Learning objectives
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. Critical thinking skills: 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.
Prerequisites
Basic knowledge of food microbiology and chemistry.
Course unit content
The most important preservation techniques of the food industry; the effect of these techniques on food quality
Full programme
remarks of food preservation and shelf life; Intrinsic and extrinsic factors: temperature, water activity, pH, food structure; Hurdle technology; Preservation of fresh perishable food (fruit and vegetables, meat, milk, fish); drying and freeze-drying; pasteurization and sterilization - cooking, blanching, frying - refrigeration and freezing - non thermal and non conventional treatments.
Bibliography
Teaching materials of the course. Handbook of food preservation, 2nd Edition, M. Shafiur Rahman
Teaching methods
Classroom-taught lessons
Assessment methods and criteria
The learning test will be carried out in written form. The written test consists of a test consisting of 31 multiple-choice questions. The time available for the test is 30 minutes. A second written text will be carried out with an open question (30 min avaialble time). Both the tests will be evaluate on a scale of 30/30 and the final grade will be assesed as average of the the 2 tests.
Further info will be available on Elly.
Other information
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