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

Introduction to the course

Presentation of the teachers; presentation of evaluation of the course of the last academic year; instructions for subscribing to the mailing list; grouping students for practice lessons.

The course is constituted by 15 teaching units and by practical activities (laboratories and sensory evaluations of different products). The course will be held by Prof. Gallina Toschi, supported by the technician Mara Mandrioli and the Dr. Federica Tesini, during the instrumental and sensory laboratories, respectively.

The module 2 will be held by Dr. Vladimiro Cardenia.

TEACHING UNIT 1: INTRODUCTION

Frontal lesson: Prof. Tullia Gallina Toschi and Dr. Vladimiro Cardenia

• Presentation introduction.

• Definition of food technology, unit operations and agricultural industries.

• Definition of environmental impact.

• Link between the course and the ONU Agenda 2030 for Sustainable Development.

• Objective 2: Zero Hunger.

• Objective 6: Clean water and sanitation.

• Objective 12: Responsible consumption and production.

TEACHING UNIT 2: MACRONUTRIENTS, QUALITY and SAFETY of RAW MATERIALS

Frontal lesson: Prof. Tullia Gallina Toschi

• Introduction to carbohydrates, lipids, proteins, vitamins, additives (thickeners, gelling agents, emulsifiers) and colors.

• Water and its properties.

• The concepts of quality.

• Safety and authenticity in the stages of production.

• Examples of quality certifications, ISO, HACCP.

TEACHING UNIT 3: ALCOHOLIC BEVERAGES INDUSTRY: “WINE” and “BEER” case studies

Frontal lesson: Prof. Tullia Gallina Toschi and Dr. Vladimiro Cardenia

• Grapes: growth and harvest.

• Must: production, composition and treatment.

• Fermentation.

• Operations after fermentation; storage.

• Malt, characteristics and uses.

• Technology of beer production.

TEACHING UNIT 4: DAIRY INDUSTRY (1^st part): “CHEESE” case study

Frontal lesson: Prof. Tullia Gallina Toschi

Laboratory: Dr. Vladimiro Cardenia, Dr. Federica Tesini, Technician Mara Mandrioli

• Milk: composition, heat treatment, storage.

• Milk: properties and characteristics.

• Technology in cheese production.

• Processed cheeses.

• Acid and presamic-acid coagulation.

• Commercial categories. Ricotta. Traditional products and their linkage with the territory.

Laboratory: cheese making activity for the production of a “primosale-like” fresh cheese, naturally coloured and flavoured.

TEACHING UNIT 5: DAIRY INDUSTRY (2^nd part): “ICE CREAM” case study

Frontal lesson: Dr. Vladimiro Cardenia

• The production technologies of ice cream, pasteurization, maturation, freezing and storage.

TEACHING UNIT 6: SENSORY ANALYSIS, TASTE AND OLFACTORY PHYSIOLOGICAL ASPECTS

Frontal lesson: Prof. Tullia Gallina Toschi

Laboratory: Dr. Federica Tesini, Technician Mara Mandrioli

• Psychophysiological aspects of senses: focus on taste and olfaction.

• Sensory analysis as a scientific approach.

Laboratory: Olfactory and taste sensory evaluation of samples, determination of individual threshold of perception.

TEACHING UNIT 7: MEAT AND COLD CUTS INDUSTRY: “MORTADELLA” case study

Frontal lesson: Dr. Vladimiro Cardenia

Laboratory: Dr. Vladimiro Cardenia, Dr. Federica Tesini.

• Raw materials: meat and other ingredients.

• The method of preparation.

• The chemical and physical characteristics.

• Sensory evaluation characteristics.

• The controls, the regulatory standards.

• The wastes and their environmental impact.

Laboratory: sensory brain storming and profile sheet definition.

TEACHING UNIT 8: OIL INDUSTRY: “EXTRAVIRGIN OLIVE OIL” case study

Frontal lesson: Prof. Tullia Gallina Toschi

Laboratory: Dr. Federica Tesini, Technician Mara Mandrioli

• The quality of the raw material.

• The systems for harvesting and storing the olives.

• The extracting procedure.

• The chemical and physical characteristics.

• Sensory evaluation characteristics.

• The regulatory standards.

• The treatment of solid wastes and wastewaters.

Laboratory: extraction of extra-virgin olive oil and sensory analysis.

TEACHING UNIT 9: CONCEPTUAL MAPS and DIGITAL STORYTELLING (lesson for soft skills acquirement)

Frontal lesson: Prof. Tullia Gallina Toschi, Dr. Vladimiro Cardenia

• Deepening of a brief topic selected from previous lessons by means of conceptual maps and storytelling.

