B5334 - Technology and Quality of Plant Food Products

Learning outcomes

At the end of the course, the student will know the fundamentals on the main technological and biotechnological interventions (conventional and innovative) for the production of plant-based food. This knowledge will be deepened through some case studies. Students will know the importance and influence of plant selection on the suitability of raw plant-based material for processing purposses. Students will have basic knowledge of the management and utilisation of by-products of plant origin and their possible use for the production of raw materials/ingredients. Finally, students will know methods for evaluating the shelf life and environmental impact of technological and biotechnological processes for the production of plant-based products and ingredients

Course contents

1. Introduction to the course.
2. Fundamentals of food technology; definition of stability factors and shelf life of foods of plant origin.
3. Selection of varieties to improve the quality, techno-functional properties and suitability for processing of raw materials of plant origin.
4. Conventional technological and biotechnological processes for the production of foods of plant origin.
5. Innovative technological and biotechnological processes for the production of foods of plant origin.
6. Case studies on process/product innovations as an alternative to foods of animal origin: plant-based foods; meat and dairy substitutes.
7. Valorisation of by-products of plant origin through the production of functional ingredients (e.g. proteins, fibres, polysaccharides).
8. Methods for investigating the shelf life of foods of plant origin.
9. Investigation of the environmental impact of technological and biotechnological processes for the production of products and ingredients of plant origin through life cycle assessment (LCA).

Readings/Bibliography

Teaching material will be provided by the teacher in digital format. In particular, slides of the lessons and scientific articles and updated bibliographic reviews on the topics covered by the lectures and seminars will be provided. The main reference texts are:
Singh, R.P., Heldman, D.R., Principi di Tecnologia Alimentare, Editore: Editore: CEA Milano, 2015.
Cheftel J.C., Cheftel H., Besancon P., Biochimica e Tecnologia degli Alimenti. Editore: Edagricole Bologna, 1998.
Zhang et al. “Nonthermal Processing Technologies for Food”, Wiley-Blackwell, A John Wiley&Sons, Ltd., Publication, 2007.
Joshi V.K. & Singh R.S. “Food Biotechnology: Prionciples and Practices”. I.K. International Puiblishing House Pvt.Ltd., New Delhi, 2013

Teaching methods

The course will be carried out by the teacher through lectures accompanied by practical exercises. Furthermore, seminars could be held by specialists and professionals operating in the world of research and the agri-food industry

Assessment methods

The assessment of learning will be done through a final written test for, that will contain 20 of multiple choice and open questions (12 multiple choice and 8 open answer). The test will assess and verify the skills and knowledge acquired in the issues addressed throughout all the course program.

Teaching tools

Computer-supported presentations, demonstration webpages of technologies and analyses, laboratory instruments

Office hours

See the website of Marco Dalla Rosa