It is intended as a first approach that students have a sense of the diversity of raw materials of vegetable origin with interest for the agro-industry, from olives for the production of olive oil to cereals for the production of bread. Along the present course is given the opportunity to the students to apply the various unit operations to the different manufacturing technologies, i.e. apply sedimentation to operations of classification based on the density of the vegetable (e.g. peas) and consequently the degree of ripeness. Students must be able to recognize the main hazards associated with the products obtained by different processing and consequently choose the best procedure to perform the quality control. Finally, this course aims to put students in real situations which must be capable of conceiving the manufacture of a product of vegetable origin, including the manufacturing diagram, the mass balance and their choice of equipment.
Theoretical: Horticultural products for direct consumption (cooling process, controlled atmosphere, postharvest physiological Diseases); Minimally Processed products (processing Steps; Changes of plant tissue; Advantages and disadvantages); Manufacturing technology of frozen peas; Manufacturing technology of canned peach; Tea Technology (green and black); Technology of manufacture of non-alcoholic drinks; Sugar Technology (from beet and from sugar cane); Technology of oils and fats of vegetable origin (Physical and chemical properties of lipids with technological importance, manufacturing operations, olive oil Technology); Technology of cereals (pasta; Bakery; Downgrading of starch).
Practice: quality control of frozen vegetables: search for peroxidase activity. Quality control of a canned fruit: stove proof and sterility test. The effect of ascorbic acid, cysteine and salt on viscoelasticity of bread dough.
The teaching is based on three fundamental pillars, lectures, practical classes and laboratory activities. The lectures are organized by themes, and consist mainly by theoretical exposure of fundamental concepts of technology post-harvest. An important component of education is based on discussion with students, who are encouraged to develop reasoning clearly focus on industry problems solving. The laboratory classes are made individually or in groups and results obtained from the practical work are used for the calculation of, for example, kinetic of vegetal enzymes inactivation during the bleaching.
Potter, N. N. And J. H. Hotchkiss, Food Science, Springer, 1998
Sivasankar, B., Food processing and preservation, PHI Learning Pvt. Ltd., 2002
Owens, G., Cereals Processing Technology, CRC Press, 2001
Smith, D.S., Cash, J. N. Wai-Kit Nip, and Y. H. Hui, Processing Vegetables: Science and Technology, CRC Press, 1997
Martin-Belloso, O. and R.S. Fortuny, Advances in Fresh-Cut Fruits and Vegetables Processing, CRC Press, 2011
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