Learning objectives
<p>To know the basic elements of food quality, with particular reference to hygienic requirements. <br />
To know the principles of the food unit operations and of their control, with some examples of the correspondent machinery. <br />
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Prerequisites
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Course unit content
- The food industry <br />
- Food quality and law requirements<br />
- Cleaning of machinery and of raw material <br />
- Cutting and size reduction <br />
- Unit operations of separation of phases <br />
- Unit operations of separation of components <br />
- Mixing, incorporating, forming <br />
- Thermal treatments <br />
- Unconventional heating techniques and cold processing <br />
- Dehydration and freeze drying <br />
- Chilling and freezing <br />
Full programme
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Bibliography
- J. Fellows “Food Processing Technology: Principles and Practice”, Woodhead Publishing Ltd, Cambridge England, 2000 <br />
- R. L. Earle “Unit Operations in Food Processing”: http://www.nzifst.org.nz/unitoperations/index.htm <br />
Teaching methods
<p>For each argument treated, during the lesson the correspondent graphic materials, comprehending both texts in Italian and/or English language and figures, are projected. Students are allowed to download the same files from the web site of the teacher. <br />
The evaluation test begins with the exposition of an argument chose by the student and for which a particular deep knowledge is required, as well as the ability of the student to continuously change the exposition scheme for reply to the teacher’s answers. Afterwards, the student is required to respond to answers related to some other arguments of the course. <br />
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Assessment methods and criteria
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Other information
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