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
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.
Zanichelli
C.Pompei "La trasformazione industriale di frutta e ortaggi" Edizioni Edagricole
Materiale didattico fornito a lezione dal docente
Programme
1. Introduction to the course2. 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” EditoreZanichelli
C.Pompei "La trasformazione industriale di frutta e ortaggi" Edizioni Edagricole
Materiale didattico fornito a lezione dal docente
