Food processing with elements of packaging

A.Y. 2020/2021
Overall hours
Learning objectives
The teaching course aims to provide students with the knowledge necessary to understand the relationships process-food product-packaging. The main aim is to transfer the skills necessary to analyze and successfully control food preservation and transformation processes and to assess the suitability of materials and objects that will come into contact with food during their preparation, distribution and storage.
Expected learning outcomes
At the end of the course the students will have the skills necessary to understand the relationship between processing conditions and quality characteristics of food products; they will be able to analyze food preservation and transformation processes in order to identify the critical control points and the practices necessary to assure quality of final products; they will have skills in characterizing and testing materials used as primary packaging and will be able to select in a conscious and effective way the most suitable solution to preserve and protect a food.
Course syllabus and organization

Unique edition

Lesson period
First semester
Food packaging
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 3
Lessons: 24 hours
Professor: Limbo Sara
Food processing
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 9
Lessons: 72 hours
Professor: Alamprese Cristina
by appointment
Building 21040 (under Room 4)