Technology of Canned Fruits and Vegetables
A.Y. 2025/2026
Learning objectives
The course aims to provide students with knowledge related to the processing technologies of the main vegetable canned foods. It covers an understanding of raw materials, equipment operation, critical control points, and final product quality. Educational activities, conducted in the classroom, laboratory, and/or at a food canning company, will allow students to acquire skills for understanding and managing operations in the canning industry. This course serves as a practical application of theoretical knowledge from fundamental courses and helps students comprehend their importance both during and after their studies.
Expected learning outcomes
By the end of the course, students will have expertise in the production technologies of vegetable canned products. They will also be able to conduct process controls, identify critical points requiring intervention to ensure product quality, and evaluate finished products based on company standards and current regulations.
Lesson period: Second 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
Second semester
Course syllabus
1. Structure and production of the preserved and semi-preserved food industry.
2. Definition of preserved and semi-preserved food.
3. Food preservation by heating: the history of Nicolas Appert; pasteurisation and sterilisation; microorganisms destruction by heat; F0 and C0 concepts;
4. Food preservation by salt; effect of salt on microorganisms; use of salt and brine;
5. Food preservation by acidification; acidification with vinegar; acidification by fermentation;
6. Role of oil on preserved foods.
7. Food preservation by sugar.
8. Main operation steps of the fruits and vegetables canning industry; washing; selection; calibration; cleaning; stoning; peeling; blanching; filling of containers; canning liquid; degassing; container sealing; heat treatment; the autoclaves; final product storage.
9. Processing. 9.1. Tomato processing; plant and fruit characteristics; harvesting and transportation; washing and selection; legislation; whole peeled tomatoes; tomato paste; tomato pulp; tomato cubes and chopped tomato; tomato juice; ketchup; tomato flakes; dried tomato juice; quality control methods. 9.2. Production of canned peas; plant characteristics; seeding scheduling; harvesting; processing; some quality control parameters. 9.3. Production of canned French beans; plant characteristics; harvesting and transportation; processing; some quality control parameters. 9.4. Pickles and fermented products; pickled onions; pickled peppers; pickled gherkins; olives processing; sauerkraut. 9.5. Canned rehydrated legumes; beans; chickpeas; lentil. 9.6. Industrial processing of citrus fruits, preliminary operations; juice and essential oils extraction; the essential oils; the juice. 9.7. Canned syrup fruits; legislation; canning liquid; syrup peaches; syrup pears; syrup cherries.
2. Definition of preserved and semi-preserved food.
3. Food preservation by heating: the history of Nicolas Appert; pasteurisation and sterilisation; microorganisms destruction by heat; F0 and C0 concepts;
4. Food preservation by salt; effect of salt on microorganisms; use of salt and brine;
5. Food preservation by acidification; acidification with vinegar; acidification by fermentation;
6. Role of oil on preserved foods.
7. Food preservation by sugar.
8. Main operation steps of the fruits and vegetables canning industry; washing; selection; calibration; cleaning; stoning; peeling; blanching; filling of containers; canning liquid; degassing; container sealing; heat treatment; the autoclaves; final product storage.
9. Processing. 9.1. Tomato processing; plant and fruit characteristics; harvesting and transportation; washing and selection; legislation; whole peeled tomatoes; tomato paste; tomato pulp; tomato cubes and chopped tomato; tomato juice; ketchup; tomato flakes; dried tomato juice; quality control methods. 9.2. Production of canned peas; plant characteristics; seeding scheduling; harvesting; processing; some quality control parameters. 9.3. Production of canned French beans; plant characteristics; harvesting and transportation; processing; some quality control parameters. 9.4. Pickles and fermented products; pickled onions; pickled peppers; pickled gherkins; olives processing; sauerkraut. 9.5. Canned rehydrated legumes; beans; chickpeas; lentil. 9.6. Industrial processing of citrus fruits, preliminary operations; juice and essential oils extraction; the essential oils; the juice. 9.7. Canned syrup fruits; legislation; canning liquid; syrup peaches; syrup pears; syrup cherries.
Prerequisites for admission
None
Teaching methods
The course will be delivered through lectures supported by digital materials (e.g., PowerPoint presentations) aimed at transferring the theoretical knowledge necessary to understand and apply the covered practices. Additionally, two lessons will take place in a laboratory and/or at a food canning company.
Teaching Resources
PowerPoint presentations used in class, available on the myARIEL portal, along with bibliographic references included in the slides.
Carlo Pompei - La trasformazione industriale di frutta e ortaggi. Edagricole-Il Sole 24 Ore, Bologna, 2005.
Susan Featherstone - A Complete Course in Canning and Related Processes. Woodhead Publishing, 2015.
Carlo Pompei - La trasformazione industriale di frutta e ortaggi. Edagricole-Il Sole 24 Ore, Bologna, 2005.
Susan Featherstone - A Complete Course in Canning and Related Processes. Woodhead Publishing, 2015.
Assessment methods and Criteria
The assessment consists of a written exam with four open-ended questions, of which the student must answer three (10 points each). The exam duration is 120 minutes. The final grade, expressed in thirtieths, will be communicated via email. There are six exam sessions per year: two during each break between semesters and one during academic breaks within each semester. Additional sessions may be arranged upon justified student requests.
Students with Specific Learning Disabilities (SLD) and/or disabilities are requested to contact the instructor via email at least 15 days before the scheduled exam date to arrange any necessary individualized measures. The email should also CC the respective University Services: [email protected] (for students with SLD); [email protected] (for students with disabilities).
Students with Specific Learning Disabilities (SLD) and/or disabilities are requested to contact the instructor via email at least 15 days before the scheduled exam date to arrange any necessary individualized measures. The email should also CC the respective University Services: [email protected] (for students with SLD); [email protected] (for students with disabilities).
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Hidalgo Vidal Alyssa Mariel
Professor(s)
Reception:
By date