麻豆社

Course Topics
For the module of Unit Operations in Food Engineering: Introduction to the study of food science and technology - General definitions - Physical quantities - Nutritional labeling - Basic concepts on macronutrients present in foods Definition and construction of Table of food nutrients Stability of food products - water activity - pH - total acidity Technology for preserving food products - pasteurization - sterilization - blanching - cooking - evaporation Technologies for homogenization and emulsification - Mechanical stirring - Ultrasounds - High pressure homogenization Extraction technologies for the recovery of agro-food by-products - Maceration - Percolation For the module of Machines, Plants and Logistics of the Agro-food Industry: Part 1: Introduction and Basic Concepts Part 2: Technological Foundations of Primary Production in Agriculture Part 3: Mechanical Transport and Storage Facilities Part 4: Technical Processing Equipment (Machines and Devices) Part 5: Examples of Post-Harvest Technologies and Exercises

Propaedeutic courses
no

Teaching format
The teaching format includes lectures, exercises and laboratory activities. The teaching will be in person. Lectures will be recorded and shared with the students.

Educational objectives
Knowledge and understanding (1) of the main unit operations applied in the food industry, (2) of the basic physical principles, technical and functional characteristics of the machines and the equipment that compose a plant, (3) of the different technical solutions that can be used for the measurement, control and automation of a plant, the transport of products in solid or liquid phase, for the generation of cold or heat, the distribution and use of energy. Applying knowledge and understanding through the development of some skills concerning: (1) the capability to apply the theoretical knowledge of the course to practical problems, (2) the implementation/choice of the most suitable plant/machine/equipment to satisfy a technical-productive need or to perform a specific task, (3) the critical analysis and the eventual optimization of existing technical solutions, (4) the effective use of calculation tools (e.g., spreadsheet) to solve scientific problems and to process and present data in a graphical format (e.g., with Cartesian graphs), (5) the ability to obtain information from classwork-exercises on how integrating together the theoretical elements provided during the lessons. Making judgements concerning: (1) the applicability of the unit operations by highlighting the advantages and disadvantages deriving from their use, (2) the adequacy of a plant layout or of a machine to perform a task. Communication skills to present the learned concepts (individual unit operations and their relation to food quality and safety, issues and problems related to industrial plant and machinery) with a personal vocabulary that is precise, appropriate and pertinent to the subject (i.e., with an appropriate technical-scientific terminology). Learning skills of increasing the personal knowledge acquired during the course (mass and energy balances applied to unit operations, interactions between production process and product quality, machinery that can be used to carry out a given unit operation) by reading technical documents and scientific articles and/or attending specific courses.

Assessment
For the module of Unit Operations in Food Engineering: - Oral exam and reports on laboratory activities For the module of Machines, Plants and Logistics of the Agro-food Industry: - Written exam

Evaluation criteria
Successful completion of the exam will lead to grades ranging from 18 to 30 with honors. During the exam, the following aspects will be considered: clarity of answers, mastery of language (also with respect to teaching language), ability to summarize, evaluate, and establish relationships between topics, critical thinking.