cod. 1006547

Academic year 2023/24
3° year of course - Second semester
- Francesca BOT
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Attività formative affini o integrative
Type of training activity
49 hours
of face-to-face activities
7 credits
hub: PARMA
course unit

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


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.


Teaching materials of the course. Handbook of food preservation, 2nd Edition, M. Shafiur Rahman

Teaching methods

Frontal lectures, interactive discussions, discussion with expert, guided visit to company will be the main teaching approaches.

Assessment methods and criteria

It is possible to choose an oral exam as alternative to the written one. In this case, the exam is focused on the activities carried out during the lectures and a report describind those ones. Further info will be available on Elly.

Other information

- - -