Technologies for Produce Processing

A.Y. 2025/2026
10
Max ECTS
96
Overall hours
SSD
AGR/15
Language
Italian
Learning objectives
The course aims to provide knowledge on technologies for the processing of agricultural products, with the goal of fostering awareness and mastery of the chemical-physical, microbiological, and biochemical phenomena involved in transformation processes that significantly affect the quality and safety of agri-food products, also in relation to raw materials and relevant regulations.
The course is structured into two teaching units:
Teaching Unit 1 (4 ECTS): Processing technologies for agricultural and food products
Teaching Unit 2 (6 ECTS): Dairy chemistry and technology
Expected learning outcomes
By the end of the course, the student will be able to:
Understand the fundamentals of food processing and apply quality and safety control principles to food products.
Identify the most suitable processing technologies based on the quality and availability of raw materials.
Understand the impact of processing technologies on product characteristics in terms of quality and shelf life.
Recognize the main hazards (biological, chemical, and physical) and risks associated with the handling of raw materials at both the farm and industrial levels.
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

Course currently not available
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 10
Practicals: 32 hours
Lessons: 64 hours