The course will provide basic knowledge and tools for understanding food preservation and transformation processes and the relationship "product-process". Through the classes, student will acquire basic skills to identify main factors affecting food shelf life and processings.
Teaching Methods
Theoretical classes and room practices.
Assessment Methods
Oral examination with the aim to verify the level of understanding of the class topics, the personal processing capacity, and the use of suitable scientific-technical words.
Texts
Copy of the slides and literature references suggested by the teacher.
Contents
Introduction: Definitions; process depicting and classification. Preservation: degrading factors and shelf life; preservation strategies; hurdle technology; short preservation processing (e.g. fresh cut salads; Pasteurized milk); long preservation processing (e.g. quick frozen vegetables; sterilized milk). Labelling: mandatory and voluntary informations. Transformation processing: extravirgin olive oil, pasta, and cheese production.
