Unit INDUSTRIES OF FOOD PRODUCTS AND INNOVATIONS IN FOOD TECHNOLOGY

Course
Food technology and biotechnology
Study-unit Code
A002139
Curriculum
Tecnologie alimentari
Teacher
Sonia Esposto
CFU
12
Course Regulation
Coorte 2021
Offered
2022/23
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa integrata

INDUSTRIES OF FOOD PRODUCTS

Code A002140
CFU 9
Teacher Sonia Esposto
Teachers
  • Sonia Esposto
Hours
  • 81 ore - Sonia Esposto
Learning activities Caratterizzante
Area Discipline delle tecnologie alimentari
Academic discipline AGR/15
Type of study-unit Obbligatorio (Required)
Language of instruction
Italian
Contents
Introduction to the food industries; alterations of foods; principles of the food storage ; food additives and food technological adjuvants; food packaging; preliminar and common operations for vegetable and animal origin products; production technology of vegetable foods from the I to the V range; technology of fruit processing; production technology and storage of: meat and meat products; milks and "special" milk; dairy products (cheeses); eggs and egg-products; fish and fish products.
Reference texts
"La trasformazione industriale di frutta ed ortaggi" Author Pomei C. (Edagricole Ed.); "Igiene e Tecnologie degli Alimenti di Origine Animale" Author Colavita G. (Point Veterinaire Ed.); "Ispezione e controllo degli alimenti" di Aggravi - Ferri - Cianti - Costanzo - AAVV ( LEd. Le Point Veterinaire)"Tecnologia del latte. Materie prime e processi di lavorazione" Author Salvadori Del Prato O. (Edagricole Ed. )
Food Packaging di Piergiovanni e Limbo (Ed. Springer)
Educational objectives
Target of this course is to provide the basis for the knowledge of the transformation / storage methodologies for the food products. In particular the student will acquire notions about the different processes of transformation concerning vegetable origin products (from the I to the V range) and processed fruits as well as dairy products, meat, fish and egg-products.
Students, by completing the course and passing the relative examinations, will be able to describe, not only the traditional production/storage technologies but also the innovative ones; in this manner, he will be able to develop in a critical way certain food production lines by applying storage/transformation traditional systems, with the aim, in both cases, of preserving the best sensory and health qualities of the relative food products.
Prerequisites
The student must have sufficient knowledges relative to the food chemistry and to the food technology operations.
Teaching methods
The course is carried out through lectures, seminars performed by field top experts as well as guided tours in agro-food companies.
Learning verification modality
The exam is performed by written and / or oral examinations. Written tests consist of open-ended questions and multiple choice questions on parts of the program, in order to facilitate the student in passing the exam. The student can choose, in any case to take the exam only through the oral trial that will have a minimum duration of 40 minutes.
Both the tests enable the teacher to assess the student according to his level of preparation but also to the way that certain concepts are expressed and finally, through the ability to apply in practice what they have learned by the study.
For information on support services for students with disabilities and / or SLD, visit the page http://www.unipg.it/disabilita-e-dsa
Extended program
The program is developed in a general part relating to the introduction to the food industries followed by the description of the main alterations that can occur on food products.
The general part includes the study of food preservation methods, use of food additives and processing aids and food packaging. Furthermore, a part is reserved for the study of preliminary and common technological operations for products of animal and vegetable origin. The part dedicated to products of vegetable origin is developed in various lessons that describe in detail the production lines of the products of the I, II, III, IV and V range as well as products of fruit origin, with particular regard to jams, marmalades. , canned fruit and fruit juices. For the study of products of animal origin, the lessons concern the production technology of fresh meat, meat preparations and meat products, with particular regard to delicatessen. As regards dairy products, the program consists of studying the processing, conservation and packaging of milk and the production technologies of dairy products, in particular cheeses.
The main technologies for the production, conservation and distribution of fish products will also be illustrated, such as the technologies for the conservation and distribution of fresh fish and the processing, conservation and distribution of semi-preserved and canned fish.
Finally, the techniques related to the distribution and packaging of eggs and the production technology of egg products will be illustrated.

