2023/2024

No prerequisite are requested

Slides projected during the lessons are available on the Moodle platform

The teaching programme (6 credits) is articulated following the scheme of the leading production chains in mountain areas. The lesson’s topics are reported below:
1) General concepts on food quality, conservation techniques and food safety requirements (0,5 ECTS).
2) Dairy production (2 CFU): i) chemical composition of milk; ii) drinking milk, pasteurization, sterilization and special technological treatments; iv) the cheese-making process (acid and rennet coagulation), rennet characteristics, cheese-making phases, influence of the raw material and technology on the cheese-making process; V) production of dairy products (cream, butter and fermented milk).
3) Meat processing (0,5 CFU): i) meat muscle transformation techniques; ii) tenderization; iii) conservation; iv) cured meats.
4) Processed cereals (1 ECTS): bakery products and beer production;
5) Processing of fruit and vegetables (0,5 CFU): juice, canned and semi-canned fruits and vegetable; production process management and reference procedure for safety.
5) Harvest and transformation of medicinal plants (0,75 CFU): man conservation techniques through drying, evaporation, freeze-drying, and the integrated atmosphere. Different plant processing phases, post-harvest (fresh and dry processing); the balsamic time; distillation at atmospheric pressure, at reduced pressure, in a stream of steam and hydro-distillation. Essential oils: composition and properties. Production of Liqueurs and spirits production.
6) The apiary sector (0,75 ECTS), honey chemical composition, classification of unifloral honey, analytical parameters (chemical-physical, sensory and melissopalinological analysis)

Principi di Chimica degli Alimenti, P. Cappelli & V. Vannucchi, Casa editrice: ZANICHELLI
La Trasformazione Industriale di Frutta ed Ortaggi, C. Pompei, Casa editrice: EDAGRICOLE

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

It's not scheduled for classes

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

    Katia LIBURDI