Unit PROCESSES OF FOOD TECHNOLOGY
- Course
- Economics and culture of human nutrition
- Study-unit Code
- 80041006
- Curriculum
- In all curricula
- Teacher
- Giovanni De Francesco
- Teachers
-
- Giovanni De Francesco
- Hours
- 54 ore - Giovanni De Francesco
- CFU
- 6
- Course Regulation
- Coorte 2024
- Offered
- 2026/27
- Learning activities
- Caratterizzante
- Area
- Discipline della tecnologia alimentare
- Sector
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Agri-food industries: canned vegetables, beer, flour, bread, baked goods, meat and fish products. Coffee and chocolate industries.
- Reference texts
- Lecture notes from the Professor.
Food Technology Course Notes (Vol. II: Processes)
CAPPELLI P., VANNUCCHI V., Food Chemistry. Conservation and Processing, Zanichelli, Bologna.
Specific texts for each production process may be recommended during the course. - Educational objectives
- TThe aim of the course is to provide students with solid scientific and technological competencies regarding the main transformation processes in the agri-food industry. By the end of the course, students will be able to perform critical analyses and apply problem-solving skills in the sectors of vegetable preserves, beer, flours, bakery products (bread and related goods), meat and meat derivatives, fishery products, coffee, and chocolate.
The programme offers an in-depth exploration of food-processing technologies, product conditioning and distribution systems, process parameters, and the associated unit operations. Special focus will be devoted to process representation techniques using flow-sheets and flow-charts.
The course will also introduce principles related to the management, treatment, and valorisation of by-products from the food industry. For each production process, issues of sustainability and strategies for reducing environmental impact will be addressed. - Prerequisites
- Basic knowledge of chemistry, physics, microbiology, and mathematics.
- Teaching methods
- • Classroom lectures
Delivery of theoretical content through slide presentations, multimedia materials, and demonstrative videos to support the understanding of technological processes and industrial dynamics.
• Practical exercises
Hands-on activities aimed at developing operational skills and enhancing the ability to analyse and solve real-world problems within the agri-food industry.
• Seminars led by industry experts
Thematic sessions conducted by professionals from companies, research institutions, and organizations in the agri-food sector, focusing on innovative topics and real case studies.
• Educational visits to leading companies in the sector
Guided visits to high-profile industrial facilities to observe production processes, adopted technologies, and systems for quality and sustainability management. - Learning verification modality
- Oral exam with open-ended questions. The exam will last approximately 30 minutes.
- Extended program
- • Assessment of incoming raw materials in the agri-food industries.
• Analysis and description of production processes for vegetable preserves.
• Study of processing techniques for flour production.
• Examination of production processes for baked goods (bread, biscuits, etc.).
• In-depth overview of technological processes for pasta manufacturing.
• Fundamentals of slaughtering, meat preservation, and processing of meat products.
• Introductory concepts on industrial processes for fishery products.
• Detailed lectures on the production chains of beer, coffee, and chocolate.
• Development of process flow-sheets for the agri-food industries.
• Critical interpretation of process flow-sheets in the agri-food sector.
• Introduction to strategies for reducing environmental impact and improving sustainability in the agri-food industries.
• Active and proactive participation in all course activities.
• Promotion of awareness of the professional role and career opportunities for graduates in Italy, Europe, and abroad. - Obiettivi Agenda 2030 per lo sviluppo sostenibile
- Food Technology education contributes directly and indirectly to the achievement of several Sustainable Development Goals (SDGs) of the 2030 Agenda, promoting safer, more sustainable, and more efficient food systems.
SDG 3 – Health and Well-being
Application of technologies aimed at food safety.
Reduction of biological, chemical, and physical contamination through good processing practices.
Improvement of food shelf life without compromising quality.
SDG 9 – Business, Innovation, and Infrastructure
Introduction of innovative processing and packaging technologies.
Development of more efficient and technologically advanced industrial systems.
Process digitalization (automation, sensors, in-line controls).
SDG 12 – Responsible Consumption and Production
Sustainable practices in food supply chains.
Valorization of by-products and residual biomass.
Design of sustainable packaging and reduction of waste along the entire supply chain.
Life Cycle Assessment (LCA) and reduction of the environmental footprint of processes.