Food Technology 1
Learning outcomes of the course unit
Knowledge and understanding:
At the end of the course, the student will have acquired the basic knowledge about the processes most frequently used in the food industry and about the working principles of the correspondent equipment as well as physical and sensorial evaluation of foods
Applying knowledge and understanding
The student will be able to set up the design of a food process, its equipment and corresponding methods for physical and sensorial evaluation
The student will be able to extend the approach used in this course to further processes used in the food industry and related equipment as well as instruments for quality evaluation
The student will learn the vocabulary specific for food processing, food safety, food equipment and physical and sensorial analyses
Students will be able to deepen their knowledge in the field of food processing by independently examining specialized texts, journals or magazines.
There are no compulsory prerequisites, but students are strongly advised to have attended the course of technical physics as well as the frequency of the classes of food microbiology and food chemistry partly delivered in the first semester.
Course contents summary
Basic concepts of rheology of fluids and solids
Analytical techniques to measure viscosity, viscoelasticity and texture of food
Water activity and its measure
Color and its measure
Colloids and emulsions
Principles of unit operations and processes in the food industry ( Cleaning of equipment and raw materials, Cutting and dimension reduction, Mixing, incorporating, structuring, Heat treatments, Cooling and freezing, Unit operations aimed to food components separation and rheological modification) with examples of the corresponding machines.
Contamination, spoilage and processes
Hot filling and aseptic processing
Sanitation of raw materials and equipment
Drying and freeze-drying
Separation operations: particles filtration; fluid component, centrifugal separation; iquid liquid extraction and solid liquid extraction
Cooling and freezing
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
• P. J. Fellows “Food Processing Technology: Principles and Practice” http://www.webpal.org/SAFE/aaarecovery/2_food_storage/Food%20Processing%...
• R. L. Earle “Unit Operations in Food Processing” http://www.nzifst.org.nz/unitoperations/index.htm
• J.G. Brennan “Food Processing Handbook” http://www.kelm.ftn.uns.ac.rs/literatura/pdms/FoodProcessingHandbook.pdf
Pompei C. (2009) Operazioni unitarie della tecnologia alimentare. CEA Milano
The theoretical topics of the course are explained by means of lectures enriched with practical examples and case studies
Assessment methods and criteria
The learning test will be carried out through a written test consisting of closed-ended questions and open questions. The time available to the student will be 120 minutes. Students who gained at least 18/30 in the written examination may apply to take an oral supplementation (which will account for 50% of the final grade), or verbalize the mark of the written test.
Attendance at a course is not mandatory but strongly recommended