Academic Year 2023/2024 - Teacher: Giuseppe MURATORE

Expected Learning Outcomes

The course aims to provide the student with the main knowledge related to the processes of conservation and transformation of the products of the main agri-food chains intended for human nutrition, learning the technologies of the related production processes that lead from raw materials to the product.

At the end of the course students will have developed the skills necessary to understand the relationship between technological conditions adopted for production and quality characteristics of the food product and will be able to analyze the processes of food technology to identify the critical issues and intervention actions to ensure the quality of finished products.

Course Structure

Lectures (28 hours - 4 CFU) and exercises (28 hours - 2 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.

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 contact of CInAP (Center for Active and Participatory Inclusion - Services for Disabilities and/or DSAs), in the person of professor Anna De Angelis.

Required Prerequisites

Basic knowledge of chemistry and microbiology

Attendance of Lessons

Strongly recommended, but not mandatory

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; olives for fresh consumption; Seed oil.

Enology: grapes, must and wine; Alcoholic fermentation. Winemaking. Stabilization. Alterations. Special wines: sparkling wines and liqueurs.

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);
  2. Menaggia G., Roncalli W. "L'industria agroalimentare 1 Processi e tecnologie" Franco Lucisano Editore (ISBN 978-88-08-62121-4);

  3. Menaggia G., Roncalli W. "L'industria agroalimentare 2 Prodotti e sottoprodotti" Franco Lucisano Editore (ISBN 978-88-08-33737-5).

Course Planning

 SubjectsText References
1Food preservation systems. Biological and chemical alterations of agri-food products. Definition of preserve and semi-preserved. Preservation by physical, chemical, chemical-physical and biological methodsText 1. Lecture notes of the lessons provided by the teacher
2Wine industry. Composition of must and wine. Alcoholic and malolactic fermentation. Secondary products of alcoholic fermentation; Special wines: Sparkling and liqueur wines; wine tasting techniquesText 1. Lecture notes of the lessons provided by the teacher
3Beer technologyText 1. Lecture notes of the lessons provided by the teacher
4Milk chemical composition. Physical treatments: pasteurization, sterilization, dehydrationText 1. Lecture notes of the lessons provided by the teacher
5Production Technology: cream, butter, yogurtText 1. Lecture notes of the lessons provided by the teacher
6Cheese: process, maturation, defects, main Italian cheesesText 1. Lecture notes of the lessons provided by the teacher
7Oil industry: Oil chemical composition. Extraction systems. Commodity classification; Regulation oils and legal parameters. Table olivesText 1. Lecture notes of the lessons provided by the teacher

Learning Assessment

Learning Assessment Procedures

The assessment of learning takes place through an oral interview. The evaluation of the student's preparation will take place on the basis of the following criteria: learning ability and level of depth of the topics covered, synthesis and exposure properties, and the student's reasoning skills.

The vote follows the following pattern:

Not eligible

Knowledge and understanding topic: Important shortcomings. Significant inaccuracies

Analysis and synthesis skills: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate


Knowledge and understanding of the subject: At the threshold level. Obvious imperfections

Analysis and synthesis skills: Just enough skills

Use of references: Just appropriate


Knowledge and understanding of the topic: Routine knowledge Analysis and synthesis skills: It is able to correct analysis and synthesis. Argue logically and consistently

Use of references: Use standard references


Knowledge and understanding topic: Good knowledge

Analysis and synthesis skills: He has good analytical and synthesis skills. Arguments are expressed consistently

Use of references: Use standard references


Knowledge and understanding topic: Knowledge more than good

Analytical and synthesis skills: Has remarkable analytical and synthesis skills

Use of references: Deepened the topics


Knowledge and understanding topic: Excellent knowledge

Analytical and synthesis skills: He has remarkable analytical and synthesis skills.

Use of references: Important insights.

Examples of frequently asked questions and / or exercises

1. Food preservation systems;

2. The olive oil industry;

3. The wine industry;

4. The dairy industry;

5. The Brewing Industry