B6052 - Tecnologie alimentari - Modulo 1

Learning outcomes

At the end of the course, the participant will have knowledge of technical and scientific updates on the most advanced stabilization, processing and packaging technologies for foods of plant and animal origin including non-alcoholic beverages, as well as some teaching tools on process animation and the most advanced food technologies

Course contents

Updates and educational tools for understanding technologies used for industrial production (small, medium and large scale) in food stabilization, preservation and processing. Innovated traditional technologies and less energy-intensive alternatives. Thermal and non-thermal treatments. Update on unit operations for food stabilization, processing and packaging. Insights into non-thermal processes and their use to improve process efficiencies. Use of informatic resources for animated and interactive virtual teaching.

Readings/Bibliography

Instructional materials and computer resources provided by the lecturer on Virtuale

Teaching methods

Lectures, classroom exercises and analysis of online computer materials

Assessment methods

Written test with closed and open questions (2/3) including a subject budget exercise. 15 items in total. Passing the course will be given on the basis of verification of the minimum percentage of attendance and the delivery of any exercises or tests required during the course. The assessment of learning of the teaching content is concurrent with the final test for the acquisition of the teaching qualification in the competition class of the training course, provided for in Art. 9 of the Prime Ministerial Decree of August 4, 2023.

Teaching tools

Internet connection, video projector

Office hours

See the website of Marco Dalla Rosa