29414 - Food Technology And Principles Of Packaging

Learning outcomes

To give competencies on stability factors of foodstuffs, to understand the impact of the adopted technologies on food quality and on sanitation technology to achieve the stbility in the production of canned and stabiliised foods (by mild technology, drying, freezing, etc.). Ability to evaluate, understand and critically review the food processing, evaluation of the adopted technologies and ability to modify, optimise and improve the process conditions, ability to control the storage conditions from the quality maintenance viewpoint, including basic knowledges on packaging, materials, methods of traditional, active and intelligent packaging.

Course contents

Module 1: General concept on food preservation. Stability factors in vegetable and animal origin preserved foods. Water activity concept food istem mobility. Polymeric approach and glass transition. Influence of temperature on reaction kinetics (Arrhenius and WLF laws). Process operations on fruit, vegetables and animal food sources. Preliminary and production phases of canning and preservation. Thermal sanitation processes. Thermoresistance of micoorganisms. Heat penetration curves. Hurdle Technology. Flow diagrams and mass balance: Computation exercises in classroom. Visits to food industries (optional)

Module 2: Principles of packaging (Prof. santina Romani)

Definitions and trends of food packaging. Importance and functions of food packaging. Main chemical and physical properties of packaging materials (mechanical, thermal, electromagnetic, permeability, migration). Main characteristics, properties and employments of packaging materials: glass, metal, cellulose and plastic materials. Hard and flexible packing: production and main characteristics. Food packaging operations and technologies. Active and intelligent packaging. Shelf-life of packaged food products: definitions, general aspects; main factors influencing shelf-life of foods.

Food products stability and packaging requirements: cereals and bakery products; fruits and vegetables; dairy products; meat products; drinks.

Module 3: Innovative food technologies for safety and sustainability.

Bases and general concepts of non-thermal technologies used in food processing. Possibility of application of pulsed electric fields (PEF) and ultrasound (US) in the food products (extractions, microbial inactivation, mass exchange etc.). Advantages and disadvantages cold plasma application on food stuffs. Technologies used for enrichment or partial dehydration of vegetable products (vacuum impregnation, osmotic dehydration). Flow charts and mass balances. High pressures for the fluids. Other innovative technologies (eg. irradiation, ozone application, etc.). Industrial applications

 

Readings/Bibliography

didactic material given by the teacher in digital format available on intranet or file exchange online system

porretta, porretta: l'industria delle conserve alimentari, chiriotti editore

cheftel, cheftel: biochimica e tecnologia degli alimenti, edagricole

Teaching methods

Frontal teaching, individual and group exercises, use of spreadsheet, visits to food industries, seminars.

Assessment methods

Multiple choices (1/3 of the total of the questions) and open question (2/3) test will be give to the students at the end of the teaching period. Drawing and description of a flow diagram of fish / seafood processing will be one of the open questions.

The test will be related to the Module 1 and Module 3, whilst the assessment of the Module 2 (Principles of food packaging) will be managed independently by the Module responsible prof. Romani.

Partial Score will be measured on the basis of /30 and it will considered as a part of the final evaluation of the Integrated Course

Teaching tools

Beamer, PC, Videos, Internet, WWW.food-info.net, when possible visits to industries

Office hours

See the website of Marco Dalla Rosa

See the website of Santina Romani