Unit FOOD TECHNOLOGY
- Course
- Agricultural and environmental sciences
- Study-unit Code
- 80081006
- Curriculum
- Agricoltura sostenibile
- Teacher
- Giuseppe Italo Francesco Perretti
- Teachers
-
- Giuseppe Italo Francesco Perretti
- Hours
- 54 ore - Giuseppe Italo Francesco Perretti
- CFU
- 6
- Course Regulation
- Coorte 2017
- Offered
- 2019/20
- Learning activities
- Affine/integrativa
- Area
- Attività formative affini o integrative
- Academic discipline
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Food processing technology
- Reference texts
- Students notes.
LERICI CL, LERKER G - Principi di Tecnologie Alimentari. CLUEB, Bologna
FELLOWS PJ - Food Processing Technology: Principles and practice. Ellis Horwood Ltd. Chichester, UK
CAPPELLI P, VANNUCCHI V - Chimica degli alimenti. Zanichelli, Bologna
Operazioni Fondamentali, ed. P. Fantozzi, A. De Stefano, Università degli Studi di Perugia.
Processi, ed. P. Fantozzi, A. De Stefano, Università degli Studi di Perugia. - Educational objectives
- Delivery to the students the basic technical and scientific information on the knowledge of the unit operations and processing of foods in the agri-food industries.
- Prerequisites
- Basics on chemistry, physics, microbiology and mathematics.
- Teaching methods
- Lectures, workshops, practical activity
- Other information
- -
- Learning verification modality
- Written test or oral exam
- Extended program
- Unit Operations (2CFU)
Basic technical and scientific information on the knowledge of theory, principles and equipment in the unit operations adopted for the processing of foods.
Processing (4CFU)
Processing of the most common interesting agri-food industries in the vegetable and animal origin foods.