Unit FOOD TECHNOLOGY
- Course
- Agricultural and environmental sciences
- Study-unit Code
- 80081006
- Curriculum
- In all curricula
- Teacher
- Giovanni De Francesco
- Teachers
-
- Giovanni De Francesco
- Hours
- 54 ore - Giovanni De Francesco
- CFU
- 6
- Course Regulation
- Coorte 2021
- Offered
- 2023/24
- Learning activities
- Affine/integrativa
- Area
- Attività formative affini o integrative
- Academic discipline
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- The course provides insights into the productions of the agri-food industries: vegetable preserves, beer, flour, bread, bakery products, meat and derivatives and fishery derivatives.
Wine and oil - Reference texts
- Notes from the lectures of the teacher.
Lecture notes of the Food Technologies course (Vol II: Processes)
CAPPELLI P., VANNUCCHI V., Food Chemistry. Conservation and Transformation, Zanichelli, Bologna.
During the course, specific texts may be recommended for each production process taken into consideration. - Educational objectives
- Provide the student with scientific-technical insights for the knowledge of the main transformation processes of the agri-food industries: The student will have the tools for a critical analysis and problem solving skills for the canned vegetables, beer, flour, bread, bakery products industries , meat and derivatives and fishery derivatives.
The production processes of food technology, the technologies of conditioning and product distribution, the process parameters and the respective unitary operations, the methods of representing processes in the form of flow diagrams (flow-sheet, flow-chart) will be studied in depth.
Notes will be made on the disposal and valorisation of by-products of the food industry. For each process, the issue of sustainability and reduction of environmental impact will be addressed. - Prerequisites
- Basic knowledge of chemistry, physics, microbiology and mathematics
- Teaching methods
- Theoretical lessons and practical exercises
Seminars with industry experts
Educational visits to leading companies - Other information
- -
- Learning verification modality
- Oral exam with open questions. The exam will last approximately 30 minutes.
- Extended program
- Evaluation of incoming raw materials in agri-food industries.
Production processes of tomato preserves
Production processes of vegetable preserves
Flour production processes
Production processes of bakery products (bread, biscuits, etc.)
Pasta production processes
Basic notions on the slaughtering and preservation processes of meat and derived products.
Basic notions on the processes of the food industries of fish products.
Elaboration of process flow-sheets for Agri-food Industries.
Interpretation of process flow-sheets for Agri-food Industries.
Notions on the strategies adopted for the reduction of the environmental impact and on the sustainability of the agro-food industries.
Interpretation and management of traceability systems for agro-food industries.
Mass and Energy Balances in the Agri-Food Industries (with references to the Unitary Op. of Food Technologies)
Proactive involvement in the different activities of the course.
Enhancement and awareness of the role, professional, study and career prospects of STAgAl graduates: in Italy, in Europe, abroad. - Obiettivi Agenda 2030 per lo sviluppo sostenibile
- The teaching foresees meeting with at least 3 of the 17 objectives of the 2030 agenda for sustainable development.
Quality education
Industry, innovation and infrastructure
Life on Land