2. Professors
  3. PATARO Gianpiero
  4. Teaching

UNIT OPERATIONS IN FOOD PROCESSES

Gianpiero PATARO UNIT OPERATIONS IN FOOD PROCESSES

0612200026
DEPARTMENT OF INDUSTRIAL ENGINEERING
EQF6
CHEMICAL ENGINEERING
2023/2024

OBBLIGATORIO
YEAR OF COURSE 3
YEAR OF DIDACTIC SYSTEM 2016
SPRING SEMESTER
CFUHOURSACTIVITY
1OPERAZIONI UNITARIE DEGLI IMPIANTI ALIMENTARI
660LESSONS
2IMPIANTI DELL'INDUSTRIA ALIMENTARE I
330LESSONS
GIOVANNA FERRARI1 T Curriculum
GIANPIERO PATARO2 Curriculum
Objectives
Knowledge and understanding
Objective function and its construction. Evaluation and breakdown of process costs. Depreciation of a plant. Discounting of money. Competition for capital. Evaluations of the size of a plant in relation to products and the market. Break-even point. Production of license plates. Reliability of a system with elements in series and in parallel.
Understanding of the physical principles underlying the unit operations of the food industry and of the balance equations with particular reference to: heat treatments for pasteurization and sterilization; drying and dehydration; freezing and freeze-drying. Corresponding equipment sizing procedures.

