The aim of the course is to provide knowledge on the main traditional and novel technologies used in the food industry for the elimination or reduction of microbiological, chemical and physical hazards.
At the end of the course, the student must be able to set up and control a food process with particular reference to product safety, according to international and European guidelines.
Thanks to the information provided, the student will be able to critically evaluate the approaches to be adopted to ensure food safety, extending the concepts to other food processes and other product categories, regardless of the specific case studies covered during the course.
The student will learn the specific vocabulary related to food equipments and processing, as well as on food safety.
Student will be able to deepen his knowledge in the field of food processing by independently examining specialized texts, international journals or magazines.