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Politecnico di Torino
Academic Year 2015/16
03BXYMB, 03BXYJM, 03BXYLI, 03BXYLJ, 03BXYLL, 03BXYLM, 03BXYLN, 03BXYLS, 03BXYLU, 03BXYLZ, 03BXYMA, 03BXYMC, 03BXYMH, 03BXYMK, 03BXYMN, 03BXYMO, 03BXYMQ, 03BXYNX, 03BXYNZ, 03BXYOA, 03BXYOD, 03BXYPC, 03BXYPI, 03BXYPL, 03BXYPM, 03BXYPW
Food industry processes
1st degree and Bachelor-level of the Bologna process in Chemical And Food Engineering - Torino
1st degree and Bachelor-level of the Bologna process in Mechanical Engineering - Torino
1st degree and Bachelor-level of the Bologna process in Automotive Engineering - Torino
Espandi...
Teacher Status SSD Les Ex Lab Tut Years teaching
Russo Nunzio ORARIO RICEVIMENTO O2 ING-IND/27 48 10 2 0 12
SSD CFU Activities Area context
ING-IND/27 6 D - A scelta dello studente A scelta dello studente
Subject fundamentals
The course will offer the students the expertise necessary for an understanding of the principle preservation technologies in the food sector and of the connected problems. On the basis of the topics that will be taught in the program, the students in the course should receive a comprehensible and, as far as possible, complete picture of the various processes and industrial activities involved in this sector, downstream from the primary sector. The lessons will deal with the handling, processing and preservation of products furnished by the agricultural and livestock sectors, in order to valorize and obtain new and/or derived food products with an elevated added value.
Expected learning outcomes
The knowledge and abilities that must be acquired by the students concern the fundamental objectives of food technology, in other words, that set of processes carried out to make food products edible or to improve the taste, processing or preservation of these products in time. The first part of the course will give students the fundamentals relative to the chemical composition of food, and will place emphasis on the interactions between the different components in order to understand their reactivity, the transformations they undergo during the technological processes and the deterioration reactions. During the second part of the course, the students will acquire expertise in the preservation technologies that have the objective of increasing the preservable state of the edible raw materials in order to allow them to be moved from the production site to the consumption site, and to extend their availability over time. The third part of the course will supply expertise concerning the processing technologies that allow food ingredients to be produced, and from these, on the finished products, starting from raw materials which, as such, are not edible or could even contain toxic and anti-nutritional features.
Prerequisites / Assumed knowledge
The course can be followed profitably by those who have a good basic scientific preparation, in particular in the chemistry and physics fields.
Contents
FOOD CHEMISTRY
The chemical composition of the main food classes: protein-based food, fat-based food, glucide- based food. Water in natural systems: the role and structure of water in food. The activity of water; interactions with solutes and polar macromolecules. The glucide fraction of food, the principal processing and deterioration reactions. Distributions within food; the food fiber.
The nitrogenous fraction of food; the role and distribution of protein in nature. The amino acids, the characteristics and reactivity of the peptide bond. Protein in food; stability and deterioration of proteins. The lipid fraction of food; role and distribution of lipids in nature and in food, fatty acids and glycerins. The oxidation of lipids, the anti-oxidants. Brief mention of vitamins and mineral salts.

PRESERVATION TECHNOLOGIES:
Alteration of food; biological and physics-chemical causes, the responsible microorganisms, microbial growth, contamination sources, classification of preservation methods.
Heat preservation; high T action on microorganisms/enzymes, heat transmission, heat exchangers, pasteurization, sterilization, canned product technology, nutritive value of heat preserved food.
Cold preservation: low T action on microorganisms/enzymes, refrigeration, freezing, deep-freezing, nutritive value of frozen and deep-frozen food.
Desiccation preservation: desiccation action on microorganisms/enzymes, liquid food concentrations (evaporation , cryconcentrations, membrane processes), exsiccation, freeze-drying, nutritive value of desiccated food.
Preservation through ionization radiation; information pertaining to radiation, action of ionization radiation on microorganisms, nutritive value of irradiated food.
Chemical and physics-chemical preservation means; classification, natural chemical preservatives, man-made preservatives (additives), the food-smoking process, nutritive value of food preserved with chemical substances.

Some production processes will be explained in detail. During the explanation of the various processes, reference shall be made to specific cases of the two main types of food, of animal (dairy sector) and vegetable (enological sector) origin.

Visits, accompanied by guides, will be made to production plants.
Texts, readings, handouts and other learning resources
Copies of the didactic and illustrated material used during the lessons will be supplied to the students.
Assessment and grading criteria
An oral examination will be given on the topics dealt with during the lessons.

Programma definitivo per l'A.A.2015/16
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