PRESERVATION TREATMENTS AND PRODUCT LIFE
cod. 14689

Academic year 2007/08
3° year of course - First semester
Professor
Academic discipline
Indefinito/interdisciplinare (NN)
Field
Altro
Type of training activity
More
16 hours
of face-to-face activities
2 credits
hub: -
course unit
in - - -

Learning objectives

<br />Provide the student with a summary of the food preservation techniques, food shelf-life and damages that can occur during preservation treatments and the shelf-life.

Prerequisites

Food chemistry

Course unit content

<br />Food preservation techniques by physical methods, cold, heat, concentration, drying, radiation. Milk and beverages treatments, chemical modifications caused by treatments. Preservation with chemical methods, main chemical additives. Shelf-life of foods.The problem of the contamination by the packaging,  methods for the analytical control.

Full programme

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Bibliography

<br />Food Chemistry, Cappelli-Vannucchi - third ed. 2005- Zanichelli Editor<br /> <br />Lecture notes

Teaching methods

<br />oral  lesson<br /> <br />oral and/or written examination

Assessment methods and criteria

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Other information

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