Guida degli insegnamenti

Syllabus

Partially translatedTradotto parzialmente
[W000604] - EMERGING FOOD TECHNOLOGIESEMERGING FOOD TECHNOLOGIES
Massimo MOZZON
Lingua di erogazione: INGLESELessons taught in: ENGLISH
Laurea Magistrale - [AM04] FOOD AND BEVERAGE INNOVATION AND MANAGEMENT Master Degree (2 years) - [AM04] FOOD AND BEVERAGE INNOVATION AND MANAGEMENT
Dipartimento: [040027] Dip.Scienze Agrarie,Alimentari e AmbientaliDepartment: [040027] Dip.Scienze Agrarie,Alimentari e Ambientali
Anno di corsoDegree programme year : 1 - Primo Semestre
Anno offertaAcademic year: 2017-2018
Anno regolamentoAnno regolamento: 2017-2018
Obbligatorio
Crediti: 6
Ore di lezioneTeaching hours: 54
TipologiaType: B - Caratterizzante
Settore disciplinareAcademic discipline: AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI

LINGUA INSEGNAMENTO LANGUAGE

INGLESE

English


PREREQUISITI PREREQUISITES

The following topics are propaedeutic to the teaching: basic knowledge of energy management of the agro-food factories; knowledge of the unit operations of the food processing; basics of food microbiology and food safety.

The following topics are propaedeutic to the teaching: basic knowledge of energy management of the agro-food factories; knowledge of the unit operations of the food processing; basics of food microbiology and food safety.


MODALITÀ DI SVOLGIMENTO DEL CORSO DEVELOPMENT OF THE COURSE

The course consists of a balance of theoretical lectures (4 ECTS, 36 hours) and other activities, such as classroom practicals, carried out individually or in small groups, seminars and visits to local and national food plants and factories (2 ECTS, 18 hours, in all). An e-learning course is available in parallel with the lectures. It includes: the educational material organised in learning units, the materials and instructions for the classroom practicals, self-evaluation tests and results, information for seminars and visits.

The course consists of a balance of theoretical lectures (4 ECTS, 36 hours) and other activities, such as classroom practicals, carried out individually or in small groups, seminars and visits to local and national food plants and factories (2 ECTS, 18 hours, in all). An e-learning course is available in parallel with the lectures. It includes: the educational material organised in learning units, the materials and instructions for the classroom practicals, self-evaluation tests and results, information for seminars and visits.


RISULTATI DI APPRENDIMENTO ATTESI LEARNING OUTCOMES
Conoscenze e comprensione.

The course aims to provide students with the essential knowledge and good understanding of the physical, technological and microbiological aspects of the many exciting, emerging, alternative technologies that have potential for enhancing the safety and quality of food and beverage.


Capacità di applicare conoscenze e comprensione.

(a) capability of evaluate the potentiality of innovative technologies in food processes; (b) capability of foresee the effects of novel processes on safety and quality of the food products; (c) ability to identify and carry out strategies for the optimization of a technological or biotechnological process for the production of food and beverages.


Competenze trasversali.

(a) making judgements: plan actions and manage activities aiming to improve the quality and the efficiency of food and beverage production and related activities; (b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, nutritionists, administrators).


Knowledge and Understanding.

The course aims to provide students with the essential knowledge and good understanding of the physical, technological and microbiological aspects of the many exciting, emerging, alternative technologies that have potential for enhancing the safety and quality of food and beverage.


Capacity to apply Knowledge and Understanding.

(a) capability of evaluate the potentiality of innovative technologies in food processes; (b) capability of foresee the effects of novel processes on safety and quality of the food products; (c) ability to identify and carry out strategies for the optimization of a technological or biotechnological process for the production of food and beverages.


Transversal Skills.

(a) making judgements: plan actions and manage activities aiming to improve the quality and the efficiency of food and beverage production and related activities; (b) communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, nutritionists, administrators).



