FOOD PRESERVATION

International Teaching FOOD PRESERVATION

0622800030
DIPARTIMENTO DI INGEGNERIA INDUSTRIALE
EQF7
FOOD ENGINEERING
2021/2022

OBBLIGATORIO
YEAR OF COURSE 1
YEAR OF DIDACTIC SYSTEM 2019
SECONDO SEMESTRE
CFUHOURSACTIVITY
660LESSONS
Objectives
KNOWLEDGE AND UNDERSTANDING:

KNOWLEDGE OF THE MAIN FOOD QUALITY PARAMETERS.
KNOWLEDGE OF THE PHENOMENA RESPONSIBLE FOR THE DEGRADATION OF THE QUALITY PARAMETERS OF FOOD PRODUCTS.
UNDERSTANDING OF THE CHEMICAL , PHYSICAL AND MICROBIOLOGICAL PARAMETERS RESPONSIBLE FOR FOOD SPOILAGE.
KNOWLEDGE OF THE MAIN SANITISING TECHNOLOGIES BOTH CLASSIC AND INNOVATIVE AND OF THE METHODS FOR THE SHELF-LIFE PREVISION.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING ANALYSIS

KNOWING HOW TO IDENTIFY SIGNIFICANT VARIABLES AND OPERATING CONDITIONS FOR THE SANITISING AND PRESERVATION FOOD PROCESSES. . KNOWING HOW TO IDENTIFY THE CRITICAL POINTS OF A SANITIZATION AND PRESERVATION PROCESS BY IDENTIFYING POSSIBLE TECHNOLOGIES TO BE USED FOR THE SANITIZATION AND THE SHELF LIFE EXTENSION OF A FOOD PRODUCT.

APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN

KNOWING HOW TO PLAN AND OPTIMISE THE SANITIZATION AND PRESERVATION FOOD PROCESSES IN COMPLIANCE WITH THE PRESERVATION OF PHYSICAL, NUTRITIONAL AND SENSORY CHARACTERISTICS OF FOOD PRODUCTS AND ACCORDING TO FOOD LAWS.

MAKING JUDGMENTS - ENGINEERING PRACTICE:

PROPERLY IMPLEMENT A SANITIZING AND PRESERVATION FOOD PROCESS. KNOWING HOW TO APPLY THE PRINCIPLES OF SANITATION AND PRESERVATION TO DIFFERENT FOODS, EVALUATING ACCORDING TO PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF THE FOOD, WHICH TECHNOLOGY IS MORE APPROPRIATE FOR THE PARAMETERS OPTIMIZATION

COMMUNICATION SKILLS – TRANSVERSAL SKILLS:

KNOWING HOW TO WORK IN TEAMS IN A LABORATORY ENVIRONMENT. KNOWING HOW TO EXPOSE, WITH LANGUAGE PROPERTIES, THE RELATED PROBLEMATIC ISSUES RELATED TO THE FOOD TECHNOLOGY PROCESSES AND TO THE PRINCIPLES OF SANITIZATION AND PRESERVATION FOOD PROCESSES.

LEARNING SKILLS – TRANSVERSAL SKILLS:

THE STUDENT WILL BE ABLE TO APPLY THE ACQUIRED KNOWLEDGE IN DIFFERENT CONTEXTS FROM THOSE PRESENTED DURING THE COURSE, AND DEEPEN THE TOPICS COVERED IN SITUATIONS OTHER THAN THOSE PROPOSED.
Prerequisites
IT REQUIRES CHEMISTRY, ORGANIC CHEMISTRY AND MICROBIOLOGY KNOWLEDGE
Contents
Food industry issues. (3h theory)
The interaction between technological treatments and the main chemical compounds, nutritional and sensory in food: changes of carbohydrates, lipids, proteins, vitamins and volatiles due to sanitation and preservation processes. (6 h theory 2 h LAB)
Phenomena in food spoilage: proteolysis, browning enzymatic reactions, Maillard reactions, oxidation reactions of the fat, microbial attacks and parasites. (5 h theory 5 h LAB)
Heat treatment methods: thermal inactivation of microorganisms and enzymes. Degradation of heat-sensitive nutrients. Sanitization by pasteurization, sterilisation (canning and UHT), Stabilisation by refrigeration and freezing. (15 h theory 5 h LAB)
Non-thermal methods: Pulsed Electric Fields , Ohmic heating , modified-atmosphere packaging, active packaging and use of ultrasound in food technology.(12 h theory 4 h LAB)

