FOOD PROCESSING

The course aims to transfer the theoretical and applicative knowledge concerning the main food processing technologies with particular reference to the productions of the Mediterranean area. The course focuses on the problems and interactions that exist between product, process and storage in the context of food production in order to provide a global knowledge of the processes and technologies used in food processing. In particular, attention will be focused on the interactions between raw materials and transformation processes to obtain a high quality food

In relation to the Dublin Descriptors 1 (knowledge and understanding) and 2 (ability to apply knowledge and understanding), the course aims to provide students with the necessary knowledge to understand and address the problems in the processing and production of a food. In relation to the Dublin Descriptors 3 (autonomy of judgment), 4 (communication skills) and 5 (learning ability) the teaching aims to make students acquire the ability to analyze and understand food transformation processes and the critical points of the process in order to be able to propose corrective actions for the optimization of the process.

The course includes n. 35 hours frontal (or remote) and n. 28 hours of exercises (exercises in the company in person or remotely, specific in-depth seminars on the problems of the food supply chains with discussion of case studies)

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

If the teaching is carried out in a mixed mode or online, it may be necessary to introduce specific changes with respect to the program

Information for students with disabilities and / or SLD

To guarantee equal opportunities and in compliance with the laws in force, interested students can ask for a personal interview in order to plan any compensatory and / or dispensatory measures, based on the didactic objectives and specific needs.

It is also possible to contact the CInAP referent teachers (Center for Active and Participated Integration - Services for Disabilities and / or SLD) of our Department, prof. Giovanna Tropea Garzia and Anna De Angelis.

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

Processes of Transformation in the non-alcoholic beverage chain: Generalities and classification of non-alcoholic beverages. Characteristics and composition of juices and semifinished products. Product types.

Transformation processes in the bakery product chain: classification of bakery products. Technological aspects of bread making. Defects and alterations related to the preservation and shelf life of the products. Quality index of the finished product.

Pasta production process: production process and technological aspects

Transformation processes in meat production chains, fish and poultry derivatives: Meats and their derivatives, classification and cuts, chemical composition and nutritional value. Salami production technology. Generalities and classification of fishery products, chemical composition and nutritional value. Preserved fish products.

1. Cappelli P., Vannucchi V. 2005. Chimica degli alimenti. Terza edizione, Zanichelli.

2. Melissano M. 2009. Alimenti e alimentazione Chimica, Igiene degli Alimenti e Tecnologia dei Processi Alimentari. Edagricole.

3. Cappellano S. 2009. Manuale della ristorazione. Casa Editrice Ambrosiana.

4. Menaggia G., Roncalli W. 2015. L'Industria Agroalimentare. Franco Lucisano Editore

5. Fellow P.J. 2016 4th edition. Food Processing Technology: Principles and Practice. Woodhead Publishing

6. La trasformazione industriale di frutta e ortaggi

Lecture notes and material for consultation and reading will be available on the Studium.Unict.it platform

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.

- Identify the critical points of the processes covered by the course

- Description of the issues related to the shelf life of the products obtained from the processes covered by the course

- Description of the production process and production techniques of food and / or a functional food