66219 - Food Industries And Technologies Of Animal Products

Learning outcomes

At the end of the course, the student acquires basic knowledgeand applications of the main unitary 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 diverse points of view; - choose and apply, according to the matrix, the mot suitable technological processes for the preservation and transformation of the raw material.

Course contents

The course is divided into 3 modules that will be held by 3 different Professors:

- Module 1: Unit Operations, 2 Credits (Dr. Federica Pasini)

- Module 2: Meat and Meat Products Technologies, 3 Credits (Dr. Maria Teresa Rodriguez Estrada)

- Module 3: Milk and Dairy Products Technologies, 3 Credits (Prof. Maria Fiorenza Caboni)

 

Presentation of the course

1) Presentation of Professors, collection of students' names and e-mail addresses, presentation of the course aims and topics, the lesson schedule, the teaching material and the course assessment method.

 

2) Module 1: Unit operations

a) Introduction to food technologies and classification of unit operations

b) Basis of matter 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 (radiations, preservation/storage in modified environments, high-pressures, etc.)

 

3) Module 2: Meat and meat products technologies

a) Chemical composition and structure of the meat. Post-mortem modifications of meat and their effects on meat quality

b) Main preservation technologies used in the meat sector (refrigeration, freezing, cooking, etc.)

c) Main chemical alterations in meat and meat products

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

e) Meat-based products. A case study: chicken cutlet

f) Some sustainability aspects of the meat chain

g) Main innovation trends in meat products

 

4) Module 3: Milk and dairy products technologies

a) Milk: chemical and physical characteristics, nutritional value; composition; milk and whey proteins. Lipids: chemical and physical characteristics; lactose and minor sugars; mineral salts, vitamins and enzymes.

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

c) Rennet-based and acid curdling

d) Cheese: classification, production technology and composition

e) Creams and butter: production technology and composition 

f) By-products of the dairy sector

Readings/Bibliography

It is not necessary to buy specific textbooks: the teaching material will be made available by the Professors through distribution lists or AMS Campus.

Consultation textbooks:

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

- Capelli P. e Vannucchi V., “Chimica degli Alimenti”, Ed. Zanichelli (Bologna), 3a. ed., 2005.

- 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. e Ledward D.A., "Lawrie's Meat Science", Woodhead Publishing Limited (Inghilterra), 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.

Teaching methods

- Theoretical lessons.
- Practical lessons for the production of a dairy product and for the sensory analysis of cooked ham.
- Seminars with external sectors' experts.

Assessment methods

Verification of the learning level is carried out by means of a written exam delivered in a single solution, but split in the 3 sections in which the teaching course is subdivided, aiming at ascertaining the overall learning and skills acquired by the student in addressing the topics discussed during the course.

The final evaluation results from the weighted average of the votes obtained for each module.

Teaching tools

- Text books, published articles, materials used during lessons, databases, websites, search engines, literature search techniques.
- Educational trips to industries related to both the dairy and meat product sectors.

Office hours

See the website of Maria Teresa Rodriguez Estrada

See the website of Maria Caboni

See the website of Federica Pasini