Shelf life of food products: shelf-life definition. shelf-life prevision and product-packaging relationship. Methods to extend the shelf-life (3h theory)
Teaching Methods
THE COURSE CONSISTS IN FRONT LESSONS (44 H) AND ACTIVITIES IN LAB (16 H) FOR A TOTAL AMOUNT OF 60 HOURS WHICH ARE WORTH 6 CREDITS.
THE PRACTICAL ACTIVITIES WILL FOCUS ON THE CARRYING OUT OF ANALYTICAL METHODS USED FOR THE ASSESSMENT OF CHEMICAL, PHYSICAL PARAMETERS THAT AFFECT THE SAFETY AND QUALITY OF A FOOD PRODUCT.
ATTENDANCE AT LECTURES IS STRONGLY RECOMMENDED.
Verification of learning
THE EVALUATION OF THE ACHIEVEMENT OF THE SET OUTCOMES IS CARRIED OUT WITH A WRITTEN TEST AND AN ORAL INTERVIEW.
THE WRITTEN TEST, WHICH IS PRELIMINARY TO THE ORAL EXAM, CONSISTS IN ADDRESSING TWO EXERCISES ON TWO DIFFERENT UNIT OPERATIONS, AMONG THOSE PRESENTED DURING THE LECTURES. THE TEST HAS A DURATION OF 2H.
THE ORAL INTERVIEW TYPICALLY LASTS 30MIN. THE STUDENT IS ASKED TO DISCUSS THE PRINCIPLES OF ONE OF THE UNIT OPERATION PRESENTED DURING CLASSES. AS FAR AS PLANT COSTS, UTILITIES SIZING CRITERIA, SCHEMATIZATION OF PLANTS AND READING OF P & ID SCHEMAS, THE STUDENT IS ASKED TO ANSWER THREE QUESTIONS ON THE LISTED TOPICS.
EACH PART OF THE EXAM (EVALUATED WITH A MAXIMUM SCORE OF 30/30) IS POSITIVELY PASSED IF THE SCORE ACHIEVED BY THE STUDENT EXCEEDS 18/30. THE FINAL SCORE IS EVALUATED AS THE WEIGHED MEAN OF THE SCORES GIVEN IN EACH PART OF THE EXAM.
TO PASS THE EXAM THE STUDENT MUST DEMONSTRATE THAT HE IS ABLE TO UNDERSTAND AND KNOW HOW TO APPLY THE MAIN CONCEPTS AND METHODOLOGICAL INSTRUMENTS DISCUSSED IN THE COURSE. IT IS CONSIDERED AN ESSENTIAL CONDITION FOR PASSING THE EXAM THE CORRECT FORMULATION OF THE MASS AND ENERGY BALANCES, THE EVALUATION OF THE PROCESSING TIME AND THE SIZING OF THE EQUIPMENT.
THE FINAL SCORE DEPENDS ON THE DEGREE OF MATURITY ACQUIRED ON THE CONTENT AND ON THE METHODOLOGICAL APPROACH OUTLINED DURING LECTURES, TAKING INTO ACCOUNT ALSO THE QUALITY OF THE WRITTEN TEST AND ORAL INTERVIEW.
THE STUDENT ACHIEVES THE LEVEL OF EXCELLENCE IF HE / SHE IS ABLE TO APPLY THE ACQUIRED KNOWLEDGE TO CONTEXTS DIFFERENT FROM THOSE PRESENTED DURING THE COURSE.
Texts
"J. CHEFTEL, H. CHEFTEL: BIOCHIMICA E TECNOLOGIA DEGLI ALIMENTI, ED. EDAGRICOLE
M. SHAFIUR RAHMAN: HANDBOOK OF FOOD PRESERVATION, SECOND EDITION ED. CRC PRESS"
  BETA VERSION Data source ESSE3