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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Food Processing
Code: G290CA
Teacher:  Mara Lucisano
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 9
Basic aims:  The course aims at providing students with the necessary tools to gain knowledge of the main processes of food technology. Another goal of this course is to provide the ability of identifying the technological parameters to be used in the different steps of a specific process.
Acquired skills:  At the end of the course the student will be able: to interpret technical specifications of raw materials and final products; to identify the process critical points, to learn about the technological conditions to be applied to each phase of a production process and to know the principal analytical tools that identify product quality.
Course contents:  Each industrial sector is discussed using a general teaching pattern, which includes the following points: Product definition (regulations, marketable and functional characteristics, consumer expectations of quality); Raw material specification (chemical and morphological characteristics, regulations and standards); Process analysis (flow-sheet, lay-out, phenomenological description of different operations, description of physico-chemical and biological phenomena associated with each operation, description of plants, operating conditions, mass balance and process yield). After a brief introduction on the representation and classification of processes, the following industrial sectors are taken into account: - sugar industry: sugar extraction and refining; - cereal and cereal-based product industry: wheat milling, pasta production, bread and baked products production, rice technology; - dairy industry: fluid milk, dried milk, cheese, butter, yogurt; - fat industry: seed oil, olive oil production (extraction and refining); -
Program:  Each industrial sector is discussed using a general teaching pattern, which includes the following points: Product definition (regulations, marketable and functional characteristics, consumer expectations of quality); Raw material specification (chemical and morphological characteristics, regulations and standards); Process analysis (flow-sheet, lay-out, phenomenological description of different operations, description of physico-chemical and biological phenomena associated with each operation, description of plants, operating conditions, mass balance and process yield). After a brief introduction on the representation and classification of processes, the following industrial sectors are taken into account: - sugar industry: sugar extraction and refining; - cereal and cereal-based product industry: wheat milling, pasta production, bread and baked products production, rice technology; - dairy industry: fluid milk, dried milk, cheese, butter, yogurt; - fat industry: seed oil, olive oil production (extraction and refining); - sugar- and cocoa-based confectionery: cocoa processing, candy production; - coffee and tea industry; - fermented beverage industry: wine and beer technology.
Prerequisites:  Student must know the principal unit operations
Preparatory instructions:  Unit Operations
Learning materials:  On line lectures notes. Scientific articles. Book for specific industrial sectors
Other info:  The exam consists of a written test and an oral test, mandatory if the written test is less than 27. The written test consists of three questions, one of these relates to the description of the flow diagram for the production of a particular food. From the contents of the written test, the oral discussion shall cover all the subjects dealt with particular attention to the links between the various themes covered in class. An intermediate test when half of the program has been covered (tentatively towards the end of November) will be offered.
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Program of Food Processing (pdf version)
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