Donatella ALBANESE | FOOD PROCESS TECHNOLOGY
Donatella ALBANESE FOOD PROCESS TECHNOLOGY
cod. 0622800004
FOOD PROCESS TECHNOLOGY
| 0622800004 | |
| DIPARTIMENTO DI INGEGNERIA INDUSTRIALE | |
| EQF7 | |
| FOOD ENGINEERING | |
| 2021/2022 |
| OBBLIGATORIO | |
| YEAR OF COURSE 1 | |
| YEAR OF DIDACTIC SYSTEM 2019 | |
| FULL ACADEMIC YEAR |
| SSD | CFU | HOURS | ACTIVITY | ||
|---|---|---|---|---|---|
| QUALITY ASSURANCE GESTIONE ED ASSICURAZIONE DELLA QUALITÀ (MODULO DI FOOD PROCESS TECHNOLOGY - PROCESSI DELLE TECNOLOGIE ALIMENTARI) | |||||
| AGR/15 | 6 | 60 | LESSONS | ||
| TRANSFORMATION PROCESSES (MODULO DI FOOD PROCESS TECHNOLOGY - PROCESSI DELLE TECNOLOGIE ALIMENTARI) | |||||
| AGR/15 | 6 | 60 | LESSONS | ||
| Objectives | |
|---|---|
| KNOWLEDGE AND UNDERSTANDING: MODULE 1: TRANSFORMATION PROCESSES THE OBJECTIVE OF THE MODULE IS PROVIDING TO THE STUDENT A THEORETICAL AND PRACTICE KNOWLEDGE REGARDING THE MAIN TRANSFORMATION PROCESSES IN THE FOOD INDUSTRY. MOREOVER, THE COURSE AIMS TO PROVIDE STUDENTS KNOWLEDGE OF THE PHYSICO-CHEMICAL AND BIOCHEMICAL PHENOMENA, RESPONSIBLE FOR THE TRANSFORMATION OF THE MAIN CHEMICAL, NUTRITIONAL AND SENSORY COMPOUNDS, THAT AFFECT THE QUALITY OF A FOOD PRODUCT MODULE 2: QUALITY ASSURANCE THE COURSE AIMS TO PROVIDE THE STUDENT OF THEORETICAL AND PRACTICAL KNOWLEDGE FOR THE MANAGEMENT AND ASSURANCE OF QUALITY IN THE AGRO-FOOD INDUSTRIES APPLYING KNOWLEDGE AND UNDERSTANDING- ENGINEERING ANALYSIS MODULE 1: TRANSFORMATION PROCESSES KNOWING HOW TO CHOOSE AND OPTIMIZE A FOOD PROCESS ON THE BASIS OF BOTH THE CHEMICAL-PHYSICAL AND NUTRITIONAL CHARACTERISTICS OF THE RAW MATERIAL AND THE SPECIFIC REQUIREMENTS OF THE FINAL FOOD PRODUCT. MODULE 2: QUALITY ASSURANCE ABILITY TO ANALYSE PROCESSES RELATED TO THE FOOD PROCESSES IN COMPLIANCE WITH THE EUROPEAN MANDATORY REGULATIONS AND INTERNATIONAL VOLUNTARY STANDARDS DESIGNED TO ENSURE QUALITY AND FOOD SAFETY APPLYING KNOWLEDGE AND UNDERSTANDING – ENGINEERING DESIGN MODULE 1: TRANSFORMATION PROCESSES KNOWING HOW TO DESIGN A FOOD PROCESS ON THE BASIS OF BOTH THE CHEMICAL-PHYSICAL AND NUTRITIONAL CHARACTERISTICS OF THE RAW MATERIAL AND THE SPECIFIC REQUIREMENTS OF THE FINAL FOOD PRODUCT IN COMPLIANCE WITH THE EUROPEAN MANDATORY REGULATIONS AND INTERNATIONAL VOLUNTARY STANDARDS MODULE 2: QUALITY ASSURANCE KNOWING HOW TO DESIGN A FOOD PROCESS ON THE BASIS OF THE EUROPEAN MANDATORY REGULATIONS AND INTERNATIONAL VOLUNTARY STANDARDS THAT RULE THE QUALITY AND SAFETY OF FOOD PRODUCT MAKING