Basics of Food Technology (2015/2016)

Course code
4S003255
Credits
6
Coordinator
Barbara Simonato
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Language of instruction
Italian
Teaching is organised as follows:
Activity Credits Period Academic staff Timetable
teoria 5 II semestre Barbara Simonato
laboratorio 1 II semestre Barbara Simonato

Lesson timetable

II semestre
Activity Day Time Type Place Note
teoria Tuesday 3:30 PM - 5:30 PM lesson Lecture Hall L  
teoria Wednesday 3:30 PM - 5:30 PM lesson Lecture Hall F  

Learning outcomes

The course provide students with the basic elements of knowledge about conservation and processing of foodstuff and specific knowledge about the quality and the nutritional properties of food.

Syllabus

The course is focused to equip the student with the causes of food spoilage and the principles of food preservation, that are employed in developing methods for the shelf-life extension. This course will provide knowledge and understanding of various methods of heating, cooling, freezing and drying employed in food preservation. The emerging methods are also included.
The skills and knowledge developed during the course of this study is useful while working in processing/quality control/research and development field of a food industry.

In particular will be discussed the following topics:
Thermal processing of preservation (pasteurization, sterilization)
Cold Preservation (refrigeration, freezing)
Preservation by concentration and dehydration
Membrane separation
Non-thermal processes
Fermentation/preservation
Food labeling
Natural preservative

They will be also considered examples of foodstuff preparation

Assessment methods and criteria

Written examination

Reference books
Activity Author Title Publisher Year ISBN Note
teoria P. Cappelli, V. Vannucchi Principi di chimica degli alimenti Zanichelli 2015 978-88-08-62123-8
teoria R. P. Singh, D. R. Heldman Principi di tecnologia alimentare (Edizione 1) Ambrosiana 2015 978-88-08-18746-8
laboratorio P. Cappelli, V. Vannucchi Principi di chimica degli alimenti Zanichelli 2015 978-88-08-62123-8
laboratorio R. P. Singh, D. R. Heldman Principi di tecnologia alimentare (Edizione 1) Ambrosiana 2015 978-88-08-18746-8

STUDENT MODULE EVALUATION - 2015/2016