The course provides the description of physical phenomena and transformations occurring in food products during typical operations of foodservice, with solution of quantitative mass and energy balance in the case of some operations. Principles of organization and management of the main flow sheets of foodservice are described, with lay out of foodservice plants and operational schemes of main plants. The EU regulations about food safety, principles and structure of Food safety management systems and HACCP methodology are examined.
Expected learning outcomes
Students will acquire knowledge to evaluate physical phenomena and transformations that occur in food during foodservice operations and ability to solve simple mass and energy balances. They will be able to apply dimensioning and optimization criteria to food plants and appliances. Students will be able to comprehend and analyze typical flow sheets and lay outs of foodservice processes and plants, in terms of quality and effectiveness. Students will be able to apply, evaluate and design food safety management systems in catering activities.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)