JUDGEMENTS- ENGINEERING PRACTICE MODULE 1: TRANSFORMATION PROCESSES ABILITY TO DESIGN AND OPTIMIZE THE PROCESSES OF FOOD TRANSFORMATION IN AGREEMENT WITH THE MAIN QUALITY PARAMETERS RELATED TO FOOD PRODUCT. MODULE 2: QUALITY ASSURANCE ABILITY TO APPLY A CERTIFICATION/ACCREDITATION PROCESS FOR FOOD QUALITY/SAFETY. COMMUNICATION SKILLS- TRANSVERSAL SKILLS: MODULE 1: TRANSFORMATION PROCESSES ABILITY TO WORK IN A GROUP AND SPEAK ABOUT A TOPIC RELATED TO TRANSFORMATION PROCESSES USED IN THE FOOD SECTOR MODULE 2: QUALITY ASSURANCE ABILITY TO WORK IN A GROUP AND EXPLAIN VERBALLY A TOPIC RELATED TO THE QUALITY AND FOOD SAFETY MANAGEMENT PROCESSES USED IN FOOD SECTOR LEARNING SKILLS – TRANSVERSAL SKILLS: ABILITY TO APPLY KNOWLEDGE IN DIFFERENT SITUATIONS THAN THOSE PRESENTED IN THE COURSE AND ABILITY TO REFINE OWN KNOWLEDGE. |
| Prerequisites | |
|---|---|
| MODULE 1: TRANSFORMATION PROCESSES THE COURSE REQUIRES KNOWLEDGE IN FOOD SANITATION AND PRESERVATION METHODS AND IN FOOD MICROBIOLOGY MODULE 2: QUALITY ASSURANCE THE COURSE REQUIRES KNOWLEDGE IN FOOD SANITATION AND PRESERVATION METHODS, IN FOOD MICROBIOLOGY AND IN FOOD TRANSFORMATION PROCESSES. |
| Contents | |
|---|---|
| MODULE1: TRANSFORMATION PROCESSES DEFINITION OF QUALITY REQUIREMENTS IN PROCESSED FOOD PRODUCTS (3H THEORY). PRODUCTION PROCESSES FOR DAIRY PRODUCTS (YOGURT, CHEESE) (8H THEORY 4H EXERCITATIONS). ICEA CREAM TECHNOLOGY (3H) WINE MAKING PROCESS: RED, WHITE AND AND SPARKLING WINES(11H THEORY 4H EXERCITATIONS). BREWING (3H THEORY). PRODUCTION PROCESSES FOR EXTRA VIRGIN OLIVE OIL AND SEEDS OIL (11H THEORY 4H EXERCITATIONS) . PRODUCTION PROCESSES FOR PASTA, BREAD AND OVEN PRODUCTS (7H THEORY 2H EXERCITATIONS) MODULE 2: QUALITY ASSURANCE QUALITY CONCEPT: DEFINITION OF PARAMETERS THAT DETERMINE THE FOOD QUALITY (3H THEORY) HYGIENE OF FOOD AND CAUSES OF FOODBORNE ILLNESSES (3H THEORY) FOOD LEGISLATION MAIN RULES THAT REGULATE FOODSTUFFS (8H THEORY), HACCP SYSTEM (9H THEORY 6H EXERCITATIONS), CERTIFICATION /ACCREDITATION PROCESS (3H THEORY), IMPLEMENTATION OF MANAGEMENT QUALITY AND FOOD SAFETY SYSTEMS ACCORDING TO UNI EN ISO 9001:2015 AND UNI EN ISO 22000:2005 RETAIL FOOD STANDARD (BRC, IFS AND EUREPGAP STANDARDS) (3H THEORY) , BIOSENSORS FOR THE MONITORING OF QUALITY AND SAFETY OF PROCESSED FOOD (6H THEORY 3H EXERCITATIONS) THE TRACEABILITY IN FOOD CHAINS (4H THEORY), SENSORY ANALYSIS (4H THEORY 3H EXERCITATIONS) |
| Teaching Methods | |
|---|---|
