Objectives and competences

Design processes and food processing conditions. Preservation, separation and transformation processes. Knowledge of classic and innovative processes.

Understand the impact of variables on food preservation, separation and transformation processes in terms of safety, quality, economy and sustainability.

Know how to optimize processes and processing conditions for different purposes.
Ability to develop a processing project aiming at transformation and obtaining an end product.

Teaching Methodologies

Classes are organized into theoretical, tutorials (solving calculus problems) and laboratory classes at a pilot scale. Two visits to food industries.

Exam on all the topics of the program and continuous assessment throughout the semester. Work in groups of 5 elements, on the design and optimization of a food process to extend shelf life, obtain higher quality, etc. The work is developed and validated on a pilot scale.

Syllabus

Introduction: 1) Food industries and types of operations, 2) Design of processes and conditions
Preservation processes - Design and optimization of: 1) thermal processing - blanching, pasteurization, sterilization, 2) chilling and freezing, 3) drying
Separation processes-  Design and optimization of evaporation
Minimal food processing: 1) non-thermal: Pulsed Electrical Fields (PEF), High Hydrostatic Pressure (HHP), Ultraviolet Radiation (UV), Irradiation (IRR), Ultrasounds (US), Plasma Treatment, Ozone Treatments, and 2) thermal: Ohmic Heating (OH), Infrared Radiation (IR), Microwave (MW) and Radio Frequency (RF)
Innovative Food Processing: 1) nanotechnology,  2) 3D printing
Appropriate food technologies: solar cooking, solar drying, evaporative cooling
Design/Optimization of a food production processes