Donatella ALBANESE | FOOD PROCESS TECHNOLOGY - SANITIZATION AND PRESERVATION PROCESSES

cod. 0612200023

FOOD PROCESS TECHNOLOGY - SANITIZATION AND PRESERVATION PROCESSES

	0612200023
	DEPARTMENT OF INDUSTRIAL ENGINEERING
	EQF6
	CHEMICAL ENGINEERING
	2024/2025

CURRICULUM FOOD ENGINEERING

	OBBLIGATORIO
	YEAR OF COURSE 2
	YEAR OF DIDACTIC SYSTEM 2016
	SPRING SEMESTER

TEACHING UNITS

SSD	CFU	HOURS	ACTIVITY	TYPE OF ACTIVITY
AGR/15	4	40	LESSONS	SUPPLEMENTARY COMPULSORY SUBJECTS
AGR/15	2	20	EXERCISES	SUPPLEMENTARY COMPULSORY SUBJECTS

PROFESSORS

	DONATELLA ALBANESE T Curriculum
	FRANCESCA MALVANO Curriculum

	Objectives
	KNOWLEDGE AND UNDERSTANDING KNOWLEDGE OF THE MAIN QUALITY PARAMETERS OF FOOD PRODUCTS. KNOWLEDGE OF THE ALTERATIONS OF FOODSTUFFS. UNDERSTANDING OF THE CHEMICAL, PHYSICAL AND MICROBIOLOGICAL FACTORS RESPONSIBLE FOR THE ALTERATION OF FOODSTUFFS. KNOWLEDGE OF THE MAIN SANITIZATION AND CONSERVATION TECHNOLOGIES, BOTH CLASSIC AND INNOVATIVE AND FORECASTING METHODOLOGIES FOR SHELF-LIFE. APPLIED KNOWLEDGE AND UNDERSTANDING - ENGINEERING ANALYSIS KNOWING HOW TO IDENTIFY AND OPTIMIZE THE MAIN PARAMETERS OF THE SANITIZATION AND CONSERVATION PROCESSES. KNOWING IDENTIFY THE CRITICAL POINTS OF A SANITIZATION AND CONSERVATION PROCESS. APPLIED KNOWLEDGE AND UNDERSTANDING - ENGINEERING DESIGN KNOWING HOW TO DESIGN AND OPTIMIZE SANITIZATION AND CONSERVATION PROCESSES IN COMPLIANCE WITH THE CHARACTERISTICS PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY OF THE FOOD. INDEPENDENCE OF JUDGMENT - ENGINEERING PRACTICE PROPERLY CONDUCT A SANITATION AND CONSERVATION PROCESS. KNOWING HOW TO APPLY THE PRINCIPLES OF SANITIZATION AND CONSERVATION OF DIFFERENT FOOD PRODUCTS, EVALUATING ON THE BASIS OF THE CHEMICAL CHARACTERISTICS- PHYSICAL, MICROBIOLOGICAL AND SENSORY OF THE FOOD WHICH TECHNOLOGY IS MOST APPROPRIATE, OPTIMIZING THE PARAMETERS. TRANSVERSAL SKILLS - COMMUNICATION SKILLS KNOWING HOW TO WORK IN A GROUP IN A LABORATORY CONTEXT. KNOWING HOW TO EXPOSE WITH LANGUAGE PROPERTIES LE PROBLEMS RELATED TO FOOD TECHNOLOGY PROCESSES. TRANSVERSAL SKILLS - ABILITY TO LEARN THE STUDENT WILL BE ABLE TO APPLY THE KNOWLEDGE ACQUIRED TO CONTEXTS DIFFERENT FROM THOSE PRESENTED DURING THE COURSE, DEEPEN THE TOPICS DEALT WITH IN SITUATIONS OTHER THAN THOSE PROPOSED

