- Docente: Maria Caboni
- Credits: 6
- SSD: AGR/15
- Language: Italian
- Moduli: Maria Caboni (Modulo 1) Giangaetano Pinnavaia (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in Chemical and Process Engineering (cod. 8896)
Learning outcomes
The course provide the main knowledge of production lines of the major food industries. There are studied and evaluated the effects of operating conditions and apparatus characteristics on product quality.
Course contents
The study of food processing and preservation technologies through: a) acquiring knowledge of the processes of the food industries; b) learning methodologies of equipment and process management, c) knowledge of the characteristics of raw materials and finished products.
General characteristics of the food industry. Processing cycles, chemical, physical and technological aspects of the processes and products of the industries of animal and vegetable preserves, bakery, pasta and bakery products in general (biscuits, snacks, etc.), snacks and cereals for breakfast; there are also studied the production of the oils and milk dairy chain.
Readings/Bibliography
Lesson notes and bibliographic material provided by the teacher during the course
P. Cappelli, V. Vannucchi, Chimica degli alimenti – Conservazione e trasformazioni, Zanichelli, Bologna, 2005.
Teaching methods
frontal lessons
Assessment methods
written exam, combined with multiple response tests and open answers
Teaching tools
slides
Office hours
See the website of Maria Caboni
See the website of Giangaetano Pinnavaia