2023/2024

Acquisition of knowledge relating to the main technology processes in food production. The mechanical, microbial and biotechnological technology applied to the food processing will explain during the classes. In this context, different food chains will be addressed, such as oil (fruit and seed), meat, wine and dairy industries. For each aforementioned processes, the student will acquire specific knowledge regarding the food quality properties and its fundamental sanitary requirements, the description and evaluation of plants with the process operating conditions. The relationships between the raw-material composition and the food quality will be addressed. In this way the student will be able to evaluate and manage the transformation, through the identification of the critical points, introducing appropriate process corrections and stabilization. The use of analytical parameters to identify the food quality properties will be further addressed.

nothing to request

a) Chimica degli alimenti (Cabras e Martelli)- editore: Piccin.

b) Scienza del latte (Charles Alais)- editore: Tecniche Nuove.

The teaching programme (6 CFU) is related to the main industrial agro-food chain. The main class topics are reported below:
1) General concepts (0,25 CFU);
2) Wine industry (2 CFU): i) classification of alcoholic beverages, ii) biochemistry of the winemaking process, notes on red and white winemaking; iii) sparkling wine, classic and Charmat methods.
3) Dairy industry (2 CFU): 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) Industry of vegetable-based oils and fats (1,75 CFU): 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.

a) Chimica degli alimenti (Cabras e Martelli)- editore: Piccin.

b) Scienza del latte (Charles Alais)- editore: Tecniche Nuove.

The lessons are essentially lecture based. The teaching load in seminars provides does not include the conduct of laboratory exercises.

Attendance at lectures is not mandatory.

The exam is conducted in oral form. The assessment is expressed in the thirtieth with the possibility of praise. The exam is passed with a minimum vote of 18/30

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