Learning objectives
- To provide base elements on food industry, food quality requirements, and on European food law.
- 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
- Structure and constrains of Italian food industry.
- Food quality requirements.
- 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
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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
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