Academic Year 2020/2021 - 3° Year
Teaching Staff: Giuseppe Muratore
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

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 (35 hours - 5 CFU) and exercises (14 hours - 1 CFU) (classroom and company), also on line

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the Syllabus.

Learning assessment may also be carried out on line, should the conditions require it.

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. 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).