FOOD TECNOLOGY JOINT
cod. 14799

Academic year 2021/22
2° year of course - Second semester
Professor
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Field
Discipline della tecnologia alimentare
Type of training activity
Characterising
42 hours
of face-to-face activities
6 credits
hub:
course unit
in

Integrated course unit module: 207822

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.

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.

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

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; liquid liquid extraction and solid liquid extraction
Cooling and freezing

Bibliography

• 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 a closed-ended questions for the access to the exam 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