Course catalogue | University of Parma

Professor
Academic discipline: Scienze e tecnologie alimentari (AGR/15)
Field: Attività formative affini o integrative
Type of training activity: Related/supplementary

28 hours
of face-to-face activities

4 credits

hub: -

course unit
in - - -

lectures timetable unavailable

exam calls

Integrated course unit module: FOOD SCIENCE AND TECHNOLOGY

Learning objectives

- To present principles of food unit operations and processes, with some examples
of the corresponding equipment.

Prerequisites

- Food chemistry and microbiology fundaments
- Understanding written English.

Course unit content

- Cleaning of equipment and raw materials.
- Cutting and dimension reduction.
- Phase and component separation.
- Mixing, incorporating, structuring.
- Heat treatments.
- Drying and freeze drying.
- Cooling and freezing.
- Not conventional heating and cold processing.

Full programme

- - -

Bibliography

- P. J. Fellows “Food Processing Technology: Principles and Practice”
http://www.webpal.org/SAFE/aaarecovery/2_food_storage/Food%20Processing%20Technology.pdf
R. L. Earle “Unit Operations in Food Processing” http://www.nzifst.org.nz/unitoperations/index.htm
J.G. Brennan “Food Processing Handbook” http://www.kelm.ftn.uns.ac.rs/literatura/pdms/FoodProcessingHandbook.pdf

Teaching methods

Conventional

Assessment methods and criteria

Oral test

Other information