Students will be supplied with fundamentals of food engineering required to understand processes of food industry. Students will be addressed to a quantitative, not merely descriptive, approach to food technology subjects by a practical, integrated application of their background in physics, chemistry, microbiology and nutrition to optimise processes.
Information material and paper of lessons.
Bruno Zanoni. Tecnologia Alimentare. Contenuti e metodologie di studio. Libreriauniversitaria.it edizioni, Padova, 2011.
R. Paul Singh, Dennis R. Heldman. Principi di Tecnologia Alimentare. Prima Edizione, Casa Editrice Ambrosiana, Milano, 2015.
Bruno Zanoni. Tecnologia Alimentare. La classe delle operazioni unitarie di disidratazione per la conservazione dei prodotti alimentari. Firenze University Press, Firenze, 2006.
Claudio Peri, Bruno Zanoni. Manuale di Tecnologie Alimentari I. CUSL, Milano, 1994.
Learning Objectives
Knowledge acquired: basic notions of food technology required to understanding of food industry processes.
Competence acquired (at the end of the course): being able to describe the phenomenology of a given operation; having a quantitative approach to technology topics, by a showing a concrete, integrated application of physics, chemistry, microbiology and nutrition notions to optimize processes; and being able to identify and to understand functioning of machines and plants.
Skills acquired (at the end of the course): team work, problem solving, use of spreadsheets.
Prerequisites
Courses to be used as requirements (required and/or recommended)
Courses required: mathematics, physics
Courses recommended: microbiology, organic chemistry
Teaching Methods
Lessons and calculus exercises in the IT Lab
Type of Assessment
Written examination (20 questions in 3 hours) answering to theoretical, numerical and plant questions.
Course program
Food Technology: definitions, synoptic table of processes and unit operations in the food industry.
Basic tools to plan and to control unit operations and processes: fluid transport, heat transfer and mass transfer, reaction kinetics.
Unit operations for preservation: refrigeration, freezing, sterilization, dehydration.
Food packaging