65923 - Food Technology and Environmental Impact

Learning outcomes

At the end of the module the student will have elements of unit operations and food technologies. The topic that will be addressed will concern milk and dairy industry, bakery products, olive oil, outlines of enology and minor industries and processes. The student will know the effects of technology on the environment and will study the possibility of reuse or recycling some food waste. Exchange activities (seminars, presentations, case studies) with companies and local organizations will also make possible the establishment of contacts for the activation of curricular internships.

Students wishing to take the examination in english are allowed (the final examination is composed by a written test and by a flash presentation of a previously selected argument). The students have to require some days before the examination in English.

Course contents

The course consists of two teaching modules (Module 1- Food Technology and Module 2- Environmental Impact) and is structured in 16 units in which both technological and environmental sustainability aspects are dealt with transversally. The course includes lessons, laboratory of brewing and cheese-making and other practical exercises. The Food Technology module will be held by Prof. Tullia Gallina Toschi and the Environmental Impact module will be held by Dr. Enrico Valli. The exercises and labs will be carried out in the structures and laboratories of DISTAL supported by the technician Mara Mandrioli, Dr. Matilde Tura and Dr. Antonio Castro Marìn.

TEACHING UNITS:

 INTRODUCTION OF THE TWO MODULES, LINK WITH AN SDG AND INTERNATIONALIZATION

Prof. Tullia Gallina Toschi, Dr. Enrico Valli (Modules 1 and 2)

SDG AND FOOD TECHNOLOGIES

Dr. Enrico Valli (Module 2)

MACRONUTRIENTS, QUALITY and SAFETY of RAW MATERIALS

Prof. Tullia Gallina Toschi (Module 1)

ENVIROMENTAL IMPACT AND FOOD TECHNOLOGIES

Dr. Enrico Valli (Module 2)

SUSTAINABLE USE OF WATER IN THE FOOD INDUSTRY

Dr. Enrico Valli (Module 2)

VALORIZATION OF BY-PRODUCTS AND WASTE OF THE FOOD INDUSTRY

Dr. Enrico Valli (Module 2)

INNOVATIVE AND EMERGING FOOD TECHNOLOGIES

Dr. Enrico Valli (Module 2)

EDIBLE OIL INDUSTRY

Prof. Tullia Gallina Toschi (Module 1)

ALCOHOLIC BEVERAGES INDUSTRY

Prof. Tullia Gallina Toschi (Module 1)

MEAT INDUSTRY

Prof. Tullia Gallina Toschi (Module 1)

FISH INDUSTRY

Dr. Enrico Valli (Module 2)

BAKERY INDUSTRY

Prof. Tullia Gallina Toschi (Module 1)

DAIRY INDUSTRY

Prof. Tullia Gallina Toschi, Dr. Matilde Tura, P.ta Chim. Mara Mandrioli (Module 1)

APPLICATION OF INDUSTRIAL SYMBIOSIS TO FOOD PRODUCTION

Dr. Enrico Valli (Module 2)

 

Readings/Bibliography

 In bold the books necessary for the preparation of the exam, while the others are recommended for this course or needed for more information.

Normally it will be indicated in the presentations but, in case of doubt, it is possible to ask the teachers which sections / pages are necessary for exam preparation for each text reported.

R. O. Morawicki "Handbook of sustainibility for the food science", Wiley - Blackwell, 2012 Iowa.

Libro bianco sul latte e i prodotti lattiero caseari, Assolatte, 2006.

Società Italiana di Scienze Sensoriali "Atlante sensoriale dei prodotti alimentari", Tecniche Nuove, 2012, Milano.

P. Capelli, V. Vannucchi “Principi di chimica degli alimenti. Conservazione, trasformazioni, normativa”, Zanichelli, 2016, Bologna.

B. Zanoni “Tecnologia alimentare”, Libreriauniversitaria.it, 2011, Padova.

E. Pagliarini “Valutazione sensoriale, aspetti teorici, pratici e metodologici”, Ulrico Hoepli Editore S.p.A., 2002, Milano.

G. Ferretti, R. Rizzo, G. Vignali “Industria Alimentare. Tecnologie di produzione – Impianti Produttivi – Logistica – Economia”, Chiriotti Editori, 2017.

C. M. Galanakis “Food Waste Recovery – Processing Technologies and Industrial Techniques”, Elsevier, 2015.

C. M. Galanakis “Sustainable Food Systems from Agriculture to Industry 1st Edition - Improving Production and Processing”, Academic Press, 2018.

B. K. Tiwari, T. Norton, N. M. Holden, “Sustainable Food Processing”, Wiley Blackwell, 2014.

C. Galanakis "The Interaction of Food Industry and Environment", Elsevier, 2021. https://ebookcentral.proquest.com/lib/unibo/detail.action?docID=6028100

Databases, websites, search engines, bibliographic research.

 

Teaching methods

Lectures, labs and practical exercises (physically or o-line), brainstorming, working groups and seminars.

Assessment methods

The module is part of the Integrated Course of Environmental Impact of Animal Husbandry and Food Industries along with the following other teaching: Livestock Husbandry and Environmental Impact. Therefore, the evaluation of the course takes into account the level of knowledge and skills acquired by the student in relation to the contents of the two teaching modules. The knowledge and skills taught in this course are evaluated in the following ways: a single oral test for both modules, to which the student will have access after passing a written test lasting 30 minutes, consisting of thirty multiple choice questions (15 for each module). The written exam has a value equal to 1/5 of the final mark, while the oral exam 4/5. This method of verifying learning will remain unchanged in the case of online exams: the written test will be carried out by EOL and Zoom, while the oral test via the Zoom platform.  

Teaching tools

Blackboard, PC, projector,e-tools (EOL/Zoom/Teams), labs.

All the teaching material consists of books available online or available at the Library Goidanich and .ppt presentations that will be provided to students via the “Virtual Learning Environment web platform" (virtuale.unibo.it).

Office hours

See the website of Tullia Gallina Toschi

See the website of Enrico Valli