First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
FOOD SCIENCE AND TECHNOLOGY
Course unit
ELEMENTS OF FOOD ENGINEERING
AVP4068176, A.A. 2018/19

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

Information on the course unit
Degree course First cycle degree in
FOOD SCIENCE AND TECHNOLOGY (Ord. 2017)
AG0057, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination ELEMENTS OF FOOD ENGINEERING
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2018-AG0057-000ZZ-2017-AVP4068176-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)

Lecturers
Teacher in charge DARIO FRISO AGR/09

Integrated course for this unit
Course unit code Course unit name Teacher in charge
AVP4068174 FOOD ENGINEERING DARIO FRISO

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/09 Agricultural Mechanics 6.0

Course unit organization
Period Annual
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 4.0 32 68.0 No turn

Calendar
Start of activities 01/10/2018
End of activities 28/06/2019
Show course schedule 2019/20 Reg.2017 course timetable

Examination board
Examination board not defined

Syllabus

Common characteristics of the Integrated Course unit

Specific characteristics of the Module

Course unit contents: 1° credit: design criteria of exchangers; constructive and working features of heat exchanger; plant layout of pasteurisers of loose and bottled foods.

2° credit: sterilisation of food in containers; constructive and working features of sterilizers; concentration by evaporation, evaporator; energy consumption reduction.

3° credit: review of thermodynamical principles and applications in food processing; mass transfer; unsteady energy and mass transfer.

4° credit: refrigeration; vapor - compression machine; industrial refrigeration applications; freezing; types of food freezing systems.

5° credit: air drying; drying rate and drying time; types of food drying systems; liophylization (freeze drying); crystallization; food crystallizer.

6° credit: solid - liquid extraction (leaching); supercritical fluid extraction; food extraction systems; distillation; distillation equipment.
Planned learning activities and teaching methods: The course is given through lectures and exercises, some on the blackboard and the other with the help of slides.
Additional notes about suggested reading: Friso D., Ingegneria dell'Industria Agroalimentare, Vol. 1, Ed. CLEUP, Padova, 2017.
Friso D., Ingegneria dell'Industria Agroalimentare, Vol. 2, Ed. CLEUP, Padova, 2018.
It will be appropriately provided a detailed program of chapters and sections for exam preparation.
Office hours: contact the teacher by e-mail (dario.friso@unipd.it) to fix the date and time.
Textbooks (and optional supplementary readings)
  • Friso D., Ingegneria dell'Industria Agroalimentare: volume 1. Padova: CLEUP, 2017.
  • Friso D., Ingegneria dell'Industria Agroalimentare: volume 2. Padova: CLEUP, 2018.

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Problem based learning
  • Questioning
  • Story telling
  • Problem solving
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

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

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