Objectives and competences
Design food processing processes and conditions. Processes of conservation, separation and transformation. 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 according to different objectives.
Ability to develop a processing project with the objective of transformation and obtaining an optimized final process.
Teaching Methodologies
Classes are organized into theoretical, tutorials (solving calculation problems) and laboratory, on a pilot scale. Two visits to food industries. The Project based learning methodology is used. Students work in groups of 4 students and carry out an original project of design and optimization of food processing conditions. On a laboratory/pilot scale, they carry out planned tests to verify optimal processing conditions.
Syllabus
Introduction: 1) Food industries and types of operations, 2) Process design and processing conditions.
Preservation processes - Design and optimization of: 1) thermal processes - blanching, pasteurization, sterilization, 2) refrigeration and freezing
Minimal Food Processing: 1) Non-Thermal: Pulsed Electric 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.
Suitable food technologies: solar cooking, solar drying, evaporative cooling.
Design / Optimization of food production processes.
