Food Preservation and Processing
A.Y. 2026/2027
Learning objectives
The course aims at introducing the principles of food technology operations and the main food preservation and transformation processes; make the European food labeling standards known; provide expertise on the main quality indicators of raw materials and preserved and processed food products. Furthermore, the course aims at making the role of technology understandable about the availability of safe and quality foods with particular reference to nutritional aspects.
Expected learning outcomes
At the end of the course the student will be able to identify the operations carried out to preserve and transform the main food products; will have the skills to acquire information on the products by reading the labels; he/she will be able to evaluate the qualitative characteristics of food and to evaluate the technology on the quality and nutritional value of food products.
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
· Introduction to the course: role of food technology in the nutritional quality of food products, critical analysis of foods, and reformulation.
· Critical analysis of food products through labelling: name of the food, list of ingredients, allergens, additives, nutrition declaration, claims, and additional information.
· Additives, processing aids, flavourings, and enzymes: definitions, technological functions, use in the main product categories, and interpretation in food labels.
· Packaging, shelf-life, and preservation: mandatory and voluntary information on food labels, functions of packaging, microbiological, chemical, physical, and sensory stability, and main food preservation technologies.
· Food matrix effect and nutritional quality of food products: comparison between different food matrices and implications for composition, structure, processing, and quality. The following examples will be considered: pasta and bread; wholegrain and refined products; parboiled rice and extruded snacks; dairy products; fats, oils, and emulsions; fruit and vegetable products, juices, purées, seeds, and spreads.
· Food formulation and reformulation: objectives, method, technological and sensory constraints. Product diagnosis, identification of critical issues, function of ingredients, formulation and process strategies, and quality assessment.
· Consumer acceptability of reformulated products: role of liking, expectations, claims, familiarity, price, and product perception.
· Reformulation strategies: reduction of salt, sugars, and fats; replacement of the lipid phase; fibre increase and use of wholegrain ingredients; gluten-free products; high-protein and low-carb products; plant-based products, including plant-based beverages and meat analogues.
· Applied activities: guided exercises on the critical analysis of food labels, comparison between food matrices, and reformulation of a food product; in-class discussion of the main outcomes.
· Critical analysis of food products through labelling: name of the food, list of ingredients, allergens, additives, nutrition declaration, claims, and additional information.
· Additives, processing aids, flavourings, and enzymes: definitions, technological functions, use in the main product categories, and interpretation in food labels.
· Packaging, shelf-life, and preservation: mandatory and voluntary information on food labels, functions of packaging, microbiological, chemical, physical, and sensory stability, and main food preservation technologies.
· Food matrix effect and nutritional quality of food products: comparison between different food matrices and implications for composition, structure, processing, and quality. The following examples will be considered: pasta and bread; wholegrain and refined products; parboiled rice and extruded snacks; dairy products; fats, oils, and emulsions; fruit and vegetable products, juices, purées, seeds, and spreads.
· Food formulation and reformulation: objectives, method, technological and sensory constraints. Product diagnosis, identification of critical issues, function of ingredients, formulation and process strategies, and quality assessment.
· Consumer acceptability of reformulated products: role of liking, expectations, claims, familiarity, price, and product perception.
· Reformulation strategies: reduction of salt, sugars, and fats; replacement of the lipid phase; fibre increase and use of wholegrain ingredients; gluten-free products; high-protein and low-carb products; plant-based products, including plant-based beverages and meat analogues.
· Applied activities: guided exercises on the critical analysis of food labels, comparison between food matrices, and reformulation of a food product; in-class discussion of the main outcomes.
Prerequisites for admission
Basic knowledge of the main food processing and preservation technologies, also acquired through the course "Basics of Nutritional and Food Sciences" or equivalent courses.
Teaching methods
· The course will be delivered mainly in person through lectures, thematic seminars, and guided discussion of case studies.
· Lectures will provide the scientific and technical background needed to critically analyse food products, matrices, processes, shelf-life, and reformulation strategies.
· Seminars will focus on specific topics, including sustainability and green marketing, packaging and shelf-life, and consumer acceptability.
· Up to 10% of the teaching activities will be delivered remotely. Specifically, 6 hours out of 64 will be delivered asynchronously through Microsoft Teams and/or MyAriel. Remote activities will be scheduled at the end of the first part of the course, at the end of the second part, and in the final part of the course. They will consist of guided exercises on the critical analysis of food labels, comparison between food matrices, and reformulation of a product. The use of asynchronous activities is aimed at promoting the autonomous application of the analytical grids presented during lectures, individual reflection on case studies, and preparation for the subsequent in-class discussion. Asynchronous activities have a formative and consolidation function and do not directly contribute to the final grade.
· Lectures will provide the scientific and technical background needed to critically analyse food products, matrices, processes, shelf-life, and reformulation strategies.
· Seminars will focus on specific topics, including sustainability and green marketing, packaging and shelf-life, and consumer acceptability.
