FOOD TECHNOLOGY 1
cod. 1003894

Academic year 2018/19
2° year of course - Second semester
Professor responsible for the course unit
MUCCHETTI Germano
integrated course unit
12 credits
hub:
course unit
in ITALIAN

Course unit structured in the following modules:

Learning objectives

PART UNIT OPERATIONS
Knowledge and ability to understand: The class aims to give the student
the basic knowledge sufficient to understand the main unit operations of
food technology, by creating a path that links the physical principles
behind the specific operations with their aim and with the plants usable
for their realization.
Use of knowledge and understanding skills: The class aims to enable the student to apply the knowledge learned in the future
working environment.
Autonomy of judgment: the class aims to enable
the student to develop an autonomous capacity to express evaluations
and to make simple decisions through acquired knowledge.
Communication skills: The class aims to enable the student to
communicate the knowledge learned to skilled or unskilled people in the
field, and when started to work, to supervisors and / or clients.
Learning Ability: The class aims to give students the tools and bases for future
work and / or to continue their studies in the Master's Degree.


PART FOOD PROPERTIES
The main objective of this course is to provide students the basic
knowledge of food sensorial and physical properties and their means of
characterization.

Prerequisites

PART UNIT OPERATIONS
Students are strongly advised to have supported the examen of technical
physics as well as the frequency of the classes of food microbiology and
food chemistry partly delivered in the first semester.

Course unit content

PART UNIT OPERATIONS
The class aims to introduce students to the study of the unit operations of
food technology, resuming the basic principles of technical physics and
applying them to the operations of heat exchange, material exchange,
fluid transfer, separation, texture modification. For a better
understanding example of application and description of the operating
principles of the plants used for carrying out such operations with reference to measurement and control systems will be done.

PART FOOD PROPERTIES
Basic concepts of rheology of fluids and solids
Analytical techniques to measure viscosity, viscoelasticity and texture of
food
Water activity and its measure
Image analysis
Color and its measure
Colloids and emulsions
Sensory analysis

Full programme

PART UNIT OPERATIONS
Fluid flow, with short notes about pumps and rheological flow behaviour
of fluids Heat transfer and physical properties of foods Chilling and
freezing Overview of equipment for heat transfer Heat treatments aimed
to food sterilization. Fundamentals of heat inactivation kinetics. D, z and
F0 parameters and equivalent heat treatments. Packaging of fluids and
solids In container batch or continuous sterilization Continuous mass
sterilization Aseptic packaging Mass transfer between phases. Diffusion.
Separation operations: particles filtration; fluid component separation by
cross flow filtration; flotation, sedimentation and centrifugal separation;
iquid liquid extraction and solid liquid extraction Mixing operation applied
to fluids and solids Size reduction operations applied to particles
dispersed into fluids (homogenisation) or to solid foods (cutting, slicing,
grinding, etc) Modification of structure and texture of foods
(crystallization, coagulation) Heat and matter transfer combined
operations: evaporative concentration; drying; freeze-drying Short notes
about cleaning and sanitation of equipments will be given during lectures
on specific unit operations

Bibliography

PART UNIT OPERATIONS
The content of the slides given by the teacher may be developed on
these books:
Singh R.P. Heldman D.R. (2015) Principi di tecnologia Alimentare. CEA Ambrosiana Milano
Pompei C. (2009) Operazioni unitarie della tecnologia alimentare. CEA Milano
Fellows P. J.“Food Processing Technology: Principles and Practice” (Woodhead Publishing in Food Science and Technology) Second edition - Woodhead Publishing Ltd, Cambridge England, 2000
Earle R. L.“Unit Operations in Food Processing” – Free Web edition by Dick and Mary Earle, with the support of the
NZIFST: http://www.nzifst.org.nz/unitoperations/index .htm



PART FOOD PROPERTIES
Sensory evaluation of food: principles and practices, H.T. Lawless, H. Heymann, Chapman & Hall, New York, NY, 1998
Sensory evaluation techniques 3rd edition, Meilgaard, Civile, Carr, CRC Press, 1999
Valutazione sensoriale: Aspetti teorici, pratici e metodologici, E. Pagliarini, Hoepli, Milano, 2002
Food texture and viscosity, concept and measurement, 2nd edition, Bourne, Academic Press, Food Science and Technology, International
Series
Image analysis of food microstructure, Russ, CRC Press, 2005
Lectures notes

Teaching methods

Lectures

Assessment methods and criteria

PART UNIT OPERATIONS
The learning test will be carried out through a written test consisting of a mix of closed-ended and open questions. The time available to the
student will be 120 minutes.

PART FOOD PROPERTIES
Written exam that will verify the acquired knowledge on the class subject
and the ability to apply such knowledge to the solution of case studies

MARK OF THE COURSE
THE FINAL MARK WILL BE THE WEIGHTED AVERAGE OF THE TWO MARKS OBTAINED IN EACH OF THE TWO PARTS OF THE COURSE

Other information

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