Learning objectives
- To provide base elements for food processing simulation, design, validation and control.
- To show mathematic models for the simulation, optimization and automatic control of heat and mass transfer.
- To deep the implementation of general methods to thermal processing..
- To present also in English the technical and scientific terminology, by using without translation European and international documents.
Prerequisites
- Understanding written English.
Course unit content
1. - Introduction
1.1 Structure and constrains of the Italian food industry
1.2 Process management
2. – Mathematic models and process simulation
2.1 Heat transfer
2.2 Mass transfer
2.3 Simultaneous heat and mass transfer
3. – Treatments for microbial inactivation
3.1 Vocabulary
3.2 Design elements
3.2 Post-packaging thermal processing.
3.4 In bulk aseptic thermal processing.
3.5 Hot filling, ultraclean and aseptic packaging.
3.6 Cook-pasteurization treatments.
3.7 Process control
Full programme
- - -
Bibliography
- Electronic training aids (pdf) supplied by the teacher, with web links for free downloading cited documents.
Teaching methods
Conventional
Assessment methods and criteria
Oral test
Other information
- - -
