FOOD TECHNOLOGY PROCESSES
Academic Year 2018/2019 - 3° YearCredit Value: 6
Scientific field: AGR/15 - Food science and technology
Taught classes: 35 hours
Exercise: 14 hours
Term / Semester: 2°
Learning Objectives
The course aims to provide students with basic knowledge about the processing of raw materials (milk, wine, oil) related to chemical composition, nutritional value, technological aspects.
Course Structure
lectures, progress tests, tutorials and guided visits
Detailed Course Content
Food preservation.
Dairy industry: Chemical composition of milk. Processing and storage of milk. Production technology for cream, butter, yogurt. Cheese: process, classification, maturation, defects, principal Italian cheeses.
Olive oil industry: chemical composition of oil. Extraction systems. Classification. Regulation for oils and legal parameters; Table olives; Seed oil.
Enology: grapes, must and wine; Alcoholic fermentation. Winemaking. Stabilization. Alterations. Special wines: sparkling wines and liqueurs. Vinegar production. Brewing technology.
Textbook Information
- 1. Antolini V., Cappelli P., Fabbri B., Vannucchi V. “Trasformazioni e produzioni agroalimentari”. Zanichelli Editore S.p.A. - 2017 (ISBN 978-88-08-72129-7).