| THE COURSE COVERS THEORETICAL LESSONS IN THE CLASSROOM AND PRACTICES IN THE CLASSROOM AND IN THE LABORATORY .FOR THE MODULE 1 (60H) THE LABORATORY PRACTICES (11H) WILL FOCUS ON ANALYTICAL METHODS USED FOR THE ASSESSMENT OF CHEMICAL, PHYSICAL PARAMETERS THAT AFFECT THE QUALITY OF A PROCESSED FOOD PRODUCT. FOR THE MODULE 2 THE PRACTICES IN THE CLASSROOM (6H) WILL FOCUS ON THE IMPLEMENTATION OF THE HACCP SYSTEM PRINCIPLES ON A SELECTED FOOD PRODUCTS AS A CASE STUDY WHILE THE LABORATORY PRACTICES (5H) WILL FOCUS ON THE APPLICATION OF BIOSENSORS FOR THE MONITORING OF RISK FACTORS IN FOOD PROCESSES AND ON THE SENSORY ANALYSIS. ATTENDANCE AT THE LECTURES IS STRONGLY RECOMMENDED |
| Verification of learning | |
|---|---|
| THE EVALUATION OF THE ACHIEVEMENT OF THE EXPECTED OUTCOMES WILL BE CARRIED OUT WITH AN ORAL INTERVIEW. TO PASS THE EXAM THE STUDENT MUST DEMONSTRATE THAT HE IS ABLE TO UNDERSTAND AND KNOW HOW TO APPLY THE MAIN CONCEPTS EXPRESSED IN THE COURSE. THE FINAL MARK, OUT OF THIRTY (THE MAXIMUM IS THIRTY CUM LAUDE), DEPENDS ON THE MASTERING ABILITY OF THE COURSE CONTENTS, TAKING INTO ACCOUNT THE QUALITY OF THE ORAL REPORTING AND THE JUDGMENT ABILITY DEMONSTRATED.FOR THE MODULE 1, KNOWLEDGE OF THE MAIN PHASES AND RELATED TECHNOLOGICAL PARAMETERS FOR THE TRANSFORMATION PROCESSES DEALT WITH DURING THE COURSE IS ESSENTIAL FOR ACHIEVING SUFFICIENCY. PRELIMINARY TO THIS KNOWLEDGE IS TO FIND OUT THE REASONS FOR OBTAINING QUALITY PRODUCTS. AS FOR MODULE 2, SUFFICIENCY IS ACHIEVED WHEN THE STUDENT DEMONSTRATES THAT HE / SHE KNOWS THE MANDATORY LEGISLATIVE REQUIREMENTS AND THE MAIN CERTIFICATION STANDARDS RELATED TO THE PRODUCTION AND MARKETING OF FOODSTUFFS. THE STUDENT WILL BE ABLE TO ACHIEVE THE LEVEL OF EXCELLENCE IF, FOR MODULE 1, HE OR SHE WILL DEMONSTRATE KNOWLEDGE OF THE PHYSICAL AND MICROBIOLOGICAL PHENOMENA OCCURRING DURING THE TRANSFORMATION PROCESS AND THEIR EFFECTS ON THE QUALITY OF THE FOOD. FOR THE SECOND MODULE, THE STUDENT MUST BE ABLE TO IDENTIFY THE RISKS, THE CRITICAL CONTROL POINTS, AND THE CORRECTIVE ACTIONS TO BE APPLIED TO A FOOD PROCESS OF HIS OR HER CHOICE. |
| Texts | |
|---|---|
| MODULE 1: TRANSFORMATION PROCESSES LECTURE NOTES; FOOD PROCESSING: PRINCIPLES AND APPLICATIONS EDITED BY J. SCOTT SMITH, Y. H. HUI BY BLACKWELL PUBLISHING MODULE 2: QUALITY ASSURANCELECTURE NOTES; LECTURE NOTES; FOOD QUALITY ASSURANCE: PRINCIPLES AND PRACTICES - CRC PRESS BOOK |
| More Information | |
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| NO INFORMATION |
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