To show the organization of the course that includes this module, follow this link:  Course organization

Learning outcomes

The aims of the course are to provide students with the technical and basic scientific information for the understanding and mastery of the transactions underlying the technological processes of food production by providing notions:
- On process quality concepts depending on the product quality and aspects related to them, in this context provides some notions on the main quality management methods in the food industry;
- On the major classes of substances contained in raw materials and finished food products;
- On their modifications during technological processes of transformation and conservation;
- The main sensory and instrumental methods of evaluation related to the definition of the sensory profile, and nutritional product of some food products with particular regard to the possible implications on the health of the consumer.

Program

Alterations and major food preservation strategies and food processing: physical and chemical methods. Pasteurization, canning, refrigeration, dehydration, irradiation, aseptic packaging. Major chemical preservatives.
Main food matrices in relation to major local manufacturers.
The processing industry and conservation of the milk and dairy industry, cereals (bread, pasta, the beer industry). Oenology principles.

Examination Methods

Written questions with short answer and possible oral discussion