2025/2026

1) Knowledge and understanding Acquisition of knowledge concerning the main processes and products of food processing, with particular emphasis on issues related to technologies/biotechnologies for raw material processing, plant and animal origin. Understanding of the biotechnological and conservation function of fermentative microorganisms (lactic/acetic bacteria and yeasts). Knowledge of physical and chemical conservation processes. 2) Applying knowledge and understanding The class objective is to enable students to put into practice the knowledge they have gained about the quality and hygiene-health needs of food. The students' acquired learning must allow them to manage processing plants autonomously, modifying process parameters using qualitative evaluation of the product conducted on the road. 3) Making judgements The course aims to provide tools for data collection and interpretation to: i) assess, analyze and conduct the processing of the raw material; ii) identify and manage critical points in the process through appropriate corrective and stabilization actions; iii) To frame the quality level of the finished food in the function of the main analytical and organoleptic parameters 4) Communication skills The student must learn a technical language to communicate information, ideas, problems, and solutions to experts and non-specialists in food technologies. 5) Learning skills The knowledge acquired provides the student with the necessary tools to achieve a reasonable degree of autonomy and integrate into a working environment that is constantly evolving. This objective is achieved through lectures, laboratory exercises, and visits to companies in the sector.

Basic knowledge of chemical and biochemical disciplines is required.

Nothing

1) General concepts (0,25 ECTS);
2) Industry of vegetable-based oils and fats (1,75 ECTS): i) from olives to oil, extraction technology, discontinuous and continuous methods, qualitative and regulatory aspects, the oils classification ii) extraction of oil from seeds: seed preparation and extraction technology. Refining of crude oil, iii) the margarine industry.
3) Dairy industry (2 ECTS): i) physico-chemical milk composition. Lactose (solubility, sweetening, crystallization, fermentation). Lipid fraction (fat globule structure and technological functionality). Proteins (classification and functional characteristics); ii) drinking milk, pasteurization, sterilization and other treatments; iv) rennet cheese-making process, rennet biochemical properties, cheese-making phases, influence of raw material and technology on the cheese-making process; V) production of milk derivatives (cream, butter, yogurt); vi) management and opportunities of dairy by-products
4) Wine industry (2 ECTS): i) classification of alcoholic beverages, ii) biochemistry of the winemaking process, notes on red and white winemaking; iii) sparkling wine, classic and Charmat methods.

Cabras, P., & Martelli, A. (2004). Chimica degli alimenti (Vol. 1, pp. 1-731). Piccin.

Attendance at classes is not mandatory. However, considering that the teaching will be organized to ensure the centrality of the student's active role, participation in the lessons is strongly recommended.

The examination is in oral form. The assessment is expressed in the thirtieth with the possibility of honours. The exam is passed with a minimum vote of 18/30.
The student is assessed based on their knowledge of the course content, ability to analyze and summarise the topics covered, propensity to make interdisciplinary links, and use of correct scientific and technical language.

    Katia LIBURDI