FOOD TECHNOLOGY 1
cod. 1003894

Academic year 2019/20
2° year of course - Second semester
Professor responsible for the course unit
RINALDI Massimiliano
integrated course unit
12 credits
hub:
course unit
in ITALIAN

Course unit structured in the following modules:

Learning objectives

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

Making judgements
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

Communication skills
The student will learn the vocabulary specific for food processing, food safety, food equipment and physical and sensorial analyses

Learning skills
Students will be able to deepen their knowledge in the field of food processing by independently examining specialized texts, journals or magazines.

Prerequisites

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 unit content

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
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.

Full programme

Contamination, spoilage and processes
Hygienic requirements
Microbial stability
Heat treatments
Retorting
Hot filling and aseptic processing
Aseptic packing
Sanitation of raw materials and equipment
Size reduction
Mixing, structuring
Cooking
Drying and freeze-drying
Separation operations: particles filtration; fluid component, centrifugal separation; iquid liquid extraction and solid liquid extraction
Cooling and freezing

Bibliography

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%20Technology.pdf
• 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

Teaching methods

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.

Other information

Attendance at a course is not mandatory but strongly recommended