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 exam consists of a written test, on EoL platform, to assess the knowledge acquired by the student for the three modules of the course; specifically, the learning assessment will be structured in 10 multiple-choice questions (1 point for each correct answer) and four open-ended questions (5 points each), which the student must answer in 50 minutes. Further information on the exam is provided by the lecturers during the lessons and is available in the teaching materials on the virtual web platform.unibo.it.


Students must demonstrate that they have acquired a comprehensive and in-depth knowledge of the topics covered in the programme, that they are able to apply the concepts learned in a relevant manner, that they possess critical analysis skills and that they are able to establish connections between concepts from a logical-deductive perspective. The correct use of language, the appropriateness of the technical terminology used and the ability to independently explore a specific topic through the study of the material indicated by the teacher will also be assessed.


The grade for the entire integrated Food Technology course will be calculated as the weighted average of the grades obtained in the two modules of Food Technology I and II (6 CFU + 6 CFU).


N.B. Registration for the exam must be completed within the deadlines indicated on the Almaesami platform.


Students with SLDs or temporary or permanent disabilities: please contact the relevant university office (https://site.unibo.it/studenti-con-disabilita-e-dsa/it) in good time. it will be their responsibility to propose any adjustments to the students concerned, which must in any case be submitted 15 days in advance for approval by the teacher, who will assess their appropriateness in relation to the educational objectives of the course.


The grade for the entire integrated Food Technology course will be calculated as the weighted average of the grades obtained 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