cod. 1005658

Academic year 2020/21
1° year of course - Second semester
Massimiliano RINALDI
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Attività formative affini o integrative
Type of training activity
48 hours
of face-to-face activities
6 credits
hub: PARMA
course unit

Learning objectives

Knowledge and understanding
At the end of the course, the student will have acquired the basic knowledge about the processes most frequently used in the food industry

Applying knowledge and understanding
The student will be able to set up the design of a process and its equipment

Making judgements
The student will be able to extend the approach used in this course to further processes used in the food industry and related equipment

Communication skills
The student will learn the vocabulary specific for food processing, food safety and food equipment

Learning skills
Students will be able to deepen their knowledge in the field of food processing by independently examining specialized texts, journals or magazines.


There are no compulsory prerequisites, but students are advised to have attended the courses of Food Microbiology and Food Hygiene

Course unit content

Principles of unit operations and processes in the food industry ( Cleaning of equipment and raw materials, Cutting and dimension reduction, Mixing, incorporating, structuring, Heat treatments, Cooling and freezing) with examples of the corresponding machines.
Legal obligations and voluntary standards relating to hygiene requirements for materials in contact with food and hygienic design of food equipment. Theoretical and applied aspects of optimization and control of the most frequently used operations and processes.

Full programme

Contamination, spoilage and processes
Hygienic requirements
Microbial stability
Heat treatments
Hot filling and aseptic processing
Aseptic packing
Sanitation of raw materials and equipment
Size reduction
Mixing, structuring
Drying and freeze-drying
Cooling and freezing


• P. J. Fellows “Food Processing Technology: Principles and Practice”
• R. L. Earle “Unit Operations in Food Processing”
• J.G. Brennan “Food Processing Handbook”

Teaching methods

The theoretical topics of the course are explained by means of lectures enriched with practical examples and case studies.

Assessment methods and criteria

Written examination which consists of 4 questions to each of which are assigned up to 7.5 points. Students who gained at least 18/30 in the written examination may apply to take an oral supplementation (which will account for 50% of the final grade), or verbalize the mark of the written test.

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