B5334 - Technology and Quality of Plant Food Products

Learning outcomes

At the end of the course, the student will know the fundamentals on the main technological and biotechnological interventions (conventional and innovative) for the production of plant-based food. This knowledge will be deepened through some case studies. Students will know the importance and influence of plant selection on the suitability of raw plant-based material for processing purposses. Students will have basic knowledge of the management and utilisation of by-products of plant origin and their possible use for the production of raw materials/ingredients. Finally, students will know methods for evaluating the shelf life and environmental impact of technological and biotechnological processes for the production of plant-based products and ingredients

Course contents

Introduction to the course - evolution of processed foods. Fundamentals of food technology; definition of stability factors and shelf life of plant-based foods.

Biotechnological approaches to improve the quality, techno-functional properties, and suitability for processing of plant-based raw materials - focus on cereals. Conventional and innovative technological and biotechnological transformation processes for the production of of foods of plant origin. Case studies on process/product innovation for the replacement of animal-based foods: plant-based foods; meat and dairy replacers. Valorization of plant-based by-products through the preparation of functional ingredients (e.g., proteins, fibers, polysaccharides). Investigation of the environmental impact of technological and biotechnological processes for the production of products and ingredients of plant origin through life cycle assessment (LCA).

Readings/Bibliography

Teaching material will be provided by the teacher in digital format. In particular, slides of the lessons and scientific articles and updated bibliographic reviews on the topics covered by the lectures and seminars will be provided.

The main reference texts are:
Singh, R.P., Heldman, D.R., Principi di Tecnologia Alimentare, Editore: Editore: CEA Milano, 2015.
Cheftel J.C., Cheftel H., Besancon P., Biochimica e Tecnologia degli Alimenti. Editore: Edagricole Bologna, 1998.
Zhang et al. “Nonthermal Processing Technologies for Food”, Wiley-Blackwell, A John Wiley&Sons, Ltd., Publication, 2007.
Joshi V.K. & Singh R.S. “Food Biotechnology: Prionciples and Practices”. I.K. International Puiblishing House Pvt.Ltd., New Delhi, 2013

Teaching methods

The course will be carried out by the teacher through lectures accompanied by practical exercises. Furthermore, seminars could be held by specialists and professionals operating in the world of research and the agri-food industry or possible visits to plant-based processing plants (with own transport). Individual thesis on a plant-based product processed using biotech raw materials.

Assessment methods

The final assessment consists of:

A written report or presentation on individual work on a plant-based product processed using biotechnologically improved/selected plant-based raw materials (50% of the grade), aimed at fostering critical thinking and communication skills.

The skills and knowledge acquired throughout the course are assessed and verified through an oral exam (50% of the grade). During the oral exam, students will address the topics covered in class and during seminars or guided tours and will be based on the following criteria: i) knowledge, comprehension, and discussion capability of the subjects ii) critical and communication capability; iii) use of the proper technical and scientific language.

The enrollment must be accomplished through ALMAESAMI [https://almaesami.unibo.it/almaesami/welcome.htm] as well as the cancellation, which must be done before the starting date of the exam session.

Eligible students can agree with the professors an eventual exam out of the official calendar.

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

Computer-supported presentations, demonstration webpages of technologies and analyses, laboratory instruments (visit to the Food Science Campus in Cesena)

Office hours

See the website of Urszula Tylewicz