TEACHING UNIT 10: BAKERY INDUSTRY: “BREAD” case study

Frontal lesson: Prof. Tullia Gallina Toschi

Laboratory: Dr. Federica Tesini

• The quality of raw materials, composition.

• Baking process; bread.

• Gluten free products: composition, technology and storage.

Laboratory: brain storming and quantitative descriptive analysis of samples.

TEACHING UNIT 11: EMERGING INDUSTRIES: “FOOD GRADE HEMP” case study

Frontal lesson: Dr. Vladimiro Cardenia

• European regulation.

• New Italian regulation.

• The hemp as a food ingredient.

• Safety and quality.

• Use of hemp by-products.

TEACHING UNIT 12: TYPICAL PRODUCTIONS

Frontal lesson: Prof. Tullia Gallina Toschi

• Definition of identity elements of a specific area.

• Definition of typicality of a food.

• The European regulation on local products (PDO and PGI).

• Number and vitality of the typical products of the Italian and European territory. (consultation with the student on databases, discussion of case studies.) .

• EU-DOOR.

• Mountain products.

TEACHING UNIT 13: ENVIROMENTAL IMPACT

Frontal lesson: Dr. Vladimiro Cardenia

• Environmental impact.

• Environmental impact of raw material production.

• Food technology and its water consume.

• Solid wastes production.

• Life Cycle Assessment (LCA) definition.

• Easy approaches of LCA and its applications for environmental managing.

TEACHING UNIT 14: INNOVATION AND SUSTAINABILITY

Frontal lesson: Dr. Vladimiro Cardenia

• Strategies for reducing water consumption.

• Recovery of process water.

• Systems of water treatment.

• Reducing the environmental impact of solid wastes.

• Management of food wastes.

• The eco-industry and the eco-labeling.

TEACHING UNIT 15: INDUSTRIAL SYMBIOSIS

Frontal lesson: Dr. Vladimiro Cardenia

• Definition and concepts of industrial ecology.

• Definition and concepts of industrial symbiosis.

• Exercises of industrial symbiosis.

Study trip: Alcisa Spa.

Readings/Bibliography

Rubén 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, Milan, Italy.

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

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

E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Ulrico Hoepli Editore S.p.A., 2002, Milan, Italy.

Databases, web sites, search engines, bibliographic research techniques.

Teaching methods

Lectures, lessons on pc, workshops, seminars, working groups and study trips (middle of November).

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: final written examination (five multiple-choice questions and one open question for each module, for a total score on thirty’s) and a brief oral presentation (slides/video) of an homemade food or a technological innovative process.

Teaching tools

Blackboard, PC, projector, didactic laboratories.

Office hours

See the website of Gallina Toschi Tullia [https://www.unibo.it/sitoweb/tullia.gallinatoschi/en] .

Readings/Bibliography

• Rubén O. Morawicki "Handbook of sustainibility for the food science", Wiley –Blackwell, Iowa, 2012.
• H.D. Belitz, W. Grosh, P. Schieberle, “Food Chemistry”, Springer-Verlag, Berlin Heidelberg, 2009.
• Libro bianco sul latte e i prodotti lattiero caseari, Assolatte, 2006.
• Società Italiana di Scienze Sensoriali "Atlante sensoriale dei prodotti alimentari", Tecniche Nuove, Milano, 2012.
• P. Cappella, E. Fedeli, G. Bonaga e G. Lercker “Manuale degli oli e di grassi”, Tecniche nuove, Milano, 1997.
• P. Cabras e A. Martelli “Chimica degli Alimenti”, Piccin, Padova, 2004.
• P .Capelli, V. Vannucchi “Chimica degli Alimenti”, Zanichelli, Bologna, 2005.
• E. Pagliarini, Valutazione sensoriale, aspetti teorici, pratici e metodologici, Ulrico Hoepli Editore S.p.A., Milano, 2002.
• Banche dati, siti web, motori di ricerca, ricerca bibliografica.

Teaching methods

Lectures, lessons on pc, workshops, seminars and study trips.

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 during this course are evaluated in the following ways: final written examination (eight multiple-choice questions and two open question for a total score on thirty) and a summary presentation (on A4 sheet) of an homemade food.

Teaching tools

Blackboard, PC, projector, didactic laboratories.

Links to further information

http://www.un.org/sustainabledevelopment/sustainable-consumption-production/

Office hours

See the website of Tullia Gallina Toschi

See the website of Vladimiro Cardenia