Food Technology 1

Unit Operation Module:
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.
Physical and Sensorial Properties Module:

Applying knowledge and understanding
The student will be able to set up the design of a food process and its equipment

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

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

Learning skills
Students will be able to deepen their knowledge in the field of food processing by independently examining specialized texts, journals or magazines.
Physical and Sensorial Properties Module:
The main objective of this course is to provide students the basic knowledge of food sensory and physical properties and the available techniques for their characterization. In particular, the student should be able to:
1. know the main physical and sensory properties of solid and liquid food products.
2. plan physico and sensory characterization analysis based on food features and experimental hypothesis.
3. Evaluate in an independent way data and information to formulate solutions to simple and well-defined problems to the sector.
4. communicate the knowledge learned about the physico and sensory characterization of food products to other experts or non-experts in the sector, and when started to work, to superiors and / or customers.
5. to connect the different topics dealt with each other and with the basic and related disciplines and to have obtained the cultural tools and the bases to undertake the studies of the master's degree in food sciences and technology with high autonomy.