Food technology
Academic Year 2024/2025 - Teacher: RICCARDO NUNZIO BARBAGALLOExpected Learning Outcomes
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. At the end of the course the student should be able to understand and know how to manage the problems inherent to the transformation of food products, having critical tools to evaluate developments and prospects in the sector of sustainable food technologies (2030 Agenda) and the circular economy.
Course Structure
This course is organized in interactive lectures (3 CFU) and other activities (3 CFU), 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 Centro per l'Inclusione Attiva e partecipata, in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.
Required Prerequisites
For a better understanding of the topics, some "cultural" propaedeutics are recommended, such as organic chemistry and principles of mathematics.
Attendance of Lessons
Detailed Course Content
The specific areas of study are: minimally processed fruits and vegetables as well as preserves; 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
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Barbagallo R.N., 2024. Corso di Tecnologie Alimentari (Studium.it)
Menaggia G., Roncalli W., 2015. L’Industria Agroalimentare. Franco Lucisano Editore.
Cappelli P., Vannucchi V., 2005. Chimica degli alimenti. Terza edizione. Zanichelli.
Vitagliano M., 1998. Tecnologie e Trasformazioni dei Prodotti Agrari. Edagricole.
The professor will make available through the STUDIUM.UNICT.IT platform supplementary teaching materials.
Course Planning
| Subjects | Text References | |
|---|---|---|
| 1 | Parte generale | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM) - Cappelli e Vannucchi “Chimica degli Alimenti”, pp. 183-210 (valutazione sensoriale), pp. 226-236 (sistemi di imballaggio), pp. 270-275 (etichettatura). |
| 2 | Gamme dei prodotti di origine vegetale | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM). |
| 3 | Processi nella filiera delle bevande analcoliche | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM). |
| 4 | Processi nella filiera delle bevande alcoliche | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM) - Cappelli e Vannucchi “Chimica degli Alimenti”, pp. 640-671, oppure Vitagliano “Tecnologie e trasformazioni dei prodotti agrari” pp. 161-286. |
| 5 | Processi nella filiera olearia | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM) - Cappelli e Vannucchi “Chimica degli Alimenti”, pp. 537-557, oppure Vitagliano “Tecnologie e trasformazioni dei prodotti agrari” pp. 337-354 e 381-421. |
| 6 | Processi nella filiera dei prodotti da forno | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM) - Cappelli e Vannucchi “Chimica degli Alimenti”, pp. 582-611. |
| 7 | Processi nella filiera lattiero-casearia | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM) - Cappelli e Vannucchi “Chimica degli Alimenti”, pp. 404-463, oppure Vitagliano “Tecnologie e trasformazioni dei prodotti agrari” pp. 434-532. |
| 8 | Processi nella filiera dei derivati delle uova | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM) - Cappelli e Vannucchi “Chimica degli Alimenti”, pp. 471-480. |
| 9 | Processi nella filiera dei derivati delle carni | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM) - Cappelli e Vannucchi “Chimica degli Alimenti”, pp. 483-505. |
| 10 | Processi nella filiera dei derivati dei prodotti ittici | Barbagallo “Corso di Tecnologie Alimentari (fonte STUDIUM) - Cappelli e Vannucchi “Chimica degli Alimenti”, pp. 509-529. |
| 11 | Letture e argomenti di consultazione | Sistema agroalimentare (es. Menaggia e Roncalli “L’Industria Agroalimentare”, pp. 68-92) - Principi nutritivi (es. Cappelli e Vannucchi “Chimica degli Alimenti”, pp. 1-160) |
Learning Assessment
Learning Assessment Procedures
- Oral exam on the General Part and all processes related to the main supply chains of the Special Part (alcoholic beverages; oils from different origins; milk and dairy products). With regard to the additional food transformation processes (minimally processed fruit and vegetable; non-alcoholic beverages; bakery products; meat, fish and eggs derivatives), attending students will study specific topics of their choice through classroom exercises. Non-attending students will take the full exam on the entire course program.