Learning objectives
Knowledge and understanding, also in English, of the food science and technology basics.
Ability to design a traditional or aseptic thermal treatment, by matching safety with sensory and nutritional requisites.
Ability to integrate current scientific knowledge with experimental data to carry out the continuous improvement of process performance.
Prerequisites
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Course unit content
The first part of the Course presents the Italian food industry facing global competition, the general approach to process design and the R&D methods.
In the second part of the Course methods are shown to design, validate, control and verify thermal treatments which allow to obtain foods having commercial sterility or refrigerated extended shelf life.
Full programme
Introduction
- Structure and constrains of the Italian food industry
- Process management
Treatments for microbial inactivation
- Vocabulary
- Design elements
- Post-packaging thermal processing.
- In bulk aseptic thermal processing.
- Hot filling and aseptic packaging.
- Thermal processing without commercial sterility.
- Nonconventional processing techniques
Bibliography
Electronic training aids (.pdf) supplied by the teacher, with web links for
the free downloading of cited documents.
Teaching methods
Lectures are based on qualified documents, mostly in English, on literature data and on numerical examples. Lecturing is accompanied by references to basic physical, chemical and microbiological knowledge.
Assessment methods and criteria
For the argument chosen by the student, his knowledge and understanding of the food science and technology basics is evaluated as passing mark. Later, from the answers to specific questions, the student’s ability to design a thermal treatment and integrate scientific knowledge with experimental data is evaluated.
Other information
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