99866 - Formulation, Processing and Packaging of Food and Wine Products

Learning outcomes

At the end of the course, the student knows the fundamental principles regarding (i) the stability and the processing and packaging technologies of the main foods, acquiring the knowledge necessary for a critical review of gastronomic preparation and stabilization procedures, as well as for maintaining the quality of the main finished and semi-finished products; (ii) the composition of grapes, musts, and wines; (iii) the processing and packaging technologies of wines; (iv) their origin, acquiring the knowledge necessary for a critical review of modern winemaking practices for wine production and conservation, as well as for maintaining their quality and classification.

Course contents

MODULE: PRINCIPLES OF OENOLOGY (Ricci - 3 CFU)

Objectives

Upon completing the course, students will understand the fundamental principles of grape, must, and wine composition, as well as processing and packaging technologies. Additionally, they will acquire the tools to understand wine origins, including Designations of Origin (DO) and Protected Geographical Indications (PGI), and develop the necessary skills for the critical review of winemaking practices, wine preservation, and quality classification.

Prerequisites

The student who accesses this course is in possession of a sufficient preparation in the subjects of food chemistry and technology that are the basis for the understanding of the topics covered during the course

Contents of the teaching unit

The student learns the various winemaking techniques and the characteristics of the different types of wine, including outlines of wine geography.

Introduction Wine history. Production and consumption trends.

Raw materials: Composition of the grape cluster; composition of the must and influence on sensory characteristics.

Production technologies: Grape reception and crushing. Crushers, crusher-destemmers, pressing systems. White and red winemaking; special winemaking: sparkling, fortified, aromatized wines.

Alcoholic fermentation: Selected yeasts, management of the fermentation process, use of sulfur dioxide. Aromatic substances.

Outlines of wine legislation. The Designation system in Italy and the Quality pyramid. Importance of production regulations.

Wine packaging. Labeling. Outlines of national wine geography and food-wine pairings (in the form of a seminar with tasting).

MODULE: FOOD FORMULATION AND CONSERVATION (Romani - 2 CFU)

Objectives

This module introduces the fundamental principles of food formulation, processing and packaging as integrated components of food product design. By the end of the course, students will be able to understand the functional role of ingredients, evaluate the impact of processing on product quality and stability, and identify appropriate packaging solutions to preserve food quality throughout shelf life. The course provides an integrated perspective on food product development, combining technological, quality and sustainability considerations.

Prerequisites

Basic knowledge of food chemistry, biochemistry, and food processing technologies, including the composition of foods, the functional properties of major food components, and the principles of food preservation.

Contents of the teaching unit

• Definition of food formulation; interactions between formulation, processing, and product quality. Principles of Food Product Design and New Product Development (NPD).
• Food ingredients: classification, technological functions, and their influence on product quality. Innovation and product reformulation strategies.
• Formulation technologies and the effects of food processing on product quality.
• From food formulation to shelf-life design and management.
• The role of food packaging: functions, conventional packaging technologies, and emerging packaging solutions.

Readings/Bibliography

MODULE 'PRINCIPLES OF ENOLOGY'

It is not compulsory but strongly recommended to actively participate in classes and take notes. Beyond the materials provided on virtuale.unibo.it, the following textbooks are recommended to deepen your understanding of the course topics (particularly for students who cannot attend lectures):

• Sichieri G., Enologia. Con elementi di chimica viticolo-enologica (Libreriauniversitaria.it, 2015).
• Peynaud E., Scienza e elaborazione del vino (Eno-One, 2008).

The lecturer will suggest further reading materials throughout the course. The full list of recommended texts will be published on virtuale.unibo.it.

MODULE ‘FOOD FORMULATION AND CONSERVATION’

Students are expected to participate actively in classroom activities. Course materials will be provided electronically by the instructors and will include lecture slides, selected scientific papers, and up-to-date review articles relevant to the topics covered in class.

Recommended textbooks and further reading:

• Essentials of Food Science. Vickie A. Vaclavik, Elizabeth W., Tad Campbell. Ed. Springer, Fifth Edition, ISBN 978-3030468149.
• Food Formulation, Novel Ingredients and Processing Techniques. Shivani Pathania, Brijesh K. Tiwari. Ed. WILEY Blackwell, ISBN 978-1119614746.

