85870 - Food Technologies Of Vegetable Products

Learning outcomes

The aim of this course is to supply the knowledge of the main operations to put into effect on the raw materials and on the semifinisched to the production of the foods: Operations of separations: filtration, sedimentation, flotation, centrifugation, pressing. Distillation: equilibrium curves, simple and split distillation. Food conservation and stabilisation: physical and chimicals methods. Heat treatments: concentration, evaporation, drying, liophilisation, pateurisation and sterilisation. Low temperatures tratments: refrigeration, freezing, deep-freezing. At the end of the course, the student will have knowledge on the production of different types of wine (white, red, sparkling and dessert wine) and spirits (brandy, cognac, armagnac, grappa). They are also given notions about technology of beer.

Course contents

Preliminary operations. Operations of separations: filtration, sedimentation, flotation, centrifugation, pressing. Distillation: equilibrium curves, simple and split distillation. Food conservation and stabilization: physical and chemical methods. Heat treatments: concentration, evaporation, drying, lyophilisation, pasteurization and sterilization. Low temperature treatments: refrigeration, freezing, deep-freezing. At the end of the course, the student will have knowledge on the production of different types of wine (white, red, sparkling and dessert wine) and spirits (brandy, cognac, Armagnac, grappa). Moreover, notions on beer, whisky, cider, calvados and rum will be acquired.

Readings/Bibliography

Cheftel J.C., Cheftel H., Besancon P., Biochimica e Tecnologia degli Alimenti, Edagricole Bologna 1998 Lerici C.R., Lercker G., Principi di Tecnologie degli Alimenti, CLUEB Bologna 1983 Peri C., Zanoni B, Manuale di Tecnologie Alimentari, CUSL, Milano 1994, Pompei C., La trasformazione industriale di frutta e ortaggi, Edagricole, Bologna 2005

Teaching methods

The lessons make use of computer and video projector. In addition to the necessary textbooks available in the library, educational materials will be distributed in electronic format (pdf) to the enrolled students.

Assessment methods

At the end of the course a multiple answers- written test will be set. Students are required to enroll at the ALMAESAMI platform.

Teaching tools

Syllabus provided in electronic format (pdf) will be uploaded in the IOL system before the beginning of the classes. Books are available in the library to support student’s activity.

Office hours

See the website of Giuseppina Paola Parpinello

See the website of Andrea Versari