Learning objectives
The aim of the course is to provide students with the necessary interdisciplinary and specialised knowledge to prepare them for studying and designing agro-food and food production systems. It deals with the main technological, technical, economic and ergonomic aspects offered by the latest state of the art and explores possible future developments on the basis of recent applied research.
Prerequisites
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Course unit content
Food industry plant and equipment: <br />
I – Food production techniques <br />
<br />
Low-temperature preservation. <br />
Aseptic packaging. <br />
HT treatments. <br />
Irradiation. <br />
Dehydration. <br />
Desiccation under pressure. <br />
<br />
II - Treatment <br />
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Preparation of containers. <br />
Preparation of foods. <br />
Stabilisation. <br />
Packaging. <br />
Storage. <br />
<br />
III – Main types of food industry <br />
<br />
Dairy industry <br />
Preserved vegetables industry. <br />
Wine industry. <br />
Preserved animal products industry. <br />
Mineral water and soft drinks industry. <br />
<br />
IV – General criteria for designing and planning food production plant and equipment <br />
<br />
Location. <br />
Building types. <br />
Sizing of areas and operating equipment. <br />
Choice of operating equipment. <br />
The master plan. <br />
Definition of layouts. <br />
Full programme
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Bibliography
Roberto Rizzo, Scienza e tecnologia delle acque minerali e delle bevande, 6 volumes, Chiriotti Editori Pinerolo (TO).
Teaching methods
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Assessment methods and criteria
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Other information
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