Learning objectives
Applying knowledge and understanding: the course aims to make the student able to apply the acquired concepts in the food industry sector that produces and supply different food products.
Critical thinking skills: based on the information acquired, the course intends to provide students with the tools useful to critically discuss the quality and stability of foods in relation to the preservation techniques used. Communication skills: the course intends to provide the student with a proper technical-scientific language useful for the communication to the sector experts and not experts. Learning skills: the course aims to provide the student with the learning
Prerequisites
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Course unit content
The most important preservation techniques of the food industry; the effect of these techniques on food quality.
Full programme
Introduction: remarks of food preservation and shelf life • Intrinsic and estrinsic factors: temperature, water activity, pH, food structure • Hurdle technology • Preservation of fresh perishable food (fruit and vegetables, meat, milk, fish) • Preservation using chemicals and microbial agents - Fermentation as preservation technique - Antimicrobials agents and antioxidants • Preservation controlling water and atmosphere - drying and freeze-drying -modified atmosphere • Preservation using heat and energy - pasteurization and sterilization - cooking, blanching, frying - refrigeration and freezing - non thermal and non conventional treatments • HACCP
Bibliography
Teaching materials of the course.
Handbook of food preservation, 2nd Edition, M. Shafiur Rahman
Teaching methods
Lectures
Assessment methods and criteria
The learning test will be carried out in written form with a test consisting of 33 multiple-choice questions. The test will be passed with 18 right answers. Praise will be given to those who exceed the total score of 30. The time available for the test is 30 minutes.
Other information
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