Learning objectives
Learning outcomes of the course will be the acquisition of a language formally correct regarding the course program in relation to the concept of food quality and quality control.
Increase of the ability to express the content related to the steps of the food processes in a clear and straightforward manner, the ability of connections between the different parts of the course and between processes and operations of the food industry.
In addition, the student will gain expertise in the field of wine, pasta and vegetable products technology in order to show capacity to solve technological problems related to processes and products in these topics.
Prerequisites
Basic knowledge on unit operations, food chemistry and food microbiology are strictly requested.
Course unit content
Fruit and vegetable processed products. Grain milling and pasta technology. Food packaging - Wine making techniques. Haccp rules and applications. Cleaning and sanitation of processing lines. Waste recycling in the food industries.
Full programme
Fruit and vegetable processed products. Blanching and thermal treatments. Grain milling and pasta technology. Drying of foods. Food packaging and related technical meterials (paper, glass, plastics and metal cans. Polymer permeability and technical data. Wine making techniques. Haccp rules and applications. Cleaning and sanitation of processing lines. Waste recycling in the food industries.
Bibliography
Slides and technical documents in pdf format, given by the teacher, availbale on Elly platform from the beginning of each academic year.
Teaching methods
Class lessons, guided tours, lab experience
Assessment methods and criteria
The final exam is in written form given by the student about a chosen topic relating to a part of the course. From the answers given by the student, the teacher tests his/her ability to understand the different steps of food processing and the connections between these various steps. In addition, specific questions by the teacher will be proposed. From responses the teacher will assess the understanding of the principles of food technology and quality management applied to processes and products covered in the course.
The teacher will assess the degree of understanding of the subject by the completeness of the responses and the ability of the student to establish connections between the various topics giving a score commensurate with the expressed understanding and capabilities that will be the score achieved for the overcoming of the module. The final score of the course will be the arithmetic mean of the scores of the two modules.
The teacher will continously asks questions to the students during the lessons to understand the extent of comprehension of the class.
Other information
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2030 agenda goals for sustainable development
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