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
FUNDAMENTALS OF FOOD ENGINEERING
AVP4068175, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
FOOD SCIENCE AND TECHNOLOGY
AG0057, Degree course structure A.Y. 2017/18, A.Y. 2019/20
N0
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination FUNDAMENTALS OF FOOD ENGINEERING
Website of the academic structure https://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/
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 30/09/2019
End of activities 20/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Syllabus

Common characteristics of the Integrated Course unit

Specific characteristics of the Module

Course unit contents: 1° credit: incompressible fluid dynamics; mechanical energy balance (Bernoulli’s theorem) for inviscid and viscous fluids; mass balance; newtonian and non-newtonian fluids rheology.

2° credit: constructive features and selection criteria of positive-displacement and centrifugal pumps for food industry; characteristic curves (head-capacity); expression theory; constructive and working features of expression equipment.

3° credit: gravitational sedimentation theory; constructive features and design criteria of clarifiers and thickners; centrifugal sedimentation; constructive and design criteria of centrifuges.

4° credit: filtration classification and theory; constructive, working features and design criteria of filters in the food industry.

5° credit: dead-end microfiltration and dead-end microfilters; tangential microfiltration (TMF) and tangential microfilters; membrane assembling; ultrafiltration (UF) and UF plants; reverse osmosis (RO) and RO plants; nanofiltration (NF) and NF equipment.

6° credit: heat transfer by conduction and by convection; outline of heat transfer by radiation; heat-transfer global coefficient; logarithmic mean temperature difference. Heat exchangers.
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.
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. Cerca nel catalogo

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 Quality Education Decent Work and Economic Growth Industry, Innovation and Infrastructure Responsible Consumption and Production