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

The course consists of 6 CFU, of which 2 CFU of "Dairy and Wine Industry" (Module 1 - lecturer: Prof. Maria Caboni), 2 CFU of "Oil and Vinegar Industry" (Module 2 - lecturer: Dr. Enrico Casadei) and 2 CFU of "Dairy and Brewing Industry" (Module 3 - lecturer: Dr. Federica Pasini).

Module 1. Dairy industry: Milk composition in view of technological transformations. Lactose: solubility, sweetening power, crystallization, main fermentations and alterations. Lipids: composition of fatty acids and minor components; structure and characteristics of the fat globule. Fat degradation. Proteins: classification and functional characteristics of whey proteins and caseins. Coagulation of milk proteins: effect of heat, pH and coagulating enzymes. Drinking milk: pasteurization and sterilization. The technological process, product handling and packaging. Product quality characteristics. Special technological treatments: microfiltration, spraying, concentration. Cream production and characteristics: cream stabilization. Butter: product definition. Discontinuous and continuous processes; product characteristics and quality. Cheeses: product definition. Classification of cheeses on compositional and technological basis. The presamic cheesemaking process, rennet characteristics. Cheese-making stages. Influence of raw material and technology on the cheesemaking process. The case of Parmigiano Reggiano: brand and territory. Dairy industry by-products: management and opportunities.

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 oenology. Red vinification. White vinification. Carbonic maceration vinification. Classic method sparkling wine-making.

Module 2: Main oil ,crops; seed oil: general information, raw materials, oil extraction technology. Specific focus on palm oil: general information, production and environmental impact. Fats and oils used to fry foods: the smoke point. The refining of fatty substances. The world and Italian olive oil supply chain. From olive to olive oil: production and conservation technology. Use and valorisation of olive oil by-products. Sustainable olive growing: innovations and improvement strategies in the different stages of production. Oleogel and oleogelation: new needs for innovation.

Vinegars: general information, acidification chemistry, production technology, traditional balsamic vinegar and differences between traditional balsamic vinegar of Modena and traditional balsamic vinegar of Reggio Emilia.

Module 3: Characteristics of the raw material: wheat. The milling industry: main products and compositional characteristics for a quality raw material. Pasta: history, market, legislation, production technology. Dry, fresh and special pasta.

The origins of beer, characteristics and dimensions of the production industry, current trends. Product definition and characteristics of raw materials. The production process of beer: from the malthouse to the brewery, all the steps and parameters required to obtain a final product with specific characteristics.

Readings/Bibliography

It is not mandatory to buy any book because the didactic tools are on: “Virtual Learning Environment web platform" (virtuale.unibo.it).Texts for further study and consultation

Mucchetti, G. e Neviani, E., “Tecnologia Casearia”. Zanichelli 2022

Lemmetti, F., “L'aceto balsamico tradizionale: manuale di produzione”. Edagricole 2012

Mecca, F., Andreotti, R., Veronelli, L., “L’aceto”. Edizioni AEB 1979.

Lombardo, L., Farolfi, C., Capri, E., “Olio sostenibile guida tecnica di sostenibilità per la filiera olivicolo-oleria italiana. Edagricole 2022

Conte, L., Servili M., “OLEUM Qualità, tecnologia e sostenibilità degli oli da olive”. Edagricole 2022.

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.

Gobbetti, M. Rizzello, C.G. “Biotecnologia dei prodotti lievitati da forno” Zanichelli 2023

Teaching methods

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

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 Enrico Casadei

See the website of Federica Pasini