Dietistic

Food Technology: Definitions, overview of processes, and unit operations in the food industry. Food processing and stabilization processes; impact of these technologies on food quality. Food Deterioration and Spoilage: Biological Causes: Microorganisms, enzymes Physico-Chemical Causes Food Preservation and Stabilization Unit Operations: Physical Methods: Processing by application of heat: Pasteurization, Sterilization Processing by removal of heat: Refrigeration, freezing, and cold chain management Processing by removal of water: Drying, freeze-drying, and liquid food concentration methods Other physical methods: Irradiation and other emerging technologies Use of Chemicals: Natural preservatives and additives Biological Methods: Fermentation and use of enzymes Food Processing: Processing techniques and preservation methods applied to different food categories: Milk and dairy products Meat, eggs, and fish products Vegetable oils and fats Cereals and their derivatives Fruits and vegetables Alcoholic beverages

Basic knowledge of chemistry

mandatory attendance

The evaluation will be based on responses to three questions, one for each key area of the program: food spoilage, food preservation methods, and food processing (with a question focused on a specific supply chain, e.g., cheese production).