Teaching & Resources

Free Resources from the WEB

Courses

  • Food Engineering: Principles of Machines and Plants for the Food Industry

The course delivers basic knowledge for the analysis of machines, plants and transformations with regard to the unit and supplemental operations as usually carried out in the food industry. It provides and describes all the core elements to comprehend the thermodynamics, heat transfer, mass transport and fluid mechanics of physical systems related to the food industry.

  • Food Engineering: Principles of Machines and Plants for the Food Industry 2

The course programme … will be available soon

  • Food Engineering: Machinery and Equipment for the Food Industry

The course aims to deepen the technical aspects related to Food Engineering and processing operations, with particular reference to local food production (Olive oil extraction, dairy processing, Wine production, Fruits and vegetables postharvest). The course cover topics related to the design, construction and operation of all machinery and plants used in the modern food industry, with reference both to small and medium-large size companies. The lectures, supplemented with seminars by industry experts, are accompanied by practical exercises held in the Lab, where experimental tests on all the prototypes used for laboratory purposes will be carried out, with the active participation of students. The goal is to provide students with the knowledge of the basic elements for the selection and sizing of the machines and equipment used for the execution of unit operations performed during food processing, and knowledge about machines run and use.

  • Machines and Plants for the Mediterranean High-Quality Agro-Food Industry Productions

During the course, the machines and plants used for the production, processing and storage in the major Mediterranean agro-food industries are explained. The aim is to emphasize the results of their use on quality, safety and sensorial properties of the followings Mediterranean foods: olive oil, wine, mozzarella cheese and fresh and ready-to-eat fruits and vegetables, pasta. Furthermore, are described the machines and plant layout techniques to improve the product quality and production management. The use of plants based on temperature and atmospheric composition control, on mechanical treatment, to process or to prolong the product shelf-life and to preserve the original quality and organoleptic characteristics of Mediterranean food. Practical applications for the Mediterranean agro-food industry using laboratory instruments, pilot plants and technical visit in the major industries of Basilicata. Signs about the most common treatments for management and control of by-products related to the production process.

  • Machinery and Equipment for Dairy Production

The course aims to deepen the technical aspects related to dairy production. It covers topics related to the design, construction and operation of all machinery and plants used in the modern dairy industry, with reference both to small and medium-large size dairy companies. The lectures, supplemented with seminars by industry experts, are accompanied by practical exercises held in the Lab of dairy processing, where experimental tests of cheese production will be carried out, with the active participation of students. The goal is to provide students with the knowledge of the basic elements for the selection and sizing of the machines and equipment used for the execution of unit operations performed during the production of cheese and other dairy products, and knowledge about the start and the use of machines in a MINI-DAIRY plant.

  • Automation and Process Control in the Agro-Food Industry

The course covers topics related to automation, control, management and process optimization of machines and plants for food processing, with a detailed reference to both sensors and actuators currently used in the agro-food processing plants, especially in the dairy industry, wineries, olive oil extraction plants and packinghouse, with emphasis on spectrophotometric sensors. The goal of the course is to provide students with the knowledge of the basic elements involved in the implementation of unit operations in agro-industrial processes automation.