Unit FOOD TECHNOLOGY
- Course
- Agricultural and environmental sciences
- Study-unit Code
- 80081006
- Curriculum
- Biotecnologie
- Teacher
- Giovanni De Francesco
- Teachers
-
- Giovanni De Francesco
- Hours
- 54 ore - Giovanni De Francesco
- CFU
- 6
- Course Regulation
- Coorte 2023
- Offered
- 2025/26
- Learning activities
- Affine/integrativa
- Area
- Attività formative affini o integrative
- Sector
- AGR/15
- Type of study-unit
- Obbligatorio (Required)
- Type of learning activities
- Attività formativa monodisciplinare
- Language of instruction
- Italian
- Contents
- Cereal industry: pasta production.
Cereal industry: flours, breadmaking, and baked goods production.
Beer production: raw materials, mashing, fermentation, and packaging.
Canned vegetables
Meat and cured meats.
Wine production.
Milk and processing treatments.
Dairy products.
Olive oil production.
Coffee production
Chocolate production - Reference texts
- Lecture Notes by the teacher.
CAPPELLI P., VANNUCCHI V., Chimica degli Alimenti. Conservazione e Trasformazione, Zanichelli, Bologna.
During the course, specific textbooks and resources may be recommended for each production process covered. - Educational objectives
- The course aims to provide students with scientific and technical insights into the main transformation processes in the agri-food industry. Students will acquire the tools necessary for critical analysis and problem-solving in sectors such as vegetable preserves, beer, flours, bread and baked goods, meat and meat products, fishery products, wine, oil, coffee, and chocolate.
The course will explore food processing technologies, packaging and distribution systems, process parameters and their corresponding unit operations, as well as methods for representing processes using flow diagrams (flow-sheets, flow-charts).
Topics will also include waste management and the valorization of by-products from the food industry. For each production process, issues related to sustainability and the reduction of environmental impact will be addressed. - Prerequisites
- Basic knowledge of chemistry, physics, microbiology and mathematics
- Teaching methods
- Theoretical lectures delivered in the classroom with slide presentations and video materials.
Practical exercises.
Seminars conducted by industry experts.
Educational visits to leading companies in the sector. - Learning verification modality
- Oral exam with open questions. The exam will last approximately 30 minutes.
- Extended program
- Evaluation of raw materials entering the agri-food industries
Production processes of vegetable preserves
Production processes of flours
Production processes of baked goods (bread, biscuits, etc.)
Production processes of pasta
Basic knowledge of slaughtering and meat preservation processes, including derived products
Basic knowledge of processing in the fishery products industry
In-depth lectures on the beer, wine, olive oil, coffee, and chocolate industries
Development of process flow-sheets for agri-food industries
Interpretation of process flow-sheets for agri-food industries
Introduction to strategies for reducing environmental impact and promoting sustainability in the agri-food sector
Active student engagement in all course activities
Awareness and enhancement of the role, professional prospects, academic and career opportunities for graduates in STAgAl (Agri-Food Science and Technology): in Italy, Europe, and internationally - Obiettivi Agenda 2030 per lo sviluppo sostenibile
- 4,9,12.