D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge of chemistry, physics, food chemical composition and basics on energy management of the agro-food industries.
The didactic method is based on ppt lectures (6 CFU) (provided in copies to the students) and laboratory experiences and visits to local and national food industries (3 CFU).
Knowledge and understanding:
The course enables students to acquire the adequate knowledge about unit operation technologies applied in the food industries by means of the recognition of the field of employment, advantages and limits of each technology.
Applying knowledge and understanding
(a) developing the capability of integration of information, both in horizontal way (technological, chemical) and in vertical way (technological operations management along the production chain);
(b) capability of evaluate the potentiality of the operation technologies taking into account the chemical and nutritional proprieties of raw materials and the processed foods;
(c) Ability to predict the effects of the technological process on the quality and shelf-life of the food.
(a) making judgements: capability of identify the information be needed to improve the efficiency of the processes and the quality of the final products;
(b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, nutritionists, administrators).
Learning evaluation methods
Oral discussion on the subjects listed in the teaching program.
Learning evaluation criteria
The student will have to demonstrate knowledge of: (a) the effects of technological process on the alteration and shelf-life of foods; (b) the technological treatments applied to the thermal stabilization, concentration and drying of foods; (c) appropriate food packaging solutions (d) technological process for vegetable oil production and refining; (e) appropriate usage of technical terminology.
Learning measurement criteria
The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.
Final mark allocation criteria
The oral examination consist of six questions concerning the subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10. In order to pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon; (c) ability to evaluate the potentiality of each unit operation along the technological process
1. Pompei C. “Operazioni Unitarie Tecnologia Alimentare” Ambrosiana Editore (2009)
2. P. J. Fellows “Food Processing Technology: Principles and Practice” Third edition (2009) - Woodhead Publishing Ltd, Cambridge England.
3. R. L. Earle “Unit Operations in Food Processing” – Free Web edition by Dick and Mary Earle, with the support of the NZIFST: http://www.nzifst.org.nz/unitoperations/index.htm
4. R.P. Singh, D.R. Heldman “Principi di tecnologia alimentare” Casa Editrice Ambrosiana (2015)