FOOD TECHNOLOGY

Module QUALITY MANAGEMENT

The course aims to provide a description of Unit Operations and the main processes of catering and organized distribution, as well as the chemical-physical phenomena and transformations that occur in food. The course focuses on the problems and interactions that exist between product, process and storage within the catering production processes. In particular, material and energy balances applied to the main production processes characteristic of the Mediterranean area, the transport of bound heat and the main conservation techniques, the shelf life of food, cooking techniques, the structuring of ready meals and menus. Finally, the course will focus on the production processes and issues related to the main productions of the Mediterranean area, such as wine, milk, oil and bakery products through case studies applied to catering.

The course aims to provide students with: the knowledge necessary to understand and face the problems in the transformation and production of a food. In particular, attention will be focused on the interactions between raw materials and transformation processes to obtain a high quality food

The course includes a total of n. 28 hours frontal (or remote) and n. 28 hours of training hours (practices in the company in presence or remotely, specific seminars on the problems of the food supply chains with discussion of case studies). Also, no. 21 hours, of which 7 frontal and 14 of exercises, will be carried out as co-teaching with prof. Riccardo N. Barbagallo, within the module Unitary operations and quality systems - Quality and safety systems in catering.

Lectures and exercises (in the classroom and in the company), also online

If the teaching is carried out in blended mode or online, it may be necessary to introduce specific modifications with respect to the programme

Information for students with disabilities and/or DSA

To guarantee equal opportunities and in compliance with the laws in force, interested students can 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 CInAP (Centre for Active and Participatory Inclusion - Services for Disabilities and/or DSA) reference teachers of our Department, prof. Anna DeAngelis.

1. Introduction to the course. Description of the transformation processes of raw materials and their meaning and problems relating to food preparations and critical points of the process

2. Definition of Unit Operations:

Traditional Unit Operations

Innovative Unit Operations and mild technologies

3. Notes on heat transfer

4. Mass and energy balances

5. General aspects and problems of food preservation and preservation methods quality of the raw material: principles of food preservation cold storage: heat treatments with heat elimination, refrigeration, freezing and cryogenic freezing conservation with heat: thermal treatments with the administration of heat

6. Shelf life of foods: exercises and methods for calculating shelf-life

7. Food cooking techniques: effects of cooking on food matrices and on the qualitative characteristics of products; cooking systems, equipment

8. Production process and structuring of ready meals

9. Structure of menus and notes on food costs

10. Processes, case studies and problems related to the production of wine, milk, oil and fresh-cut foods. production process of baked products for collective catering and organized distribution.

TEXTS

1. Cappellano S. 2009. Manuale della ristorazione. Casa Editrice Ambrosiana.
2. Cappelli P., Vannucchi V. 2005. Chimica degli alimenti. Terza edizione, Zanichelli.
3. Todaro A., Palmeri R., Alberio, Spagna G. 2020. TECNOLOGIE ALIMENTARI: PROBLEMI SVOLTI DI OPERAZIONI UNITARIE. Palermo University Press

OTHERS TEXTS

1. Singh P.R., Heldman D.R. 2019. Principi di tecnologia alimentare. Edizione italiana a cura di Giovannelli, Guidetti, Lucisano, Zanoni. Casa Editrice Ambrosiana
2. Melissano M. 2009. Alimenti e alimentazione Chimica, Igiene degli Alimenti e Tecnologia dei Processi Alimentari. Edagricole.  
3. Menaggia G., Roncalli W. 2015. L'Industria Agroalimentare. Franco Lucisano Editore
4. Cappelli P., Vannucchi V. 2020. Principi di chimica degli alimenti. Zanichelli 
5. Fellow P.J. 2016 4th edition. Food Processing Technology: Principles and Practice. Woodhead Publishing
6. Del Carmen Lomas Esteban M. 2002. Introduccion al calculo de los procesos tecnologicos de los alimentos. Acribia, S.A. (Espana)

The final exam consists of a written and oral test, which include the discussion of the exercises related to mass and energy balances, heat exchange and evaluation of shelf life. The oral exam will be completed with the discussion of the remaining topics included in the program. The final mark will be the weighted average of the written and oral marks. The ability to solve numerical problems will be evaluated through the application of the appropriate mathematical and physical relationships; the ability to describe physical and biological phenomena, principles of organization and management of productive contexts, with properties of language, analytical and synthesis skills.

Whenever possible, intermediate written tests will be carried out, relating to exercises relating to mass and energy balances, heat exchange and evaluation of shelf life. Passing the mid-term test allows you to take a final exam which excludes the topics covered by the test, the grade of the mid-term exam contributes to the final grade, in a weighted way.

Unsuitable

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize
Use of references: Completely inappropriate

18-20

Knowledge and understanding of the topic: At the threshold level. Obvious imperfections
Analysis and synthesis skills: Just enough skills
Use of references: As appropriate

21-23
Knowledge and understanding of the topic: Routine knowledge Analysis and synthesis skills: It is capable of correct analysis and synthesis. Argue logically and consistently
Using references: Use standard references

24-26
Knowledge and understanding of the topic: Good knowledge
Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed consistently
Using references: Use standard references

27-29
Knowledge and understanding of the topic: Knowledge more than good
Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis
Use of references: Has explored the topics

30-30L
Knowledge and understanding of the topic: Excellent knowledge
Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis.
Use of references: Important insights.

exercises relating to the resolution of mass and energy balances, heat treatments and shelf life

examples of oral test questions: description of food preservation techniques; description of the production process of wine, milk and derivatives and oil with particular reference to the quality indices of the products; bread production process