Food science and technology | University of Parma

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

64 hours
of face-to-face activities

8 credits

hub: PARMA

course unit
in ITALIAN

lectures timetable unavailable

exam calls

Learning objectives

To give basic elements for the mathematic modelling, designing, validating and controlling of food processes. To deepen the implementation of general methods to heat microbial inactivation and dehydration processes

Prerequisites

Reading comprehension of English language

Course unit content

1. - Introduction
1.1 Structure and constraints of Italian food industry
1.2 Process design and management
2. – Mathematic models an process simulation
2.1 Heat transfer
2.2 Mass transfer
2.3 Simultaneous heat and mass transfer
3. – Treatments for microbial inactivation
3.1 Critical analysis of glossary
3.2 Elements for the designing
3.3 In-can heat processing
3.4 In bulk aseptic thermal processing
3.4.1 Alternative equipment for aseptic processing
3.5 Hot filling, ultraclean and aseptic packaging
4. – Dehydration treatments
4.1 Cold air draying
4.2 Hot air draying
4.3 Oven cooking

Full programme

- - -

Bibliography

supplied by the teacher in electronic format

Teaching methods

lesson and exercitation

Assessment methods and criteria

oral exam

Other information