Food Processing

The Food Processing course aims to provide students with the knowledge necessary to understand the relationships process-food product. The main aim of the course is to transfer the skills necessary to analyze and successfully control food preservation and transformation processes, considering raw material characteristics, critical control factors, and quality of the final products, also in the frame of the actual legislation. The Food Processing course aims at developing in students a critical approach, to make them able to transfer the knowledge gained from specific case studies into macro-categories of food processes and products.

At the end of the course, the students will have the skills necessary to understand the relationship between processing conditions and quality characteristics of food products; they will be able to analyze food preservation and transformation processes for the identification of the critical control points and the practices necessary to assure the quality of final products; they will be able to place a given food process in a macro-category, to identify the most important technological aspects.