Applied knowledge and understanding - engineering analysis
Knowing how to evaluate the economic convenience of a system. Knowing how to discuss the effects of the process on the product and propose innovative unitary operations. Knowing how to identify the most appropriate methods for the maximum sizing of the equipment used in the processes of the food industry. Applied knowledge and understanding - engineering design
Knowing how to choose between more options the most convenient. Knowing how to evaluate process times and the maximum sizing of the equipment present in a food industry production plant.
Making judgements – engineering practice
Knowing how to identify processes and equipment for food production.
Transversal skills - communication skills
Knowing how to discuss topics related to the unitary operations of the food industry. Transversal skills - ability to learn
Ability to apply the acquired knowledge to contexts different from those presented during the course, and to deepen the topics covered, specializing them to the specific plants under examination.
Prerequisites
FOR THE SUCCESSFUL ACHIEVEMENT OF THE COURSE OBJECTIVES THE STUDENTS ARE REQUIRED TO HAVE BASIC MATHEMATICAL KNOWLEDGE, AND BASIC KNOWLEDGE RELATED TO THE DESIGN OF FOOD PLANTS.
Contents
UNIT 1: AGRIFOOD SECTOR IN THE WORLD – PERSPECTIVES (3H THEORY)
UNIT 2: TEAM BUILDING AND DEVELOPMENT (1H THEORY, 6H PRACTICE)
UNIT 3: TECHNOLOGICAL INNOVATION IN THE AGRIFOOD SUPPLY CHAIN (8H THEORY, 5H EXERCISES)
UNIT 4: THE GROUP PROJECTS (3H THEORY)
UNIT 5: MAINTENANCE AND INVENTORY MANAGEMENT (6H THEORY)
UNIT 6: MANAGEMENT OF MATERIAL AND IMMATERIAL FLOWS AND TECHNOLOGICAL TOOLS FOR SUPPLY CHAIN TRACEABILITY (4H THEORY, 1H EXERCISES)
UNIT 7: THE 2030 AGENDA: HOW TO BALANCE THE NEED FOR INNOVATION WITH THE GOAL OF ENVIRONMENTAL SUSTAINABILITY (3H THEORY, 2H EXERCISES)
UNIT 8: RELATIONSHIP BETWEEN TECHNOLOGICAL INNOVATION AND ORGANIZATIONAL INNOVATION IN ENTERPRISES (2H THEORY, 1H EXERCISES)
UNIT 9: INNOVATION MANAGEMENT: FROM IDEA PROTECTION TO REGULATORY APPROVAL (2H THEORY, 2H EXERCISES)
UNIT 10: THE COSTS AND BENEFITS DERIVING FROM THE INTRODUCTION OF INNOVATION TO EVALUATE ITS PROFITABILITY (8H THEORY, 3H EXERCISES)
Teaching Methods
THE COURSE INCLUDES 60 HOURS OF TEACHING, INCLUDING THEORETICAL LESSONS AND EXERCISES FOR A TOTAL OF 6 CFU. IN PARTICULAR, THERE ARE 50 HOURS OF THEORETICAL LESSONS AND 10 HOURS OF CLASSROOM EXERCISES CONDUCTED IN THE PRESENCE OF THE TEACHER. TEACHING IS BASED ON TRADITIONAL METHODOLOGIES IN THE CLASSROOM AND ON INDUCTIVE TRAINING METHODS SUCH AS, FOR EXAMPLE, GROUP WORK THAT WILL ALLOW THE STUDENT TO DEVELOP PROPOSITIONAL AND RESOLUTIVE SKILLS.
THE ADDED VALUE IS GUARANTEED BY THE FOLLOWING APPLICATIVE LEARNING PHASES:
- STUDY OF CASE HISTORIES
- WORKING GROUPS FOR THE PREPARATION OF BUSINESS INNOVATION PROPOSALS
- SEMINARS BY EXTERNAL EXPERTS, TO TELL THE DIRECT EXPERIENCE OF BUSINESS MANAGERS AND PUBLIC INSTITUTIONAL REPRESENTATIVES, CHOSEN FROM TIME TO TIME ACCORDING TO THE TOPICS DEALT WITH.
COURSE ATTENDANCE IS STRONGLY RECOMMENDED
Verification of learning
THE ACHIEVEMENT OF THE TEACHING OBJECTIVES IS CERTIFIED BY PASSING AN EXAM, WHICH CONSISTS OF THE FOLLOWING PHASES:
A) THE DISCUSSION OF THE INNOVATION PROJECT PREPARED BY THE STUDENTS IN WORKING GROUPS;
B) QUESTIONS ON TOPICS PRESENTED DURING THE COURSE.
THE TEST IS ASSESSED IN THIRTIETHS AND IS CONSIDERED PASSED WITH THE MINIMUM GRADE OF 18/30. THE FINAL GRADE WILL DEPEND ON THE DEGREE OF MATURITY ACQUIRED ON THE COURSE CONTENTS, TAKING INTO ACCOUNT ALSO THE QUALITY OF THE PRESENTATION OF THE FINAL PROJECT, THE CONTRIBUTION TO TEAMWORK AND THE AUTONOMY OF JUDGMENT DEMONSTRATED DURING THE EXAM.
THE MINIMUM EVALUATION CRITERION IS BASED ON THE IDENTIFICATION OF INNOVATIVE DESIGN SOLUTIONS IN RESPONSE TO THE SIGNALS OF CHANGE COMING FROM THE MARKET AND THEIR IMPACT ON THE COMPANY SYSTEM.
THE EVALUATION OF EXCELLENCE REQUIRES THAT INNOVATION PROTECTION STRATEGIES AND THE POSSIBLE FORMS OF FINANCING IN SUPPORT OF THE PROPOSED INNOVATION ARE ADEQUATELY DEVELOPED IN THE PRESENTED DESIGN SOLUTION.
Texts
BREAKTHROUGH FOOD PRODUCT INNOVATION THROUGH EMOTIONS RESEARCH
BY DAVID LUNDAHL (AUTHOR)
ISBN: 978-0-12-387712-3

INNOVATION STRATEGIES IN THE FOOD INDUSTRY: TOOLS FOR IMPLEMENTATION
EDITORS: CHARIS GALANAKIS
ISBN: 978-0-12-803793-5

CORPORATE FINANCE
DAVID HILLIER, STEPHEN A. ROSS,RANDOLPH W. WESTERFIELD (AUTHORS)
EAN: 9780077173630

HUMAN RESOURCE MANAGEMENT
RAYMOND NOE, JOHN HOLLENBECK, BARRY GERHART, PATRICK WRIGHT (AUTHORS)
ISBN: 9780071081887
More Information
TEACHING LANGUAGE: ENGLISH.
PLACE AND TIME OF DELIVERY
PLEASE LOOK UP INTO THE DEPARTMENT WEBSITE (HTTP://WWW.DIIN.UNISA.IT/) FOR THE INDICATION OF THE TIMETABLE AND OF THE CLASSROOM.
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