99866 - Formulation, Processing and Packaging of Food and Wine Products

Learning outcomes

At the end of the course, the student knows the basic principles related to the stability and technologies of processing and packaging of major foods, acquires the knowledge necessary for a critical review of gastronomic procedures of preparation and stabilization, as well as maintaining the quality of major finished and semi-finished products.

Upon completion of the course, the student knows the basic principles related to (i) the composition of grapes, musts and wines, and (ii) wine processing and packaging technologies, (iii) and also their origin, acquiring the knowledge necessary for a critical review of modern oenological practices of wine production and preservation, as well as the maintenance of their quality and classification.

Course contents

MODULE: PRINCIPLES OF OENOLOGY (Ricci - 3 CFU)

Objectives

At the end of the course, the student knows the basic principles relating to (i) the composition of grapes, musts and wines, and (ii) the technologies of processing and packaging of wines, (iii) the meaning of “appellation of origin”, acquiring the knowledge necessary for a critical review of modern oenological practices in the production and conservation of wines, as well as for maintaining their quality and classification.

Prerequisites

The student who accesses this course is in possession of a sufficient preparation in the subjects of chemistry and technology that are the basis for the understanding of the topics covered during the course

Contents of the teaching unit

The student learns the various techniques of winemaking and the characteristics of the different types of wine, including hints of enography.

Introduction

Production and consumption of wine in Italy. Grape cluster composition; must composition and influence on sensory characteristics

Reception of the grapes and ammostamento

Crushers, pressing machines, continuous and discontinuous presses

Alcoholic fermentation

Selected yeasts, fermentation process, use of sulphur dioxide. Aromatic substances.

Vinification

Vinification in white, with maceration of the crushed wine, vinification by carbonic maceration, malo-lactic fermentation

Special vinifications

Sparkling wines: definition, importance of CO2, classification. Production of the base wine, taking of foam in bottle and in autoclave. Sweet and dessert wines.

MODULE: FOOD FORMULATION AND CONSERVATION (Rocculi - 2 CFU)

Objectives

At the end of the course, the student is familiar with the basic principles relating to (i) the choice of ingredients and food formulation, (ii) emerging food processing and packaging technologies (iii), to new strategies for managing the production and conservation of semi-processed and finished products in the gastronomic sector, Paying particular attention to temperature management aspects in terms of reduction/recovery of food preparations and the main stability factors.

Prerequisites

The student who accesses this course must have sufficient preparation in the discipline of food technologies, in order to understand the topics covered during the course.

Contents of the teaching unit

Introduction and reference to key food stability factors;

Functional properties of food ingredients;

Role of protein ingredients and lipid compounds in the formulation;

Use of dietary fibres and dyes in the formulation;

Food additives, legislation and functionalities;

Emerging process and stabilization technologies in the field of gastronomy;

Conventional technologies and new trends in food packaging.

 

Readings/Bibliography

MODULE 'PRINCIPLES OF ENOLOGY'

Fundamental is the student's ability to actively participate in lectures and take notes. In addition to the material made available by the lecturer and available on 'virtual.unibo.it' we recommend the use of the following texts during the course of the training activity to further the lecture topics (especially for students who do not attend):
Sichieri G., Enology. With elements of viticultural-enological chemistry (Libreriauniversitaria.it, 2015)
Peynaud E., Science and processing of wine (Eno-One, 2008).

MODULE ‘FOOD FORMULATION AND CONSERVATION’

Fundamental is the student's ability to actively participate in lectures.

In addition to the material made available by the lecturer and available on 'virtual.unibo.it' we recommend the use of the following texts during the course of the training activity to further the lecture topics (especially for students who do not attend):

- Principi di Tecnologia Alimentare. Paul Singh, Dennis R. Heldman. Ed. CEA, ISBN 978-8808187468.

