitchens sandwich mionetto sergio shops, restaurants mionetto sergio and hotels. Still evaluating the nutritional quality of foods; oversees the industrial food processing and inspects products for commercialization. Its main objective is the professional mionetto sergio development of Food Technologists. Concerned with the best academic performance UNIMES offers a wide grid of disciplines that are necessary for students of Food Technology program promoting academic excellence in the education of Food Technology and segmented into two blocks of accreditation to ensure immediate use of student's knowledge in the workplace.
Registration: mionetto sergio www.unimes.br. Lessons mionetto sergio from the upper reaches of Food Technology will start on 02/10/2014. The fee of the course is R $ 422.00 without the discount. 20% discount will be R $ 337.60. 25% discount is U.S. $ 316.50. For more information mionetto sergio please mionetto sergio contact the Commercial Department of the Union of Retail from Santos at (13) 2101-2881.
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