Ateneo - UPO

- Fundamental of fluid flow
- Principles of heat transfer
- Unit operations
- Food preservation
- Food processes and flowcharts
- Raw material preparation
- Processing methods
- The technology of breadmaking
- The technology of edible oils and fat
- The technology of wine making
- The technology of milk products
- Sensory analysis

- Slides used during the course provided by the Teacher
- Food Science and Technology (2017 edition), Geoffrey Campbell-Platt, Wiley Blackwell.
- Food Processing Technology – Principles and practice (fourth edition), P. J. Fellow, Wood Publishing.

The main objective of the course is to provide knowledge on food science and technology. The module supplies the basic elements of unitary operations and food technologies. Different food chains such as wine, olive oils, milk and bread production will be also considered. Finally, basic elements of sensory analysis will be delivered. The skills supplied by the course will be useful for understanding the role of food processing and ingredient technology on food quality and safety.

Preliminary knowledge on Organic Chemistry and Biochemistry are strictly recommended.

Regardless of the subject material, the teaching philosophy is aimed at getting students to think critically. Interactive lectures using the newest technology and actual foodstuff (especially for sensorial analysis) will be carried out in order to easily elucidate difficult concepts.

This course is deeply linked with the arguments discussed within the module of Food Chemistry.

The learning assessment is an oral test. The questions foresee and require a critical description of the topics covered during the course, requesting to clarify all possible links between the topics covered as well as links with other topics covered in the "food" and "nutrition" courses.

Introduction to food technology, fundamentals of fluid flow, heat and energy transfer. Unit operations of food industry; effects of unit operation on physical, chemical and biological characteristics of raw materials, impact of unit operation on food-stuff quality. The technology of breadmaking, flour, yeast, mixing, fermentation, baking, bread products. The technology of olive oil, harvesting and extraction, olive oil quality, olive oil products. The technology of wine making, grape wine, must, vinification process for white and red wines, storage and wine products. The technology of milk products, sanitization process, special type of milks, fermented milk products. Finally, during the course fundamentals of sensory analysis will be also covered in order to better define the sensory attributes of selected foods as related to their quality.

At the end of the course food technology knowledge has to be learned. The student will own a deep understanding on storage and transformation of foods as related to their quality. Finally, the student will can use appropriate and technical language for interacting with different sectors (such as medicine, nutrition, pharmaceutic and food technology).