Course Topics
1. Fundamentals - Definitions and objectives of innovative technologies in food processing - Application of mass and energy balances to food processes 2. Extraction and Recovery - Innovative technologies for the extraction of food components 3. Stabilization and Preservation - Innovative technologies for the pasteurization of food products 4. Drying and Dehydration - Innovative technologies for the drying of food products

Propaedeutic courses
None

Teaching format
The course combines frontal lectures with laboratory sessions. During lectures, theoretical aspects are presented and reinforced through exercises and practical examples. Teaching is supported by advanced methodologies, including case studies, and by the use of up-to-date tools such as PowerPoint slides, scientific publications, articles from the food sector, and multimedia resources (e.g., videos). Laboratory activities are designed to provide hands-on experience, allowing students to apply and consolidate the knowledge acquired during lectures through practical demonstrations and experiments.

Educational objectives
Knowledge and understanding: Deep understanding of the technological, microbiological, biochemical, chemical, and physical principles underlying food transformation processes and responsible for food product degradation, ensuring their stability and prolonging their shelf life. These knowledge areas will be developed through an educational program that integrates theoretical teaching activities with practical activities, such as laboratory exercises, computer simulations, simulations of food processes using pilot plants, and company visits. Ability to apply knowledge and understanding: Ability to manage the technological, microbiological, biochemical, chemical, and physical processes that drive food transformation and the main issues related to the stability and shelf life of food products. Ability to plan and develop analytical techniques, innovative products, and processes using a multidisciplinary approach, with particular attention to local food productions. Making judgements: Independent judgement is developed through a training programme designed to stimulate critical analysis in students. This includes the use of case studies, simulations using spreadsheets and videos, the reading and critical discussion of scientific articles, as well as specialist seminars held by experts in the food sector. The assessment of the independent judgement acquired by students is entrusted to the individual teachers responsible for the training activities, who will assess it through oral and/or written reports on specific topics and/or through exams. Communication skills: Use of the English language, both written and spoken, at a B2 level, with a command of technical and scientific vocabulary related to food science. Structure and draft scientific and technical documentation describing project activities. Interact and collaborate in the design and development of products and processes with peers and industry experts. Learning skills: The degree course provides graduates with the cognitive skills, logical tools and familiarity with new information technologies necessary to ensure continuous updating of knowledge, both in their specific professional field and in the field of scientific research.

Additional educational objectives and learning outcomes
None.

Assessment
Written exam consisting of multiple-choice and open-ended questions. Oral exam including a PowerPoint presentation. Laboratory reports submitted at the end of each activity will also be evaluated.

Evaluation criteria
Successful completion of the examination will result in a grade ranging from 18 to 30 with honors. Assessment will be based on the following criteria: Clarity of presentation and accuracy of answers during both written and oral examinations. Mastery of language, with particular attention to the teaching language used. Ability to summarize effectively and present information in a coherent manner. Capacity to evaluate and establish connections between different topics covered in the course. Demonstrated critical thinking and reflective analysis. Quality of laboratory reports, including completeness, scientific rigor, and clarity of presentation

Required readings

• Slides, keynotes and scientific papers provided by the lecturers
• Emerging Technologies for Food Processing. Edited by:Da-Wen Sun
• Supercritical Fluid Extraction: Principles and Practice. Edited by: Mark A. McHugh, Val J. Krukonis
• Innovative Food Processing Technologies. Edited by: Kai Knoerzer and Kasiviswanathan Muthukumarappan

Supplementary readings

None.

Further information
None.