KNOWLEDGE AND UNDERSTANDING
KNOWLEDGE OF THE MAIN QUALITY PARAMETERS OF FOOD PRODUCTS. KNOWLEDGE OF THE ALTERATIONS OF
FOODSTUFFS. UNDERSTANDING OF THE CHEMICAL, PHYSICAL AND MICROBIOLOGICAL FACTORS RESPONSIBLE FOR THE ALTERATION OF
FOODSTUFFS. KNOWLEDGE OF THE MAIN SANITIZATION AND CONSERVATION TECHNOLOGIES, BOTH CLASSIC AND INNOVATIVE AND FORECASTING METHODOLOGIES FOR SHELF-LIFE.
APPLIED KNOWLEDGE AND UNDERSTANDING - ENGINEERING ANALYSIS
KNOWING HOW TO IDENTIFY AND OPTIMIZE THE MAIN PARAMETERS OF THE SANITIZATION AND CONSERVATION PROCESSES. KNOWING
IDENTIFY THE CRITICAL POINTS OF A SANITIZATION AND CONSERVATION PROCESS.
APPLIED KNOWLEDGE AND UNDERSTANDING - ENGINEERING DESIGN
KNOWING HOW TO DESIGN AND OPTIMIZE SANITIZATION AND CONSERVATION PROCESSES IN COMPLIANCE WITH THE CHARACTERISTICS PHYSICO-CHEMICAL, NUTRITIONAL AND SENSORY OF THE FOOD.
INDEPENDENCE OF JUDGMENT - ENGINEERING PRACTICE
PROPERLY CONDUCT A SANITATION AND CONSERVATION PROCESS. KNOWING HOW TO APPLY THE PRINCIPLES OF
SANITIZATION AND CONSERVATION OF DIFFERENT FOOD PRODUCTS, EVALUATING ON THE BASIS OF THE CHEMICAL CHARACTERISTICS-
PHYSICAL, MICROBIOLOGICAL AND SENSORY OF THE FOOD WHICH TECHNOLOGY IS MOST APPROPRIATE, OPTIMIZING THE
PARAMETERS.
TRANSVERSAL SKILLS - COMMUNICATION SKILLS
KNOWING HOW TO WORK IN A GROUP IN A LABORATORY CONTEXT. KNOWING HOW TO EXPOSE WITH LANGUAGE PROPERTIES LE
PROBLEMS RELATED TO FOOD TECHNOLOGY PROCESSES.
TRANSVERSAL SKILLS - ABILITY TO LEARN
THE STUDENT WILL BE ABLE TO APPLY THE KNOWLEDGE ACQUIRED TO CONTEXTS DIFFERENT FROM THOSE PRESENTED DURING THE COURSE, DEEPEN THE TOPICS DEALT WITH IN SITUATIONS OTHER THAN THOSE PROPOSED

	Prerequisites
	ORGANIC CHEMISTRY

	Contents
	FOOD INDUSTRY ISSUES (3H THEORY). DEGRADATION PHENOMENA OF FOOD PRODUCTS AND THEIR CAUSES: PROTEOLYSIS, HYDROLYTIC AND OXIDATIVE RANCIDITY, ENZYMATIC BROWNING AND MAILLARD REACTIONS (10H THEORY AND 5H LABORATORY ACTIVITIES). MODIFICATIONS OF MACRONUTRIENTS (SIMPLE AND COMPLEX CARBOHYDRATES, LIPIDS AND PROTEINS) DUE TO SANITIZATION AND PRESERVATION TREATMENTS (8H THEORY AND 2H LABORATORY ACTIVITIES). HEAT TREATMENTS: THERMAL INACTIVATION OF MICROORGANISMS AND ENZYMES, DEGRADATION OF THERMOLABLE NUTRITIONAL INGREDIENTS, SANITIZATION BY PASTEURIZATION, STERILISATION (CANNING AND UHT), STABILISATION BY REFRIGERATION AND FREEZING (15H THEORY AND 5H LABORATORY ACTIVITIES). NON-THERMAL SANITIZATION AND PRESERVATION TREATMENTS: HIGH HYDROSTATIC PRESSURE, PULSED ELECTRIC FIELDS, MODIFIED ATMOSPHERE PACKAGING, ACTIVE PACKAGING (6H THEORY AND 4H LABORATORY ACTIVITIES). SHELF-LIFE DEFINITION, SHELF-LIFE PREVISION AND PRODUCT-PACKAGING RELATIONSHIP (2H THEORY)

