Basics of Food Technology (2016/2017)

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 sem. Barbara Simonato
laboratorio 1 II sem. Barbara Simonato

Lesson timetable

II sem.
Activity Day Time Type Place Note
teoria Tuesday 3:30 PM - 5:30 PM lesson Lecture Hall F  
teoria Wednesday 2:30 PM - 4:30 PM lesson Lecture Hall L from Mar 8, 2017  to Jun 9, 2017

Learning outcomes

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MM: teoria
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The course provides students with the basic elements of knowledge about preservation and processing of foodstuff and specific understanding about the quality and the nutritional properties of food.
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MM: laboratorio
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Provide students with a real knowledge of the production processes in the food industries.

Syllabus

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MM: teoria
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The course is focused to equip the student with the causes of food spoilage and the principles of foodstuff preservation employed in developing methods for the shelf-life extension, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation. The skills and knowledge developed during the course will be useful while working in processing/quality control/research and development field of a food industry. The following topics will be treated: Thermal processes of preservation (pasteurization, sterilization), Low temperature preservation (refrigeration, freezing), Preservation by concentration and dehydration processes, Non-thermal processes, Fermentation processes in food preservation Natural preservative Food labeling Examples of preparation/processing of some foodstuff will also be treated.
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MM: laboratorio
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Visit to some food industries.

Assessment methods and criteria

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MM: teoria
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Written examination
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MM: laboratorio
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Written report.

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 Ambrosiana 2015

STUDENT MODULE EVALUATION - 2016/2017