Students will learn processes for preservation and transformation of both animal and vegetable food products for human nourishing. They will also learn the technical background of the relevant production systems product – process - raw material and be able to investigate the production process of a food industry.
1) Information material and paper of lessons.
2) Bruno Zanoni. Tecnologia Alimentare. Contenuti e metodologie di studio. Libreriauniversitaria.it edizioni, Padova, 2011.
Learning Objectives
Knowledge acquired: knowledge of processes for preservation and transformation of both vegetable and animal food products designed for human feeding
Competence acquired (at the end of the course): technical basics for production systems related to product-process-raw materials; ability to analyze a production process of a food industry.
Skills acquired (at the end of the course): team work, problem solving.
Prerequisites
Courses to be used as requirements (required and/or recommended)
Courses recommended: Principles of Food technology, Biochemistry, Chemical and Physical Analysis of Food Product.
Teaching Methods
Lessons and calculus exercises by PC.
Type of Assessment
Oral examination answering to theoretical, plant and problem solving questions.
Course program
Methodologies to study a food industry’s process.
The industry of preservation and transformation of fruit and vegetables.
The dairy industry.
The industry of vegetable fatty substances.
The industry of cereal products.
Transformation unit operations.
Heat and material balances.
Sustainable Development Goals 2030
Zero hunger
Good health and well-being
Industry, innovation and infrastructures