· Up to 10% of the teaching activities will be delivered remotely. Specifically, 6 hours out of 64 will be delivered asynchronously through Microsoft Teams and/or MyAriel. Remote activities will be scheduled at the end of the first part of the course, at the end of the second part, and in the final part of the course. They will consist of guided exercises on the critical analysis of food labels, comparison between food matrices, and reformulation of a product. The use of asynchronous activities is aimed at promoting the autonomous application of the analytical grids presented during lectures, individual reflection on case studies, and preparation for the subsequent in-class discussion. Asynchronous activities have a formative and consolidation function and do not directly contribute to the final grade.
Teaching Resources
The material presented during each lecture will be available in electronic format on MyAriel.
For specific topics, scientific articles, book chapters, technical documents, regulatory texts and sector-specific guidelines will be indicated.
Guided consultation of labels, databases, technical documents and institutional websites will be part of the learning activities.
For specific topics, scientific articles, book chapters, technical documents, regulatory texts and sector-specific guidelines will be indicated.
Guided consultation of labels, databases, technical documents and institutional websites will be part of the learning activities.
Assessment methods and Criteria
Assessment will be based on a written examination.
Two written mid-term tests will be scheduled during the course. The first mid-term test will cover the topics taught before the teaching break week (06/11/2026). The second mid-term test will cover the remaining part of the syllabus.
Each mid-term test will last 60 minutes and will be graded on a 30-point scale. Each mid-term test will consist of:
· 5 multiple-choice or closed-ended questions, worth 1 point each;
· 3 short open-ended questions, worth 5 points each;
· 1 guided case study, worth 10 points.
In the first mid-term test, the case study will focus on the critical analysis of a food product and/or on the comparison between food matrices. In the second mid-term test, the case study will focus on the formulation or reformulation of a food product.
The two mid-term tests will contribute equally to the final grade. The final grade will be calculated as the arithmetic mean of the grades obtained in the two tests, provided that both tests are passed with a mark of at least 18/30.
Students who do not take one or both mid-term tests, who do not pass one of the two tests, or who do not wish to accept the grade obtained through the mid-term tests, will take a full written examination on the entire syllabus during the regular exam sessions.
The full written examination will last approximately 90 minutes and will be graded on a 30-point scale. It will consist of:
· 10 multiple-choice or closed-ended questions, worth 1 point each;
· 2 short open-ended questions, worth 5 points each;
· 1 integrated case study, worth 10 points.
The integrated case study will require students to connect the critical analysis of a food product, composition, food matrix, process, preservation, shelf-life, and formulation/reformulation.
Assessment will consider: correctness of knowledge; ability to apply concepts to real or simulated food products; ability to connect ingredients, matrix, process, shelf-life and quality; clarity of expression; and appropriate use of scientific and technical terminology.
To take the exam, students must register through the UNIMIA platform by the specified deadline.
The final grade will be expressed on a 30-point scale and communicated through the automated e-mail generated by the University's official grade-recording system.
Students with specific learning disabilities (DSA) or disabilities are invited to contact the instructor by e-mail at least 15 days before the exam date in order to agree on any individual accommodations. The relevant University services must be copied in the e-mail: [email protected] for students with DSA and [email protected] for students with disabilities.
Two written mid-term tests will be scheduled during the course. The first mid-term test will cover the topics taught before the teaching break week (06/11/2026). The second mid-term test will cover the remaining part of the syllabus.
Each mid-term test will last 60 minutes and will be graded on a 30-point scale. Each mid-term test will consist of:
· 5 multiple-choice or closed-ended questions, worth 1 point each;
· 3 short open-ended questions, worth 5 points each;
· 1 guided case study, worth 10 points.
In the first mid-term test, the case study will focus on the critical analysis of a food product and/or on the comparison between food matrices. In the second mid-term test, the case study will focus on the formulation or reformulation of a food product.
The two mid-term tests will contribute equally to the final grade. The final grade will be calculated as the arithmetic mean of the grades obtained in the two tests, provided that both tests are passed with a mark of at least 18/30.
Students who do not take one or both mid-term tests, who do not pass one of the two tests, or who do not wish to accept the grade obtained through the mid-term tests, will take a full written examination on the entire syllabus during the regular exam sessions.
The full written examination will last approximately 90 minutes and will be graded on a 30-point scale. It will consist of:
· 10 multiple-choice or closed-ended questions, worth 1 point each;
· 2 short open-ended questions, worth 5 points each;
· 1 integrated case study, worth 10 points.
The integrated case study will require students to connect the critical analysis of a food product, composition, food matrix, process, preservation, shelf-life, and formulation/reformulation.
Assessment will consider: correctness of knowledge; ability to apply concepts to real or simulated food products; ability to connect ingredients, matrix, process, shelf-life and quality; clarity of expression; and appropriate use of scientific and technical terminology.
To take the exam, students must register through the UNIMIA platform by the specified deadline.
The final grade will be expressed on a 30-point scale and communicated through the automated e-mail generated by the University's official grade-recording system.
Students with specific learning disabilities (DSA) or disabilities are invited to contact the instructor by e-mail at least 15 days before the exam date in order to agree on any individual accommodations. The relevant University services must be copied in the e-mail: [email protected] for students with DSA and [email protected] for students with disabilities.
AGRI-07/A - Food Science and Technology - University credits: 8
Lessons: 64 hours
Professor:
Marti Alessandra
Shifts:
Turno
Professor:
Marti AlessandraProfessor(s)