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FOOD PROCESS TECHNOLOGY

Donatella ALBANESE FOOD PROCESS TECHNOLOGY

0622800004
DEPARTMENT OF INDUSTRIAL ENGINEERING
EQF7
FOOD ENGINEERING
2023/2024



OBBLIGATORIO
YEAR OF COURSE 1
YEAR OF DIDACTIC SYSTEM 2019
AUTUMN SEMESTER
CFUHOURSACTIVITY
1TRANSFORMATION PROCESSES
660LESSONS
2QUALITY ASSURANCE
660LESSONS
DONATELLA ALBANESE21 Curriculum
Objectives
Knowledge and understanding:
Transformation processes
Definition of quality requirements in processed food. The physico-chemical and biochemical phenomena, which affect the main chemical, nutritional and organoleptic properties of food products. The biological, physical and chemical factors relevant to food production. Production processes of dairy products (cream, butter, yogurt, cheese). Production processes for red, white and sparkling wines. Production processes for olive and seed oil. Production processes for pasta, bread and baked products.
Quality assurance
Concept of quality for food products. Food infections and toxinfections. Main food legislation. Control of food safety in production and storage with the HACCP certification /accreditation processes. Implementation of systems for quality management and food safety control according to UNI EN ISO standards. Main standards for food retail. The traceability in food chains according to mandatory and voluntary European and international standards. Sensory analysis: the tools and main tests applied in the food industry.
Applying knowledge and understanding – engineering analysis:
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.
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
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.
Making judgements- engineering practice
Ability to apply a certification/accreditation process for food quality/safety.
Communication skills- transversal skills:
Ability to work in a group and speak about a topic related to transformation 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.
THE ORAL INTERVIEW, FOR EACH MODULE, WILL LAST APPROXIMATELY 45 MINUTES
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
THE COURSE IS TAUGHT IN ENGLISH
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