PROCESS AND SENSORY EVALUATION OF FOOD

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.

Expected learning outcomes:

 Knowledge and understanding: Knowledge useful for understanding the main phenomena related to transformation processes and the technical requirements of the agro-food industry;

 Ability to apply knowledge and understanding: Ability to apply acquired knowledge in the search for suitable technologies to solve problems related to the processing and management of agri-food products;

 Independent judgment: Ability to critically select the best technical and management solutions applicable to different agro-industries and present the results of an elaborated technical solution;

 Communication skills: Ability to interact with industry technicians, suppliers and agribusiness entrepreneurs to solve technical problems in the agribusiness sector;

Learning skills: Ability to independently study scientific literature in the field and critically evaluate data and technical information.

Lectures (21 hours - 3 CFU) and exercises (42 hours - 3 CFU) (classroom and company).

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 of chemistry and microbiology considered useful for understanding the 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.

Contribution of education to the goals of the 2030 Agenda for Sustainable Development

GOAL 12: RESPONSIBLE CONSUMPTION AND PRODUCTION

12.3 By 2030, halve global per capita food waste at retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses

12.5 By 2030, substantially reduce waste generation through prevention, reduction, recycling and reuse

12.6 Encourage companies, especially large and transnational companies, to adopt sustainable practices and integrate sustainability information in their regular reports

Mode:

- lecture

- dedicated seminar

- study visit

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).

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

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

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 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

30-30L

Knowledge and understanding of the topic: excellent knowledge

Ability to analyze and synthesize: excellent abilities of analysis and synthesis

Use of references: important insights

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

1. Food preservation systems;

2. The olive oil industry;

3. The wine industry;

4. The dairy industry;