TECHNOLOGY OF AGRI-FOOD PRODUCT CONDITION AND DISTRIBUTION
ACADEMIC YEAR: 2015/2016
YEAR OF STUDY: 2
SEMESTER: First semester
NUMBER OF CREDITS: 3
CONTACT HOURS: 21
INDIVIDUAL WORK HOURS: 45
Knowledge and undertanding are the basis for the correct choice of an appropriate food contact material. In particular, technical, sanitary and commercial aspects are outlined. Extreme importance is given to the interaction between food and its container. Learning outcomes of the course will be the acquisition of a language formally correct regarding the course program in relation to the concept of food quality and quality control.
Increase of the ability to express the content related to the steps of the food processes and the ability of connections between the different parts of the course and between packaging processes and foods.
Basic knowledge on unit operations, fodd chemistry and food microbiology are requested
Food packaging, applied technologies as a function of specific foods. Shelf-life determination of foods in different packaging and storage conditions. Glass, plastic and metal containers. Interaction between food and packaging material. Legal aspects, compulsory rules.
slides and technical documents given by the teacher.
Referece books: "Food Packaging Principles and Pratice" Gordon L. Robertson, CRC Press , taylor & Francis Group.
Food Packaging and Shelf Life" Gordon L. Robertson, CRC Press, taylor and Francis Group, (338 pg)
Food Packaging and technology", Dong Sun Lee, Kit L. Yam, Luciano Piergiovanni; CRC Press, Taylor and Francis Group (631 pg).
" Materiali metallici e contenitori per Conserve Alimentari", Angela Montanari, Giovanni Milanense; SSICA, PPS Editrice (319 pg)
" Plastic Conversion Processes: a Concise and Applied Guide" Eric Cybulski; CRC Press, Tayor & Francis Group, (150 pg)
Class lessons, guided tours, lab experience
The final exam is a speech given by the student about a chosen topic relating to a part of the course. From the answers given by the student, the teacher tests his/her ability to understand the different steps of food packaging and the connections between these various steps. From responses the teacher will assess the understanding of the principles of food packaging. The teacher will assess the degree of understanding of the subject by the completeness of the responses and the ability of the student to establish connections between the various topics, giving a score commensurated with the students’ capabilities. The teacher will continously asks questions to the students during the lessons to understand the extent of comprehension of the class.