Learning objectives
The aim of the course is to increase the students' skillness by means of the problem solving approach.Learning outcomes of the course will be the capacity of problem solving, together to the ability of connections between the different parts of the course and between processes and operations of the food industry. Moreover, the student will gain expertise and skillness in new foods, ingredients and modern hydrocolloids and their relative functional properties.
The expected learning outcomes are: 1) Knowledge and understanding;
Knowledge of the advanced principles of foods and of the techniques for their characterization; knowledge and innovation capacity for process design
in the food industry.
2) Application skills: apply simple and advenced methodologies for the foods desing. 3) Independent
judgment: evaluation of the effect of different technological processes on
food; extend the approach to further processes used in the food industry
and related equipment; critical use of data from scientific literature 4)
Communication skills: Written and oral communication through the
scientifically correct vocabulary of the subject; Written and oral
communication through the scientifically correct vocabulary related to food; Capacity of transmission and dissemination of information on technological issues; Ability to communicate with experienced or non-expert people in the food production sector, and when initiated to work to superiors and / or customers
5) Ability to learn: Ability to consult databases relating to the effects of
the formulation and processes on the foods quality; Ability to critically consult food-related websites; ability to
autonomously expand one's scientific-cultural background and keep
updating on the most recent scientific and technological developments
connected to the world of food.
Prerequisites
Advanced knowledge on food processing, food chemistry and food microbiology. Curiosity and a strong interest in the field are welcome.
Course unit content
Methods and planning for new foods. Advanced cooking techniques. Hydrocolloids and their physical and chemical properties. Modified atmosheres and physical properties of plastic polymers. Skillness and creative ideas in food technology and food products.
Full programme
Methods and planning for new foods. Fro the idea up to the building of a new food bu means of consolidated mental scheme. Advanced cooking techniques as frying, induction, micro waves, ohmic heating. Hydrocolloids and their applications as well as their physical and chemical properties. Modified atmosheres and physical properties of plastic polymers. Skillness and creative ideas in food technology and food products. Relationships among food, its container and the surrounding conditions.Shelf life estimation.
Bibliography
Slides and documents given by the teacher. Links to web sites useful for the students for technical movies and other related documents.
Teaching methods
Class lessons, simulations, guided tours and seminars. Lessons will be organized face-to-face. The teaching will be carried out through lectures in the classroom with the help of slides that will represent teaching material.
Assessment methods and criteria
Oral examination by means of a project developed by the student on an unknown food.The final exam is slide presentation given by the student on a project of a new food. From the project given by the student, the teacher tests his/her ability to understand the different steps of food processing and their relative connections. Specific questions by the teacher will assess the understanding of the project and also of the principles of food technology and quality management. The teacher will assess the ability of the student to establish connections between the various topics giving a score proportional to the skillness level. Along the lessons, the teacher continously asks questions to the students in order to understand the comprehensiol level of the class.
Other information
Along the period of class lessons, several seminars are normally presented. There will be persons of the industrial food sector or researchers working in the field of food and process innovation.
In the event of sanitary emergency, class lessons could undergo changes that will be communicated to students on Elly platform and/or on the web site of the course.
