Food technology

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.

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 the CInAP 'Centro per l'Inclusione Attiva e partecipata'.

For a better understanding of the topics, some "cultural" propaedeutics are recommended, such as principles of organic chemistry and mathematics.

The knowledge of this course includes the study of the principles and equipment involved, as well as the effects of food formulations, processing techniques, and shelf-life extension on the chemical composition of raw materials, their properties, and the nutritional value of finished products. The industrial supply chains studied relate to plant-based foods (minimally processed fruits and vegetables; soft drinks and fruit juices; alcoholic beverages; olive oil products; baked goods) and animal-based foods (dairy products; egg, meat, and fish products). The course also aims to examine the main developments and prospects in the food processing sector, providing specific critical tools for recognizing and properly managing related issues.

 Reference books

1. Barbagallo R.N., 2025. Corso di Tecnologie Alimentari (Studium.it)

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.

• Oral exam on the General Section and on the processing technologies relating to the three main supply chains of the Special Section (alcoholic beverages; olive oil; milk and dairy products). Regarding the additional five supply chains (minimally processed fruit and vegetable; soft drinks and fruit juices; baked goods; 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.