Bachelor's degree in Environmental and Workplace Accident Prevention Techniques (Trento)

Prevention sciences applied to hygiene and food education - PROCESSI E TECNOLOGIE ALIMENTARI

Course code
4S006097
Name of lecturer
Corrado Rizzi
Number of ECTS credits allocated
2
Academic sector
AGR/15 - FOOD SCIENCE AND TECHNOLOGY
Language of instruction
Italian
Location
TRENTO
Period
TPALL 1° ANNO 2° SEMESTRE dal Feb 1, 2020 al May 31, 2020.

To show the organization of the course that includes this module, follow this link * Course organization

Lesson timetable

Go to lesson schedule

Learning outcomes

The course provides students with the basic elements of knowledge about preservation and processing of foodstuff and specific understanding about the quality and the nutritional properties of food. At the end of the course the student should be able to understand the potential causes of alteration of the different foods and to identify conservation methods that will increase their shelf-life. The student will also have to demonstrate knowledge of the properties and process of preparation of some of the processed foodstuffs studied during the course.

Syllabus

The course equips the student with the causes of food spoilage and the principles of foodstuff preservation employed by the food industry, with respect of the nutritional quality. This course will provide knowledge and understanding of various physical and chemical methods of food preservation.
• Thermal processes of preservation (pasteurization, sterilization);
• Low temperature preservation (refrigeration, freezing),
• Concentration and dehydration processes,
• High hydrostatic pressure;
• Irradiation;
• Smoking;
• Fermentation processes in food preservation;
• Natural preservatives;
Examples of preparation/processing of some foodstuff will be treated:
• Different kind of milk, yogurt, cheese, butter;
• Olive oil;
• Fermented beverage;
• Wheat, bread, pasta;
• Meat and derivatives.

Reference books
Author Title Publisher Year ISBN Note
Cabras – Martelli; Piccin Editore. “Chimica degli alimenti” Piccin 2004
P. Cappelli & V. Vannucchi Principi di chimica degli alimenti Zanichelli 2015

Assessment methods and criteria

Written form with open questions; the call is established in conjunction with other two modules of the course.





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