Students will be supplied with fundamentals of food engineering required to understand processes of food industry. Students will be addressed to a quantitative, not merely descriptive, approach to food technology subjects by a practical, integrated application of their background in physics, chemistry, microbiology and nutrition to optimise processes.
Bruno Zanoni. Food Technology. Principles and methodologies. Libreriauniversitaria.it edizioni, Padova, 2011.
Bruno Zanoni. Tecnologia Alimentare. La classe delle operazioni unitarie di disidratazione per la conservazione dei prodotti alimentari. Firenze University Press, Firenze, 2006.
Claudio Peri, Bruno Zanoni. Manuale di Tecnologie Alimentari I. CUSL, Milano, 1994.
Romeo T. Toledo. Fundamentals of Food Process Engineering. 3rd Edition, Aspen Publishers, Inc., Gaithersburg, Maryland, 2007.
R. Paul Singh, Dennis R. Heldman. Introduction to Food Engineering. 3rd Edition, Academic Press, London, 2001
Knowledge acquired: basic notions of food technology required to understanding of food industry processes.
Competence acquired (at the end of the course):being able to describe the phenomenology of a given operation; having a quantitative approach to technology topics, by a showing a concrete, integrated application of physics, chemistry, microbiology and nutrition notions to optimize processes; and being able to identify and to understand functioning of machines and plants.
Skills acquired (at the end of the course): team work, problem solving, use of spreadsheets.
Courses to be used as requirements (required and/or recommended)
Courses required: mathematics, physics
Courses recommended: biochemistry, microbiology, organic chemistry
Lessons and calculus exercises in the IT Lab
Type of Assessment
Written examination in two steps: problem solving on a PC, answering to theoretical, numerical, plant questions.
Food Technology: definitions, synoptic table of processes and unit operations in the food industry.
Basic tools to plan and to control unit operations and processes: fluid transport, heat transfer and mass transfer.
Unit operations for preservation: refrigeration, freezing, sterilization, dehydration.
Unit operations for transformation: decanting, centrifugation, filtration, evaporation, solid-liquid extraction, cooking, fermentation.