FOOD TECHNOLOGY

Module QUALITY MANAGEMENT

Knowledge and Understanding

Knowledge and ability to use the specific language of machines, equipment, and production processes in the food service industry. Acquisition of fundamental technical-scientific knowledge regarding the main unit operations applied in food production processes, as well as the chemical-physical and compositional characteristics of processed foods.
Applying Knowledge and Understanding
Ability to apply acquired knowledge to the food service industry to improve business performance. Capability to independently select technological solutions related to production processes in the food service industry, with particular attention to quality and safety.
Independent Judgment
Ability to gather data and identify detection methodologies to define solutions for technical issues arising in the food sector. Identifying problems and corresponding solutions to enhance efficiency in the food service industry.
Communication Skills
Ability to translate technical-scientific language into a more accessible form, enabling communication with professionals from different backgrounds. Capacity to illustrate the technical-functional characteristics of machines and their operating methods to improve efficiency and productivity. Effectively communicate arguments and choices to a non-specialist audience, conveying the importance of proposed planning decisions. Ability to translate decisions into project documentation. Capability to present the types, characteristics, main components, functioning, performance, and management of machines and equipment used in the food service industry, as well as the basic principles for their analysis and selection, even to a non-expert audience.
Learning Skills
Ability to stay updated through participation in technical and scientific seminars and/or consulting scientific publications in specialized fields. Capability to follow advanced courses and specialized seminars using the knowledge acquired in the two modules. Ability to understand newly developed tools in research fields.

The teaching (6 CFU) comprises 21 hours of lectures and 42 hours of other activities, mainly guided numerical exercises for solving problems related to the food technologist profession. Lectures and exercises are mainly based on PowerPoint presentations available on the UNICT portal.

Information for students with disabilities and/or DSA

In order to guarantee equal opportunities and in compliance with current legislation, interested students may request a personal interview in order to plan any compensatory and/or dispensatory measures, based on the educational objectives and specific needs. It is also possible to contact the contact person of the CInAP (Centre for Active and Participatory Integration - Services for Disabilities and/or DSA) of our Department, Prof. Anna De Angelis.

Introduction to the course on quality management and safety: definition of technological processes. Models and Theories

Procurement, receipt, and storage of raw materials

Packaging, transportation, and distribution of food

Technologies used in the production and distribution process.

Management and disposal of production waste.

Hygiene self-control.

Management systems.

Manuale della ristorazione a cura di Salvatore Ciappellano, 2009 Casa Editrice Ambrosiana. 

Fellows 2000, Food Processing Technology Principles and Practice, CRC Press. 

https://nzifst.org.nz/resources/unitoperations/index.htm

Exam results: 

Excellent 30/30 cum laude: excellence in the topics covered; 

Very good 26-29: good command of the subject matter; 

Good 24-25: good knowledge of the topics; Satisfactory; 

21-23 satisfactory knowledge of the topics; 

Sufficient 18-20 minimal knowledge of the topics; 

Unsatisfactory: lacking an acceptable level of knowledge of the subject matter.

Definition of technological process.

torage of food raw materials.

HACCP: risk analysis and definition of hazard.

System standards.