Novel Food Processing Technologies

Code

Course teacher

Associate teachers

Status of the course

Course objectives

As a result of advancing technology, some novel processing techniques are nowdays used in food industry to produce quality and safe products. Some of these novel food processing technologies involve high-pressure, pulsed electric filed/light, microwaves, radiofrequency, infrared, ultraviolet, and visible light, ultrasound, etc. so the major objectives of this course are getting the basic knowledge about those processes / techniques.

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

Upon successful completion of this course, students should be able to:
- describe the basic working principles of several novel processing technologies,
- explain how the technologies influence food material,
- evaluate the major advantages of novel techiques over conventional technologies and major limitations of their use,
- explain the effects of advanced techniques on final product quality and safety.

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Introduction to novel food technologies
2nd week: High-pressure processing
3rd week: Pulsed electric filed processing
4th week: Non-thermal processing techniques (Osmotic dehydration, Membrane processes, Pulsed light, Pulsed ultraviolet light)
5th week: Non-thermal processing techniques (Oscillating magnetic field, Ultrasound, Irradiation, etc.)
6th week: Alternative thermal processing techniques (Microwave heating, Radio-frequency processing, Ohmic heating)
7th week: Alternative thermal processing techniques (Combined microwave-vacuum drying, etc.)
8th week: Refrigeration techniques, I. Colloquium
9th week: Vacuum cooling, Ultrasonic assistance of food freezing, High-pressure freezing, etc.
10th week: Minimal processing
11th week: ”Green” food processing technologies
12th week: Advancements in post-harvest management
13th week: Development of value-added products from food wastes
14th week: Encapsulation technologies
15th week: Nanotechnology in food and agriculture industry, II. Colloquium

Format of instruction:

Student responsibilities

Active participation in all activities: lectures, consultations, searching the literature.