Principles of Food Engineering

A.Y. 2020/2021
12
Max ECTS
120
Overall hours
SSD
AGR/15 ING-IND/11
Language
Italian
Learning objectives
The course aims at providing students with the knowledge necessary for the interpretation and measurement of the phenomena on which the fundamental physical operations for the treatment of agricultural and food products are based. The course provides knowledge on the main unitary operations of food technology in terms of phenomenology, material and energy balances, kinetics, functional schemes of the main plants and optimization criteria. The course also aims to provide knowledge on mathematical relationships and models useful for solving numerical design and control problems.
Expected learning outcomes
At the end of the course the students will be able to evaluate and interpret physical phenomena and apply the related laws. Students will be able to tackle and solve numerical exercises in order to design and monitor heat transport operations, thermodynamics applied to gas-vapor mixtures, fluid transport, concentration by evaporation, pasteurization and thermal sterilization, drying, centrifugation, filtration and membrane separation, solid-liquid extraction. At the end of the course the students will know how to assess the suitability of plants and of the operating conditions of the treatments, define the conditions for optimization, and use proper technical language and terminology.
Course syllabus and organization

Unique edition

Responsible
Lesson period
year
Applied physics
ING-IND/11 - BUILDING PHYSICS AND BUILDING ENERGY SYSTEMS - University credits: 6
Practicals: 32 hours
Lessons: 32 hours
Professor: Ferrari Enrico
Unit operations
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 16 hours
Lessons: 40 hours