Prof. Luciano Cinquanta of University of Palermo Shares Expertise with UoM Students under Erasmus+

Year 2 and 3 Food Science students with: Prof. Luciano Cinquanta (middle row, blue shirt), Assoc. Prof. J. Govinden Soulange, the Dean of the Faculty of Agriculture, and Assoc. Prof. D. Goburdhun (front row, red dress)  the visit co-ordinator 

Prof L.Cinquanta receiving a token of appreciation 

As part of the Erasmus+ collaboration between the University of Palermo and the University of Mauritius, Prof. Luciano Cinquanta a Full Professor in the Department of Agricultural, Food and Forest Sciences (Dipartimento di Scienze Agrarie, Alimentari e Forestali) at the Università degli Studi di Palermo, visited Mauritius, where he taught second- and third-year students in Food Science and Technology. His lectures blended foundational principles of food processing and preservation with advanced applications in emerging processing technologies, offering students both conceptual frameworks and exposure to cutting-edge innovations in the field.

The Coordinating team, with the AO of the Faculty, Mr. Yaj Abeeluck

Topics Covered and Their Meanings

• Food processing and preservation: introduction and future development
  Explores the fundamental goals of food processing (safety, quality, shelf life) and looks at upcoming trends such as clean-label preservation and sustainable processing.
• Thermal and non-thermal preservation systems
  Introduces conventional methods (pasteurisation, sterilisation) alongside innovative non-thermal technologies like high-pressure processing and pulsed electric fields, comparing their effects on nutrients and sensory properties.
• Water activity and pH
  Discusses two critical parameters influencing microbial growth and food stability. Control of water activity (aw) and pH underpins most preservation strategies.
• Foods as dispersed systems
  Examines food as colloidal systems (emulsions, foams, gels), where structure influences texture, stability, and processing behaviour.
• Strategies for microorganisms control
  Outlines physical, chemical, and biological methods to inhibit pathogens and spoilage organisms, ensuring safety and extended shelf life.
• Food and processing classification
  Categorises foods based on perishability and processing methods, providing a framework to understand preservation needs and technological interventions.
• Nutrition and food technology challenges
  Addresses the tension between nutritional quality, consumer expectations, and technological feasibility in modern food production.

• Drying Techniques
  Covers traditional and modern drying methods (air drying, freeze drying, spray drying), their principles, and effects on food quality and bioactive retention.
• Microwave Heating
  Introduces the use of microwaves for rapid heating, drying, and sterilisation, highlighting both efficiency and risks such as uneven heating.
• High Pressure Processing (HPP)
  Explains this non-thermal method that inactivates microorganisms through extreme pressure while preserving nutrients, flavour, and texture.
• Supercritical Fluid Extraction (SFE)
  Details the use of supercritical CO₂ to extract bioactive compounds, flavours, and oils efficiently, often applied in decaffeination or nutraceutical production.
• Super Fluid Extraction
  Likely refers to advanced fluid extraction systems beyond CO₂, potentially involving novel solvents for improved extraction efficiency and selectivity.
• Membrane Filtration
  Discusses ultrafiltration, nanofiltration, and reverse osmosis as gentle separation methods in food processing, widely applied in milk concentration, water purification, and wine dealcoholisation.

A Valuable Exchange of Knowledge

Prof. Cinquanta’s visit underlines the strength of the Erasmus+ programme in fostering international collaboration and knowledge exchange. His teaching not only deepened students’ understanding of food preservation and processing, but also offered exposure to innovative technologies.