KNOWLEDGE AND UNDERSTANDING: The course aims to provide the student with the knowledge and skills related to (1) how the chemical, physico-chemical and bio-chemical characteristics of the raw material affect the industrial process; (2) the type of machinery and equipment used in the food industry.
APPLIED KNOWLEDGE AND UNDERSTANDING: at the end of the course, the student will have acquired knowledge of the main aspects and motivations behind the choice of a particular machine or process and will have skills that enable her/him to understand the functioning of industrial processes in the food sector.
MAKING JUDGEMENTS: the course aims to stimulate the learning of critical analysis skills for problem solving in the food processing sector.
COMMUNICATION SKILLS: At the end of the course, the student who intends to work as a professional in the food technology sector will have acquired a solid base of food engineering concepts, which will allow him/her to easily communicate with specialised food engineers.
LEARNING SKILLS: the student will be prepared to recognise and evaluate the appropriate means to be used to solve specific problems in the food processing sector, both in the experimental and industrial fields.