Unit PROCESSES OF FOOD TECHNOLOGY I

Course
Food science and technology
Study-unit Code
80004106
Curriculum
Tecnologie agro-alimentari
Teacher
Giuseppe Italo Francesco Perretti
Teachers
  • Giuseppe Italo Francesco Perretti
Hours
  • 54 ore - Giuseppe Italo Francesco Perretti
CFU
6
Course Regulation
Coorte 2020
Offered
2022/23
Learning activities
Caratterizzante
Area
Discipline della tecnologia alimentare
Academic discipline
AGR/15
Type of study-unit
Obbligatorio (Required)
Type of learning activities
Attività formativa monodisciplinare
Language of instruction
Italian
Contents
Agro-food industry: canned vegetables, beer, flour, bread, bakery products, meat and meat products and seafod products.
Reference texts
Lecture notes of the professor.
Lecture notes of Food Technology (Vol II: Processes)
CAPPELLI P., VANNUCCHI V., Chimica degli Alimenti. Conservazione e Trasformazione, Zanichelli, Bologna.
During the course texts will be recommended for each specific production process considered.
Educational objectives
Provide students with scientific and technical knowledge for understanding the major processes of transformation of the agro-food industry: canned vegetables, beer, flour, bread, bakery products, meat and meat products and seafodd products.
Will learn more in food technology, production processes, technologies, packaging and distribution of products, process parameters and their unit operations, methods of representation in the form of process flow diagrams (flow-sheet, flow chart).
Some information will be also given on the disposal of waste- and by- products.
Prerequisites
Basics on chemistry, physics, microbiology and mathematics.
Teaching methods
Theoretical lessons and practical training
Seminars
Guided visits
Other information
-
Learning verification modality
Written test or oral exam
Extended program
Production processes of canned tomatoes
Production processes of canned vegetables
Production processes of flour and semolina)
Production processes of bakery products (bread, cookies, etc..)
Pasta production processes
Basics on the processes of slaughter and preservation of meat and related products.
Basics on the processes of the food industries of seafood products.
Development of process flow-sheet for agri-food industries.
Interpretation of process flow-sheet for agri-food industries.
Interpretation and management of traceability systems for agri-food industries.
Evaluation of incoming raw materials in agri-food industries.
Mass and energy balances in food and agriculture industries (with references to the Unit Operation of Food Technology)
Proactive involvement in various activities of the course.
Enhancement and empowerment of the knowledge already acquired by students, with particular stimulus interdisciplinary use of the same, including that of the English language.
Role, professional opportunities, study and careers of graduates STAgAl: in Italy, in Europe and abroad.
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