Technologies and Systems for Sustainable Agri-Food Processes
A.Y. 2025/2026
Learning objectives
Students will gain a solid understanding of concepts related to industrial plants, energy management, and advanced technologies applicable to food preservation, processing, and packaging. Lectures will provide a strong theoretical foundation on the principles of energy management and ecodesign in plant design, along with an in-depth exploration of modern technologies for food processing and preservation. Practical exercises (calculation-based) will enable students to apply theoretical concepts of energy efficiency, while case study analysis and group work will help develop critical thinking and problem-solving skills aimed at improving production processes in response to specific challenges.
The course content will be fundamental for students to develop the necessary competencies in innovation and quality of production processes, ensuring environmental sustainability and food safety.
The course content will be fundamental for students to develop the necessary competencies in innovation and quality of production processes, ensuring environmental sustainability and food safety.
Expected learning outcomes
1. Knowledge and Understanding
Students will understand the concept of industrial plants, energy management, and sustainability in agri-food processes. They will acquire knowledge of advanced (non-conventional) technologies for food preservation and processing. They will comprehend the functioning and role of plants and technologies used in food and beverage filling, packaging, and conditioning.
2. Applied Knowledge and Understanding
Students will be able to apply their knowledge to design and monitor industrial plants for agri-food production, incorporating principles of energy efficiency. They will be capable of defining process conditions for advanced technologies to enhance food preservation, processing, and quality. Additionally, they will acquire skills in managing and optimizing packaging processes, with a focus on product requirements, industry regulations, and sustainability principles.
3. Critical Thinking and Judgment
Students will develop the ability to critically assess the efficiency and sustainability of industrial plants, proposing ecodesign solutions. They will be able to evaluate the pros and cons of non-conventional technologies, selecting the most appropriate ones for the production process. Furthermore, students will identify critical issues and potential areas of improvement in packaging processes, making informed judgments on the compatibility between product protection requirements, available resources, and environmental goals.
Students will understand the concept of industrial plants, energy management, and sustainability in agri-food processes. They will acquire knowledge of advanced (non-conventional) technologies for food preservation and processing. They will comprehend the functioning and role of plants and technologies used in food and beverage filling, packaging, and conditioning.
2. Applied Knowledge and Understanding
Students will be able to apply their knowledge to design and monitor industrial plants for agri-food production, incorporating principles of energy efficiency. They will be capable of defining process conditions for advanced technologies to enhance food preservation, processing, and quality. Additionally, they will acquire skills in managing and optimizing packaging processes, with a focus on product requirements, industry regulations, and sustainability principles.
3. Critical Thinking and Judgment
Students will develop the ability to critically assess the efficiency and sustainability of industrial plants, proposing ecodesign solutions. They will be able to evaluate the pros and cons of non-conventional technologies, selecting the most appropriate ones for the production process. Furthermore, students will identify critical issues and potential areas of improvement in packaging processes, making informed judgments on the compatibility between product protection requirements, available resources, and environmental goals.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
· UD2: Advanced (or Non-Conventional) Technologies in the Food Industry.
- Introduction to emerging technologies and their environmental impact.
- Principles, applications, effects, potentials, optimization criteria, and legislative aspects of selected non-conventional technological processes for food preservation and transformation: high pressures, pulsed electric fields, ultrasound, irradiation, ohmic heating, infrared heating, microwaves, and radio frequency.
- Applications and development of combined technologies.
- Introduction to emerging technologies and their environmental impact.
- Principles, applications, effects, potentials, optimization criteria, and legislative aspects of selected non-conventional technological processes for food preservation and transformation: high pressures, pulsed electric fields, ultrasound, irradiation, ohmic heating, infrared heating, microwaves, and radio frequency.
- Applications and development of combined technologies.
Prerequisites for admission
Students holding a bachelor's degree must possess an adequate understanding of the main technologies and processes in the agri-food industry, as well as knowledge of physical quantities and their measurement units. They should also have a basic understanding of packaging materials and the principles of food and technological suitability.
Teaching methods
· Lectures (UD1: 2 ECTS; UD2: 3 ECTS; UD3: 3 ECTS) using digital tools (presentations) to convey theoretical knowledge for understanding and applying technologies and systems for agri-food processes with a focus on sustainability.
· Practical exercises (UD1: 1 ECTS), involving calculations to familiarize students with solving quantitative problems in industrial systems.
· Practical exercises (UD1: 1 ECTS), involving calculations to familiarize students with solving quantitative problems in industrial systems.
Teaching Resources
UD2:
· K. Knoerzer, K. Muthukumarappan, Innovative Food Processing Technologies: A Comprehensive Review, Elsevier, 2020.
· N. Kumar, A. Panghal, M.K. Garg, Nonthermal Food Engineering Operations, Scrivener Publishing LLC, 2024.
· Various scientific articles.
· K. Knoerzer, K. Muthukumarappan, Innovative Food Processing Technologies: A Comprehensive Review, Elsevier, 2020.
· N. Kumar, A. Panghal, M.K. Garg, Nonthermal Food Engineering Operations, Scrivener Publishing LLC, 2024.
· Various scientific articles.
Assessment methods and Criteria
Assessment will consist of a single written exam covering the three UD units, aimed at evaluating comprehension and mastery of the topics discussed in class. Specifically, the written exam will include:
1. Five open-ended questions to assess students' ability to use appropriate technical language, argumentative rigor, and completeness in elaborating on specific topics.
2. Two numerical exercises related to UD1.
3. A questionnaire with nine multiple-choice questions on the topics of all three UD units.
The final grade, expressed out of thirty, will be the sum of scores from each didactic unit, with a maximum of 10 points per unit. The exam will have a total duration of three hours. Results will be communicated via the MyAriel platform noticeboard and/or email.
Six exam sessions are scheduled annually: two during each inter-semester break and one during teaching breaks within each semester.
Students with Specific Learning Disabilities (SLDs) or disabilities are encouraged to contact the instructor via email at least 15 days before the exam date to arrange individualized measures. The email should include the respective University Services in CC:
· [email protected] (for students with SLDs)
· [email protected] (for students with disabilities).
1. Five open-ended questions to assess students' ability to use appropriate technical language, argumentative rigor, and completeness in elaborating on specific topics.
2. Two numerical exercises related to UD1.
3. A questionnaire with nine multiple-choice questions on the topics of all three UD units.
The final grade, expressed out of thirty, will be the sum of scores from each didactic unit, with a maximum of 10 points per unit. The exam will have a total duration of three hours. Results will be communicated via the MyAriel platform noticeboard and/or email.
Six exam sessions are scheduled annually: two during each inter-semester break and one during teaching breaks within each semester.
Students with Specific Learning Disabilities (SLDs) or disabilities are encouraged to contact the instructor via email at least 15 days before the exam date to arrange individualized measures. The email should include the respective University Services in CC:
· [email protected] (for students with SLDs)
· [email protected] (for students with disabilities).
AGR/09 - AGRICULTURAL MACHINERY AND MECHANIZATION - University credits: 3
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 6
Practicals: 16 hours
Lessons: 64 hours
Lessons: 64 hours
Professor(s)
Reception:
appointment
Department of Agricultural and Environmental Sciences - Production, Landscape and Agroenergy
Reception:
By date
Reception:
by appointment
Building 21040 (under Room 4)