Contents

FOOD INDUSTRY ISSUES (3H THEORY).
DEGRADATION PHENOMENA OF FOOD PRODUCTS AND THEIR CAUSES: PROTEOLYSIS, HYDROLYTIC AND OXIDATIVE RANCIDITY, ENZYMATIC BROWNING AND MAILLARD REACTIONS (10H THEORY AND 5H LABORATORY ACTIVITIES).
MODIFICATIONS OF MACRONUTRIENTS (SIMPLE AND COMPLEX CARBOHYDRATES, LIPIDS AND PROTEINS) DUE TO SANITIZATION AND PRESERVATION TREATMENTS (8H THEORY AND 2H LABORATORY ACTIVITIES).
HEAT TREATMENTS: THERMAL INACTIVATION OF MICROORGANISMS AND ENZYMES, DEGRADATION OF THERMOLABLE NUTRITIONAL INGREDIENTS, SANITIZATION BY PASTEURIZATION, STERILISATION (CANNING AND UHT), STABILISATION BY REFRIGERATION AND FREEZING (15H THEORY AND 5H LABORATORY ACTIVITIES).
NON-THERMAL SANITIZATION AND PRESERVATION TREATMENTS: HIGH HYDROSTATIC PRESSURE, PULSED ELECTRIC FIELDS, MODIFIED ATMOSPHERE PACKAGING, ACTIVE PACKAGING (6H THEORY AND 4H LABORATORY ACTIVITIES).
SHELF-LIFE DEFINITION, SHELF-LIFE PREVISION AND PRODUCT-PACKAGING RELATIONSHIP (2H THEORY)

	Teaching Methods
	THE COURSE CONSISTS OF 60H OF TEACHING INCLUDING LECTURES AND LABORATORY ACTIVITIES (6 CFU). IN PARTICULAR, THERE ARE 44H OF IECTURES AND 16H OF LABORATORY ACTIVITIES WITH THE PREPARATION OF A FINAL PAPER. THE LABORATORY ACTIVITIES WILL FOCUS ON THE ANALYTICAL METHODS USED FOR THE ASSESSMENT OF THE COMPOSITION OF A FOOD PRODUCT. ATTENDANCE AT THE COURSE IS STRONGLY RECOMMENDED.

	Verification of learning
	THE ASSESSMENT OF THE OBJECTIVES ACHIEVEMENT WILL TAKE PLACE THROUGH AN INTERVIEW ON THE TOPICS COVERED DURING THE COURSE. IN PARTICULAR, THE STUDENT SHOULD BE ABLE TO IDENTIFY THE BEST PROCESS CONDITIONS FOR THE SANITIZATION AND PRESERVATION OF A SPECIFIC FOOD PRODUCT, ASSESSING THE EFFECTS OF THE TREATMENT ON ITS QUALITY. TO ACHIEVE SUFFICIENCY, KNOWLEDGE OF THE DEGRADATION PHENOMENA OF FOOD PRODUCTS AND THE MAIN SANITIZATION AND PRESERVATION TECHNOLOGIES USED IN THE FOOD SECTOR IS NECESSARY. THE STUDENT WILL BE ABLE TO REACH THE LEVEL OF EXCELLENCE IF THEY DEMONSTRATE THE ABILITY TO MODULATE THE PROCESS CONDITIONS OF THE PRESERVATION TECHNOLOGY TO OPTIMIZE THE QUALITY AND THE SHELF LIFE OF THE FINAL PRODUCT.

Verification of learning

THE ASSESSMENT OF THE OBJECTIVES ACHIEVEMENT WILL TAKE PLACE THROUGH AN INTERVIEW ON THE TOPICS COVERED DURING THE COURSE. IN PARTICULAR, THE STUDENT SHOULD BE ABLE TO IDENTIFY THE BEST PROCESS CONDITIONS FOR THE SANITIZATION AND PRESERVATION OF A SPECIFIC FOOD PRODUCT, ASSESSING THE EFFECTS OF THE TREATMENT ON ITS QUALITY.
TO ACHIEVE SUFFICIENCY, KNOWLEDGE OF THE DEGRADATION PHENOMENA OF FOOD PRODUCTS AND THE MAIN SANITIZATION AND PRESERVATION TECHNOLOGIES USED IN THE FOOD SECTOR IS NECESSARY.
THE STUDENT WILL BE ABLE TO REACH THE LEVEL OF EXCELLENCE IF THEY DEMONSTRATE THE ABILITY TO MODULATE THE PROCESS CONDITIONS OF THE PRESERVATION TECHNOLOGY TO OPTIMIZE THE QUALITY AND THE SHELF LIFE OF THE FINAL PRODUCT.

	Texts
	CAPPELLI VANNUCCHI, CHIMICA DEGLI ALIMENTI: CONSERVAZIONE E TRASFORMAZIONI. ZANICHELLI LECTURE SLIDES.

	More Information
	THE COURSE IS TAUGHT IN ITALIAN.

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Donatella ALBANESE | FOOD PROCESS TECHNOLOGY - SANITIZATION AND PRESERVATION PROCESSES