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
• Introduction to the Course.
• Main techniques of food preservation, conventional and innovative
• Conventional and innovative pre-treatments. Use of high pressure. Use of PEF, use of ultrasound, use of microwaves
• Main food alterations. EB, NEB, Lipid oxidation
• Influencing factors. IMF
• Food additives and adjuvants. Legislation and classification
• Antioxidants. Sweeteners. Dyes. Flavor enhancers. Acidity correctors. Coating agents. Emulsifiers. Thickeners
• Common Operations of Canned Food Industries
• Tomato derivatives. Fruit-based preserves. Vegetable-based preserves. Table olives
• Coffee Technologies
• Products fermented in developing countries
• Food shelf life: modeling. Foods with an expiration date and foods with a minimum shelf life
• Packaging. MAP, Active, Intelligent, Smart, Edible
• Concept of Quality and HACCP Method
• Process and product innovations. Food of the future (Space, Insects, 3DFP)
P. Cappelli,V. Vannucchi “Chimica degli alimenti. Conservazione e trasformazione” Editore Zanichelli
Teaching material provided by lecturer
Programme
Detailed plan• Introduction to the Course.
• Main techniques of food preservation, conventional and innovative
• Conventional and innovative pre-treatments. Use of high pressure. Use of PEF, use of ultrasound, use of microwaves
• Main food alterations. EB, NEB, Lipid oxidation
• Influencing factors. IMF
• Food additives and adjuvants. Legislation and classification
• Antioxidants. Sweeteners. Dyes. Flavor enhancers. Acidity correctors. Coating agents. Emulsifiers. Thickeners
• Common Operations of Canned Food Industries
• Tomato derivatives. Fruit-based preserves. Vegetable-based preserves. Table olives
• Coffee Technologies
• Products fermented in developing countries
• Food shelf life: modeling. Foods with an expiration date and foods with a minimum shelf life
• Packaging. MAP, Active, Intelligent, Smart, Edible
• Concept of Quality and HACCP Method
• Process and product innovations. Food of the future (Space, Insects, 3DFP)
Core Documentation
C.Pompei "La trasformazione industriale di frutta e ortaggi" Edizioni EdagricoleP. Cappelli,V. Vannucchi “Chimica degli alimenti. Conservazione e trasformazione” Editore Zanichelli
Teaching material provided by lecturer
Reference Bibliography
The reference bibliography will relate to the individual topics covered; it will be provided during the course of the lessons and uploaded to the platformType of delivery of the course
The teaching consists of 8 CFU (64 hours) and takes place remotely on the TEAMS platform of UniRoma3 The lectures rely on the support of slides and videos and are recorded. The slides are uploaded on the platform in order to remain available to students for the preparation of the exam.Type of evaluation
The exam consists of an interview with a first question chosen by the student and at least two other questions posed by the teacher. The evaluation will be comprehensive and will take into account above all the reasoning skills, the connection between the topics and the critical comment of the students rather than their mnemonic abilities. It will be aimed at assessing whether the expected Learning Outcomes (RdA) declared at the beginning of the teaching course have been achieved. The evaluation is expressed with a mark.