Unit FOOD PROCESSING TECHNOLOGY
- Course
- Sustainable agriculture
- Study-unit Code
- A002203
- Curriculum
- Bioeconomia
- 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 della produzione
- Academic discipline
- AGR/15
- Type of study-unit
- Opzionale (Optional)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Food industry processes: principles and techniques of wine-making, olive and seed oil extraction, milk and dairy products basic technologies.
- Reference texts
- V. Sciancalepore. INDUSTRIE AGRARIE. UTET
Oleum. Manuale dell'olio da olive. Il Sole 24 Ore Edagricole, 2011
Trattato di enologia voll. 1 e 2. Il Sole 24 Ore Edagricole, 2007
Salvadori Del Prato Ottavio Tecnologie del latte - Burro, yogurt, gelato, latte alimentare, Edagricole
Appunti delle lezioni e materiale didattico fornito dal docente - Educational objectives
- Food industry processes: principles and techniques of wine-making, olive and seed oil extraction, milk and dairy products basic technologies.
- Prerequisites
- FOOD UNITS OPERATIONS
- Teaching methods
- Theoretical lessons and practical training.
- Other information
- Learning verification modality
- Acquisition of the knowledges concerning the principals processes and products of the food transformation, so to achieve competences on the technologies applied to the different alimentary filieres, such as: wine industry, the industry of the oils (from fruit and from seed) and the milk and dairy industry. Information are also acquired particularly concerning the definition of product, the basic composition of the raw material, the description of the equipments and the evaluation of the processes in relationship to the operative conditions and of the techniques of conditioning of the final product.
The main knowledge gained will be on:
- composition of the raw material for winemaking and the factors that regulate its quality;
- chemical composition of grape and wine and the role of the various components in determining their quality and stability;
- main winemaking techniques for the production of red and white wines and main wine cellar equipment;
- phenomena responsible for wine instability;
- making techniques for the stability and aging management of the wines;
- chemical composition of vegetable oils and the role of the various components in determining their quality and stability and major alteration phenomena;
- techniques for extraction of vegetable oils and rectification processes;
- the composition of milk and thermal treatment techniques;
- production technologies of dairy products and cheeses;
- main regulatory aspects regarding the treated topics.
The student will be able to apply their knowledge of knowledge, getting the following capabilities of know-how (skills):
- evaluate, interpret and manage the attitudes of wine grapes;
- identify the most suitable steps for the winemaking in relation to different kind of wines;
- manage the critical points in winemaking and in the stabilization of wines by identifying the most suitable techniques;
- classify the quality of an vegetable oil according to the physical-chemical analytical parameters;
- choose and rational management techniques for the extraction process of a vegetable oil;
- identify advantages and disadvantages of various thermal treatment techniques in milk. - Extended program
- Food industry processes: general aspects about the product definition (law definition, sensory and nutritional properties affected by the process), basic composition of raw material and finished product, process examination and evaluation. Processes: chemical-physical and biological phenomena related to each operation, description of the transformation plants, in relationship with the operative conditions, and the conditioning of the finished product. The production of dairy, oils from seed and olive, and wine will be particularly studied.