This course focuses on “mild technologies” applied to traditional Mediterranean foods, evaluating their impact on quality, safety, and shelf-life. Students will gain knowledge in food processing and preservation, with emphasis on sustainable and innovative methods.

Lectures cover basic food technology principles and explore advanced techniques such as microwaves, freeze-drying, spray-drying, ohmic heating, ultrasound, supercritical fluid extraction, high-pressure processing, and membrane technologies. Each method is critically analyzed for its industrial applications, benefits, and limitations.