FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY
Learning outcomes of the course unit
The class of Fundamentals of Food Science and Technology is part of the Integrated Course of Prevention Science Applied to Food Safety.
The class aims to provide students with the methodological tools needed to acquire the basic knowledge related to the processing of raw material into foods, to their storage and to quality and safety control.
Course contents summary
The first part discusses some out of the main variables affecting the transformation of raw materials into processed foods and their shelf life in positive and / or negative temperature (reduction of water availability; inactivation and/or separation of microorganisms and/or enzymes; interaction of food with the environment) and the main unit operations of food technology.
The second part illustrates, as methodological example, the milk processing chain in its main derivatives and the more relevant regulations governing the quality and safety aspects of dairy processes and products.
The factors governing the microbial growth and enzyme activity rate (temperature, pH, Aw and redox potential) and control methods.
The main unit operations of food technology relevant for storage of processed foods and equipments that can be used:
concentration and drying;
salting and smoking;
separation operations: centrifugation and filtration;
refrigeration and freezing;
pasteurization and sterilization;
filling and packaging;
cleaning and sanitation of the plants.
The milk processing sector in its derivatives:
the different types of fluid milk, process characteristics and product.
fermented milk products: yogurt and probiotic drinks.
milk processing into cheese: the characterizing steps
The main regulations governing the quality and safety aspects of products and processes.
The labeling regulation.
Slides provided by the teacher
For discussion, see the following texts:
Singh R.P. Heldman D.R. (2015) Principi di tecnologia Alimentare. CEA Ambrosiana Milano
Mucchetti G., Neviani E.(2006) Microbiologia e tecnologia lattiero casearia. Qualità
e sicurezza. Tecniche Nuove Ed. Milano
Assessment methods and criteria
The assessment is based on a written examination with multiple choice questions.