11634 - Food Technologies I

Learning outcomes

At the end of the class, the student knows in detail the production lines of finished foods belonging to specific supply chains, is able to adequately deal with the management of equipment and processes, quality control in company strategies and consumer protection; it is also able to use a correct technical language.

Course contents

Presentation of the teacher, the aims of the course and the topics treated, the schedule of the lectures, the teaching material, the methods of carrying out the final exam.
Generality
Aims and objectives of the food industry: history.
Size of the food industry and prospects for food technologies.
Dairy industry
Size of the dairy industry.
Milk composition according to technological transformations.
Lactose: solubility, sweetening power, forms of crystallization, main fermentations and alterations
Lipids: composition of fatty acids and minor components; structure and characteristics of the fat globule.
Proteins: classification and functional characteristics of whey and casein proteins
Coagulation of milk proteins: effect of heat, pH and coagulating enzymes
Drinking milk: pasteurization and sterilization. The technological process, product management and packaging. Qualitative characteristics of the products.
Special technological treatments: microfiltration, spraying, concentration
Production and characteristics of the cream: cream stabilization
Butter: definition of the product. Discontinuous and continuous processes; product features and quality
Cheeses: definition of the product. Classification of cheeses on a compositional and technological basis.
The process of cheese making by rennet, characteristics of rennet. Cheese making phases. Influence of raw materials and technology on the cheese-making process
The case of Parmigiano Reggiano: brand and territory
Dairy by-products: management and opportunities
Fatty substances industry
Composition of fatty substances. The function of lipids in food
Main oil and vegetable sources of animal and vegetable origin and their characteristics.
Olive production, diffusion and qualitative characteristics. Raw material management
Oil extraction from olives, discontinuous and continuous methods, qualitative and regulatory aspects of the product. Classification of oils
Oil extraction from seeds: seed preparation and extraction technology. Refining of raw oil.
Qualitaty of fats, choice of fats according to use, antioxidants. Product management.
Fats alterations: hydrolysis and oxidation
Wine industry
Classification of alcoholic beverages. Consumption. Risks associated with alcohol consumption
Wine: legal definition and market size
Grape characteristics: physiological and industrial ripening. Grape composition
Materials for oenology. Use of SO2 in wine making
Vinification in red
White vinification
Vinification by carbonic maceration
Sparkling wine with classic method
Defects and wine diseases
Seminars and exercises will be presented at the beginning of the lessons

Readings/Bibliography

· Alais C., “Scienza del latte”, Tecniche Nuove (Milano), 2000

· Corradini C., “Chimica e tecnologia del latte” Tecniche Nuove (Milano), 1998

· Di Giovacchino L., “Tecnologie di lavorazione delle olive in frantoio” Tecniche Nuove (Milano) 2010.

· Capella P., Fedeli E., Bonaga G., Lercker G. “Manuale degli oli e grassi” Tecniche Nuove (Milano), 1997.

· Riberau-Gayon P. et al “Trattato di Enologia “ Edagricole, 2007

· Cabras, A. Martelli, "Chimica degli alimenti“, Ed. Piccin (Padova), 2004.

· Capelli P., Vannucchi V., “Chimica degli Alimenti”, Ed. Zanichelli (Bologna), terza edizione, 2005.

Teaching methods

lectures, seminars with the intervention of experts and guided tours and organization of  working group.

"In accordance with the nature of the activities and teaching methods applied, attendance at this training activity requires all students to complete modules 1 and 2 in e-learning mode and to participate in module 3 of specific training on health and safety in the workplace. Information on the dates and methods of attendance of module 3 can be found in the appropriate section of the course website".

Assessment methods

The learning assessment will take place with a written test, composed by 10 multiple choice questions (1 point for each correct answer), a question in which the student will have to complete some missing parts (4 points in total) and four questions: three answers short open questions and a flow chart indicating operating conditions and indication of critical points (4 points each).

The mark for the entire Integrated Food Technology course exam will be calculated as a weighted average of the scores shown in the two modules of Food Technology I and II (6 CFU + 6 CFU).

Teaching tools

slides, video

Office hours

See the website of Maria Caboni

See the website of Federica Pasini