Advanced technology - Prof. Lilia Neri - a.y. 2022/2023
ATTENZIONE: i contenuti di questo corso sono relativi all'anno accademico 2022/2023
Indice degli argomenti
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CONTENTS:
Definition and aims of innovative thermal and non-thermal technologies. High hydrostatic pressures, High dynamic pressures, ultrasounds, pulsed electrical fields, cold plasma, vacuum impregnation: historical events; basic principles; main process parameters; plants; effects on food (from the microbiological, enzymatic, chemical, physical, and nutritional point of view); effects on the chemical, physical and technological properties of hydrocolloids, proteins, fats, and oils; applications in the food industry.
TEACHING METHODS:
The course includes lectures and laboratory activities. Lectures are delivered using the most advanced methodologies, such as case studies and problem-solving, and the most recent tools such as PowerPoint slides, reviews, scientific publications, articles in magazines in the agri-food industry, and videos. Laboratory activities will be related to the development of an experimental plan set up by students with the help of the teacher.
AIMS:
Knowledge and understanding:
Students will be stimulated to acquire essential knowledge of their profession, with reference to the following specific objectives:
- Knowledge and understanding of the basic principles, effects, and main applications of innovative technologies in the food industry.
- Knowledge of the quality characteristics and stability of animal and vegetable products obtained through innovative technologies.
Applying knowledge and understanding:
The student will be able to apply the integrated and interdisciplinary knowledge gained during the course i) in the choice of the innovative and stabilizing technologies that can be used within different production processes and ii) in the evaluation of their impact on the safety, quality and functional properties of the foodstuffs obtained.
Making judgments:
The student will be able to evaluate the applicability of innovative technologies in producing and processing foodstuffs of animal and vegetable origin, highlighting the possible advantages and disadvantages deriving from their use.
Communication skills:
The student will be able to describe and compare the traditional and innovative technologies applied in the food industry and their effects on product quality and safety using appropriate technical-scientific terminology.
Learning skills:
The student will be stimulated to deal with specific issues related to the food technologist profession, in order to develop "meaningful learning" and problem-solving strategies with a multidisciplinary approach. The course includes a series of activities aimed at improving learning ability and developing an effective individual study method.
EXAMINATION METHODS AND POSSIBLE PROFIT VERIFICATIONS
ORAL EXAM
The final exam will be oral and will have a maximum duration of 35 minutes in which the student will have to answer three questions asked by the teacher. The final evaluation will be formulated on the basis of the knowledge, skills, and judgment skills acquired by the student and the ability to express himself through the use of technical-scientific language adequate to the professional environment of reference.
HOW TO ENROLL AND MANAGE STUDENT RELATIONS
At the beginning of the course, after describing objectives, program and verification methods, the teacher will provide the students with the teaching material in electronic format. At the same time, the list of students enrolled in the course will be collected, together with their names, surnames, enrollment and emails. The teacher can be contacted by students via email and during the reception (every Tuesday from 11.30 to 12.30).
ANY RESEARCH ACTIVITIES THAT SUPPORT TEACHING
Within the teaching hours, there are some moments of research and deepening on topics of major importance to the food industry with particular reference to the process technology/product quality interaction.
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