Learning objectives
Knowledge and ability to understand
At the end of the course, the student must have acquired the main knowledge concerning food industry systems
Skills
The student must be able to choose the right type of machines, according to the production context and the specific problem to be faced, choose the productivity of the individual machines and correctly size the connections between the various machines in order to maximize the efficiency of the system. .
Autonomy of judgment
The student must be able to evaluate the impact of decisions on process performance.
Communication skills
The student will have to acquire the specific vocabulary relating to food plant engineering. At the end of the course, the student is expected to be able to transmit the main contents of the course in written form.
Learning ability
The student who has attended the course will be able to deepen their knowledge of food industry plants, through the independent consultation of specialized texts, scientific or popular magazines, both specific and outside the topics strictly covered in class.
Prerequisites
Course unit content
Food Industry systems – introduction
Fluid properties
Waters and their capitation
Water treatment and sanitation
Drinks and their production
Drinks and beverages preparation
Alternative methods for dissolving powders
Conventional microbial stabilization techniques
Post-packaging thermal treatment
Carbonation and its plants
The hygienic treatment of bottles: washing machines, rinsers and sterilizers
Packaging of food: filling techniques
Aseptic packaging
Technological aspects of bottling lines
The internal logistics of the bottling plants
Tomato production plants
Pasta production plants
Milk and its derivatives production plants
Full programme
General aspects in the design and construction of food plants; General criteria for the design of food production lines; Classification of different water types; Water and its collection; Water sanitisation treatments; Beverages and their production; Alternatives for the dissolution of food powders; The manufacture of beverages; Conventional microbial stabilisation techniques; Post-packaging treatment; Carbonation and its equipment; Treatment, washing and sanitisation of bottles and containers; Aseptic packaging; Automation in aseptic filling; Technological aspects of bottling lines; Bottling plant logistics; Plants for tomato treatment and processing; Plants for milk treatment and processing; Plants for wheat treatment and processing (pasta production).
Bibliography
The slides projected during the course, in PDF format, and all the material used during the lessons and exercises (transparencies, plant diagrams, Excel sheets) are available for the students.
Teaching methods
The course has a weight of 9 CFU, which correspond to 72 hours of lessons. The didactic activities will be conducted by favoring lectures alternated with exercises. During the lectures the topics of the course are dealt with from a theoretical-design point of view, in order to favor a deep understanding of the issues.
During the exercises carried out during the classroom, students will be shown how to apply the theoretical concepts seen in the classroom to a real case, to be carried out by each student in collaboration with an industrial reality, identified by the student, in which the technical-economic feasibility study of an industrial plant will be developed.
To complement the teaching methods described so far, if conditions allow, seminars are organized by managers of multinational companies who report concrete experiences gained in real case studies.
The slides and notes used to support the lessons will be uploaded at the beginning of the course on the Elly platform. To download the slides from Elly, you need to register for the online course.
Notes, transparencies, spreadsheets, tables and all shared material are considered an integral part of the teaching material. Non-attending students are reminded to check the teaching material available and the information provided by the teacher through the Elly platform, the only communication tool used for direct teacher / student contact.
Assessment methods and criteria
Verification of learning involves:
- an oral test during which the student must present his/her project work and must answer a series of questions related to theoretical aspects .
The final grade is calculated by assigning each question a rating from 0 to 30 and making a weighted average of the individual ratings, with final rounding up; the test is passed if it reaches a score of at least 18 points. Honor is awarded in the case of achieving the highest score on each item to which mastery of the subject vocabulary is added.
Other information
2030 agenda goals for sustainable development
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