29414 - Food Technology And Principles Of Packaging

Learning outcomes

At the end of the course the student will 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 stability in the production of canned and stabilised foods  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

The course contents will include the following topics:

Module 1: Food Technology 2 (Prof. Urszula Tylewicz)

Presentation of the course.

Definition of minimally processed, semi-preserved and canned products. Principles of Hurdle Technology. Vacuum impregnation treatment to enrich food products. Common preliminary treatments of the production of canned and semi-preserved food. Production processes of tomato derivatives, jams and marmalades, fruit juices and nectars. Production of canned products based on legumes, meat and fish. Production of semi-dried, candied and extruded snacks.

Bases, general concepts and importance of using innovative technologies in food processing as an alternative to thermal ones, especially in terms of sustainability. General principles and examples of application of pulsed electric fields (PEF) and ultrasound (US) in the food processing (extractions, microbial inactivation, mass exchange etc.). General principles of the use of cold plasma on food. High hydrostatic pressure (HHP) and high-pressure homogenization (HPH): general aspects and applications. Food irradiation: general aspects and applications. Examples of industrial applications.

Vacuum impregnation: Laboratory practicals.

Application of pulsed electric fields for mass exchanges: Laboratory practicals.

 

Module 2: Principles of food packaging (Prof. Santina Romani)

Presentation of the course. Definitions and trends of food packaging. Importance and functions of food packaging. Basic knowledge of characteristics, properties and employments of food packaging materials: glass, metal, cellulose and plastic materials. Biobased and biodegradable food packaging materials. Food packaging operations and technologies: general aspects and applications. Legal requirements for food contact materials. Shelf-life of packed food products: definitions, general principles. Food products stability and packaging requirements.

Module 3: Innovative food technologies for safety and sustainability (Prof. Urszula Tylewicz)

 

Readings/Bibliography

Lectures notes and updated selected papers supplied by the teachers.

Reference books and scientific material for a detailed study:

Module 1:

Introduction to Biochemistry and Food Technology. Volume 2. Cheftel, J.C., Cheftel, H. and Besancon, P. (1983) 4th Edition. Lavoisier. Paris.

“Nonthermal Processing Technologies for Food”, H.Q.Zhang, G.V. Barbosa-Canovas, V.M. Balasubramaniam, C.P.Dunne, D.F.Farakas & j.T.C. Yuan- Eds. Wiley-Blackwell, A John Wiley&Sons, Ltd., Publication.

Module 2:

“Food packaging science and technology” D. Sun Lee, K.L. Yam, L. Piergiovanni. CRC Press, 2008.

 

 

Teaching methods

Frontal teaching and individual and group exercises, seminars.

In order to participate to the laboratory activities, the students must attend the course 1, 2 and 3 on safety risks. All the information are reported at the following link:[https://www.unibo.it/it/servizi-e-opportunita/salute-e-assistenza/salute-e-sicurezza/sicurezza-e-salute-nei-luoghi-di-studio-e-tirocinio]

Assessment methods

The final assessment consists of a written exam covering both modules. The exam will include a combination of multiple-choice questions and open-ended questions.

Details:

Module 1 (4 CFU): 12 multiple-choice questions (1 points each) + 8 open-ended questions (2.5 points each)

Module 2 (2 CFU): 8 multiple-choice questions (3 points each) +2 open-ended questions (4 points each)

Duration: 120 minutes

The exam is designed to assess and verify the knowledge and skills acquired throughout the entire course.

Grades will be officially recorded on the dates set and published in AlmaEsami. Students will have the opportunity to review their completed exam and request clarification if needed.

The student knowledge will be assessed 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 maximum score can be 30 eventually cum laude.

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.

The exam grade is calculated as the weighted average of the grades obtained in the two modules.

The grade for the entire integrated Food Technology course will be calculated as the weighted average of the grades obtained in the two modules of Food Technology I and II (6 CFU + 6 CFU). Prof. Urszula Tylewicz will record the final grade in AlmaEsami.

Students with SLDs or temporary or permanent disabilities: please contact the relevant university office (https://site.unibo.it/studenti-con-disabilita-e-dsa/it) in good time. it will be their responsibility to propose any adjustments to the students concerned, which must in any case be submitted 15 days in advance for approval by the teacher, who will assess their appropriateness in relation to the educational objectives of the course.

Teaching tools

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

Power point slides of the lectures will be available through the piattaforma Virtuale. https://virtuale.unibo.it/

Office hours

See the website of Urszula Tylewicz

See the website of Santina Romani