511588 - NEW TECHNOLOGIES IN FOOD PRODUCTION AND QUALITY CONTROL

courses

ID:

511588

Duration (hours):

24

CFU:

SSD:

CHIMICA DEGLI ALIMENTI

Year:

2025

Date/time interval

Primo Semestre (29/09/2025 - 23/01/2026)

Course Objectives

At the end of the course of New Technologies in Food Production and Quality Control, students will be able to: - critically evaluate the production processes of food products belonging to different categories - critically evaluate the changes induced on nutritional and non nutritional components by different transformation processes applied to foods - critically select optimal processing conditions - critically evaluate the analytical methods to be applied for quality control - understand the national and European regulatory aspects of the sector, applying them when necessary. - evaluate the applicability of innovative green approaches to food production and processing chains. Successful completion of this module will allow students to adequately orient themselves within the production and quality/safety control of the food sector.

Course Prerequisites

Basic knowledge of General and Inorganic Chemistry, Organic Chemistry, Analytical Chemistry, Physical Chemistry, and analytical methods (especially chromatographic methods) is required. This content is preparatory to the topics covered, especially regarding food quality control, an understanding of the main technological treatments undergone by foods, and an understanding of the main methods for analyzing food components.

Teaching Methods

Lectures followed by a discussion on the topics covered in the classroom. The Power Point presentations are used. The same presentations are available for the students in the section of the course on Kiro platform. Students will be provided with didactic material relating to the lessons and additional material to deepen the topics dealt with of greatest interest. JoVE scientific videos will be provided for the most important analytical protocols. For students with specific needs, who cannot attend in presence the educational activities and who have applied for Inclusive Teaching Modalities, suitable teaching material will be provided for fruitful independent study. If required, self-learning can be supported by tutoring or supplementary teaching activities and by individual meetings, both in presence and online, scheduled according to student needs.

Assessment Methods

Learning assessment will be conducted through an individual oral exam designed to assess the skills acquired in terms of course content. The exam consists of a discussion of three scientific articles on the topics covered and selected with the assistance of the teacher at the end of the course. Appropriate exam methods are provided for students who fall into the categories of Specific Learning Disabilities (SLD) and Special Educational Needs (SEN).

Texts

H.-D. Belitz, W. Grosch, P. Schieberle. Food Chemistry. Springer Ed. 2009.

Lectures will focus on new and emerging green technologies (ultrasound, fermentation) applied to the entire food production chain, the applicability of nanotechnologies, the use of biotechnologies for the production of new food ingredients, packaging technologies (smart packaging and the use of biodegradable and compostable materials), the sustainable production of alternative protein sources, innovative preservation techniques, and innovative analytical methods for the quality control of raw materials during the production and preservation processes of food products.