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.
Prerequisites
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
Retorting
Hot filling and aseptic processing
Aseptic packing
Sanitation of raw materials and equipment
Size reduction
Mixing, structuring
Cooking
Drying and freeze-drying
Cooling and freezing
Bibliography
• P. J. Fellows “Food Processing Technology: Principles and Practice” http://www.webpal.org/SAFE/aaarecovery/2_food_storage/Food%20Processing%20Technology.pdf
• R. L. Earle “Unit Operations in Food Processing” http://www.nzifst.org.nz/unitoperations/index.htm
• J.G. Brennan “Food Processing Handbook” http://www.kelm.ftn.uns.ac.rs/literatura/pdms/FoodProcessingHandbook.pdf
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
2030 agenda goals for sustainable development
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