Prevention sciences applied to hygiene and food education - PROCESSI E TECNOLOGIE ALIMENTARI
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Course organization
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.
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 | ||
Written form with open questions; the call is established in conjunction with other two modules of the course.
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