ELEMENTS OF APPLIED PHYSICS AND TECHNOLOGIES FOR THE FOOD INDUSTRY
cod. 1010436

Academic year 2024/25
1° year of course - Second semester
Professor responsible for the course unit
Sara RAINIERI
integrated course unit
12 credits
hub: PARMA
course unit
in ITALIAN

Learning objectives

Knowledge and Understanding: Through the lectures delivered during the course, the student will gain mastery of the basic theoretical principles of Technical Physics and Material Science, with reference to issues related to the agri-food chain. The student will acquire both basic and applied knowledge related to energy balances, heat transfer phenomena, and the behavior of the main classes of materials.
Applying Knowledge and Understanding: The student will need to acquire applied knowledge, particularly regarding energy balances in closed systems, heat transfer, and the measurement of the thermophysical properties of food products. The student should be able to make informed choices in selecting from the many material options available today.
Autonomy of Judgment: The student should possess the tools to undertake simple measurements of thermophysical properties and assessments of heat transfer phenomena applied to the agri-food chain. Additionally, the student should develop the ability to critically evaluate analytical data on the mechanical behavior of a material to predict its performance in use, as well as the ability to interpret acceptance control data of a material to be utilized.
Communication Skills: Through lectures and interaction with the instructor, the student should acquire the specific terminology related to Technical Physics and Material Science. The student should be able to present and discuss physico-technical phenomena and material behaviors relevant to the agri-food chain.
Learning Skills: The student will be capable of deepening their knowledge regarding physico-technical processes and materials involved in the agri-food chain, including independent consultation of specialized or general texts, even beyond the topics strictly covered in class, to effectively prepare for entry into the workforce.

Prerequisites

Course unit content


The course aims to provide students with basic and applied knowledge of Technical Physics, Heat Transfer, Material Chemistry, and their functional properties for the correct interpretation of phenomena and processes in the agri-food chain.






Full programme

See the Syllabus of the individual modules.

Bibliography

Scienza e tecnologia dei materiali, W. Smith, J. Hashemi, Editore: Graw Hill, 2018
Scienza e ingegneria dei materiali, William D. Callister, David G. Rethwisch, Editore Edises, 2019
F. P. INCOPRERA, D P DE WITT: " Fundamentals of Heat and Mass Transfer ", John Wiley & Sons, New York;
S. Yannotis: Solving Problems in Food Engineering - Spinger

Teaching methods

Lectures with the aid of PowerPoint presentations and laboratory exercises.

Assessment methods and criteria

The exam consists of a written test that covers both modules.

Other information

2030 agenda goals for sustainable development