Food Processing with Elements of Packaging
A.Y. 2024/2025
Learning objectives
The teaching course aims to provide students with the knowledge necessary to understand the relationships process-food product-packaging. The main aim is to transfer the skills necessary to analyze and successfully control food preservation and transformation processes and to assess the suitability of materials and objects that will come into contact with food during their preparation, distribution and storage.
Expected learning outcomes
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 in order to identify the critical control points and the practices necessary to assure quality of final products; they will have skills in characterizing and testing materials used as primary packaging and will be able to select in a conscious and effective way the most suitable solution to preserve and protect a food.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Prerequisites for admission
For the exam, it is mandatory to have passed the examination of Principles of Food Technology.
Assessment methods and Criteria
The exam takes place jointly for both modules and consists of a written test aimed at assessing the understanding and mastery of the topics covered in class. In particular, each exam will consist of 10 short questions and 2 open questions for the part of Processes of Food Technology + 4 short questions and 1 open question for the part of Packaging Elements. The exam will be considered passed only upon reaching the sufficiency in both modules of the same test.
During the semester in which the course will be delivered, two ongoing tests will be carried out, each consisting of 5 short questions and 1 open question of Food Technology Processes + 2 short questions and 1 open question of Packaging Elements. Only the students who pass the first test will be able to enrol in the second. The exam will be considered passed only upon reaching the sufficiency in both tests of the two modules.
Students with DSA and with disabilities are requested to contact the Teachers by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teachers it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and disabled [email protected] (for students with disabilities).
During the semester in which the course will be delivered, two ongoing tests will be carried out, each consisting of 5 short questions and 1 open question of Food Technology Processes + 2 short questions and 1 open question of Packaging Elements. Only the students who pass the first test will be able to enrol in the second. The exam will be considered passed only upon reaching the sufficiency in both tests of the two modules.
Students with DSA and with disabilities are requested to contact the Teachers by email at least 15 days before the scheduled examination date to agree on any individualized measures. In the email addressed to the teachers it is necessary to put in CC the respective University Services: [email protected] (for students with DSA) and disabled [email protected] (for students with disabilities).
Food processing
Course syllabus
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).
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; 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).
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).
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; 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).
Teaching methods
Face-to-face lectures.
Seminars held by industry professionnals.
Seminars held by industry professionnals.
Teaching Resources
Individual notes of the lessons and scientific literature suggested by the teacher.
NB: Notes on sale in the copying offices of Città Studi or online are NOT authorized nor reviewed or supplemented by the teacher. Therefore the purchase of this material is not recommended and we do not assume responsibility for the information contained.
NB: Notes on sale in the copying offices of Città Studi or online are NOT authorized nor reviewed or supplemented by the teacher. Therefore the purchase of this material is not recommended and we do not assume responsibility for the information contained.
Food packaging
Course syllabus
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. 6) Materials and packaging produced from biopolymers. Definition of biopolymer. Properties of materials produced from biopolymers. Production processes of biopolymer materials and packaging.
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. 6) Materials and packaging produced from biopolymers. Definition of biopolymer. Properties of materials produced from biopolymers. Production processes of biopolymer materials and packaging.
Teaching methods
Face-to-face lectures.
Teaching Resources
Personal class notes.
Slides and handouts on Ariel.
Supplementary readings: Lee, Yam, Piergiovanni. 2008. Food Packaging Science and Technology. CRC Press. (English language)
NB: Notes on sale in the copying offices of Città Studi or online are NOT authorized nor reviewed or supplemented by the teacher. Therefore the purchase of this material is not recommended and we do not assume responsibility for the information contained.
Slides and handouts on Ariel.
Supplementary readings: Lee, Yam, Piergiovanni. 2008. Food Packaging Science and Technology. CRC Press. (English language)
NB: Notes on sale in the copying offices of Città Studi or online are NOT authorized nor reviewed or supplemented by the teacher. Therefore the purchase of this material is not recommended and we do not assume responsibility for the information contained.
Food packaging
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 3
Lessons: 24 hours
Professor:
Limbo Sara
Shifts:
Turno
Professor:
Limbo Sara
Food processing
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 9
Lessons: 72 hours
Professor:
Alamprese Cristina
Shifts:
Turno
Professor:
Alamprese CristinaProfessor(s)
Reception:
by appointment
Building 21040 (under Room 4)