Food Processing with Elements of Packaging
A.Y. 2018/2019
Learning objectives
The course aims at providing students with the necessary tools to gain knowledge of the main processes of food technology. Another goal of this course is to provide the ability of identifying the technological parameters to be used in the different steps of a specific process.The course aims to provide usefull tools in testing and evaluating
the performances of a packaging material in contact with foods.
Performances comprise all the chemical-physical properties of a
packaging material that can be related with the food quality and
preservation during shelf life. In addition the course gives an
overview on the main food packaging operations and technologies
usefull to maintain quality and assure safety of a packaged food
during its shelf life.
the performances of a packaging material in contact with foods.
Performances comprise all the chemical-physical properties of a
packaging material that can be related with the food quality and
preservation during shelf life. In addition the course gives an
overview on the main food packaging operations and technologies
usefull to maintain quality and assure safety of a packaged food
during its shelf life.
Expected learning outcomes
At the end of the course the student will be able: to interpret technical specifications of raw materials and final products; to identify the process critical points, to learn about the technological conditions to be applied to each phase of a production process and to know the principal analytical tools that identify product quality.The course provides a set of tools to help the Food Technologist
test and evaluate the performances of a primary packaging
solution.
In particular, the final skills concern:
-knowledge about the packaging functions
-ability in carrying out physical and chemical testing on food
packaging materials
-ability in selecting the right packaging solution on the basis of
the food properties
-ability in dimensioning the primary package size.
test and evaluate the performances of a primary packaging
solution.
In particular, the final skills concern:
-knowledge about the packaging functions
-ability in carrying out physical and chemical testing on food
packaging materials
-ability in selecting the right packaging solution on the basis of
the food properties
-ability in dimensioning the primary package size.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Food Processing
Course syllabus
Each industrial sector is discussed using a general teaching pattern, which includes the following points: Product definition (regulations, marketable and functional characteristics, consumer expectations of quality); Raw material specification (chemical and morphological characteristics, regulations and standards); Process analysis (flow-sheet, lay-out, phenomenological description of different operations, description of physico-chemical and biological phenomena associated with each operation, description of plants, operating conditions, mass balance and process yield). After a brief introduction on the representation and classification of processes, the following industrial sectors are taken into account: - sugar industry: sugar extraction and refining; - cereal and cereal-based product industry: wheat milling, pasta production, bread and baked products production, rice technology; - dairy industry: fluid milk, dried milk, cheese, butter, yogurt; - fat industry: seed oil, olive oil production (extraction and refining); - sugar- and cocoa-based confectionery: cocoa processing, candy production; - coffee and tea industry; - fermented beverage industry: wine and beer technology.
Teaching methods
On line lectures notes. Scientific articles. Book for specific industrial sectors
Food packaging
Course syllabus
1. The packaging functions (protection, convenience, communication, containment, envinromental, logistic..) 2. Chemical-physical properties of packaging materials (thermal properties, electromagnetic properties, mechanical properties, permeability of gas and vapour) 3. Migration and food package interactions. Compliance to EU and Italian regulations 4. Food packaging materials: glass, aluminum, cellulosic and plastic materials
Teaching methods
For foreign student:- Material handout-Slides in Ariel- Book: Food Packaging Science and Tecnology. Lee, Yam and Piergiovanni. CRC Press (ENGLISH)-Piergiovanni, Limbo. 2010. Food packaging. Materiali, tecnologie e qualità degli alimenti. Ed. Springer (ITALIAN)
Modules or teaching units
Food packaging
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 3
Lessons: 24 hours
Professor:
Limbo Sara
Food Processing
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 9
Lessons: 72 hours
Professor:
Lucisano Mara
Professor(s)
Reception:
by appointment
Building 21040 (under Room 4)