Unit PROCESSING OF FERMENTAGE BEVERAGES
- Course
- Food technology and biotechnology
- Study-unit Code
- 80016606
- Curriculum
- Tecnologie alimentari
- Teacher
- Agnese Taticchi
- Teachers
-
- Agnese Taticchi
- Hours
- 54 ore - Agnese Taticchi
- CFU
- 6
- Course Regulation
- Coorte 2020
- Offered
- 2021/22
- Learning activities
- Caratterizzante
- Area
- Discipline delle tecnologie alimentari
- Academic discipline
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Agro-food industry of the femented beverages.
- Reference texts
- Lecture notes of the teacher.
During the course texts will be recommended for each specific production process considered. - Educational objectives
- Provide the student with in-depth knowledge of the production chains of fermented drinks and an appropriate and updated knowledge of the main innovations in the aforementioned sector
- Prerequisites
- Basics on chemistry, physics, microbiology and main operations of food technologies
- Teaching methods
- Theoretical lessons and practical training
Seminars
Guided visits - Other information
- -
- Learning verification modality
- intermediate assessments and final verification, or oral exame.
The oral exame takes place through an oral examination which consists of an interview (with open-ended questions) in order to check the acquisition of skills related to topics in the program and understanding and applying the the key concepts. The interview can last an average of 30 minutes - Extended program
- Provide students with scientific and technical knowledge for understanding the major processes of transformation of the agro-food industry of the alcoholic beverages.
Fermented drinks: generalities and classification criteria
Special wines: sparkling, fortified, raisin, flavored
Vinegars
Beer
Alcoholic beverages produced by the fermentation of other raw materials
Traditional and innovative functional drinks
The spirits
Product and process innovations in the beverage industry