- Docente: Matteo Mario Scampicchio
- Credits: 3
- SSD: AGR/15
- Language: Italian
- Teaching Mode: Traditional lectures
- Campus: Bologna
- Corso: Second cycle degree programme (LM) in International Horticultural Science (cod. 8883)
Learning outcomes
The course provides specific knowledge to identify and understand the key processing steps occurring in fruit processing. In particular, at the end of the course, the students will be able to: 1) describe the main steps required to produce processed fruits (such as cloud/clear juices, nectars, puree, jams, jellies and marmalades, ciders and distillates) and link them with the main unit operations characterizing hot and cold technologies used in fruit processing, including washing, peeling, enzyme treatments, pasteurization and sterilization. 2) evaluate the mass and energy balance of the main fruit processes. 3) understand the main chemical and microbial changes occurring to processed fruits, such as pectin jellification, yeast fermentation, enzymatic browning, juice sedimentation and the microbial thermal death
Course contents
- Mass and Energy Balances
- Fresh cut fruits
- Fruit puree
- Fruit juices
- Jams, jellies and marmalades
Readings/Bibliography
- Lecture materials and slides
- Processing fruits —Ed. by Diane M. Barrett, Laszlo Somogyi, Hosahalli Ramaswamy, CRC Press.
- Fruit manufacturing - Ed. by Jorge E. Lozano, Springer
Teaching methods
18 hours frontal lessons, 12 hours laboratory exercises
Assessment methods
Final written exam at the end of the course.
Teaching tools
Teaching materials (slides, scientific articles etc) made available on unibz’s Leganto platform.
Office hours
See the website of Matteo Mario Scampicchio