Learning objectives
UNIT OPERATIONS Module
Knowledge and ability to understand: The class aims to give the student
the basic knowledge sufficient to understand the main unit operations of
food technology, by creating a path that links the physical principles
behind the specific operations with their aim and with the plants usable
for their realization.
Use of knowledge and understanding skills: The class aims to enable the student to apply the knowledge learned in the future
working environment.
Autonomy of judgment: the class aims to enable
the student to develop an autonomous capacity to express evaluations
and to make simple decisions through acquired knowledge.
Communication skills: The class aims to enable the student to
communicate the knowledge learned to skilled or unskilled people in the
field, and when started to work, to supervisors and / or clients.
Learning Ability: The class aims to give students the tools and bases for future
work and / or to continue their studies in the Master's Degree.
FOOD PROPERTIES Module
The main objective of this course is to provide students the basic
knowledge of food sensorial and physical properties and their means of
characterization.
Prerequisites
UNIT OPERATIONS Module
Students are strongly advised to have supported the examen of technical
physics as well as the frequency of the classes of food microbiology and
food chemistry partly delivered in the first semester.
FOOD PROPERTIES Module
Basic knowledge on unit operations, food chemistry and food microbiology are strictly requested. Moreover, basics of physiscs and statistics are requested
Course unit content
UNIT OPERATIONS Module
The class aims to introduce students to the study of the unit operations of
food technology, resuming the basic principles of technical physics and
applying them to the operations of heat exchange, material exchange,
fluid transfer, separation, texture modification. For a better
understanding example of application and description of the operating
principles of the plants used for carrying out such operations with reference to measurement and control systems will be done.
FOOD PROPERTIES Module
Basic concepts of rheology of fluids and solids
Analytical techniques to measure viscosity, viscoelasticity and texture of
food
Water activity and its measure
Image analysis
Color and its measure
Colloids and emulsions
Sensory analysis
Full programme
UNIT OPERATIONS Module
Fluid flow, with short notes about pumps and rheological flow behaviour
of fluids Heat transfer and physical properties of foods Chilling and
freezing Overview of equipment for heat transfer Heat treatments aimed
to food sterilization. Fundamentals of heat inactivation kinetics. D, z and
F0 parameters and equivalent heat treatments. Packaging of fluids and
solids In container batch or continuous sterilization Continuous mass
sterilization Aseptic packaging Mass transfer between phases. Diffusion.
Separation operations: particles filtration; fluid component separation by
cross flow filtration; flotation, sedimentation and centrifugal separation;
iquid liquid extraction and solid liquid extraction. Size reduction operations applied to particles
dispersed into fluids (homogenisation) or to solid foods (cutting, slicing,
grinding, etc).
FOOD PROPERTIES Module
Basic concepts of rheology of fluids and solids . Analytical techniques to measure viscosity, viscoelasticity and texture of foods. Water activity and its measure, Evaluation of food stability.
Image analysis. Color and its measure, expression of analytical data in different colour spaces. Colloids and emulsions. Discriminant tests and preference procedures for the Sensory analysis of foods.
Bibliography
UNIT OPERATIONS Module
The content of the slides given by the teacher may be developed on
these books:
Singh R.P. Heldman D.R. (2015) Principi di tecnologia Alimentare. CEA Ambrosiana Milano
Pompei C. (2009) Operazioni unitarie della tecnologia alimentare. CEA Milano
Fellows P. J.“Food Processing Technology: Principles and Practice” (Woodhead Publishing in Food Science and Technology) Second edition - Woodhead Publishing Ltd, Cambridge England, 2000
Earle R. L.“Unit Operations in Food Processing” – Free Web edition by Dick and Mary Earle, with the support of the
NZIFST: http://www.nzifst.org.nz/unitoperations/index .htm
FOOD PROPERTIES Module
Sensory evaluation of food: principles and practices, H.T. Lawless, H. Heymann, Chapman & Hall, New York, NY, 1998
Sensory evaluation techniques 3rd edition, Meilgaard, Civile, Carr, CRC Press, 1999
Valutazione sensoriale: Aspetti teorici, pratici e metodologici, E. Pagliarini, Hoepli, Milano, 2002
Food texture and viscosity, concept and measurement, 2nd edition, Bourne, Academic Press, Food Science and Technology, International
Series
Image analysis of food microstructure, Russ, CRC Press, 2005
Lectures notes
Teaching methods
Lectures are carried out with the assistance of slides provided to the students.
The lessons will be organized face-to-face with the possibility to attend the lessons also remotely in synchronous mode (by the Teams platform). During the lessons, face-to-face situations will be alternated with interactive situations.
The lessons will also be usable in asynchronous mode because they will be uploaded on the Elly page of the course.
Assessment methods and criteria
UNIT OPERATIONS Module
The learning test will be carried out through a single written test
consisting of three parts. The first part consists of 10 closed-ended
questions on key issues of food technology. The correct answer to at
least 8 of the 10 responses to this first part is binding to proceed with the
correction of the second and third part and the estimation of the mark.
The second part consists of 3 open questions with which the
student must demonstrate his ability to communicate in a synthetic
manner to third parties the ability to use the acquired knowledge. The time available to the
student to answer the three parts will be 120 minutes.
FOOD PROPERTIES Module
The final exam is in written form with open questions 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 physical properties of foods as related to technological steps. 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. Moreover, the teacher will continuously ask questions to the students during the lessons to understand the extent of comprehension of the class. Consequently, the final exam will verify the acquired knowledge of the class and the ability of students to apply such knowledge to the solution of case studies.
In the case of the necessity to integrate with the remote mode due to the persistence of the health emergency, the exams will be carried out through oral questions in a remote mode.
MARK OF THE COURSE
THE FINAL MARK WILL BE THE WEIGHTED AVERAGE OF THE TWO MARKS OBTAINED IN EACH OF THE TWO PARTS OF THE COURSE
Other information
Attendance at a course is not mandatory but strongly recommended.
in case of severe sanitary emergence lessons and exams could be modified and vairations will be published on Elly page and/or degrre course homepage
