B2051 - Advanced Food Processing and Packaging

Learning outcomes

The main purpose of the course is to provide theoretical and practical knowledge on emerging food processing and packaging technologies, with particular attention to mild/non-thermal techniques for the preparation of minimally processed food according to the new consumer attitudes. The student will be able to extend the acquired approach and competences in real food industrial scenario, in order to follow/develop processing and product innovation. The student will learn the technical terminology on emerging processing and packaging technologies Student will be able to apply its knowledge in the field of food processing and packaging innovation.

Course contents

Principles of physico-chemical properties of food;

Emerging technologies in food processing:

- vacuum impregnation;

- osmotic dehydration;

- high pressure homogenization and pasteurization;

- pulsed electric fields (PEF) for fluid food stabilization and mass transfer increase in solid food;

- ultrasonication;

- sous vide technology;

- irradiation technology;

- cold gas plasma and ozone treatment;

- ohmic heating.

Innovation in food packaging:

- definitions and trends of food packaging area;

- innovation in packaging technologies:

- active and intelligent packaging;

- modified atmosphere packaging;

- bio-based and bio-degradable food packaging materials.

Readings/Bibliography

Recommended reading

Lectures notes and selected papers from various journals and conferences given during lectures.

Additional reading:

- G.V. Barbosa-Canovas; M.S. Tapia; M.P. Cano. Novel Food Processing Technologies. CRCPress.

https://www.crcpress.com/Novel-Food-Processing-Technologies/Barbosa-Canovas-Tapia-Cano/p/book/9780824753337

- G. L. Robertson. Food Packaging: Principles and Practice, Third Edition. CRC Press.

https://www.crcpress.com/Food-Packaging-Principles-and-Practice-Third-Edition/Robertson/p/book/9781439862414

Teaching methods

Lectures with theoretical background and case studies; one visit in food companies.

Assessment methods

Learning is assessed by a final written test with 25 multiple-choice questions (1 point for each correct answer) and 5 open questions (with a score between 2 and 5 points per question). The final score (out of 30) is then calculated proportionally.

Points are only deducted for incorrect answers to multiple-choice questions.

Students have 120 minutes to complete the written test.

The test aims to assess and verify the skills and knowledge acquired across the topics covered throughout the course.

During the written exam, students will address the topics covered in lectures and seminars and will be assessed, especially in the case of open-ended questions, based on the following criteria: (i) knowledge of the content and ability to delve deeper into and connect the topics covered; (ii) critical thinking and clarity of presentation; (iii) correct technical and scientific language.

The written exam can carry a maximum score of 30 points, possibly with honors. Educational gaps and/or inappropriate language—even in the context of minimal knowledge of the exam material—will result in a failing grade.

Exam dates are scheduled during the designated time slots established within the program, and students may register for the written exam exclusively using the methods provided by the Alma Esami online system by the deadline indicated on the website.

Eligible students may contact the instructor to schedule a possible exam outside of exam dates.

It is possible to view the assignment and ask for clarifications.

Students with learning disabilities (LD) or temporary or permanent disabilities: please contact the relevant University office promptly (https://site.unibo.it/studenti-con-disabilita-e-dsa/it). The relevant office will then advise the affected students of any accommodations. These accommodations must be submitted to the instructor for approval 15 days in advance, who will evaluate their suitability, including in light of the course's learning objectives.

Teaching tools

Projector; websites

Office hours

See the website of Pietro Rocculi