Unit ADVANCES IN OLIVE OIL TECHNOLOGIES
- Course
- Food technology and biotechnology
- Study-unit Code
- A002152
- Curriculum
- Tecnologie olivicolo-olearie
- Teacher
- Maurizio Servili
- Teachers
-
- Maurizio Servili
- Hours
- 54 ore - Maurizio Servili
- CFU
- 6
- Course Regulation
- Coorte 2021
- Offered
- 2022/23
- 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
- Advanced food technology processes applied to the processing of virgin olive oils and table olives. Innovative processes for the management and valorization of the by-products of the oil industry.
- Reference texts
- Oleum. Manuale dell'olio da olive. Il Sole 24 Ore Edagricole, 2011.
- Educational objectives
- The objective of the course is to provide knowledge of traditional and innovative techniques relating to the extraction technologies of virgin olive oils and table olives processing.
The program will include the different processing phases applied to transform the olives in virgin olive oil and table olives, with particular emphasis to the quality of the product, understood as food safety, health, and sensory quality.
The course will also address on the post-processing phases, with the aim of providing all the information necessary in order to preserve the shelf life of virgin olive oil, in the various conditions of packaging, storage, distribution, and sale.
Finally, it will provided information relating to the by-products of oil mechanical extraction process, in order to provide useful knowledge for understanding the issues relating to the environmental sustainability of these products as well as studying new trends on their valorization. - Prerequisites
- Food units operations
- Teaching methods
- Theoretical lessons and practical training.
- Other information
- Learning verification modality
- Acquisition of knowledge regarding traditional and innovative processes relating to the mechanical extraction of virgin olive oils and the transformation of table olives. For each of the aforementioned processes, information is also acquired on particular aspects concerning the definition of the product, the basic composition of the raw material, the description of the plants and the evaluation of the process in relation to the operating conditions and conditioning techniques of the finished product.
The main knowledge acquired will be on:
- composition of the raw material and factors that regulate its quality;
- composition of virgin olive oils, the role of process innovations in determining their quality and the main phenomena of alteration they undergo;
- Management processes of oil industry by-products
- The student must be able to apply the acquired knowledge of knowledge, obtaining the following skills of knowing how to do (skills):
- - frame the qualitative level of an oil as a function of the physical-chemical analytical parameters;
- choose and rationally manage the techniques for the extraction process of a virgin olive oil;
- -knowing the various transformation processes of table olives. - Extended program
- Composition of virgin olive oils, aspects relating to the legal quality and the sensory and health value of the oil.
Virgin olive oil processing. Traditional and innovative processes with particular emphasis to the new techniques of pressing, kneading and heat exchange. Application of new processes related to the cooling of olives and pastes, use of pulsed electric fields and ultrasounds. Packaging process innovation and improved shelf-life of virgin olive oil. Management of by-products; valorization of virgin pomace for food and animal feedings. Valorization of olive vegetation waters by obtaining phenolic extracts to be applied in the food and livestock industry.
Table olive. Study of the main methods of treatment of table olives and process innovations.