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)
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)
Attendance
Attendance is not mandatory, but strongly recommendedType of evaluation
The exam consists of an interview based on three questions. - Preparation on the specific topic - Capability in technical language - Ability to develop scientific concepts will be evaluated