cod. 1006547

Academic year 2020/21
3° year of course - Second semester
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Attività formative affini o integrative
Type of training activity
49 hours
of face-to-face activities
7 credits
hub: PARMA
course unit

Learning objectives

Knowledge and understanding: the course aims to enable the student to acquire knowledge for a general understanding of the main preservation techniques used in the food industry and their effects on food quality.

Applying knowledge and understanding: the course aims to make the student able to apply the acquired concepts in the food industry sector that produces and supply different food products.

Making judgments: based on the information acquired, the course intends to provide students with the tools useful to critically discuss the quality and stability of foods in relation to the preservation techniques used.

Communication skills: the course intends to provide the student with a proper technical-scientific language useful for the communication to the sector experts and not experts.

Learning skills: the course aims to provide the student with the learning skills necessary to undertake subsequent studies with a high degree of autonomy.


Basic concepts on food microbiology and food chemistry

Course unit content

The most important preservation techniques of the food industry; example and application in relation to some food products; the effect of these techniques on food quality.

Full programme

• Introduction: remarks of food preservation and shelf life
• Intrinsic and estrinsic factors: temperature, water activity, pH, food structure
• Hurdle technology
• Preservation of fresh perishable food (fruit and vegetables, meat, milk, fish)
• Preservation using chemicals and microbial agents
- Fermentation as preservation technique
- Antimicrobials agents and antioxidants
• Preservation controlling water and atmosphere
- drying and freeze-drying
-modified atmosphere
• Preservation using heat and energy
- pasteurization and sterilization
- cooking, blanching, frying
- refrigeration and freezing
- non thermal and non conventional treatments


Teaching materials of the course.
Handbook of food preservation, 2nd Edition, M. Shafiur Rahman

Teaching methods

Classroom-taught lessons

Assessment methods and criteria

Evaluation of learning is carried out through a written exam with closed questions. It is evaluated the technical-scientific knowledge acquired in the technical and scientific context.

Other information