Food Processing

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.

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.