The course aims to provide the student with the basics of the main conventional and innovative food transformation processes. Furthermore, to provide the tools to be able to face the problems linked to the conservation of food, even innovative ones, and to be able to predict their shelf life in controlled and non-controlled conditions.
teacher profile teaching materials
Biological causes and chemical-physical causes. The factors influencing these alterations.
Substances present in food that result from the transformations of nutrients.
Changes in lipids, carbohydrates, proteins, vitamins and mineral salts. The brownings.
Food additives and adjuvants.
Legislation and classification. Preservatives, Antioxidants, Sweeteners, Dyes, Flavor Enhancers, Acidity Correctors, Coating Agents, Emulsifiers, Thickeners.
Food processing operations.
Evaporation, Separation, Extraction, Mixing, Extrusion.
Food preservation technologies
The use of heat. Storage in the cold. The use of dehydration. The Intermediate Moisture Foods (IMF).
Innovative physical methods for food storage.
High pressures, Ultrasound, Pulsed Electric Fields, Microwave, Plasma Gas.
Natural chemical preservatives.
Oil, sodium chloride, ethyl alcohol, sucrose, vinegar, spices and herbs. The smoked foods.
Vegetable preserves.
Canned tomatoes. Preserved fruit. Olives.
The preserves based on meat.
Cured meats.
The technology of production of butter, margarine and seed oils.
The shelf-life of food.
Calculation and forecasting.
The packaging.
Traditional methods. Vacuum packaging and packaging in a protective atmosphere. Innovative packaging: Active, Smart, Smart, Edible.
The guarantee of food quality and safety.
Main rules and reference laws. Hazard definition, self-control plan and risk prevention through the HACCP method.
Process and product innovations.
The use of 3D printing in food technology. Food based on insects.
• P. Cappelli, V. Vannucchi - Principi di chimica degli alimenti. Conservazione, Trasformazioni, Normativa. - Ed. Zanichelli
Programme
Food alterations.Biological causes and chemical-physical causes. The factors influencing these alterations.
Substances present in food that result from the transformations of nutrients.
Changes in lipids, carbohydrates, proteins, vitamins and mineral salts. The brownings.
Food additives and adjuvants.
Legislation and classification. Preservatives, Antioxidants, Sweeteners, Dyes, Flavor Enhancers, Acidity Correctors, Coating Agents, Emulsifiers, Thickeners.
Food processing operations.
Evaporation, Separation, Extraction, Mixing, Extrusion.
Food preservation technologies
The use of heat. Storage in the cold. The use of dehydration. The Intermediate Moisture Foods (IMF).
Innovative physical methods for food storage.
High pressures, Ultrasound, Pulsed Electric Fields, Microwave, Plasma Gas.
Natural chemical preservatives.
Oil, sodium chloride, ethyl alcohol, sucrose, vinegar, spices and herbs. The smoked foods.
Vegetable preserves.
Canned tomatoes. Preserved fruit. Olives.
The preserves based on meat.
Cured meats.
The technology of production of butter, margarine and seed oils.
The shelf-life of food.
Calculation and forecasting.
The packaging.
Traditional methods. Vacuum packaging and packaging in a protective atmosphere. Innovative packaging: Active, Smart, Smart, Edible.
The guarantee of food quality and safety.
Main rules and reference laws. Hazard definition, self-control plan and risk prevention through the HACCP method.
Process and product innovations.
The use of 3D printing in food technology. Food based on insects.
Core Documentation
• Teaching materials provided by the professor• P. Cappelli, V. Vannucchi - Principi di chimica degli alimenti. Conservazione, Trasformazioni, Normativa. - Ed. Zanichelli
Reference Bibliography
R.Paul Singh, Dennis R. Heldman Principi di tecnologia alimentare. Casa Editrice AmbrosianaType of evaluation
Oral exam