Università Roma Tre

Detailed plan
• Introduction to the Course.
• Main techniques of food preservation, conventional and innovative
• Conventional and innovative pre-treatments. Use of high pressure. Use of PEF, use of ultrasound, use of microwaves
• Main food alterations. EB, NEB, Lipid oxidation
• Influencing factors. IMF
• Food additives and adjuvants. Legislation and classification
• Antioxidants. Sweeteners. Dyes. Flavor enhancers. Acidity correctors. Coating agents. Emulsifiers. Thickeners
• Common Operations of Canned Food Industries
• Tomato derivatives. Fruit-based preserves. Vegetable-based preserves. Table olives
• Coffee Technologies
• Products fermented in developing countries
• Food shelf life: modeling. Foods with an expiration date and foods with a minimum shelf life
• Packaging. MAP, Active, Intelligent, Smart, Edible
• Concept of Quality and HACCP Method
• Process and product innovations. Food of the future (Space, Insects, 3DFP)

C.Pompei "La trasformazione industriale di frutta e ortaggi" Edizioni Edagricole
P. Cappelli,V. Vannucchi “Chimica degli alimenti. Conservazione e trasformazione” Editore Zanichelli
Materiale didattico fornito a lezione dal docente