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

Learning outcomes

At the end of the course, the student knows the basic principles related to the stability and technologies of processing and packaging of major foods, acquires the knowledge necessary for a critical review of gastronomic procedures of preparation and stabilization, as well as maintaining the quality of major finished and semi-finished products.

Upon completion of the course, the student knows the basic principles related to (i) the composition of grapes, musts and wines, and (ii) wine processing and packaging technologies, (iii) and also their origin, acquiring the knowledge necessary for a critical review of modern oenological practices of wine production and preservation, as well as the maintenance of their quality and classification.

Course contents

MODULE: PRINCIPLES OF ENOLOGY (Versari - 3 CFU)

Prerequisites
The student who enters this teaching possesses sufficient preparation in the subjects of chemistry and technology that are the basis for understanding the topics covered in the course of the teaching

Contents of the teaching unit
The student learns the various winemaking techniques and the characteristics of different types of wine, including hints of enography.

Introduction
Wine production and consumption in Italy. Grape composition; must composition and influence on sensory characteristics.
Grape reception and mashing
Crushers, crushers, continuous and discontinuous presses
Alcoholic fermentation
Selected yeasts, conducting the fermentation process, use of sulfur dioxide. Aromatic substances.

Vinifications
White vinification, with maceration of the crushed grapes, vinification by carbonic maceration, malo-lactic fermentation
Special vinifications.
Sparkling wines: definition, importance of CO2, classification. Base wine production, bottle and autoclave frothing. Passito and dessert wines.

MODULE: ‘FOOD FORMULATION AND CONSERVATION’ (ROCCULI - 2 CFU)

Prerequisites
The student who enters in this course must have sufficient preparation in the discipline of food science and technologies, in order to understand the topics covered during lessons.

Contents of the teaching unit
- Introduction and reference to the main food stability factors;

- Functional properties of food ingredients;

- Role of protein ingredients and lipid compounds in food formulation;

- Use of dietary fibers in food formulation;

- Food additives: functionality and legislation;

- Emerging technologies for processing and stabilization in the gastronomic sector;

- Conventional technologies and new trends in food packaging.

Readings/Bibliography

MODULE " PRINCIPLES OF ENOLOGY"

Fundamental is the student's ability to actively participate in lectures and take notes. In addition to the material made available by the lecturer and available on 'virtual.unibo.it' we recommend the use of the following texts during the course of the training activity to further the lecture topics (especially for students who do not attend):
Sichieri G., Enology. With elements of viticultural-enological chemistry (Libreriauniversitaria.it, 2015)
Peynaud E., Science and processing of wine (Eno-One, 2008).

MODULE ‘FOOD FORMULATION AND CONSERVATION’

Fundamental is the student's ability to actively participate in lectures.

In addition to the material made available by the lecturer and available on 'virtual.unibo.it' we recommend the use of the following texts during the course of the training activity to further the lecture topics (especially for students who do not attend):

- Principi di Tecnologia Alimentare. Paul Singh, Dennis R. Heldman. Ed. CEA, ISBN 978-8808187468.

- Innovations in Traditional Foods. Charis Galanakis. Ed. Elsevier, ISBN 978-0128148877

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 will offer seminars during which he will be joined by other speakers with recognized experience.


By regulation, attendance of lectures is not compulsory but is strongly recommended, especially for students with learning difficulties to stimulate greater and more direct interpersonal interaction between lecturer-student and student-student.

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 ENOLOGY"

The student to take the test/examination must always register on AlmaEsami.

The verification of learning is done through a written test, possibly supplemented with an oral test that aims to ascertain the candidate's knowledge, language property and ability to reason and solve problems within the scope of the topics addressed (skill-skills). The written test includes multiple-choice questions, open-ended questions and also calculation and processing questions.
The final grade, expressed in thirtieths, takes into account in a weighted manner the grades reported in both parts of the program (modules 1 and 2): (i) principles of enology 3 CFU, and (ii) food formulation and preservation 2 CFU.

If acceptance or rejection is not expressed at the same time as the assignment of the grade, the grade will be implicitly understood as accepted (silence-assent) and the lecturer will proceed with the verbalization of the grade in accordance with the University Regulations.


Appeals are offered within the appropriate windows defined within the course of study, and students must book for the written exam exclusively using the methods provided by the online Alma Esami system. For any information on how to book, log on to: https://almaesami.unibo.it/almaesami/welcome.htm.

Eligible students may contact the lecturer to arrange for a possible out-of-call exam.

Students with DSA can contact the appropriate offices to request any arrangements (ssdd.campusromagna@unibo.it) http://www.studentidisabili.unibo.it/chi-siamo/sedi

MODULE ‘FOOD FORMULATION AND CONSERVATION’

The student to take the test/examination must always register on AlmaEsami.

The verification of learning is done through a written test, during which the use of support material such as books, notes, computer and media is not allowed, unless required by DSA regulations.

The written test includes multiple-choice questions and open-ended questions.
The final grade, expressed in thirtieths, takes into account in a weighted manner the grades reported in both parts of the program (modules 1 and 2): (i) principles of enology 3 CFU, and (ii) food formulation and preservation 2 CFU.

If acceptance or rejection is not expressed at the same time as the assignment of the grade, the grade will be implicitly understood as accepted (silence-assent) and the lecturer will proceed with the verbalization of the grade in accordance with the University Regulations.
Appeals are offered within the appropriate windows defined within the course of study, and students must book for the written exam exclusively using the methods provided by the online Alma Esami system. For any information on how to book, log on to: https://almaesami.unibo.it/almaesami/welcome.htm.

Eligible students may contact the lecturer to arrange for a possible out-of-call exam.

Students with DSA can contact the appropriate offices to request any arrangements (ssdd.campusromagna@unibo.it) http://www.studentidisabili.unibo.it/chi-siamo/sedi

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 IOL 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’

Use of computer support in the classroom is planned.
Electronic teaching materials (pdf) will be available and will be deposited in the IOL platform before the lectures and scientific publications in journals in the field. Consultation of textbooks available at the library is desirable.

Office hours

See the website of Arianna Ricci

See the website of Pietro Rocculi