Technologies for Produce Processing

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

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.