INNOVATIONS IN FOOD TECHNOLOGY

Code A002141
CFU 3
Teacher Sonia Esposto
Teachers
  • Sonia Esposto
Hours
  • 27 ore - Sonia Esposto
Learning activities Affine/integrativa
Area Attività formative affini o integrative
Academic discipline AGR/15
Type of study-unit Obbligatorio (Required)
Language of instruction Italian
Contents
Process innovation: definition and objectives.
Mild technologies and innovative technologies in the food sector.
The shelf-life of food products: definition and objectives. The shelf-life forecast. Innovative techniques for
the lengthening of the shelf life of food. Active and intelligent packaging.
Innovative technologies in the food industries to preserve the nutritional and sensory value of food by ensuring the production of
quality and safe food for the consumer.
Product innovation for new eating styles.
Innovative technologies for the valorisation of agro-food waste and by-products: extraction of compounds of interest,
characteristics and use in the food industry.
Reference texts Principi di Tecnologie alimentari di Paul Singh, Dennis R. Heldman (Ed. CEA).
Ingegneria alimentare. Tecnologie di produzione, impianti produttivi, logistica, economia di Gino Ferretti, Roberto Rizzo, Giuseppe Vignali (Ed. Chiriotti).
Food packaging
Materiali, tecnologie e qualità degli alimenti
di Piergiovanni L., Limbo S. (Ed. Springer)
Educational objectives
The program aims to provide the student with knowledge relating to new technologies of production, storage and distribution in the agri-food sector, future pillars of industrial processes capable of providing efficiency but also of being mild and environmental friendly technologies, that is, techniques that respect the nutritional / health characteristics of the food and the environment.
The target of this course is to provide the basis for the knowledge of the transformation / conservation and distribution processes of innovative food products.
At the end of the course and passing the related exam, the student will be able to describe new generation production / storage and distribution technologies; in this way, it will be able to critically develop certain food production lines by applying modern mild and environmental frienldy systems both in the field of transformation, conservation and packaging aimed at best preserving sensorial, health and commodity qualities but also of food safety, respecting the environment and raw material resources and reducing food waste.
Prerequisites
The student must have sufficient knowledge of food chemistry and unitary operations in the field of food technology
Teaching methods
The course is carried out through lectures, seminars performed by field top experts as well as guided tours in agro-food companies.
Learning verification modality
The exam is carried out by taking a written test or an oral exam. The written test consists of open-ended questions and multiple choice questions on the program, in order to facilitate the student in passing the exam. In any case, the student can choose to take the exam only through oral questioning which will last a minimum of 20 minutes.
Both the written and oral tests will allow the teacher to evaluate the student on the basis of his level of preparation but also on the way in which certain concepts will be expressed and finally, on the basis of the ability to apply in reality what he has learned through study.

For information on support services for students with disabilities and / or SLD, visit the page http://www.unipg.it/disabilita-e-dsa
Extended program
Process innovation in the agri-food sector: definition and objectives.
Mild technologies and innovative processing technologies aimed at preserving the sensory and nutritional quality of food such as microwaves, ultrasounds, pulsed electric fields.
The concept of shelf-life of food products, shlef life prediction models and innovative techniques for
extending the shelf life of foods such as high hydrostatic pressures (HPP), ionizing radiation, protective atmosphere, use of bio-preservatives such as bacteriocins and natural origin antimicrobial and antioxidant substances.
Innovation in the distribution sector with the use of smart, active, intelligent and environmentally friendly packaging.
Innovative technologies for the valorisation of agro-food waste and by-products: extraction of compounds of interest,
characteristics and use in the food industry.
Innovative techniques for the production of new foods aimed at following new food trends (eg dietary products, functional products) such as fractionation and supplementation techniques.
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