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

Prerequisites

 Students taking this course must have a good background in chemistry, technical physics, and mathematics, which are essential to understand the topics covered in the course.

The 6 CFU course is organized into two modules:

 

MODULE 1

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. Water activity in foods. Heat treatments: concentration, evaporation, drying, lyophilisation, pasteurization and sterilization. Low temperature treatments: refrigeration, freezing, deep-freezing.

 

MODULE 2

Production of different types of wine (white, red, sparkling and dessert wine) and spirits (brandy, cognac, Armagnac, grappa). Moreover, notions on fruit juices, beer, whisky, cider, calvados and rum will be acquired.

Both modules include practical activities, such as: recognizing the fundamental flavors and aromas present in wine and spirits, simulating tastings, and meetings with experts in the wine and spirits sector.

Readings/Bibliography

Books are available in the library to support student’s activity. Suggested books are:

Singh, R.P., Heldman, D.R. Introduction to Food Engineering

Bird, D. Understanding Wine Technology: The Science of Wine Explained

Block, D.E., Miller, K.V. Unit Operations in Winery, Brewery, and Distillery Design (CRC Press, 2022)

Bamforth, C.W. Brewing Materials and Processes. A Practical Approach to Beer Excellence. (Academic Press, 2016) 

Bertini, I., Luchinat C., Mani, F. Chimica (CEA, 2011)

Çengel, Y.A., Termodinamica e Trasmissione del Calore (McGraw Hill, 2016)

Bodine, E.N., Lenhart, S., Gross, L.J. Matematica per le scienze della vita (UTET, 2017)

Pompei, C. Operazioni unitarie della tecnologia alimentare (CEA, 2009)

Friso, D. Ingegneria dell'industria agroalimentare. Vol. 1: Teoria, applicazioni e dimensionamento delle macchine e impianti per le operazioni unitarie (CLEUP, 2017)

Singh, R.P., Heldman, D.R., Principi di Tecnologia Alimentare (CEA, 2015)

Peri C., Zanoni B, Manuale di tecnologie alimentari. Vol. 1\1: Modelli e teoria delle operazioni unitarie (CUSL, 2003)

Pompei C., La trasformazione industriale di frutta e ortaggi (Edagricole, 2005)

Sichieri G., Enologia. Con elementi di chimica viticolo-enologica (Libreriauniversitaria.it, 2015)

Peynaud E., Scienza e elaborazione del vino (Eno-One, 2008)

Zangrando T., Marconi M., Birra. Vol. 2: Materie prime, tecnologie, stili (Edagricole-New Business Media, 2018)

Pompei C., La trasformazione industriale di frutta ed ortaggi. Tecnologie per la produzione di conserve e semiconserve vegetali (Edagricole, 2010)

Teaching methods

The 6-credit course is divided into two modules: the first module will cover basic unit operations, water activity in foods, and the use of temperature and thermal control in production processes. The second module will address the main transformation processes of plant-based raw materials for the production of wine and other alcoholic beverages. Both modules include practical activities, such as: recognizing the fundamental flavors and aromas present in wine and spirits, simulated tastings, and meetings with wine and spirits industry experts. In addition to the required textbooks available in the library, electronic teaching materials (PDF) will be provided, as well as recommended readings from industry journals for further study and updates. The professors are available to see the students after class.

 

Assessment methods

At the end of the course, a single written test for both modules will be set up. The test consists of 30 multiple-choice questions (four options, of which only one is correct). The test lasts 60 minutes. For each correct answer, the student earns 1.1 points. No points will be deducted for missing or incorrect answers. The maximum score achievable by providing all correct and complete answers is therefore 30 cum laude. The test is considered passed with a minimum score of 18/30. Exam dates are published well in advance on ALMAESAMI. 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

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.

Office hours

See the website of Giuseppina Paola Parpinello

See the website of Arianna Ricci