Learning outcomes of the course unit
Knowledge and understanding
The main purpose of the course is to provide theoretical and practical knowledge on emerging food processing and packaging technologies, with particular attention to mild/non-thermal techniques for the preparation of minimally processed food according to the new consumer attitudes.
The student will be able to extend the acquired approach and competences in real food industrial scenario, in order to follow/develop processing and product innovation.
The student will learn the technical terminology on emerging processing and packaging technologies
Student will be able to apply its knowledge in the field of food processing and packaging innovation.