Learning objectives
Knowledge and understanding
At the end of the course, the student will have acquired the basic knowledge about the most frequently used unit operations in the food industry for the removal or reduction of biological, physical and chemical hazards.
The student will be also able to understand and adopt the international and European guidelines guidelines for the effective GHP prerequisites and HACCP System implementation.
Applying knowledge and understanding
The student will be able to set up and control a food process with reference to product safety.
Making judgements
The student will be able to extend the approach used in this course to further processes used in the food industry and related hazards.
Communication skills
The student will learn the vocabulary specific for food processing, food safety and food equipments
Learning skills
Student will be able to deepen its knowledge in the field of food processing by independently examining specialized texts, international journals or magazines.
Prerequisites
There are no compulsory prerequisites, but students are advised to attend the courses of Food Hygiene and Microbiology e Heat and Mass Transfer in Food Processing.
Course unit content
Principles of unit operations in the food industry aimed to the removal or reduction of biological, chemical and physical hazards: cleaning of equipments and raw materials, heat treatments, cooling and freezing, operations operating on water content or water availability.
Interaction between unit operations for managing variables (temperature, pH, aw and redox potential) functional to the prevention and elimination/reduction of hazards. Description and comment on European food hygiene rules and guidelines for the effective GHP prerequisites and HACCP System implementation. Voluntary schemes of certification for hygienic desing of food machineries.
Full programme
Contamination, spoilage and processes
Hygienic requirements
Microbial stability
Heat treatments
Retorting
Hot filling and aseptic processing
Sanitation of raw materials and equipment
Cooking
Drying and freeze-drying
Cooling and freezing
Distillation and expression
Guidelines for the effective GHP prerequisites
Hygienic desing for food equipment
Bibliography
• P. J. Fellows “Food Processing Technology: Principles and Practice” http://www.webpal.org/SAFE/aaarecovery/2_food_storage/Food%20Processing%20Technology.pdf
• R. L. Earle “Unit Operations in Food Processing” http://www.nzifst.org.nz/unitoperations/index.htm
• J.G. Brennan “Food Processing Handbook” http://www.kelm.ftn.uns.ac.rs/literatura/pdms/FoodProcessingHandbook.pdf
Teaching methods
Lectures will be held on-site in compliance with safety standards, provided that further instructions on the ongoing health emergency are not implemented. Supporting material will be available on the specific, student-reserved platform (Elly) and will include slide presentations, audio-video aids or video-recording of the lectures of past academic years.
Assessment methods and criteria
Written examination which consists of open-ended 4 questions and each of them is worth up to 8 points. Students who gained at least 18/30 in the written examination may apply to take an oral supplementation (which will account for 50% of the final grade), or to verbalize the mark of the written test.
Other information
Attendance at a course is not mandatory but strongly recommended
2030 agenda goals for sustainable development
Responsible consumption and production