- Innovations in Traditional Foods. Charis Galanakis. Ed. Elsevier, ISBN 978-0128148877

Teaching methods

MODULE 'PRINCIPLES OF ENOLOGY'

The main teaching tool is face-to-face lectures supported by material prepared by the lecturer, provided to students and projected in the classroom. In the course of the lectures, discussion points will be offered from news or information of chronicle or interest in the wine sector. On certain occasions and for specific topics, the lecturer will offer seminars during which he will be joined by other speakers with recognized experience.


By regulation, attendance of lectures is not compulsory but is strongly recommended, especially for students with learning difficulties to stimulate greater and more direct interpersonal interaction between lecturer-student and student-student.

MODULE ‘FOOD FORMULATION AND CONSERVATION’

- Theoretical frontal lessons in the classroom;

- Class attendance is not assessed as the course; however the complexity of the discipline and the examples on real food products developed during the lessons are extremely useful for learning the developed topics.

Assessment methods

MODULE 'PRINCIPLES OF OENOLOGY'

The verification of learning takes place through a written test in the form of a quiz, which aims to verify the knowledge of the candidate and his ability to reason and solve problems within the topics addressed. In the written test there are 15 multiple-choice questions, and the score is given according to the following scheme: correct answer: points 2; wrong answer: points 0; no answer: points 0.

Students ave 40 minutes to complete te written test. A minimum score of 18/30 is necessary to pass the test.

The final grade is given in n/30 and communicated to the students by email. If acceptance or refusal are not expressed within the terms indicated by the teacher, the vote will be implicitly understood as accepted (silence-consent) and transmitted to the person responsible of the integrated course (prof. Vannini) in accordance with the University Regulations.

MODULE 'FOOD FORMULATION AND CONSERVATION'

Learning is assessed by a final written test with 25 multiple-choice questions (1 point for each correct answer) and 5 open questions (with a score between 2 and 5 points per question). The final score (out of 30) is then calculated proportionally.Points are only deducted for incorrect answers to multiple-choice questions.Students have 120 minutes to complete the written test.The test aims to assess and verify the skills and knowledge acquired across the topics covered throughout the course.During the written exam, students will address the topics covered in lectures and seminars and will be assessed, especially in the case of open-ended questions, based on the following criteria: (i) knowledge of the content and ability to delve deeper into and connect the topics covered; (ii) critical thinking and clarity of presentation; (iii) correct technical and scientific language.The written exam can carry a maximum score of 30 points, possibly with honors. Educational gaps and/or inappropriate language—even in the context of minimal knowledge of the exam material—will result in a failing grade. 

About both modules:

The dates for exams are fixed within the specific windows which are defined by the Degree Programme Regulations, and students must book for the written exam uniquely by the methods provided by the online system AlmaEsami. For information, please visit: https://almaesami.unibo.it/almaesami/welcome.htm.

Eligible students may contact the teacher to arrange extraordinary appeals.

Students with DSA or temporary or permanent disabilities: it is recommended to contact the responsible University office (https://site.unibo.it/studenti-con-disabilita-e-dsa/it) in proper advance: the Office will propose to the students the most appropriate adjustments which must be submitted, 15 days in advance, to the approval of the teacher, who will evaluate the opportunity also in relation to the objectives of teaching.

For any further concern, we recommend to contact the teacher by institutional email.

 

Teaching tools

MODULE 'PRINCIPLES OF ENOLOGY'

Use of computer support in the classroom is planned.
Electronic teaching materials (pdf) will be available and will be deposited in the 'Virtuale' platform before the lectures and scientific publications in journals in the field. Consultation of textbooks available at the library is desirable.

MODULE ‘FOOD FORMULATION AND CONSERVATION’

Use of computer support in the classroom is planned.
Electronic teaching materials (pdf) will be available and will be deposited in the IOL platform before the lectures and scientific publications in journals in the field. Consultation of textbooks available at the library is desirable.

Office hours

See the website of Arianna Ricci

See the website of Pietro Rocculi