FOOD PROCESS DESIGN METHODOLOGIES
Learning outcomes of the course unit
Know basic elements for food processes modelling, optimising, validate and control
Be able to apply general concepts to the heat processes planning
Course contents summary
Evolution of the food indystry and role of R&D
Process analysis, optimisation and innovation
FDA norms for exporting LA- & A-CA into the USA market
Experimental thermobacteriology and method for planning the adequate sterilizing value
Thermal sterilisation and pasteurisation canned foods
Numerical modelling and simulation of thermal processes
In bulk thermal processing and aseptic packaging
Pasteurisation of not commercially sterile food products
Reactive and predictive process control
Recommended readings
P. J. Fellows, “Food Processing Technology: Principles and Practice” (Woodhead Publishing in Food Science and Technology) Second edition - Woodhead Publishing Ltd, Cambridge England, 2000
Teaching methods
For each argument treated, during the lesson the correspondent graphic materials, comprehending both texts in Italian and/or English language and figures, are projected. Students are allowed to download the same files from the web site of the teacher.
The evaluation test begins with the exposition of an argument chose by the student and for which a particular deep knowledge is required, as well as the ability of the student to continuously change the exposition scheme for reply to the teacher’s answers. Afterwards, the student is required to respond to answers related to some other arguments of the course.
