Francesca MALVANO | FOOD PROCESS TECHNOLOGY - SANITIZATION AND PRESERVATION PROCESSES

cod. 0612200023

FOOD PROCESS TECHNOLOGY - SANITIZATION AND PRESERVATION PROCESSES

	0612200023
	DEPARTMENT OF INDUSTRIAL ENGINEERING
	EQF6
	CHEMICAL ENGINEERING
	2023/2024

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	6	60	LESSONS	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) 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)

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.

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"

	More Information
	THE COURSE IS TAUGHT IN ITALIAN. MATERIAL IN ENGLISH WILL BE PROVIDED TO FOREIGN STUDENTS PRESENT.

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Francesca MALVANO | FOOD PROCESS TECHNOLOGY - SANITIZATION AND PRESERVATION PROCESSES