PROGRAMMA PROGRAM

1. Background: thermal preservation technologies. Kinetic models and parameters for inactivation of microbial populations. Microbiological critical factors (1.5 ECTS).
2. Electrothermal alternative preservation technologies: Ohmic and inductive heating; microwaves and radio frequencies. Definition, description and applications. Critical process factors (1 ECTS).
3. Non-thermal preservation processes: High pressure processing; Pulsed electric field. Description of technologies. Applications. Kinetic models and parameters for inactivation of microbial pathogens. Current limitations (1 ECTS).
4. Other alternative preservation processes: High voltage arc discharge; Pulsed light; Oscillating magnetic fields; Ultrasound; Irradiation (Ultraviolet light; X-Rays). Definition, description and applications. Critical process factors. Research needs (1.5 ECTS).
5. Other novel applications of microwaves, and ultrasound in the food industry (1 ECTS).

1. Background: thermal preservation technologies. Kinetic models and parameters for inactivation of microbial populations. Microbiological critical factors (1.5 ECTS).
2. Electrothermal alternative preservation technologies: Ohmic and inductive heating; microwaves and radio frequencies. Definition, description and applications. Critical process factors (1 ECTS).
3. Non-thermal preservation processes: High pressure processing; Pulsed electric field. Description of technologies. Applications. Kinetic models and parameters for inactivation of microbial pathogens. Current limitations (1 ECTS).
4. Other alternative preservation processes: High voltage arc discharge; Pulsed light; Oscillating magnetic fields; Ultrasound; Irradiation (Ultraviolet light; X-Rays). Definition, description and applications. Critical process factors. Research needs (1.5 ECTS).
5. Other novel applications of microwaves, and ultrasound in the food industry (1 ECTS).


MODALITÀ DI SVOLGIMENTO DELL'ESAME DEVELOPMENT OF THE EXAMINATION
Modalità di valutazione dell'apprendimento.

Oral discussion on three of the subjects listed in the teaching program. During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.


Criteri di valutazione dell'apprendimento.

The student will have to demonstrate: (a) knowledge of principles and applications of alternative preservation technologies; (b) sound knowledge and understanding of the effects of novel processes on safety and quality of the food products; (c) appropriate usage of the technical lexicon.


Criteri di misurazione dell'apprendimento.

The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.


Criteri di attribuzione del voto finale.

The oral examination consists of three questions concerning the subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10.
In order to pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon; (c) ability to solve problems about kinetic models and parameters for inactivation of microbial populations.


Learning Evaluation Methods.

Oral discussion on three of the subjects listed in the teaching program. During the course, there are also going to be available self-evaluation tests (e-learning mode), in order to provide the students useful information about their skill level.


Learning Evaluation Criteria.

The student will have to demonstrate: (a) knowledge of principles and applications of alternative preservation technologies; (b) sound knowledge and understanding of the effects of novel processes on safety and quality of the food products; (c) appropriate usage of the technical lexicon.


Learning Measurement Criteria.

The final mark is attributed in thirtieths. Successful completion of the examination will lead to grades ranging from 18 to 30 with honors.


Final Mark Allocation Criteria.

The oral examination consists of three questions concerning the subjects listed in the teaching program, each of ones will be quantified in the range 0 - 10.
In order to pass the examination, the student will have to demonstrate: (a) overall understanding of the subjects; (b) appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate: (a) in-depth knowledge and understanding of the subjects; (b) fluency in the usage of the technical lexicon; (c) ability to solve problems about kinetic models and parameters for inactivation of microbial populations.



TESTI CONSIGLIATI RECOMMENDED READING

Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano. Novel Food Processing Technologies. CRC Press, 2004.
Özlem Tokuşoğlu, Barry G. Swanson. Improving Food Quality with Novel Food Processing Technologies. CRC Press, 2014.

All other educational material is available on the e-learning web platform.

Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano. Novel Food Processing Technologies. CRC Press, 2004.
Özlem Tokuşoğlu, Barry G. Swanson. Improving Food Quality with Novel Food Processing Technologies. CRC Press, 2014.

All other educational material is available on the e-learning web platform.


E-LEARNING E-LEARNING

YES
https://lms.univpm.it/course/view.php?id=1137

YES
https://lms.univpm.it/course/view.php?id=1137


Scheda insegnamento erogato nell’A.A. 2017-2018
Le informazioni contenute nella presente scheda assumono carattere definitivo solo a partire dall'A.A. di effettiva erogazione dell'insegnamento.
Academic year 2017-2018

 


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