Programme

1. Introduction to the course
2. Food deterioration phenomena and their causes: proteolysis, hydrolytic and oxidative
rancidity, enzymatic browning reactions, Maillard reactions.
3. Modification of macronutrients (simple and complex carbohydrates, lipids, proteins) as a
result of preservation treatments.
4. Main conventional food preservation techniques: refrigeration, freezing, quick freezing, and
drying.
5. Main innovative food preservation techniques: high-pressure processing (HPP), pulsed
electric fields (PEF), ultrasound, microwaves.
6. Food additives and processing aids: legislation and classification.
7. High-temperature thermal treatments: pasteurization and sterilization.
8. The canned food industry: the tomato processing chain.
9. Spreads and ice creams production technologies.
10. Technologies for the processing and preservation of fishery products.
11. Food packaging: modified atmosphere packaging (MAP), active, intelligent and edible
packaging.
12. Concepts of food quality and safety. Introduction to HACCP.
13. Food shelf life: calculation and prediction.
14. Process and product innovation: the food of the future.

Core Documentation

P. Cappelli,V. Vannucchi “Chimica degli alimenti. Conservazione e trasformazione” Editore
Zanichelli
C.Pompei "La trasformazione industriale di frutta e ortaggi" Edizioni Edagricole
Materiale didattico fornito a lezione dal docente

Attendance

Attendance is strongly recommended to ensure the effective acquisition of the course content.

Type of evaluation

Learning will be assessed through an oral examination. Students will initially present a topic of their choice from those covered during the course, followed by two questions on other topics included in the syllabus and, where necessary, on the project work developed during the course. Assessment will take into account the accuracy and completeness of the knowledge acquired, the ability to make connections between the different course contents, the appropriate use of scientific terminology, and clarity of presentation. The minimum passing level will be achieved when students demonstrate essential and substantially correct knowledge of the fundamental topics covered in the syllabus, are able to present the contents in an understandable manner, and use appropriate scientific terminology, albeit with some inaccuracies. Students must also be able to answer the main questions and establish simple connections between the topics covered. Excellent performance will be achieved when students demonstrate broad, in-depth, and rigorous knowledge of the topics, critical analysis skills and the ability to make coherent connections among the different course contents, full command of scientific terminology, and a clear, fluent, and independent presentation. The ability to develop well-structured arguments, apply knowledge to new situations, and answer even particularly complex questions accurately and comprehensively will also be valued.