Teaching methods

MODULE 'PRINCIPLES OF ENOLOGY'

The main teaching tool is face-to-face lectures supported by material prepared by the lecturer, provided to students and projected in the classroom. In the course of the lectures, discussion points will be offered from news or information of chronicle or interest in the wine sector. On certain occasions and for specific topics, the lecturer might offer seminars during which he will be joined by other speakers with recognized experience.

The lecture dedicated to national wine geography (enography) and food-wine pairings will provide the participation of a member of the Italian Sommelier Association (AIS).

The course will also include a two-hour classroom workshop focused on reading and reviewing food and wine trade publications.

At the request of the students, a mock final exam session may be arranged; the timing and format will be agreed upon during classes.

MODULE ‘FOOD FORMULATION AND CONSERVATION’

- Theoretical frontal lessons in the classroom;

- Class attendance is not assessed as the course; however the complexity of the discipline and the examples on real food products developed during the lessons are extremely useful for learning the developed topics.

Assessment methods

MODULE 'PRINCIPLES OF OENOLOGY'

The verification of learning takes place through a written test in the form of a quiz, which aims to verify the knowledge of the candidate and his ability to reason and solve problems within the topics addressed. In the written test there are 20 multiple-choice questions, and the score is given according to the following scheme: correct answer: points 1.6; wrong answer: points 0; no answer: points 0. If the decimal part of the final score is greater than or equal to 0.5, the score will be rounded up to the nearest whole number.

Students have 60 minutes to complete the written test.

A minimum score of 18/30 is necessary to pass the test.

The final grade is given in n/30 and communicated to the students by email. If acceptance or refusal are not expressed within the terms indicated by the teacher, the vote will be implicitly understood as accepted (silence-consent) and transmitted to the person responsible of the integrated course (prof. Vannini) in accordance with the University Regulations.

MODULE 'FOOD FORMULATION AND CONSERVATION'

Learning outcomes will be assessed through a final written examination comprising both multiple-choice and open-ended questions.

The examination consists of 8 multiple-choice questions (3 points each) and 2 open-ended questions (4 points each).

The duration of the examination is 45 minutes.

The test is designed to assess and verify the skills and knowledge acquired across the topics covered throughout the course. In the written examination, students will address the topics presented in lectures and seminars and will be assessed, particularly in the open-ended questions, on the basis of the following criteria: (i) knowledge of the content and the ability to explore and connect the topics covered; (ii) critical thinking and clarity of presentation; (iii) correct technical and scientific language. The written examination carries a maximum score of 30 points, with the possibility of honours. Educational gaps and/or inappropriate language – even where there is minimal knowledge of the examination material – will result in a failing grade.

About both modules:

The dates for exams are fixed within the specific windows which are defined by the Degree Programme Regulations, and students must book for the written exam uniquely by the methods provided by the online system AlmaEsami. For information, please visit: https://almaesami.unibo.it/almaesami/welcome.htm.

Eligible students may contact the teacher to arrange extraordinary appeals.

The use of AI is prohibited during the written exam. Any use constitutes a violation of academic integrity.

Students with DSA or temporary or permanent disabilities: it is recommended to contact the responsible University office (https://site.unibo.it/studenti-con-disabilita-e-dsa/it) in proper advance: the Office will propose to the students the most appropriate adjustments which must be submitted, 15 days in advance, to the approval of the teacher, who will evaluate the opportunity also in relation to the objectives of teaching.

For any further concern, we recommend to contact the teacher by institutional email.

Teaching tools

MODULE 'PRINCIPLES OF ENOLOGY'

Use of computer support in the classroom is planned.

Electronic teaching materials (pdf) will be available and will be deposited in the 'Virtuale' platform before the lectures and scientific publications in journals in the field. Consultation of textbooks available at the library is desirable.

MODULE ‘FOOD FORMULATION AND CONSERVATION’

Lecture notes and selected, up-to-date reference materials will be provided by the instructor during the course. All teaching materials used in class will be made available electronically via the “Virtuale” learning platform, with access restricted to students enrolled at the University of Bologna.

 

 

 

Office hours

See the website of Arianna Ricci

See the website of Santina Romani