Students will be supplied both with the basic knowledge of food intended for human consumption and with the fundamentals of food processing, according to the three conceptual pillars product-process-raw materials. They will also learn fundamentals of processes for preservation and transformation of vegetable and animal raw materials, in a perspective of food control and innovation.
Knowledge acquired: fundamentals of food quality and processing for preservation and transformation of vegetable and animal raw meterials.
Competence acquired (at the end of the course):technical basics for comprehension of cause-effect relationship between raw material composition, processing operating conditions and food quality.
Skills acquired (at the end of the course): design of processing flow sheets.
Teaching Methods
Lessons and critical evaluation of food processing videos.
Type of Assessment
Oral examination in approx. 45 min answering to all contents of course.
Course program
Quality intrinsic characteristics of food and beverage.
Classification of food processes and unit operations.
Unit operations of food preservation and transformation
Processing flow sheets for production of food vegetable and animal raw materials.
Control and management of food quality.
Food innovation.