- Knowledge and understanding:
At the end of the course the student will learn the theoretical principles of energy processes applied to the food industry. The student will therefore have to possess knowledge related to the heat transfer phenomena with reference to conduction, radiation and convection even in the presence of complex rheology fluids.
- Applying knowledge and understanding:
The student will acquire applicative knowledge, in relation to transport processes in the food industry field and will acquire the basic tools to deal with autonomy and critical sense the choices that support the sizing of heat transfer equipment.
- Making judgments:
By the end of the course the student will have the tools to critically evaluate the energy processes that occur in the food industry.
- Communication skills:
Through the frontal lessons and the assistance of the teacher, the student acquires the specific vocabulary inherent to energy processes. The student must possess the ability to clearly present the procedure
adopted in the evaluation of transport processes in the food industry.
- Learning skills:
The student who has attended the course will be able to deepen his knowledge in the field of energetics in the food transformation industry through the autonomous consultation of specialized books, scientific journals, even outside the topics explained during lectures also in view of the entrance in a job environment or in a third level course.