Learning objectives

1. PRINCIPLES OF FOOD TECHNOLOGY: the aim of the course is to provide the students with the basic knowledge of the unit operations involved in the industrial production of a food item. At the end of the course, the student shall be able to break up a productive process into the various subset of unit operations, evaluate and manage their operating parameters, as well as the effects on the raw materials and the final products. Starting from this knowledge, specific topics related to food processing and preservation problems will be dealt in more details, so that the students may get specific knowledge and skills necessary to produce safe and good foodstuffs.

Examination methods: The exam consists of a written verification of the level of knowledge on the course topics and the ability to apply the basic principles to specific cases
To pass the exam, students must demonstrate that they:
-have understood how to identify, choose and manage the various unit operations, which can be utilized in the industrial production of a food item
-know how to plan and optimize a food production process, respecting the food safety and quality aspects as requested by the market and by the pertinent mandatory legislation

2. NUTRACEUTIC: the course aims to provide the student with the basic knowledge related to the properties and characteristics of the main compounds that can promote human health and how these can be used for the preparation of food supplements and functional foods.

Examination methods: multiple choices and open written test
The students at the end of the course will have to demonstrate knowledge of
-the main nutraceuticals present in food, their mechanism of action and the methods for studying their biological activity in vitro and in vivo
-the role of nutraceutical compounds in the prevention of chronic/degenerative diseases.
They will also need to understand how these substances can interact with different food matrices and modulate their release and absorption.