Students will learn processes for preservation and transformation of both animal and vegetable food products for human nourishing. They will also learn the technical background of the relevant production systems product – process - raw material and be able to investigate the production process of a food industry.
Bruno Zanoni. Tecnologia Alimentare. Contenuti e metodologie di studio. Libreriauniversitaria.it edizioni, Padova, 2011.
Encyclopedia of Food Sciences and Nutrition. 2003. B. Caballero, L.C. Trugo and P.M. Finglas eds., AP, Oxford.
Knowledge acquired: knowledge of processes for preservation and transformation of both vegetable and animal food products designed for human feeding
Competence acquired (at the end of the course):technical basics for production systems related to product-process-raw materials; ability to analyse a production process of a food industry.
Skills acquired (at the end of the course): team work, problem solving.
Courses to be used as requirements (required and/or recommended)
Courses required: Principles of Food technology, Microbiology, Organic Chemistry, Biochemistry
Courses recommended: Chemical Analysis of Food Products, Sensory Analysis.
Lessons and calculus exercises in the IT Lab
Type of Assessment
Written examination in two steps: solving of problems using a PC and a flow sheets, answering to both theoretical and plant questions.
How to study a food industry's process.
The industry of preservation and transformation of fruit and vegetables.