- Docente: Maria Caboni
- Credits: 6
- SSD: AGR/15
- Language: Italian
- Moduli: Maria Caboni (Modulo 1) Vito Verardo (Modulo 2)
- Teaching Mode: Traditional lectures (Modulo 1) Traditional lectures (Modulo 2)
- Campus: Cesena
- Corso: First cycle degree programme (L) in Food Technology (cod. 8528)
Learning outcomes
Scope: Acquisition of a wide knowledge in the field. Methodological study of the equipment and processes management; evaluation of some characteristics ( composition, structure) of the raw materials and the finished products; the I check of good quality in the business strategies and he protects of the consumer; the use of a correct technical language. Basic knowledge about the production and processing technologies of some selected foods will be detailed as well as the problems related to the chemical, physical-chemical and physical modifications due to processing and storage.
Course contents
Quality and composition of raw materials: sugar, lipid and proteins, their characteristic and modification. Milk composition: pasteurization, sterilization and microfiltration. Pakaging and conservation. Yogurt. Cream production and classification. Butter:composition and technology. Cheese production: the case of Parmesan, mozzarella and stracchino.
Fat raw material: quality and composition. Lipid oxidation. Natuaral and syntetic antioxidant. Extraction and rettification of vegetableoils. Hydrogenation. Olive oil production: technology and characteristics. Wine production. Grape composition and quality. Red and wine production and quality. Beer technology. Pasta production technology.
Readings/Bibliography
The material to prepare the exam will distributed via AMCampus.
texts fpr deepen
· 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.
Frati L. Manuale di Panificazione Editore:
HOEPLI.
Teaching methods
Oral lesson, seminars, seminaries kept by experts of sector and when possible, visits at food factories.
Assessment methods
the exam is written by using test to multiple and opened answers.
Teaching tools
slides, movies ecc
Office hours
See the website of Maria Caboni
See the website of Vito Verardo