Food Processing
A.Y. 2025/2026
Learning objectives
The course aims to provide students with the knowledge and skills necessary to understand the relationship between the quality of a food and its production process and to identify criteria for possible improvement of the sustainability. The main aim is to transfer the skills necessary to analyze and successfully control food preservation and transformation processes, from the raw material characteristics, through the critical control factors, till the quality of the final product, also in the frame of the in-force legislation. The course aims at developing in students a critical approach, to make them able to transfer the knowledge gained from specific case studies into macro-categories of food processes and products.
The lectures will provide the useful theoretical knowledge and the seminars given by professionals of the field will transfer the theory in real practices.
The course is a fundamental part of the Bachelor's degree programme aimed at preparing professionals highly-skilled in food science and technology, able to consciously face the issues related to food production and sustainability.
The lectures will provide the useful theoretical knowledge and the seminars given by professionals of the field will transfer the theory in real practices.
The course is a fundamental part of the Bachelor's degree programme aimed at preparing professionals highly-skilled in food science and technology, able to consciously face the issues related to food production and sustainability.
Expected learning outcomes
At the end of the course, the students will be able to:
- understand the relationship between processing conditions and quality characteristics of food products;
- analyze food preservation and transformation processes for the identification of the critical control points and the practices necessary to assure the quality and sustainability of final products;
- place a given food process in a macro-category, to identify the most important technological aspects.
- understand the relationship between processing conditions and quality characteristics of food products;
- analyze food preservation and transformation processes for the identification of the critical control points and the practices necessary to assure the quality and sustainability of final products;
- place a given food process in a macro-category, to identify the most important technological aspects.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Introduction: Definitions. Representation and classification of processes. Process control. Basic knowledge of Quality by Design and Process Analytical Technology.
Conservation processes: Degrading factors and shelf life. Conservative interventions. Hurdle technology. Short-term storage 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).
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; 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 teaching 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, critical control parameters). Identification of possible sustainability improvements in the production processes.
Conservation processes: Degrading factors and shelf life. Conservative interventions. Hurdle technology. Short-term storage 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).
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; 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 teaching 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, critical control parameters). Identification of possible sustainability improvements in the production processes.
Prerequisites for admission
To apply for the final exam, it is mandatory to have passed the exam of Principles of Food Technology.
Teaching methods
The course includes:
- lectures, also with the aid of slides and videos, to provide the knowledge and skills necessary to understand the relationship between product quality and production process;
- seminars given by professionals of the field, to better understand the practical implications of the theoretical knowledge.
- lectures, also with the aid of slides and videos, to provide the knowledge and skills necessary to understand the relationship between product quality and production process;
- seminars given by professionals of the field, to better understand the practical implications of the theoretical knowledge.
Teaching Resources
Teaching material and references provide and/or suggested during lectures, completed by personal notes. The teaching material and references will be available in the myAriel page of the course or in the University library service.
Assessment methods and Criteria
The final exam is written and aimed at evaluating the understanding and mastery of the topics covered during the course. The exam lasts 2 hours and includes 2 open questions and 10 open brief questions. The exam is passed with a grade of at least 18 out of 30. The evaluation will consider the level of knowledge acquired by the student and the capacity to express the topics with the proper technical and scientific language.
At least 6 exam sessions will be planned for each academic year. Besides, two intermediate trials (1.5 h/each) will be scheduled during the semester of the course lectures, each including 1 open question and 5 open brief questions. The access to the second trial will be given only if the first trial will be passed. In this case, the final grade of the exam will be calculated as the average of the two intermediate trials.
Registration for the exams and the intermediate trials is mandatory on the Unimia institutional platform, used also to communicate the results.
Students with Specific Learning Disabilities (SLDs) and/or disabilities are kindly requested to contact the Professor by email at least 15 days before the exam to arrange any necessary individualized measures. The email must include the respective University Services in CC: [email protected] (for students with SLDs) and [email protected] (for students with disabilities).
At least 6 exam sessions will be planned for each academic year. Besides, two intermediate trials (1.5 h/each) will be scheduled during the semester of the course lectures, each including 1 open question and 5 open brief questions. The access to the second trial will be given only if the first trial will be passed. In this case, the final grade of the exam will be calculated as the average of the two intermediate trials.
Registration for the exams and the intermediate trials is mandatory on the Unimia institutional platform, used also to communicate the results.
Students with Specific Learning Disabilities (SLDs) and/or disabilities are kindly requested to contact the Professor by email at least 15 days before the exam to arrange any necessary individualized measures. The email must include the respective University Services in CC: [email protected] (for students with SLDs) and [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 9
Practicals: 8 hours
Lessons: 68 hours
Lessons: 68 hours
Professor:
Alamprese Cristina
Professor(s)