18171 - Animal-Based Food Product Industries and Technologies

Learning outcomes

At the end of the course, the student acquires basic knowledge and applications of the main unit operations that concern food preservation and processing. In particular, the student is able to set up, monitor and control a technological process and solve the related application problems.

At the end of the course, the student knows, from an analytical-compositional and a physico-chemical standpoints, the technological properties of the main food matrices of animal origin, such as milk and meat, as well as the most common and innovative technologies applied to them. In particular, the student is able to: - check the suitability of the raw material from different points of view; - choose and apply, according to the matrix, the most suitable technological processes for the preservation and transformation of the raw material.

Course contents

The course is divided into 4 parts:

1) Unit operations

2) Main alterations of the macrocomponents of food from animal origin

3) Milk and dairy products technologies

4) Meat and meat products technologies

 

Presentation of the course

1) Presentation of Professor, presentation of the course aims and topics, the lesson schedule, the teaching material and the course assessment method.

 

Course contents

2) Part 1: Unit operations

a) Introduction to food technologies and classification of unit operations

b) Basis of mass and energy balances

c) Main separation and concentration operations: dehydration treatments

d) Main food preservation technologies: low temperature and heat utilization

e) Some recent food cold storage and sanitation technologies (radiation, preservation/storage in modified environments, high hydrostatic pressures, etc.)

 

3) Part 2: Main alterations of the macrocomponents of food from animal origin

a) Hydrolysis and oxidation of lipids

b) Hydrolysis and oxidation of proteins

c) Maillard reaction

 

4) Part 3: Milk and dairy products technologies

a) Chemical composition and structure of milk

b) Edible milk: process, product characterization, shelf-life and packaging

c) Creams, butter and yogurt: production technology and composition

d) Some sustainability aspects of the dairy chain

e) Basic notions of some by-products of the dairy sector 

 

5) Part 4: Meat and meat products technologies

a) Chemical composition and structure of meat

b) Post-mortem modifications of meat and their effects on meat quality

c) Raw meat products (salami, raw ham) and cooked meat products (cooked ham, mortadella) 

d) Some sustainability aspects of the meat chain

e) Basic notions of some by-products of the meat sector

Readings/Bibliography

It is not necessary to buy specific textbooks: the teaching material will be provided to students through Virtuale.

 

Consultation textbooks and websites:

- Alais C., “Scienza del Latte”, Tecniche Nuove (Milano), 2000.

- Cappelli P. e Vannucchi V., "Principi di Chimica degli Alimenti. Conservazione. Trasformazione. Normativa", Zanichelli (Bologna), 2015.

- Corradini C., “Chimica e Tecnologia del Latte”, Tecniche Nuove (Milano), 1998.

- Grazia L., Coloretti F. e Zambonelli C. "Tecnologie dei Salumi", Ed. Edagricole (Milano), 2011.

- Hui Y.H. "Handbook of Meat and Meat Processing", CRC Press (USA), 2a. ed., 2012.

- Lawrie R.A. and Ledward D.A., "Lawrie's Meat Science", Woodhead Publishing Limited (England), 7a. ed., 2006.

- Lerici C.R. e Lercker G. “Principi di Tecnologie Alimentari”, CLUEB (Bologna), 1983.

- Singh R.P. e Heldman D.R. “Principi di Tecnologia Alimentare”, Casa Editrice Ambrosiana (Milano), 2015.

- http://www.efsa.europa.eu/

Teaching methods

- Theoretical lessons

- Practical session about milk with different lactose levels

- Theoretical-practical lesson for the sensory analysis of cooked ham

- Seminars with external sectors' experts

Assessment methods

The learning level is verified in person, through a single written exam organized as follows:

- Duration: 2 hours

- Structure: 45% multiple-choice, true/false, or fill-in-the-blank questions; 55% open-ended questions.

- A minimum score of 18/30 is required to pass the exam.

- Each question's score will be assigned based on the student's comprehension of the syllabus themes, proficiency in applying acquired knowledge, critical analysis skills, and aptitude for logically and deductively connecting subjects.

 

Students with learning disorders and\or temporary or permanent disabilities: please, contact the office responsible (https://site.unibo.it/studenti-con-disabilita-e-dsa/en/for-students ) as soon as possible so that they can propose acceptable adjustments. The request for adaptation must be submitted in advance (15 days before the exam date) to the lecturer, who will assess the appropriateness of the adjustments, taking into account the teaching objectives.

Teaching tools

- Text books, published articles, materials used during lessons, databases, websites, search engines, literature search techniques

Office hours

See the website of Maria Teresa Rodriguez Estrada