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 the course is delivered in blended or remote mode, appropriate adjustments may be made to the above, in order to ensure consistency with the Syllabus.

Basic knowledge in chemistry and mathematic areas is considered useful for learning this discipline.

Attending the classes is not mandatory, but strongly recommended, as it facilities the learning process and contributes to the achievement of the learning objectives.

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

• Barbagallo R.N., 2026. Corso di Tecnologie Alimentari.
• 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.

During the course, the professor will provide digital copies of the complete lecture notes, as well as the essential bibliographic material required for studying the subject, via the STUDIUM.UNICT.IT platform. Therefore, the recommended textbooks are intended to serve as supplementary reading to further enrich the lectures and related course notes.

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 simultaneously.

The voting will follow this schedule:

·     Not passed - Knowledge and understanding of the topic: significant shortcomings and inaccuracies. Ability to analyze and synthesize: irrelevant with frequent generalizations. Use of references: completely inappropriate

·    18-20 - Knowledge and understanding of the topic: very modest with evident imperfections. Analysis and synthesis skills: barely adequate. Use of references: just appropriate

·       21-23 - Knowledge and understanding of the topic: knowledge is slightly above the minimum acceptable level. Ability to analyze and synthesize: a fair bility to analyze and synthesize information, presenting arguments in a logical and coherent manner. Using references: use standard references

·    24-26 - Knowledge and understanding of the topic: good knowledge. Analysis and synthesis skills: good analytical and synthesis abilities, arguments are presented consistently. Using references: use of standard references

·   27-29 - Knowledge and understanding of the topic: knowledge more than good. Ability to analyze and synthesize: considerable abilities of analysis and synthesis. Use of references: the topic has been explored in depth

·   30 with honors - Knowledge and understanding of the topic: excellent knowledge. Ability to analyze and synthesize: excellent abilities of analysis and synthesis. Use of references: important insights

To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).

Below are the course study guidelines and some examples of frequently asked questions: 

The role of food technology in defining food quality - Traditional and industrial food production: a comparison - Food classifications - Vegetable ranges - The role of protective atmospheres in the production of minimally processed vegetables - Types and role of degradative enzymes in minimally processed vegetables - Types and intrinsic characteristics of juice beverages - Citrus juice production technologies - The role of alcoholic beverages in the food pyramid - Evaluation of the differences in red and white winemaking technology - The role of malolactic fermentation in wine aging - Wine stabilization techniques -Classification of specialty wines - Olive oil extraction technologies - Product parameters in the qualitative assessment of olive oils - Lipid degradation in foods - Classification of olive oils - Technical aspects of bread making - Technical techniques for milk sanitization for fresh consumption - Technical role of milk caseins - Technical production of dehydrated and fermented milks - Coagulants for cheese production - Cheese classification - The role of maturation in cheese - Egg processing products - Technological properties of egg products - Production techniques for non-cured cured meats -Technological aspects of cured meat production - Freshness of fish products and preservation techniques - Evaluation of fish product derivatives.