Learning objectives
- To provide base elements for food processing simulation, design, validation and control.
- 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
Introduction
- Structure and constrains of the Italian food industry
- Process management
Treatments for microbial inactivation
- Vocabulary
- Design elements
- Post-packaging thermal processing.
- In bulk aseptic thermal processing.
- Hot filling and aseptic packaging.
- Thermal processing without commercial sterility.
- Nonconventional processing techniques
Full programme
Introduction
- Structure and constrains of the Italian food industry
- Process management
Treatments for microbial inactivation
- Vocabulary
- Design elements
- Post-packaging thermal processing.
- In bulk aseptic thermal processing.
- Hot filling and aseptic packaging.
- Thermal processing without commercial sterility.
- Nonconventional processing techniques
Bibliography
Electronic training aids (.pdf) supplied by the teacher, with web links for the free downloading of cited documents.
Teaching methods
Conventional
Assessment methods and criteria
Oral test
Other information
- - -
