Academic Year 2021/2022 - 2° Year
Teaching Staff: Riccardo Nunzio Barbagallo
Credit Value: 6
Scientific field: AGR/15 - Food science and technology
Course Language: Italian
Taught classes: 35 hours
Exercise: 14 hours
Term / Semester:

Learning Objectives

This course aims to provide theoretical and applying knowledge about the main processing techniques that are used in food manufacturing in the Mediterranean Basin. It explains the principles of each process, the equipment used, the effects of formulation, processing and preservation on the chemical composition of raw materials, as well as on the main properties of foods and their nutritional aspects of quality.

Course Structure

This course is organized in interactive lectures (35 h) and other activities (14 h), as tutorials and study visits. If teaching is done in mixed or remote mode, specific changes to the program planned and outlined in the syllabus may need to be made. Learning assessment may also be carried out on line, should the conditions require it.

Information for students with disabilities and/or DSA

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

Detailed Course Content

The specific areas of study are: minimally processed fruits and vegetables; oenology and non-alcoholic beverages; oil processing; bread, pastries, cakes, biscuits processing; dairy processing; egg, meat and derivatives. Furthermore, this course aims to include recent information on the main developments in food processing, giving specific critical tools for recognise and correctly handle the principal issues in this domain.

Textbook Information

Reference books

  1. Barbagallo R.N., 2020. Corso di Tecnologie Alimentari (

  2. Menaggia G., Roncalli W., 2015. L’Industria Agroalimentare. Franco Lucisano Editore.

  3. Cappelli P., Vannucchi V., 2005. Chimica degli alimenti. Terza edizione. Zanichelli.

  4. Vitagliano M., 1998. Tecnologie e Trasformazioni dei Prodotti Agrari. Edagricole.


The professor will make available through the STUDIUM.UNICT.IT platform supplementary teaching materials.


Texts for consultation and readings

  • Melissano M., 2009. Alimenti e alimentazione Chimica, Igiene degli Alimenti e Tecnologia dei Processi Alimentari. Edagricole.
  • Singh R.P., Heldman D.R., 2015. Principi di Tecnologia Alimentare. Casa Editrice Ambrosiana.
  • Brennan J.G., Grandison A.S., 2011. Food Processing Handbook. John Wiley & Sons.