ECTS: 7
Scientific area: Food Science and Technology
Total working hours: 195
Total contact time: 35
This course unit goes through the procedures and unit operations used in the food industry to preserve and transform raw materials in food, given the specificity of these industries and methodologies to ensure quality and food safety. In addition, it addresses "packaging" in its different forms as inevitable and indispensable in the markets and modern life. Packaging is virtually present in all products, whatever their degree of freshness, its geographic market and market dimension. Packaging is part and contributes to the 'product identity', not only because it reveals the product to the consumer, but mainly because the product characteristics depend on the characteristics and features of the package.
At end of this course each student shall be able to evaluate procedures and unit operations used in the food industry in terms of preservation and transformation of raw materials in food, given the specificity of these industries and methodologies to ensure quality and food safety, with particular attention to features, applications and production methods of various types of packaging used in the food sector
1. Introduction 2. Traditional methods 3. Processing: kinetics of thermal degradation of physic chemical and microbiological tests on food; heat transfer; processes by application of heat; bleaching; pasteurization, sterilization; distillation and evaporation; extrusion; drying and dehydration; baking and roasting; frying; heat removal processes; membrane separation; extraction 4. New technologies for food preservation: thermal processes; non-thermal processes 5. Packaging: glass packaging; metal packaging; plastic packaging; modified atmosphere packaging; aseptic packaging; packaging for microwave ovens; active packaging 6. Understanding labeling 7. Lab. visit
- Fellows, P.J., Food Processing Technology – Principles and Practice, CRC Press, 2000. - Karel, M. and D.B. Lund, Physical Principles of Food Preservation, Marcel Dekker, 2003. - Robertson, G., Food Packaging Theory and Practice, Marcell Dekker, 1995. - Soroka, W., Fundamentals of Packaging Technology, IOPP, 1995.
Blended learning
Evaluation is made on individual basis and it involves the coexistence of two modes: continuous assessment (60%) and
final evaluation (40%). Further information is detailed in the Learning Agreement of the course unit.
