Food science and technology | University of Parma

Professor
Academic discipline: Scienze e tecnologie alimentari (AGR/15)
Field: Discipline della tecnologia alimentare
Type of training activity: Characterising

42 hours
of face-to-face activities

6 credits

hub: -

course unit
in - - -

lectures timetable unavailable

exam calls

Integrated course unit module: Food Technology 3

Learning objectives

To know and understand the main processing lines of some italian food product: oil, wine and pasta.

Prerequisites

Basic knowledge on unit operations, food chemistry and food microbiology are requested

Course unit content

Quality assurance. Compulsoty regulations on quality. ISO 9000 and HACCP. GMP, GHP.
Process technologies of olive oil, wine and winemaking techniques, flour and pasta technology, caffe beverages, waste recycling

Full programme

- - -

Bibliography

slides and technical documents given by the teacher

Teaching methods

Class lessons, guided tours, lab experience

Assessment methods and criteria

Speech by the student about one or more isuues of the teaching course

Other information