Food science and technology

Most processed food products on supermarket shelves are derived from plant and animal-based agricultural products, such as cereals, fruits, vegetables, meat, milk, etc. The transformation of these agricultural products into finished food products by the food and beverage industries involves various steps, including cleaning, separation, disintegration, pumping, mixing, heating, cooling, freezing, evaporation, drying, acidification, fermentation, etc. To enhance the sensory and safety profiles of food products at a commercial level, the food industry sector has developed various food processing and unit operations in a rational sequence. This course will enable students to understand such unit operations in the order they appear in an actual food processing plant. In addition, they will develop an understanding of how the choice of different processing operations and specific process conditions relate to the intrinsic properties of raw materials, as well as physicochemical and biochemical changes in foods during processing. The course will consist of lectures on the process and operational diagrams of various food products such as pasta and bakery products, milk and derivatives, coffee, fruit juices, and meat products. The food technology processes used to produce meat, milk and egg substitutes from alternative proteins will also be discussed.

Adequate knowledge of maths, physics, food microbiology and food biochemistry

Stephanie Clark (Editor), Stephanie Jung (Co-Editor), Buddhi Lamsal (Co-Editor) FOOD PROCESSING: PRINCIPLES AND APPLICATIONS, 2ND EDITION Elke K. Arendt and Emanuele Zannini CEREAL GRAINS FOR THE FOOD AND BEVERAGE INDUSTRIES

Attendance in the presence, though not compulsory, is strongly recommended.

The knowledge and skills taught in this course will be evaluated by a written assignment (case study) and consequent oral examination (if the student passes the written assignment ). The final grade of the integrated course in the Food products industry will be calculated as the mean value of scores reached in the two assignments

The course includes n. 36 hours of theoretical lectures and n. 12 hours of practical exercises (data elaboration, flow diagrams, discussion of information/data by scientific literature)