Ateneo - UPO

The module covers key topics in food technology, detailing the processes for specific food matrices.
- 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
- Green, bio-based and sustainable technological approaches
- Principles of 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. The main green and bio-based approaches for the sustainable production of food and "novel foods" will be addressed. 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, closely linked to the topics covered in the Food Chemistry and Food Biotechnology modules.

It is recommended that students have acquired the knowledge covered in the Organic Chemistry and Biochemistry courses, as this is fundamental to understanding the module's content. As this module is taught first, it provides a foundation for a deeper understanding of the topics addressed in the subsequent modules.

The teaching method employed aims to develop "critical thinking" to foster an understanding of the topics covered in the course. The use of new technologies and teacher-student interaction will be leveraged to facilitate the comprehension of complex subjects.

This course is deeply linked with the arguments discussed within the modules of Food Chemistry and Food Biotechnology.
Considering the complexity of the theme as well as the high interest of industry (or regulatory board) towards this field, the Teachers will try to discuss deeply the case studies, discussing the most critical sides of the themes in an interactive way with the class. Questions or suggestions by the students will be welcomed, in order to deeply discuss together the case studies. The course takes time to study in addition to the lessons, in order to improve the capacity to manage this field deepening the topics. Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services-students-physical-or-learning-disabilities. Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

The scheduled exam is a written test held in person. Specifically, questions will cover the course's three modules in an integrated manner, with the evaluation taking into account the ECTS (CFU) weight of each module. The questions aim to assess knowledge of the various topics (food chemistry, food biotechnology, and food technology). The assessment evaluates fundamental knowledge of food structure and the ability to critically understand both the preservation and processing techniques best suited for producing high-quality foods and the biotechnological approaches aimed at the transformation, valorization, and production of ingredients and "functional" foods, as well as their role in a varied diet. The exam also includes the identification of one or more molecular structures covered during the course (a list of reference structures will be provided to students). More precisely, the written test consists of multiple-choice questions (worth 0.5 or 1 point each, depending on difficulty, for correct answers; no points are deducted for incorrect answers) and one or more "open-ended" questions (worth 4 to 6 points each, depending on difficulty). A passing grade is achieved with a score of 18/30. Should the need arise or if there are doubts regarding the students' understanding of the topics, the instructors may request a further oral discussion of the subject matter during the same exam session.

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. New green and bio-based technological approaches for sustainable food production. 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.

Upon completion of the module (as well as the course as a whole), students must demonstrate the acquisition of basic, specific, and advanced knowledge regarding food technology. They must demonstrate in-depth knowledge of both preservation and processing technologies and understand how these impact the quality of finished products. Students must be able to discuss these topics using appropriate technical terminology and communicate effectively with other professionals (such as physicians, dietitians, and pharmaceutical and food technologists). The knowledge gained in this module will complement that acquired in the modules focused on food chemistry and food biotechnology.