Food Processing with Elements of Packaging

Introduction: Definitions. Representation and classification of processes. Process control. Quality by Design and Process Analytical Technology.
Conservation processes: Degrading factors and shelf life. Conservative interventions. Hurdle technology. Short-term conservation processes (e.g. minimally processed vegetables; fresh pasteurized milk). Long-term storage processes (e.g. frozen vegetable products; long-life milk; canned tuna; egg white powder).
Labeling: Mandatory and voluntary information. Evaluation of commercial product labels.
Transformation processes: Fractionation by mechanical separation (e.g. flour, extra virgin olive oil). Fractionation by chemical-physical separation (e.g. butter, vegetable oils). Simple mixing (e.g. ice cream mixes; carbonated drinks). Mixing with structuring (e.g. pasta, ice cream). Heat-induced transformation (e.g. coffee roasting). Transformation induced by chemical-enzymatic and / or microbial phenomena (e.g. cheese, yogurt, bread).
Case studies will be analyzed for each type of process, using a common didactic scheme which foresees: Product definition (legal specifications, product and technological characteristics, consumer expectations in terms of quality). Raw material specifications (morphological, chemical, legal and voluntary specifications). Process study (flow-sheet and lay-out examples, phenomenological description of the different operations, description of the physical, chemical and biological phenomena associated with each operation, description of the plants in terms of functional schemes and operating conditions, critical control parameters).

INTRODUCTION to FOOD PACKAGING. The words of packaging: observe to classify. The evolution of packaging. The functions of packaging: containment, protection and conservation, logistics, communication, "functionality". The ecological function of packaging: sustainable development (concepts of prevention, recycling, composting and recovery). Eco-design concept. Food Packaging and Shelf Life.
SAFETY and TECHNOLOGICAL COMPLIANCE. Legal compliance of materials and objects in contact with foods: the concepts of safety. Basic legal framework. Main technological properties of materials to preserve food quality. Technical data sheet.
SYSTEMATICS OF MATERIALS: 1) Glass and glass containers. The economy of the sector. The production of glass. Features. Food suitability. Technologies for the production of glass bottles and hollow bodies. 2) Aluminum. The economy of the sector. Production. Features. Two-piece box production technologies. Thin sheet of aluminum. 3) Cellulosic materials and packaging. Chemical and morphological structure of cellulosic fibers. Paper and Cardboard. Molded cellulose. Cellophane. Production techniques of paper and cardboard objects. 4) Plastics. Definitions. Plastics properties and classification criteria. Plastics processing. Plastic film finishing techniques. Composite structures. 5) Flexible, semi-rigid and rigid packaging. Packaging machines starting from film (Form fill seal-FFS machines). Types of pouches from FFS machines. Polylaminated cardboard containers from reel and pre-formed. Notes on the production techniques of trays and hollow bodies through molding, thermoforming, extrusion and blowing and injection-blowing. 6) Materials and packaging produced from biopolymers. Definition of biopolymer. Properties of materials produced from biopolymers. Production processes of biopolymer materials and packaging.