The course aims at providing students with the necessary tools to gain knowledge of the main processes of food technology. Another goal of this course is to provide the ability of identifying the technological parameters to be used in the different steps of a specific process.The course aims to provide usefull tools in testing and evaluating the performances of a packaging material in contact with foods. Performances comprise all the chemical-physical properties of a packaging material that can be related with the food quality and preservation during shelf life. In addition the course gives an overview on the main food packaging operations and technologies usefull to maintain quality and assure safety of a packaged food during its shelf life.
At the end of the course the student will be able: to interpret technical specifications of raw materials and final products; to identify the process critical points, to learn about the technological conditions to be applied to each phase of a production process and to know the principal analytical tools that identify product quality.The course provides a set of tools to help the Food Technologist test and evaluate the performances of a primary packaging solution. In particular, the final skills concern: -knowledge about the packaging functions -ability in carrying out physical and chemical testing on food packaging materials -ability in selecting the right packaging solution on the basis of the food properties -ability in dimensioning the primary package size.