93978 - Advanced Food Technology And Food Process

Course Unit Page

  • Teacher Pietro Rocculi

  • Credits 6

  • SSD AGR/15

  • Teaching Mode Traditional lectures

  • Language English

  • Campus of Bologna

  • Degree Programme Second cycle degree programme (LM) in Food Safety and Food Risk Management (cod. 9140)

  • Teaching resources on Virtuale

  • Course Timetable from Sep 20, 2021 to Dec 16, 2021


This teaching activity contributes to the achievement of the Sustainable Development Goals of the UN 2030 Agenda.

Good health and well-being Responsible consumption and production

Academic Year 2021/2022

Learning outcomes

Knowledge and understanding

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.

Making judgements

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.

Communication skills

The student will learn the technical terminology on emerging processing and packaging technologies.

Learning skills

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.


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.


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


Teaching methods

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

Assessment methods

The assessment of learning is through a final written exam of 2 hours, during which it is not allowed to use books, notes, computer media.

The written test will contain a series of multiple choice and open questions. The test aims at assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program. The final grade is of thirty.

It is possible to view the performed test and ask for clarification.

Teaching tools


Office hours

See the website of Pietro Rocculi