TECNOLOGIE PER LA STABILIZZAZIONE E CONTROLLO NELL'INDUSTRIA ALIMENTARE

Knowledge and understanding

This course completes the general knowledge of the Food Unit Operations given during the degree course in Food science and Technology (L26), with the acquisition of knowledge and skills of mathematical modelling, necessary for the control, optimization and to the sizing of the food industries, respectively.

Ability to apply knowledge and understanding.

The knowledge gained during this course will lay the basis for developing the students' skills and for the definition of the most appropriate management and control programs related Thermal and Non-Thermal Technologies used for the stabilization of food products

Making judgements

With the help of lectures, exercises, field visits and seminars, students will acquire full autonomy in the analysis sanitation food processes, developing autonomy of judgment for the choice of the most suitable and modern control measures.

Communication skills

Based on the acquired knowledge, students can develop communication and interpersonal skills for business counseling and to perform technical and scientific valuations.

Learning skills

The course will contribute to the development of skills and autonomy of analysis useful for the development of skills in carrying out research activities, especially aimed at finding scientifically valid sources of information, the analysis of scientific results and the preparation of the experimental Msc thesis

The course includes 21 hours of lectures and 42 hours of practical sessions with case studies and exercises, as well as company visits and seminars.

If the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the syllabus

The course aims to provide the student with the basic knowledge for understanding and mastering the following topics:

1. Food thermal processes: Influence of internal and external factors, kinetics of microbial and enzymatic inactivation, thermal death time, probability of deterioration. Pasteurization, Blanching, Sterilization; mathematical methods, plant sizing. Examples, exercises and exercises.

2. Psychrometry: Composition of air, properties of dry air and water vapor, water/steam mixtures, specific heat mixtures of air/water, adiabatic air saturation, temperature of wet bulb. Psychrometric diagram (construction, heating/cooling of the air, air mixtures). Examples, exercises and exercises.

3. Drying: processes, aw, diffusion of water in food, drying curves. Dryers (type, operation and use in the food industries). Design and dimensioning of drying systems for food products. Estimation of drying time. Examples, exercises and exercises.

4.  Plant analysis: sizing and economic parameters, profitability, utilization indices, plant reliability and availability, optimization.

1. Pompei C. – Operazioni unitarie della tecnologia alimentare – Casa Editrice Ambrosiana

2. Singh P. R., Heldman D. R. – Principi di Tecnolgia Alimentare - Casa Editrice Ambrosiana, with the support of the: http://rpaulsingh.com/default.html.

3. Spagna G. -Tecnologie Alimentari: Operazioni Unitarie - esercizi - CULC

The assessment consists of two written tests and an oral examination, aimed at evaluating students’ knowledge of the topics covered during the course, their ability to apply the acquired knowledge to food processing and preservation, and their appropriate use of scientific and technical terminology.

The two written tests cover thermal treatments and drying processes, respectively. Each test consists of solving one or two exercises designed to assess students’ understanding of the underlying theoretical principles, their ability to analyse and solve practical problems, and their capacity to apply the acquired knowledge to define and control process operating conditions.

The oral examination, lasting approximately 10–12 minutes, is aimed at assessing students’ overall understanding of the course topics, their ability to establish connections between different subjects, and their capacity to critically discuss the technological aspects of food processing, preservation and sanitisation.

Students may choose to take the entire examination in a single examination session or take advantage of interim assessments, completing the two written tests separately during the course.

The final grade is expressed on a scale of 30 and is calculated as the weighted average of the grades obtained in the two written tests and the oral examination.

The final grade is expressed on a scale of thirty, according to the following criteria:

• Unsuitable

Knowledge and understanding of the topic: significant shortcomings and inaccuracies

Ability to analyze and synthesize: irrelevant with frequent generalizations

Use of references: completely inappropriate

• 18–20

Knowledge and understanding of the topic: very modest with evident imperfections

Analysis and synthesis skills: barely adequate

Use of references: just appropriate

• 21–23

Knowledge and understanding of the topic: knowledge is slightly above the minimum acceptable level

Ability to analyze and synthesize: a fair ability to analyze and synthesize information, presenting arguments in a logical and coherent manner

Using references: use standard references

• 24–26

Knowledge and understanding of the topic: good knowledge

Analysis and synthesis skills: good analytical and synthesis abilities, arguments are presented consistently

Using references: use of standard references

• 27–29

Knowledge and understanding of the topic: knowledge more than good

Ability to analyze and synthesize: considerable abilities of analysis and synthesis

Use of references: the topic has been explored in depth

• 30–30 cum laude

Knowledge and understanding of the topic: excellent knowledge

Ability to analyze and synthesize: excellent abilities of analysis and synthesis

Use of references: important insights

Learning assessment may also be carried out on-line, should the conditions require it. To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).