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.
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.
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