cod. 1009221

Academic year 2023/24
2° year of course - First semester
- Pietro ROCCULI
Academic discipline
Scienze e tecnologie alimentari (AGR/15)
Discipline delle tecnologie alimentari
Type of training activity
48 hours
of face-to-face activities
6 credits
hub: UNIBO
course unit

Learning objectives

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.
Making judgements
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.
Communication skills
The student will learn the technical terminology on emerging processing and packaging technologies
Learning skills
Student will be able to apply its knowledge in the field of food processing and packaging innovation.


There are no compulsory prerequisites, but students are strongly advised to attend the courses of ‘Food Technologies and Microbiology’ (year of study 1).

Course unit content

Course contents
Principles of physico-chemical properties of food;
Emerging technologies in food processing:
- vacuum impregnation;
- osmotic dehydration;
- high pressure homogenization and pasteurization;
- pulsed electric fields (PEF) for fluid food stabilization and mass transfer increase in solid food;
- ultrasonication;
- sous vide technology;
- irradiation technology;
- cold gas plasma and ozone treatment;
- ohmic heating.
Innovation in food packaging:
- definitions and trends of food packaging area;
- innovation in packaging technologies:
- active and intelligent packaging;
- modified atmosphere packaging;
- bio-based and bio-degradable food packaging materials.

Full programme

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Recommended reading
Lectures notes and selected papers from various journals and conferences given during lectures.

Additional reading:
- G.V. Barbosa-Canovas; M.S. Tapia; M.P. Cano. Novel Food Processing Technologies. CRCPress.
- G. L. Robertson. Food Packaging: Principles and Practice, Third Edition. CRC Press.

Teaching methods

Teaching methods
Lectures with theoretical background and case studies; visits in food companies.

Assessment methods and criteria

Assessment methods and criteria
The assessment of learning is through a final written exam of 2 hours, during which it is not allowed to use books, notes, computer media.
The written test will contain a series of multiple choice and open questions. The test aims at assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. The final grade is of thirty.
It is possible to view the performed test and ask for clarification.

Other information

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