Learning objectives
The class aims at giving the basic and specific concepts for analyzing and designing food plants. State of the art, technical, technological and economical aspects of food plants are examined, as well as future development basing in the results of applied research. <br />
Prerequisites
- - -
Course unit content
<br />
I – General aspects <br />
Introduction; classification of microorganisms; monitoring of microorganism and related industrial issues <br />
<br />
II – Food processing techniques <br />
Food preservation with low temperature; aseptic packaging; irradiation; dehydration; desiccation under pressure <br />
<br />
III – Food Conditioning <br />
Preparation of packaging; preparation of food products; stabilization; packaging technology; storage of food <br />
<br />
IV – Food plants and industry <br />
Dairy industry; vegetable preserve industry; wine industry; mineral water and beverage industry <br />
<br />
V – Designing criteria for food plants <br />
Location; building: areas and equipments designing; selecting equipments; lay-out definition <br />
<br />
Full programme
- - -
Bibliography
Roberto Rizzo, 2006: Scienza e Tecnologia delle Acque minerali e delle Bevande
Teaching methods
- - -
Assessment methods and criteria
- - -
Other information
- - -
