First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Engineering
CHEMICAL AND PROCESS ENGINEERING
Course unit
FOOD AND BIOPROCESS TECHNOLOGIES
INP5071558, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
CHEMICAL AND PROCESS ENGINEERING
IN0530, Degree course structure A.Y. 2012/13, A.Y. 2018/19
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FOOD AND BIOPROCESS TECHNOLOGIES
Website of the academic structure https://elearning.unipd.it/dii/course/view.php?id=765
Department of reference Department of Industrial Engineering
Mandatory attendance No
Language of instruction English
Branch PADOVA
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge SARA SPILIMBERGO ING-IND/25

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses ING-IND/25 Chemical Plants 6.0

Course unit organization
Period Second semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Lecture 6.0 48 102.0 No turn

Calendar
Start of activities 25/02/2019
End of activities 14/06/2019

Examination board
Board From To Members of the board
3 A.A. 2018/19 01/10/2018 30/11/2019 SPILIMBERGO SARA (Presidente)
SANTOMASO ANDREA CLAUDIO (Membro Effettivo)
BAROLO MASSIMILIANO (Supplente)
BERTUCCO ALBERTO (Supplente)
BEZZO FABRIZIO (Supplente)
MASCHIO GIUSEPPE (Supplente)
VIANELLO CHIARA (Supplente)

Syllabus
Prerequisites: None
Target skills and knowledge: 1. Knowledge of basic principles of microbiology, in industrial field.
2. Knowledge of the fundamental principles, operations, and selection criteria of equipments and apparatuses used in a chemical industrial plant, with particular interest to food and biochemical industry.
3. Skills to tranfer the theoretical knowledges acquired to industrial reality.
4. Skills of summarizing and presenting in English a specific topic related to the course content.
Examination methods: Oral presentation and written examination.
1. Oral presentation of a specific case study related to the course content in order to evaluate the critical skills of the student.
2. Written examination consists on 2 questions, an open question to check the capability of the student to understand the topics presented and a numerical exercise to check the capability of the student to apply his knowledge to solve practical industrial problems.
Assessment criteria: Assessments on i) knowledge of the course contents ii) analysis and synthesis skills on the different topics iii) oral presentation skills in English iv) real industrial problems solving.
Course unit contents: Basic concepts of microbiology
Microorganisms, their environments, their impact on human life. Structure and function of microbial cell: bacteria, yeasts and moulds. Positive and negative aspects of their presence in food and bioproducts development.


Microbial stabilization processes in food industry
Microorganisms involved in the production of food and food contamination. Thermal treatments of liquid products. Direct and indirect heat exchangers. Process conditions and efficiencies for different food products. Applicability, advantages and disadvantages. Sterilization and pasteurization of solid foodstuff. Non-thermal treatments for food stabilization. Non conventional heating and cold stabilization. Innovative processes a low-temperature. Supercritical fluids for food pasteurization.

Drying and freeze drying process and plants
Basis principles, description of the hot drying drying plants. Practical applications in industry. Exercises. Innovative processes at low temperature.
Basis principles, description of the freeze drying plants. Practical applications in industry.

Principles of fermentation technology
Industrial processes and products. Design of fermenter. Production of biomass. Production of metabolites. Pilot fermenter and industrial fermentation.
Planned learning activities and teaching methods: 1. Lessons.
2. Numerical exercises.
3. Seminari held by experts in the fields.
4. Study visits at industrial sites.
Additional notes about suggested reading: Lessons notes.
Slides and video downloaded from Moodle platform.
Textbooks (and optional supplementary readings)
  • Singh, R. Paul; Heldman, Dennis R., Introduction to food engineeringR. Paul Singh, Dennis R. Heldman. Amsterdam [etc.]: Elsevier, Academic Press, --. 5 Edition Cerca nel catalogo
  • Doyle, Michael P.; Buchanan, Robert L., Food microbiologyrisorsa elettronicafundamentals and frontiersedited by Michael P. Doyle, Robert L. Buchanan. Washington: ASM Press, --. Cerca nel catalogo
  • Coulson, John Metcalfe; Richardson, John Francis, <<2: >>Unit operationsJ. M. Coulson and J. F. Richardson. London: Pergamon press, 1956. Cerca nel catalogo

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Good Health and Well-Being Industry, Innovation and Infrastructure Responsible Consumption and Production