Food Processing with Elements of Packaging

Introduction: Definitions. Representation and classification of processes. Process control. Quality by Design and Process Analytical Technology.
Conservation processes: Degrading factors and shelf life. Conservative interventions. Hurdle technology. Short-term conservation processes (e.g. minimally processed vegetables; fresh pasteurized milk). Long-term storage processes (e.g. frozen vegetable products; long-life milk; canned tuna; egg white powder; orange concentrate).
Labeling: Mandatory and voluntary information. Evaluation of commercial product labels.
Transformation processes: Fractionation by mechanical separation (e.g. flour, extra virgin olive oil). Fractionation by chemical-physical separation (e.g. butter, vegetable oils). Simple mixing (e.g. ice cream mixes; carbonated drinks). Mixing with structuring (e.g. pasta, ice cream). Heat-induced transformation (e.g. coffee roasting). Transformation induced by chemical-enzymatic and / or microbial phenomena (e.g. cheese, yogurt, bread).
Case studies will be analyzed for each type of process, using a common didactic scheme which foresees: Product definition (legal specifications, product and technological characteristics, consumer expectations in terms of quality). Raw material specifications (morphological, chemical, legal and voluntary specifications). Process study (flow-sheet and lay-out examples, phenomenological description of the different operations, description of the physical, chemical and biological phenomena associated with each operation, description of the plants in terms of functional schemes and operating conditions, examples of balance sheets of mass and product yields).

INTRODUCTION. Definitions. The evolution of packaging. The functions of packaging: containment, protection and conservation, logistics, communication, "functionality". The ecological function of packaging: sustainable development (concepts of prevention, recycling, composting and recovery).
PART 1. TECHNOLOGICAL COMPLIANCE. Diffusion properties: permeability to gases and vapors (definitions, the unit of measurement mechanism, factors influencing permeability, methods for measuring permeability to gases and water vapor). Thermal properties. Electromagnetic properties.
PART 2. SAFETY OF FOOD CONTACT MATERIALS (FCM). Legal compliance of materials and objects in contact with foods. Italian and EU legislation on FCM. The interactions between packaging and food. Eligibility requirements (conformity of constitution, inertia of the packaging material, purity of food safety, sensory inertia). Global and specific migration tests and legal limits.
PART 3. SYSTEMATICS OF MATERIALS: a) Glass and glass containers. The economy of the sector. The production of glass. Features. Food suitability. Technologies for the production of glass bottles and hollow bodies. b) Aluminum. The economy of the sector. Production. Features. Two-piece box production technologies. Thin sheet of aluminum. c) Plastics. Definitions. Plastics properties and classification criteria. Plastics processing. Plastic film finishing techniques. Composite structures. d) Flexible, semi-rigid and rigid packaging. Packaging machines starting from film (Form fill seal-FFS machines). Types of pouches from FFS machines. Polylaminated cardboard containers from reel and pre-formed. Notes on the production techniques of trays and hollow bodies through molding, thermoforming, extrusion and blowing and injection-blowing.