The course aims to allow students to acquire theoretical and practical notions on the main processes of food industry technologies.
The goal is to provide the basis for the knowledge of food processing processes both in the field of products of vegetable origin (oil industry, wine, and cereal industry) as well as products of animal origin (dairy industry, meat, and derivatives, fish products, egg products, and honey).
At the end of the course, and after passing the related exams, the student will be able to understand and describe all the process phases of production processes. They will have the necessary skills to innovate by critically evaluating the parameters that mobile food production lines aimed at best preserving the sensory, health, and commodity qualities of the food products studied.
The course also provides skills on the main techniques of food investigation to specific standards aimed at characterizing and evaluating the quality and suitability of the product studied by the regulations in force for the relative product classification and marketing.