Obietifs formatifs
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 classroom tutorials, including examples, practical applications, individual and group work, and assessments aimed at encouraging active participation and independent solution development.
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.
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.
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.
Obietifs formatifs y competenzes da arjonje (informazions suplementares)
- Select and apply suitable kinetic models to experimental data.
- Quantify the effects of temperature, oxygen, water activity, pH, and food structure on reaction rates.
- Predict quality changes during processing and storage, including non-isothermal conditions.
- Evaluate model assumptions, uncertainty, validation, and extrapolation limits.
- Use kinetic predictions to support decisions on processing, formulation, packaging, storage, and shelf life.