FOOD TECHNOLOGY

Learning Objectives

• UNIT OPERATIONS AND QUALITY SYSTEMS

  The course aims to provide a description of the main unit operations and chemical-physical transformations that occur in food during unit operations and catering processes. The course focuses on the problems and interactions that exist between product, process and storage within the catering production processes. In particular, material and energy balances applied to the main production processes, the transport of heat and the main conservation techniques, shelf life, cooking techniques, preparation of ready-made foods and menus will be treated. Finally, the course will focus on the production processes and problems related to the main productions of the Mediterranean area, such as wine, milk, oil and bakery products through case studies applied to catering

  The course aims to provide students with: the knowledge necessary to understand and face the problems in the transformation and production of a food. In particular, attention will be focused on the interactions between raw materials and transformation processes to obtain a high quality food

• SISTEMI DI QUALITÀ E SICUREZZA NELLA RISTORAZIONE

  The course provides an overview of the theoretical and applicative knowledge concerning food quality (QA) and safety management standards. This knowledge includes the theory of system as well as the main mandatory and voluntary standards for management in food processing (by-products, ingredients and food products), even in the context of fraudulent actions. Furthermore, particular attention will be focused on recognition and management of safety issues in the following specific areas: foods from plants, animals and complex products. After the end of the study, the student will be able to design, manage and implement a Quality System in compliance with EU Food Hygiene and Safety Assurance System (Reg. EC 852, 853, 854/2004; Reg. EC 882/2004).

Course Structure

• UNIT OPERATIONS AND QUALITY SYSTEMS

  Lectures and exercises (classroom and company), also on line

  If teaching is done in mixed or remote mode, specific changes to the program may need to be made

• SISTEMI DI QUALITÀ E SICUREZZA NELLA RISTORAZIONE

  The course is organized in interactive lectures (28 h) and other activities (28 h), as tutorials and study visits. If teaching is done in mixed or remote mode, specific changes to the program planned and outlined in the syllabus may need to be made. Learning assessment may be done remotely if necessary.

Detailed Course Content

• UNIT OPERATIONS AND QUALITY SYSTEMS
  1. Introduction to the course. Description of the transformation processes of raw materials and their meaning and problems relating to food preparations and critical process points
  2. Definition of Unit Operations: Traditional Unit Operation, Innovative Unit Operations and Mild Technologies
  3. Mass and energy balances
  4. Heat exchangers
  5. Food Preservation Methods: food ranges quality of the raw material, cold storage, preservation with heat, ready to eat,
  6. Shelf life
  7. Cooking techniques
  8. Ready meals
  9. Structuring of menus
  10. Case studies and problems related to the production of wine, milk, oil and bakery products
• SISTEMI DI QUALITÀ E SICUREZZA NELLA RISTORAZIONE

  Scope, articulation and limits of the course – Food Quality Evolution - Global Quality (Quality Overall, QO) - Local, National and European labels - Role and limits of standardization in gastronomic business (restaurants, catering, etc.) - Safety and role of contaminants of different nature - Factors affecting quality and safety in gastromic business: intrinsic characteristics of the dishes (raw materials, by-products and ingredients) and type of "bond" (fresh-hot, refrigerated, frozen, mixed bond), extrinsic characteristics (variables and constraints imposed by the structure of catering, seasonal variability and storage) - Identification and control of quality and safety markers in the specific area - Quality and safety relating to the use of food additives and flavorings - Fraud and Italian Sounding - Commodity aspects of food classifications - BDA (food composition database for epidemiological studies in Italy) - Food and brands in Europe - PDCA cycle and traceability - Mandatory and voluntary standards in the management of quality systems (Reg. UE 775/2018; Reg. CE 178/2002; Reg. CE 1169/2001 and Dgls 231/2017; Standards ISO 9001:2015; GlobalGap) - Management and implementation of Quality Systems - Leadership and duties - Technical procedures, documentation validation and traceability - Practical examples and applications for the development of a guarantee system compliant with the Hygiene Package (Reg. EC 852, 853, 854 of 2004; EC Reg. 882/2004).

  
  

Textbook Information

• UNIT OPERATIONS AND QUALITY SYSTEMS
  1. Cappellano S. 2009. Manuale della ristorazione. Casa Editrice Ambrosiana.Cappelli P., Vannucchi V. 2005. Chimica degli alimenti. Terza edizione, Zanichelli.
  2. Pompei C. 2012. Operazioni Unitarie della tecnologia alimentare
  3. Singh P.R., Heldman D.R. 2019. Principi di tecnologia alimentare. Edizione italiana a cura di Giovannelli, Guidetti, Lucisano, Zanoni. Casa Editrice Ambrosiana
  4. Melissano M. 2009. Alimenti e alimentazione Chimica, Igiene degli Alimenti e Tecnologia dei Processi Alimentari. Edagricole.
  5. Menaggia G., Roncalli W. 2015. L'Industria Agroalimentare. Franco Lucisano Editore
  6. Fellow P.J. 2016 4th edition. Food Processing Technology: Principles and Practice. Woodhead Publishing
  7. Cappelli P., Vannucchi V. 2020. Principi di chimica degli alimenti. Zanichelli
  8. Todaro A., Palmeri R., Alberio, Spagna G. 2020. TECNOLOGIE ALIMENTARI: PROBLEMI SVOLTI DI OPERAZIONI UNITARIE. Palermo University Press.
• SISTEMI DI QUALITÀ E SICUREZZA NELLA RISTORAZIONE

  Reference books

  1. Barbagallo R.N., 2020. Corso di Gestione della Qualità e Sicurezza. (STUDIUM).
  2. AA.VV., a cura di Ciappellano S., 2009. Manuale della ristorazione. Casa Editrice Ambrosiana.

   

  During the course the professor will provide in digital form, through the Studium platform and in the classrom, essential and supplementary teaching materials.

   

  Texts for consultation and readings

  • Mandatory Standards: Reg. UE 775/2018; Reg. CE 852, 853, 854/2004 and Reg. CE 882/2004; Reg. CE 178/2002; Reg. CE 2073/2005; Reg. CE 1169/2001 e Dgls 231/2017; Reg. CE 1881/2006; Dlsg. 31/2001.
  • Voluntary Standards: ISO 9001:2015; ISO 22000:2005; ISO 14001:2015; ISO 22005:2008; GlobalGap; BRC Food-Ver. 8, IFS-Ver. 6.1.