Food Preservation and Processing

The course aims at introducing the principles of food technology operations and the main food preservation and transformation processes; make the European food labeling standards known; provide expertise on the main quality indicators of raw materials and preserved and processed food products. Furthermore, the course aims at making the role of technology understandable about the availability of safe and quality foods with particular reference to nutritional aspects.

At the end of the course the student will be able to identify the operations carried out to preserve and transform the main food products; will have the skills to acquire information on the products by reading the labels; he/she will be able to evaluate the qualitative characteristics of food and to evaluate the technology on the quality and nutritional value of food products.